Managed and led a team of 8, ensuring seamless service, food and drink preparation, and multitasking in a high-volume environment. Spearheaded the introduction of a brand-new mocktail/cocktail menu, successfully training the entire Front of House team for a swift menu transition

At the NCSU Agroecology farm, much of the work is based around education and implementation of sustainable agriculture on campus. My roles included contributing to planning for different planting seasons, prepping and constructing hoop houses and fields for planting, harvesting, processing, and later delivering food to the university dining halls as well as the Interfaith Food Shuttle, connecting the the Feed The Pack Food Pantry. I also had the opportunity to research conduct experiments related to mycology and soil sampling to better improve productivity of the farm. I have had the opportunity lead volunteer days and events that we’ve just begun having at the farm again recently, give farm tours, be at the farm alone and take control of plan and tasks done, etc.

-Contributed to managing the annual sustainability fund and offering grants for sustainability-related projects, educational programs, and developments to campus facilities. -Roles on the board related to reading and reviewing fund applications, monitoring the progress and impact of implemented projects and initiatives, assisting students and faculty in properly crafting a proposal, and contributing to meetings focused on voting and allocating funds.

Working as a sustainable leader to innovate and implement projects and education on campus focused around the University's sustainability development goals. I work to expand sustainability on campus through partnerships with different university facilities, connect with other students and employees to advance the campus in reaching carbon neutrality. My focus in the stewards lied within the waste reduction division, but not confined by the group itself. My passions lie within sustainable agriculture, expanding accessibility and inclusivity on campus within the field of sustainability, and promoting waste reduction. I created an annual month-long series titled Meat-Less March that worked to educate students about the effects of animal agriculture, while maintaining open and judgement-free conversations, implementing and highlighting plant based options in the dining halls across campus, organizing a panel titled "Plant Powered Women" that showcased women in agriculture, activism, and education, as well as general education through social media. I also worked to expand accessibility to sustainable products on campus by partnering with companies such as OrganiCup to offer anyone interested a free menstrual cup while eliminating the stigma and educating students about period poverty that exists in America. Other responsibilities within the program included facilitating weekly meetings, organizing, planning, and documentation of meeting minutes, leading the waste reduction group, event planning and execution, as well as building connections.