Caroline DiGrande

After earning a Bachelor’s Degree in Environmental & Sustainability Studies from Elon University, Caroline has experience cultivating the food system in the Piedmont Triad through working for NC Cooperative Extension, and most recently serving as the Director of Market Operations at a local nonprofit and food hub. In her free time she loves to create pottery, experiment in the garden, and estate sale hunting! New to Harvest Table Culinary Group, Caroline is excited to bring her passions for sustainable agriculture, ethical sourcing and waste diversion to campus!

Riley Arm

Riley is a sophomore from Westhampton, New York, studying Environment and Sustainability Studies and Communications at Wake Forest University. Serving as the Dining Engagement Intern through the Office of Sustainability for the 2026–2027 academic year, she is passionate about the connection between food and the environment. Growing up on the water and traveling sparked her interest in the environment and the importance of protecting our natural world. She is especially interested in reducing food waste and making sustainable food choices more accessible to students. She is excited to work with Harvest Table and be part of the team, and looks forward to helping create more sustainable dining experiences across campus.

Chris Quinn

Chris Quinn is a sophomore student from New Jersey pursuing a degree in Engineering with minors in Mathematics and Business. His commitment to sustainability began through his volunteer work at a local community garden where he maintained the grounds and took on projects such as constructing an irrigation system, building vertical gardens and assembling compost bins. Chris is looking forward to contributing to Wake Forest’s sustainability initiatives through his internship with Dining Operations this school year. In his free time, Chris enjoys watching movies, playing pickleball, and going to the beach.