Green People: Food for Thought, Lauren Yarmuth of Stone Barns Center

In her third week as executive director at Stone Barns Center, home to two-Michelin-star-rated farm-to-table restaurant Blue Hill and, yes, hens, goats and sheep, Lauren Yarmuth is helping to bring the vision of a circular food economy to scale. Her thinking (and approach to sustainability) has guided her contributions across architecture, textiles, apparel and now food systems. Prior to Stone Barns Center, she led the circular economy portfolios at IDEO and founded a sustainable consulting firm. Here, Yarmuth talks about systems thinking, the links between food and fashion, the power of community — and why asking questions is important. WWD: Where does this passion for sustainability take root? Lauren Yarmuth: There are sort of two answers to it. I grew up writing poetry in Seattle and ended up writing a lot about the woods and the rock outcroppings and the ocean. I was using words to figure out how to reconcile growing up, and who I was in relation to the natural systems around me. It became this really interesting bridge into the natural world, and I ended up going to architecture school, partly because my parents were like, “poetry?” In architecture school, I sat in on this amazing presentation by the Rocky Mountain Institute,

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