Claire Dorner Director of Sustainability and Assistant Farm Manager she/her/hers
Claire is a 2019 graduate of Indiana University who majored in Environmental Management and Law & Public Policy. Some of her background includes working for the IU Office of Sustainability, working for the Center of Excellence for Women & Technology, co-founding Transparent IU (an organization focused on donor transparency in higher education), and serving on the IU Sustainability Committee. She is currently located in Indianapolis. Claire is passionate about the intersection of community and the environment, and loves how universities become catalysts for sustainable change in their surrounding towns. Outside of work, she is a volunteer cognitive-behavioral climate change researcher for the Attari Lab with PhD candidate Deidra Miniard as her partner.
Dr. Jeanette Pope FACULTY SUSTAINABILITY COORDINATOR AND PROFESSOR OF GEOSCIENCES
Dr. Jeanette Pope joined the Department of Geosciences at DePauw University in 2002 and is now a full Professor and the Faculty Sustainability Coordinator. She teaches several environmental geoscience courses, including hydrogeology, geochemistry, and environmental science seminar. She hopes that her classes are pathways to more sophisticated understandings of the powerful, interacting physical and chemical systems that govern our planet. Recently, her research interests have shifted towards using the campus as a living laboratory for sustainable systems. As such, she actively works with students, faculty, staff, and administrators to help promote and advance sustainability activities on campus, both in an out of the classroom.
Seth Brawner Campus Farm Manager and Assistant Director of Sustainability he/him/his
Seth is a 2020 graduate of DePauw University who majored in Environmental Biology and minored in Music and Geology. During his time at DePauw he was an environmental fellow, worked as a Q-Center Tutor, and worked as the student director of the Ullem Campus Farm for 2 years. He also started a club on campus, the Fresh Food Club, that aimed to teach basic cooking skills while highlighting ingredients from the campus farm. He is passionate about the local food movement and the living lab that a campus farm provides to students.