Alejandra Sofia Marquez Email & Phone Number

Teaching Assistant for Climate Action undergraduate course at Tufts University

- Researcher in the Leading A Sustainability Transition In Nutrition Globally (LASTING)project where I model the four-pillar sustainability of different diets (health, environmental,social, and economic).- Researcher in the Tufts Cellular Agriculture Lab where I lead research on consumerperceptions of cell-cultivated meat.

● Analyzing qualitative and quantitative studies for a sustainable food choice study in collaboration with Future Food Institute● Performing statistical analyses on experimental data and producing research reports

Researched the impact of carbon emission labels on students' food choices. Broadly, this study aimed to understand the role of environmental information disclosure on consumers’ food choices. It evaluated the impact of a carbon emissions label using a simple traffic-light colored scheme on students’ food choices in a university dining hall. This study also sought to estimate how a carbon label might affect the overall carbon footprint associated with university food purchases.

• Led food sustainability and food justice projects with Cal Dining leadership and a broader network of advisors and fellows• Led the Biomes Bonanza event series with the goal of educating students in an interactive way about the importance of each biome to our global food system (interrupted by the pandemic).• Organized an online interactive food document to share healthy and sustainable recipes during the pandemic

Led a team of students in developing wellness programs for the environmental community at UC Berkeley. Projects included nutrition and food program assistance, an outdoor recreation resource guide for students in Berkeley, zoom fatigue resources and mental health support.

• Wrote and published a report, “Eating for the Climate,” which summarized findings on the best strategies to sway consumers towards sustainable dietary patterns and provided recommendations for Cal Dining.• Researched social perceptions on the consumption of beans and how they might be used to create innovative plant-based products. This research project had the goal of finding more sustainable, ethical, and nutritious food options that can be widely adopted.

• Led efforts to implement carbon emissions labels to the Cal Dining menus by adding carbon metrics to each ingredient in the menu management system, ensuring the project was data-driven and accurate.• Led the annual reporting for sustainable and plant-based foods purchased by Cal Dining, leading a team of students to review and categorize thousands of products; analyzed data and created reports to understand our progress towards sustainability goals• Provided an analysis on the current state of single-use plastics across RSSP and researched vendor and product replacements.• Input data analysis into easy-to-read reports; improved current data analysis and updated reporting processes.

• Created the first carbon labelling program through online menus at a university dining hall.• Advocated for just and sustainable food sourcing in the university's dining halls. Organized events and campaigns to engage students with food sustainability and food justice (e.g. Fair Trade Chocolate campaigns, sustainable sourcing, etc).• Led the Plant Forward Recipe Challenges in the dining halls for over 12,000 students with the goal of increasing plant-based and sustainable dishes at Cal Dining, increasing chef and student engagement, and raising awareness of the benefits of plant-forward eating.

Ideated and proposed a campus beverage procurement strategy as an alternative to UC Berkeley’s contract with PepsiCo. The process to craft a compelling proposal involved studying the literature, leading in-depth interviews with multi-sector experts, creating cost-benefit analyses and risk assessments under different scenarios, mapping out financial models, and developing an implementation plan. We presented our original proposal to campus officials and decision-makers.

Berkeley

• Developed and led projects to address food injustice in our community including a research project to learn about the prevalence of food insecurity in Berkeley, a panel with ethical food businesses, and a project with underrepresented food vendors.

Researched and coordinated a plan to create UC Berkeley’s own composting facility. Developed the educational curriculum to involve the Berkeley community.

• Published weekly columns in Opinion section, sharing my experience as an international student and my views on race and diversity. • Met weekly deadlines and accepted feedback from my editors

Master Of Science - Ms, Agriculture, Food, And Environment

Bachelor Of Science - Bs, Global Environmental Politics, 3.97 / 4