Managed 3-4 projects simultaneously, including client communication, budget and timeline management, delegation, and review of data and final reports.Guided development of custom sustainability policies, verification programs, and Key Performance Indicators for high profile national clients, including Walmart US.Led supplier engagement activities within the fresh produce supply chain of a major North American retailer, including survey development and dissemination (25 suppliers engaged) and conducting virtual interviews directly with supplier and farm managers (6 suppliers engaged). Used engagement results and an understanding of industry trends and the client's priorities to develop a recommended sustainable agriculture policy for fresh produce.

Led the development of audit guidelines and auditor training for the Sustainability Standard, a third-party audited sustainable agriculture certification. Co-facilitated the successful launch of the program and co-presented 5 hours of auditor training materials to six lead auditors. This enabled the training of 28 auditors, ongoing domestic and international audits, and six certified operations to date.Co-developed Sysco’s sustainability program for fresh crops, including expectations for supplier conformance. Presented program information and expectations to Sysco fresh suppliers in Salinas, CA.

Supported 3-6 simultaneous projects for clients in the food and agriculture sector by conducting quantitative and qualitative research, risk analysis, and supplier engagement. Topics included pesticide risk, pollinator health, worker safety, greenhouse gas emissions, and regenerative agriculture.

Collaborated with six other undergraduate students to conduct outreach to community programs in South Madison. After meeting with community leaders to determine how a $2,000 grant could best be used to support their initiatives during the COVID-19 pandemic, determined that fresh, healthy, and culturally-relevant food would make the greatest impact. Ultimately planned, cooked, and delivered monthly meals and produce to more than 60 households in South Madison, enhancing food security and connections between South Madison and the University of Wisconsin-Madison.

Collaborated with UW-Madison students and Office of Sustainability staff to implement a variety of sustainability projects and practices on campus. Notable activities:-- Spearheaded the development and implementation of the UW-Madison Green Events Certification program, including creation of a 10-page “Green Event Checklist,” and a 15-page “Green Event Planning Guide” that have since been emulated at other institutions. Acted as lead contact and consultant for 3 campus events (200-600 people per event), offering guidance on sustainability best practices and evaluating the success of the event from a sustainability perspective. -- Presented various sustainability topics at the Global Conference on Sustainability in Higher Education, including in person (2019) about UW-Madison's Green Events Certification program, and online (2020) about the involvement of student voices in campus sustainability communications.-- Established and facilitated a Food Sustainability Working Group for UW-Madison, successfully uniting 16 students and staff to address food sustainability issues on the UW-Madison campus.--Toured various operations and facilities, including a landfill, power plant, wastewater treatment facility, and a solar installation to gain a baseline understanding of infrastructure and associated sustainability considerations.