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Matthew Saunders has one year left in the University of Vermont’s Think College program, which he has attended since 2013. After learning about local food systems in a farm-to-table course, Matt put his learning to use in an internship with a local Emergency Food Shelf as well as his involvement in his university’s Feel Good Food organization, which makes and sells grilled cheese sandwiches and uses the proceeds to help end world hunger. Matt also runs his own small organic egg business, which involves 27 chickens that he knows by name.
His long-term goals include expanding his egg business, living independently, getting married and adopting six children. Keep on rockin’, Matt!
