Briella Hirsch Email & Phone Number

Derry, Nh, Us

Dedicated to measuring and improving zero waste performance for both production and office spaces. Committed to achieving TRUE, a zero waste certification at the Sanford manufacturing site and the Kennebunk office. Provide support to organizations social impact and sustainability strategies.

Steuben, Maine, United States

Joined a family-owned business where we hand harvested and dried Atlantic seaweeds and sea vegetables. Had the chance to learn from experienced professionals the different seaweed species to learning about responsible cultivation and harvesting techniques. Consistently woke up at first morning low-tide to harvest. Worked diligently to harvest, dry, chop, package and ship seaweed to customers in an efficient and organized manner.

Served as a student consultant for Seacoast Eat Local and was responsible for the rollout of a new pilot program, Refresh, helping to make local food more accessible to SNAP recipients. Enrolled twelve low-income participants into biweekly food subscription service. Found passion in ensuring that everyone has the opportunity to eat good, clean and fair food. Created informational newsletters with recipes for clients to feel empowered and excited to cook. Kept track of SNAP sales at farmers markets.

Created a social venture, "Dreams for ALLy", inspired by my friend Ally, to provide employment opportunities in the Kakuma refugee camp. Researched the underlying causes and conditions for the poor quality of life within refugee camps and worked closely with a former Kakuma camp refugee. Developed customer discovery to get better understanding of refugees in the DRC. Came up with fiscal viability report to ensure social venture would be financially sustainable.

Selected as one of four division leaders to mentor a group of 36 freshman students in lecture style class. Collaborated with professor to structure course, create lesson plans and ensure students had a positive and safe learning environment. Facilitated discussions about class material and promoted student engagement during class. Hosted coaching sessions for the Creating Shared Value project, held office hours, and review sessions.

Mentored and consulted with students about how to engage in social innovation on campus by matching them with programs and opportunities that align with their interests. Presented and spoke about sustainability programs and events in classes and at residential halls. Represented the Changemaker Institute at tabling events. Interacted and talked with students about opportunities on campus that aligned with their interests and goals. Provided one-on-one mentorship to two Freshman students. Met with these two students on a biweekly basis. Worked together to ensure a positive and fun academic experience.

Collaborated with a team of 4 student consultants to help social enterprise, Jack’s Pizza, complete their B Impact Assessment. Audited their current business practices in employee, environmental, customer, and community spheres. Investigated and recommended ways for them to improve their social and environmental sustainability practices and presented our findings during a community event. Completed and submitted the B Impact Assessment; resulting in the company earning an overall score of 93.2; achieving prestigious B-Corporation certification.