Nicole Yaw ’14 Explores Systems Thinking to Shape a More Sustainable Food System
By Nicole Yaw '14 and the Alumni and Communications Team, UWCSEA
16 July 2026
Global supply chains shape how the world eats and the environmental and social impacts behind it. For Nicole, the journey from UWCSEA to the front lines of supply chain sustainability has been guided by a systems-thinking approach.
Having completed her Master’s at Duke University, Nicole is showing that the UWC Mission isn’t just an ideal—it’s a practical toolkit for rethinking how the world produces and consumes food.
When we talk about food sustainability, we’re really talking about an entire system. The global food system is a major driver of climate change, biodiversity loss and social inequity, yet it also sustains cultures, livelihoods and economic growth. Sustainability solutions cannot exist in isolation. That’s why my work is grounded in systems thinking: meaningful change requires looking at the entire value chain, from how ingredients are produced to how food is processed, distributed and consumed.
The 'Aha' Moment
My first real aha moment regarding food systems didn't happen in a classroom, but through hands‑on engagement at UWCSEA. Working with LEAF Global Concerns (GC), I launched "No Drive Day," where we incentivised green commuting with free fruit. This sparked a collaboration with a student composting group, giving me my first look at the full food lifecycle—from consumption to waste recovery.
We also collaborated with Sodexo to cut down on single‑use plastics. I quickly learned that the real challenge wasn’t just what we used, but how people behaved. Reusable plates and cups were regularly left behind as students rushed off to activities, costing the school thousands each year.
It was my first lesson that sustainability also requires taking into account the user experience, thoughtful design, and long‑term education.
The freedom to initiate these projects and quantify their impact was empowering. It taught me that you don’t need formal authority to drive change; you just need to start wherever you are.
Advancing Food Sustainability Through Practice
My summer as an Environmental Defense Fund (EDF) Climate Corps Fellow at Thai Union North America was a pivotal step in translating my perspective into action. Working within a global seafood company exposed me to the challenges of advancing climate action in a complex, international supply chain—specifically the emissions-intensive shrimp sector.
I quickly learned that sustainability depends on the people across the entire chain. I interviewed top shrimp suppliers to understand their ground-level challenges, ensuring that Thai Union’s climate strategies reflected reality rather than assumptions. These conversations highlighted that listening is a crucial sustainability skill, as no two suppliers operate under identical circumstances.
To drive effective engagement, I developed a Supplier Segmentation & Engagement Tool, helping the company prioritise and support suppliers based on their specific needs. I also created a Sustainability Toolkit and launched a webinar series to provide suppliers with the practical guidance and shared language necessary to participate in climate initiatives.
These efforts built a scalable engagement model aligned with Thai Union’s SeaChange® strategy. Receiving the 2025 Collaboration Award for this work reinforced my belief that cross-cultural collaboration is not just a "soft skill"; it is one of the most powerful drivers of meaningful sustainability progress.
Mission in Practice
Now that I have my Master’s in hand, I see very clearly how my UWCSEA education laid the foundation for translating high-level environmental goals into practical, data-driven solutions.
UWCSEA gave me a safe and supportive space to explore sustainability outside of academics. I wasn’t particularly strong in science, but I care deeply about environmental issues. Through student-led initiatives, I realised that impact didn’t require a specific academic label. What mattered was curiosity, initiative, and collaboration. With encouragement and inspiration from UWCSEA students and alumni, and teachers like Nathan Hunt and Susan Edwards, I began to see that what felt like a “hobby” could still have a large impact.
The UWC Mission feels both familiar and different to me now. Over the past decade, I’ve been exposed to very different political and market contexts across Southeast Asia, the UK, and the US. Events like COVID-19 and companies and governments backing out of international climate commitments have been frustrating and, at times, disheartening. But they’ve also strengthened my resolve. My commitment to environmental action, and to building resilient, inclusive supply chains that support communities, has never wavered. If anything, the mission feels more urgent now than it did 12 years ago.
Top 3 favourite foods from Dover Campus
- Naan
- Chocolate tart
- Salad bowl 🤔 Bolognese pasta
For me, real progress in food sustainability isn’t just about hitting climate targets. It’s about building stronger, more transparent systems that support the people behind our food and create lasting change. And yet, no conversation about food sustainability feels complete without the food that shaped our everyday experiences at Dover Road—the naan, the chocolate tarts, and the daily debate between the salad bowls or the bolognese pasta. Good food is a small comfort that makes long days manageable and continues to motivate my commitment to sustainable food systems today.