Working with women to stop the diet roller coaster to finally achieve health from the inside out.My emphasis is holistic, helping women to understand how to nourish their unique bodies while also creating a better mindset with food and their bodies.

Managed all of sweetgreen's west coast, national, and international produce contracts. Worked to find best fit growers accross the country in line with sweetgreen's ethos and values.

Managed all of sweetgreen’s western region's grower relations. Assessed suppliers utilizing internal food and grower ethos. Responsible for collaborating with culinary team and supply chain network to build a seasonality-based model of product availability. Sourced all west coast store’s produce through the creation of grower partnerships, negotiations and crop planning strategies.

Responsible for the planning, purchasing and management of Blue Apron's produce for the west region. Worked with outside vendors as well as internal quality, logistics, shipping, and receiving teams to ensure coverage for each week’s recipes. In 6 months saved company $250,000 with negotiations alone. Maintained records regarding cost tracking, POs, vendor information, pricing and more using a variety of tools including NetSuite and self created excel programs. Collaborated with sourcing team to improve buying strategy and to diversify farm partnership network.

Managed relationships with organic farmers and agricultural companies to coordinate purchasing, transportation and delivery of organic material to Amy’s facilities and outside processors. Oversaw contracts, documentation and inventory planning for a variety of agricultural commodities. Led various new ingredient procurement projects to assist the culinary team’s R&D proposals. Collaborated with quality assurance team to respond to product holds and develop strategies to improve future material quality and streamline supply chain issues.

Orchestrated Quality Control programs set forth by QA Manager to ensure compliance with company policies, food safety standards, government regulations and industry best practices. Helped maintain product quality at all levels within the facility and assist with development, implementation, and monitoring of standards, policies and procedures for QA programs. Created new Excel program to better organize, trace and quantify ingredient traceability efforts. Developed investigation reports regarding customer complaints and supply chain errors, and helped to brainstorm preventative measures to avoid such issues in the future.

Collaborated cross-departmentally to gather data for annual Sustainability reporting and independently created excel program to analyze the economics of investing in on-site renewable energy sources. Organized entire Kickapoo River Clean Up event as well as other employee engagement events and classes. Updated departmental website content and wrote articles related to sustainability for web and print forums. Developed resources to be used for other Organic Valley departments to reduce overall environmental impact.

Assisted dining services in making environmentally conscious decisions, reviewing purchasing records, waste data, and yearly reports. Analyzed purchasing records, waste data, and yearly reports, and presented findings to Bon Appétit directors. Preformed company's first waste audit to quantify and analyze dining waste as well as student’s sorting errors.