Quin Wolters

Quin Wolters, a Wake Forest University alumna, serves as the Sustainability Coordinator for Harvest Table. In her role, she works closely with Wake Forest’s Office of Sustainability, Sustainable Dining Interns, Campus Kitchen, and our Culinary Team to monitor food usage and waste, manage food sourcing, and drive sustainability initiatives across campus. Quin also oversees the Babylon food system, a hydroponic indoor system that grows fresh herbs, microgreens and lettuces for use in our culinary operations.

Charly Mendygral

Charly is a senior from Lake Zurich, IL pursuing a double degree in Environmental Studies and Political Science. Serving as the Dining Engagement Intern at Wake Forest University for the 2024-2025 academic year, she recognizes the importance of knowing where our food comes from and the impact that the food system has on the environment. She is passionate about spreading awareness about food impact and solutions, as well as working to improve access to healthy and sustainable food choices. She has had a plant-based diet for 6 years now, loves to weight lift and be outdoors, and looks forward to using her experience to lead positive sustainable dining change throughout campus. 

Emily Malorny

Emily is the Dining Operations Intern at Wake Forest University for the 2024-2025 academic year. A sophomore from Hinsdale, IL she is studying physics and engineering with a concentration in civil and environmental engineering. In her role, she has the opportunity to be hands-on in making sustainable dining more accessible and engaging on campus, collaborating with the Deacon Dining team to promote sustainable purchasing practices and analyzing plant-based vs animal based protein usage across campus.