Christopher Brittain is cooking up sustainable food systems with RSDP

new role as a member of the University of Minnesota Extension Regional Sustainable Development Partnerships (RSDP)

PUBLISHED ON February 17, 2025

ST. PAUL, Minn. — For Christopher Brittain, sourdough pizza is an art and baking is a passion. But his love for food doesn’t stop there. Brittain is also helping shape the science and sustainability of food systems in Minnesota in his new role as a member of the University of Minnesota Extension Regional Sustainable Development Partnerships (RSDP) statewide sustainable agriculture and food systems team. As a program associate, Brittain is helping serve up meaningful change that goes far beyond the kitchen.

A seasoned expert

Growing up in Tennessee, Brittain says he developed a taste for sustainability sciences early on.

“I took a course on food ethics in college and we went to an aquaponics farm,” he recalls. “The farm had a system where fish waste fed plants and in turn, the plants cleaned the water. Seeing this circular agricultural model sparked my curiosity. It eventually led to pursuing both work and education opportunities in food systems.”

Brittain received his B.A. in environmental studies from Centre College in Kentucky, a Master of Urban and Regional Planning (MURP) from the University of Minnesota’s Humphrey School of Public Affairs in 2018, and an M.S. in food systems from the University of Vermont.

Before joining RSDP Brittain was living in Vermont, working as a local food purchasing program coordinator with the global food services company Sodexo. His work focused on collaborating with farmers, chefs, food distributors, sustainability directors and other food system players to spur market opportunities for local food.

“My role took me all over Vermont. I worked on many different parts of the food system with a wide range of people and professionals,” explains Brittain.

Over the past two years, he worked closely with a team to increase locally grown food in local college and university dining halls.

“From the state government and non-profits to farmers and chefs, we teamed up to get fresh, locally grown food onto countless tables and in turn, increased sales channels for farmers,” says Brittain. “These beneficial partnerships helped Vermont food businesses, farmers and universities alike meet their needs.”

A recipe for success

Christopher Brittain officially joined the RSDP team in October 2024, bringing a rich blend of experience to the table. Greg Schweser, director of Statewide Sustainable Agriculture and Food Systems, couldn’t be more delighted with Brittain’s arrival.

“The sustainable agriculture community in Minnesota has a significant history in which RSDP has played a meaningful role,” says Schweser. “We partner with rural main street businesses, community organizations, and small to medium-sized farmers. Together, we utilize University knowledge and resources to create and test solutions that reduce environmental impacts, promote sustainability and boost rural communities.”

“Chris’ background in creating market opportunities and supply chains for farmers in New England is really valuable. His experience will expand RSDP’s ability to tackle rural food system challenges and opportunities in Minnesota.”

Only a few months into this new position, Brittain is already rolling up his sleeves and sifting through the local industry. He’s toured various facilities including a wholesaler and a food hub, and supported RSDP’s work in backhaul planning, meat-processing bottlenecks, and rural grocery store collaborations.

“I find it stimulating and engaging to be part of the big conversations about statewide food systems work in Minnesota,” says Brittain. “And I find it just as inspiring to sit with and learn from farmers, rural business leaders and local champions. So often creative solutions for big challenges are discovered while sitting at those tables.”

Back at his kitchen table, Brittain is settling into life in Minneapolis where he enjoys baking treats for his partner. He’s looking forward to incorporating Minnesota ingredients like Kernza flour into his sourdough and milling his own flour using grain from a local, small-batch bakery. Much like his approach to baking, Brittain’s work at RSDP is about rising to the challenge and serving others.