• Collaborate with other team members to create, plan, and execute multiple Edible Campus events for the University of North Carolina at Chapel Hill student body and staff members. Some of the most notable being the Harvest Moon Festival, a finals campus-sourced tea event in collaboration with UNC Libraries, and an Earth Week campaign.• Assist and lead our weekly garden workdays which include tasks such as planting, propagation, composting, watering, general garden tasks and maintenance, and more.• Manage and promote our social media accounts and newsletter. Effectively communicate important events and information through social media posts and newsletter.

• Manage and track key and enhancement distribution to over 1100 student residents per year and effectively communicated any important information or concerns with residents and advisors.• Act as a resource for residents and visitors, manage data and records, and solve problems that residents may have (key disputes, general on-campus housing problems, etc.)• Work with information independently and efficiently in an orderly and organized manner.

• Planned and executed weekly garden education curriculum and activities designed for children ages 2-5.• Collaborated with 4+ early childcare centers to promote the inclusion of fresh and local produce in meals and snacks. Connected with local farmers and food hubs to advance the farm to early care and education initiative. • Participated in weekly professional development workdays through the Center for Environmental Farming Systems to gain skills and exposure in a variety of careers in research, extension, food systems, etc.

• Audited the food purchases of Carolina Dining Services (CDS) at the University of North Carolina at Chapel Hill. • Organized, manipulated, and navigated through CDS food purchasing invoices for September 2023. • Researched food supplier's sustainability commitments and evaluated them on the Real Food Challenge 1.1 standards and the AASHE STARS 3.0 standards. • Identified the percentage of sustainably-sourced foods that are served in UNC-CH dining halls.

• Learned and demonstrated various greenhouse management skills, including plant care and cultivation, pest and disease management, environmental controls, water management, soil and substrate knowledge, problem solving, and attention to detail. • Assisted with PGR application on over 12 acres of land and helped manage the growth of over 100,000 chrysanthemum plants from early stage to final product.

• Led team members in tasks such as food preparation, customer service, cleaning, and managing the store for 6 to 8-hour shifts. • Worked quickly and effectively with team members in a fast-paced workplace environment. Experience handling large amounts of money and managing multiple spreadsheets for labor and profit tracking.