Celebrating Sustainability: 2025 Champions of Change Honored

Wake Forest wrapped up Earth Month with the 12th annual Champions of Change Awards on April 30 in Reynolda Hall’s Green Room.

Co-presented by Provost Michele Gillespie and Vice President for Institutional Sustainability Dedee DeLongpré Johnston, the event recognized six new honorees for their outstanding contributions to campus sustainability, joining more than 130 students, faculty, and staff honored since the program began in 2014.

Awards were presented in four categories: Resource Conservation, Academics & Engagement, Service & Social Action, and Bright Ideas. “Everyday Champion” awards also celebrated those who go above and beyond in their daily work.

This year’s Service & Social Action award was presented to Chef Jonathan Burns, a member of Wake Forest’s Hospitality and Auxiliary Services team and Director of Culinary Development for Harvest Table Culinary Group. Chef Burns was recognized for his leadership in sustainable food sourcing, prioritizing third-party certified products and supporting small-scale farms that promote soil, ecosystem, and community health. He has spearheaded an innovative partnership with regional food hub 4P Foods and implemented a weekly sustainable sourcing audit—now a model across Harvest Table accounts. Thanks to his efforts, Wake Forest recently achieved a record 37% of food spend from certified sustainable sources, exceeding its 30% goal.