This event has ended. Visit the official site or create your own event on Sched.
At LEAP, nearly 300 Mount Holyoke students present about their internships and research experiences. You will hear from future policy makers, activists, entrepeneurs, data scientists, teachers, researchers, and market analysts. Most will tell stories of unmitigated success and transformative learning. Others will share details of unexpected challenges they faced, and how they were required to shift and adapt in response. Students worked in 42 countries in every imaginable field. They will discuss important issues of social justice, relate how they met challenges of communication and expression in new contexts, and talk about how to find and succeed in summer internships.

LEAP is designed to give students who aspire to undertake internships and summer research the opportunity to learn from their peers. It is also for the whole Mount Holyoke community where family, friends, faculty, staff and our alumnae come together to celebrate the work and contributions of the presenters.

We are hugely impressed by students in College 211 and inspired by their individual success and collective learning. Their work in bringing the LEAP Symposium to fruition was exceptional. We thank the faculty, staff, alumnae, donors, and internship and research providers whose contributions have make this event possible.

LEAP presenters: Congratulations.
avatar for Shannon Paton

Shannon Paton

Shannon worked in coordination with the Miller Worley Center for the Environment and Mount Holyoke Dining Services as a Campus Food System Sustainability Fellow. She researched and analyzed Mount Holyoke’s current practices to understand its current AASHE Stars Sustainability Ratings and made suggestions for improvements. The bulk of the summer was spent completing the Real Food Challenge Calculator Assessment. This included researching vendors on their local, ecologically-sound, humane, and fair practices. She toured and set up field trips to local food vendors including a grain farm and fruit orchard. She also met with Five College Dining and Sustainability Staff to discuss sustainable food purchasing methods and helped develop outreach and website materials. Currently, Shannon is continuing her research on the Real Food Calculator Assessment and making suggestions for sustainable food purchasing and operations for the new campus center.