Kylie Field

For Kylie Field, a junior majoring in Nutritional Sciences in the Nutrition and Dietetics option with a minor in Food Systems, food is more than fuel. Through her experiences with the Food Recovery Network at Penn State (FRN) and the Dr. Keiko Miwa Ross Student Farm at Penn State, she has found that it is also a powerful tool for improving health, strengthening communities, and bringing people together.

During her first year as a Penn State student, Kylie discovered that nutrition was the one subject that consistently captured her curiosity and passion as she explored the various majors and fields she could pursue.

“Nutrition was the only field I could see myself following for a lifetime,” Kylie said. “What we eat has such a significant impact on our health and our lives overall, and I feel very passionate about supporting individuals and communities to improve their health and wellbeing.”

Outside the classroom, Kylie is deeply involved in campus organizations that reflect her commitment to service, leadership, and community. 

Her passion for food systems and sustainability is evident in her involvement with the FRN, where she serves as both a member and a Recovery Leader. As a Recovery Leader, she helps rescue surplus food from dining halls and large events, redirecting it to community partners such as the State College Food Bank and Penn State’s Lion’s Pantry.

“I believe deeply in what our club stands for and the real impact it has on our campus and local community,” Kylie said. “Being part of that work motivates me to help carry the mission forward and inspire other students to get involved.”

One of Kylie’s most formative experiences was her internship at the Student Farm, where she served as the farm’s Wholesale Manager. The diversified vegetable and flower farm emphasizes sustainable agriculture, and she was involved in everything from planting and harvesting to managing wholesale relationships with Penn State Housing and Food Services and local partners.

In her management role, Kylie handled weekly pick lists, invoices, packing, deliveries, and professional communication with campus and community partners, all while gaining a deeper understanding of how food moves through a system before it reaches consumers.

“Even though I may not go into agriculture, this experience was incredibly valuable for my future in nutrition,” Kylie said. “It helped me understand food systems from the ground up and develop leadership, communication, and organizational skills that will carry into my career.”

In addition to her roles in the FRN and Student Farm, Kylie is also an active member of DiscipleMakers Christian Fellowship (DCF), where she serves on the Leadership Team, supports the organization’s culture and outreach, and helps fellow students feel welcomed and connected.

After graduation, Kylie plans to become a registered dietitian and continue advancing her education in nutrition. This spring, she will begin coursework in our Integrated Undergraduate-Graduate (IUG) program after being accepted into the Master of Professional Studies (MPS) in Nutritional Sciences program. 

While she is still exploring specific career paths, she is especially interested in community nutrition and working directly with people to create meaningful change.

“What makes me passionate about my future career is getting to leverage the power of nutrition to help restore people to the health they were made to have,” Kylie said. “There are endless avenues to do that, and I’m excited to see where this path takes me.”