Organized and facilitated public forums advocating for an energy-efficient and sustainable environment while fostering green professional development. Managed event logistics, including scheduling and coordinating venues, setup, and cleanup. Implemented innovative strategies to attract, retain, and actively engage volunteers.-Edited Wordpress website as needed and utilized Constant Contact for volunteer outreach, collecting and disseminating inbound communication to relative team members.-Supported the communication strategy with community members, volunteers, and partner organizations, including designing and drafting monthly newsletters and utilizing social media topromote events.-Fostered existing industry relationships and actively sought new ones to recruit speakers andorganizations within the field.

Delivered exceptional customer service within a fast-paced, high-volume environment. Handled front-of-house (FOH) and back-of-house (BOH) responsibilities, collaborating with team members of diverse cultures and backgrounds. Conducted reconciliation of cash receipts after each shift, ensuring accuracy and integrity in financial transactions. Solicited as private bartender for exclusive events, providing high-quality experiences.

Completed program focused on social, economic, and environmental dimensions of sustainability. Developed hands-on expertise in social justice, business and public policy, and environmental protection. Connected with students to promote a healthier and more sustainable food system on campus. Managed social media marketing and advertisement campaigns for campus events. Procured venues, equipment, and food for campus events to raise awareness and advocate for healthy, sustainable food choices.-Virginia Food Systems Leadership Institute: Engaged in expert-led panels local sourcing, processing infrastructure, and demand strategies. Visited local farms, kitchens, and food hubs across the state. Developed collaborative research projects aimed at enhancing procurement of local and sustainably produced foods. Delivered data insights to Sodexo (food service management) leadership. Developed, planned, and executed an Iron Chef food competition promoting sustainable food options. Secured grant funding, recruited local suppliers and judges, and managed event promotion through Eventbrite and social media.-Sustainability in Action: Spearheaded a dormitory electricity conservation project. Facilitated the participation of two dormitories, designed and distributed flyers detailing energy-saving techniques. One dorm achieved a 6.6% reduction, while the other achieved a 6.3% reduction. Utilized Excel for data aggregation and analysis.-The Human Dimensions of Global Climate Change: Investigated the humans’ role(s) in global climate change, including diversity of ecological, cultural, and policy issues. Presented final research paper findings showing the paradox of underserved neighborhoods with proximity to greenspaces are at higher risk of being priced out of neighborhood due to gentrification.

Conducted training session with 14 staff members to develop expertise in customer service and baroperations. Monitored and managed inventory levels to implement effective pricing strategies andimplement ordering processes. Ensured appropriate coverage of organizational demands through thedevelopment and refinement of employee scheduling.