CSU Spur of the Moment Colorado State University's Spur Campus

Coca-Cola is one of the most recognized brands on the planet, but how much do you know about their efforts towards a more sustainable planet? For instance their global goal of replenishing 100% of water used during beverage production? Or collecting and recycling a bottle or can for every one sold by 2030? They’re big-time ambitions, and Bruce Karas and his team were tasked with making that happen. 

Bruce Karas is the Principal Consultant at Circular Futures. He has over 30 years of experience as an environmental safety professional and worked with various companies on health stewardship. Notably, he led Coca-Cola North America's environmental efforts focused on water stewardship, climate protection, energy efficiency, packaging and recycling, and sustainable agriculture. 

Bruce joined Jocelyn to talk about his passion for water conservation and recycling, his unique career journey that brought him to where he is today, and one surprise dish he’s well-known for cooking. 

You can find Bruce Karas on LinkedIn
Circular Futures Website

Dan Dye thinks a lot about food. More specifically, Dan thinks a lot about how we can improve our food systems to make for a healthier and more holistic future for both the employees within those sectors and the communities that rely on them.  

Dan is the CEO of Ardent Mills, a flour and milling company based here in Denver, CO, and the sponsor of the Ardent Mills Teaching and Culinary Center here in the Terra building at CSU Spur. He currently serves on the executive committee of the North American Millers’ Association; on the boards of directors of the American Bakers’ Association, Partners in Food Solutions and the CEO Forum; on the board of trustees of Bethel University; and as a board member at the Craig Hospital Foundation.

In this episode, Dan talks with Jocelyn about his passion for the agricultural industry and the unique journey that brought him to his current role. 
**On May 2nd it was announced that Dan would be retiring from his role at Ardent Mills later this summer. Congratulations, Dan! 
Ardent Mills Website
Ardent Mills on LinkedIn, Facebook, and Instagram.

If you have ever been to one of Adam Schlegel’s restaurant ventures here in Denver, you probably understand his ethos: food is fun! From cozy brunch spots that aim to make breakfast a party, to a chicken joint inspired by his time in Australia, Adam is on a mission to make healthy food exciting!

Adam is CEO of Cumulus Etc, a consulting company focused on food, beverage, agriculture, and sustainability. Some of the restaurants he’s had a hand in creating include Chook Charcoal Chicken, Sun Valley Public Market, and Snooze an AM Eatery. 

In this episode of Spur of the Moment, Adam sat down with Jocelyn to talk about his passion for healthy food, the journey that has brought him to his current role, and how the industry has not only moving towards a more sustainable future but it’s been doing so with gusto.


Snooze Website
Chook Chicken Website

Throughout her career, Dr. Sybil Sharvelle has been focused on the notion of fit-for-purpose water. That is, “How can we take various forms of wastewater (i.e. greywater, stormwater, etc..) and treat it to make it safe for human and agricultural consumption?” 
 
A professor in the Department of Civil and Environmental Engineering at Colorado State University, Dr. Sharvelle also serves as the technical director for the Water TAP lab here at CSU Spur — a groundbreaking facility focused on answering that very same question: “How do we reuse water for the right purposes?”
 
In this episode of the CSU Spur of the Moment Podcast, Sybil talks about some of the exciting research she is currently working on, the unique pathway that brought her to her current role (think space travel) , and tap water! 
Water TAP Lab website

Dr. Lakisha Odom, Scientific Program Director at the Foundation for Food & Agriculture Research (FFAR), firmly believes in the inclusivity of agriculture. She actively puts that to work by leveraging innovative science and interdisciplinary thinking to address the complex challenges in food and agriculture. Her work at FFAR bridges research and policy, aiming to tackle complex issues while inspiring future generations of diverse and multi-cultural food and ag scientists. She is unapologetically herself — bubbly and energetic, even as a scientist — and wants you to believe that you can be, too. 

Dr. Odom received her bachelor’s degree in environmental science from Tuskegee University, her master’s degree in environmental resource policy from The George Washington University, and her doctorate in integrative biosciences from Tuskegee University.

Foundation for Food & Agriculture Research (FFAR) Website
FFAR on Facebook, LinkedIn, X, and YouTube

The nature of work is evolving rapidly, posing both challenges and opportunities for companies. How do organizations adapt to this shifting landscape to attract and retain talent? That moving target is exactly what Joe Fuller is trying to hit. A Professor of Management Practice in General Management at the Harvard School of Business and co-lead of the school’s initiative, Managing the Future of Work, Joe Fuller spent nearly three decades in consulting, working with senior executives and policymakers on a wide variety of issues related to corporate strategy and national competitiveness. Currently, he is researching the evolution of the role of the CEOs and the C-suite in public companies, and the things leaders can put into action to navigate this complex landscape.
Managing the Future of Work Website
Managing the Future of Work PodcastFollow Joe on Twitter and LinkedIn