The Leadership in Sustainable Food and Fashion: A Summer Workshop was held on June 2, 2025, in the at UNT’s University Union and hosted by a team of faculty (Drs. Jiyoung Kim, Christy Crutsinger, Kiseol Yang, Priscilla Connors) running a 4-year project titled "Transformational Leadership in Sustainable Food and Fiber" supported by USDA-NIFA-HSI. This event welcomed high school students and incoming UNT freshmen for a dynamic day focused on sustainability, leadership, and innovation across the food and fashion industries.

Participants engaged in a series of hands-on activities and interactive sessions designed to build both practical skills and critical thinking. Students collaborated with UNT Dining Services to plant and harvest greens for the hydroponic gardens on campus and crafted small-batch ice cream at the Clark Bakery. They also experimented with plant-based color during a natural dye workshop led by Shelley Christner, using foraged flowers to hand-dye organic cotton socks. Savannah Kurka, artist and workshop coordinator at the DIME Store, highlighted how local retail spaces can serve as community hubs for sustainable engagement. Hospitality entrepreneur Tobi Smith introduced students to the flavors of Nigeria while sharing his journey of leading with cultural authenticity.

In addition to the creative and culinary experiences, students participated in leadership development activities led by Dr. Erin Donovan, where they explored their personal mission, vision, and purpose. The day concluded with a collaborative problem-solving challenge that invited students to apply what they had learned in sustainability and leadership toward a real-world issue. The workshop exemplified UNT’s commitment to preparing the next generation of leaders to navigate and shape the future of sustainable food and fiber systems.

This work is supported by the USDA-NIFA-HSI, grant no. 2023-77040-41144o, from the U.S. Department of Agriculture, National Institute of Food and Agriculture.