Molly Leavens works as an impact and evaluation consultant for the Sustainable Food Lab, helping multinational food companies improve the sustainability of their smallholder farmer supply chains. Molly graduated in 2020 from Harvard University with a self-designed major in Food and the Environment and minors in studio art and Spanish. She completed her senior thesis on sustainability in the chocolate industry, with field work in Indonesia, Ghana, and across Latin America. When not discussing food politics and the value of minimalism, Molly enjoys home fermenting, repurposing food waste, and all forms of outdoor recreation. This fall, Molly will begin a masters in Global Affairs in Beijing as a Schwarzman Scholar.
Between PCHS graduation and starting at Harvard, Molly took a gap year to travel.
