Secured grant funding for and am project manager of a community-oriented research project on barriers to accessing energy efficiency programs. Lead community education campaigns with the mission of increasing public participation in municipal and state energy efficiency programs such as Mass Save and Boston's Community Choice Electricity (BCCE). Coordinated and led a research group that attended Boston City Council meetings, social justice coalition meetings, and distilled policy documents in… Show more Secured grant funding for and am project manager of a community-oriented research project on barriers to accessing energy efficiency programs. Lead community education campaigns with the mission of increasing public participation in municipal and state energy efficiency programs such as Mass Save and Boston's Community Choice Electricity (BCCE). Coordinated and led a research group that attended Boston City Council meetings, social justice coalition meetings, and distilled policy documents in order to inform the organization's next campaign agendas. Show less

Developed and maintained mutually beneficial partnerships with community organizations in the greater Boston area in support of the University's community-based learning courses. Campus coach to undergraduate students participating in student-led programs and partnerships. Supported lesson plan development, leadership workshops, and organized recruitment.

Managed operations of Flour Bakery + Cafe pastry commissary kitchen with a $28M annual P&L. Streamlined recipe R&D, employee training programs, and project management systems in order to successfully reduce bi-weekly labor budget from $38K to $30K while increasing P&L by 41% over a 4-year period. Collaborated with the TriMark architecture team to design and develop a new commissary kitchen in order to maximize operational efficiency. Collaborated with facilities director and City of Boston to… Show more Managed operations of Flour Bakery + Cafe pastry commissary kitchen with a $28M annual P&L. Streamlined recipe R&D, employee training programs, and project management systems in order to successfully reduce bi-weekly labor budget from $38K to $30K while increasing P&L by 41% over a 4-year period. Collaborated with the TriMark architecture team to design and develop a new commissary kitchen in order to maximize operational efficiency. Collaborated with facilities director and City of Boston to modify and modernize the company’s first location to ensure compliance with health codes. This included updated refrigeration, HVAC systems, and a detailed Hazard Analysis and Critical Control Points (HACCP). Served as liaison with nine retail teams across Boston and Cambridge to ensure consistency of training and quality of product. Trained and mentored 85 bakers, 10 of whom went onto leadership roles of their own within the company. Established and maintained protocols to meet compliance with state and federal health code. Created recipes with James Beard Award-winning Chef/Owner Joanne Chang, including content for three cookbooks. Show less

Managed bread, pastry, and preservation programs at James Beard Award-winning farm-to-table restaurant. Liaison between the community and Woodberry Kitchen. Cultivated partnerships with dozens of local farmers in the Maryland, Pennsylvania, and Virginia areas with a focus on expanding Mid-Atlantic grain production.