Meet Our Sustainability Coordinator
Sabrina Pashtan, Sustainability Coordinator
Sabrina Pashtan joined Boston University Dining Services in January 2010. She graduated from the University of Illinois in 2005 with a degree in International Studies and from the Luis Irizar Cooking School in San Sebastian, Spain, in 2007.
Sabrina’s position allows her to make an impact on our dining program in many ways. She is constantly encouraging the Dining Services team to recycle as much as possible, order more local ingredients, and turn the lights off when they leave the room. Sabrina creates and facilitates sustainability training for employees, coordinates the BU Farmers Market, and meets challenges like finding a compostable soup spoon that will hold up to a hot bowl of clam chowder. Sabrina works closely with student groups on campus, including the Environmental Student Organization, the Vegetarian Society, BU Bikes, and Slow Food. She also has her own food blog, Sabor-ina, featuring sustainable recipes.
Sabrina’s mission is to serve the BU community wholesome, delicious food in the most sustainable manner through socially responsible procurement, energy efficient operations, and a comprehensive waste management program. If you have any suggestions or feedback regarding the Dining Services Sustainability program, as well as interest in coordinating an event or field trip, please feel free to contact Sabrina directly at email@example.com. She loves hearing from passionate students and interested staff, faculty and community members.
Sustainability Intern Spring 2014: Kathryn O’Neill, CAS ’14
Kathryn O’Neill is a senior undergraduate student majoring in Environmental Science and minoring in English and Biology. She is interested in many aspects of sustainable living, from reducing energy use to reshaping the way we look at food. Through working with BU Dining Services, Kathryn aims to increase awareness of food sources and waste disposal among Boston University students, helping them to live more sustainably both on and off campus.
Catering Sustainability Intern 2013: Angie Choi, SMG & CAS ’14
Angie Choi is an undergraduate student majoring in Environmental Analysis and Policy and minoring in Business. Angie is interested in a sustainability lifestyle with focus on catering sustainability and green food packaging. She works closely with Catering on the Charles with sustainable ways of food management and utensils storage. She hopes this will increase the awareness around catering and other food- related industries.
Sustainability Intern Fall 2013: Sarah Epstein, COM & CAS ’15
Sarah Epstein is an undergraduate student majoring in both Environmental Analysis and Policy and Advertising. Sarah is interested in all sorts of sustainability but her recent interests have led her to focus on sustainable food systems. As a part of BU Dining Services, Sarah hopes to make an impact on the food system that is in place in the campus community, and help the BU population gain an understanding of just how important the food we eat is.
Sustainability Intern Spring 2013: Emily Melton, CAS ‘14
Emily Melton is an undergraduate student studying Environmental Policy and Analysis and minoring in Sociology. She works with dining services to promote sustainable eating practices in the Boston University community. She aspires to create stimulating and holistic projects that increase the awareness and understanding of sustainability around campus. Emily hopes this awareness will initiate action in her peers to pursue sustainable lifestyles on and off campus.
Sustainability Intern Fall 2012: Victoria Drake, CAS ‘14
Victoria Drake is an undergraduate student studying Environmental Analysis and Policy in the College of Arts and Sciences. She has been working in food service for the past seven years. Currently employed in one of the university’s dining halls, she tries to promote sustainable practices with her co-workers everyday. Victoria is also involved with the BU Farmers Market and other sustainability initiatives within Dining Services. She hopes to increase awareness among her peers and inspire others to adopt more sustainable lifestyles.
Director, sustainability@BU: Dennis Carlberg
Dining Services communicates and coordinates daily with sustainability@BU on a variety of ideas, projects and initiatives. Dennis Carlberg, AIA, LEED AP is an architect and joined BU in 2009 as its first Sustainability Director. Dennis works to develop and implement a strategy to integrate sustainability principles into the operational functions of the University, communicate and promote these principles and acts as the campus spokesperson on sustainability.
Sustainability Intern 2011/2012: Courtney Carroll, CAS ’13
Courtney Carroll is an undergraduate student studying environmental analysis and policy. Her focus with dining sustainability is to reach out to the BU community and provide an outlet for students’ ideas and concerns She hopes to promote sustainable lifestyles at BU and to get all groups on campus involved in the sustainability movement. Courtney is actively involved with many environmental groups on campus such as Organic Gardening Collective, Net Impact, and the Environmental Student Organization. Her favorite thing about working with dining sustainability is learning about local food production and supporting local agriculture.
Sustainability Intern Spring 2011: Silpa Sadhujan, CFA ’11
Silpa Sadhujan is an undergraduate student studying Graphic Design in the College of Fine Arts and minoring in Environmental Policy and Analysis. She works closely with the dining team on creating marketing material for their sustainability initiatives, works with environmental student groups, helps produce special events and is working on the first Dining Sustainability Report. She has a passion for food sustainabilty that she hopes to spread to others through student outreach, event planning, related research and marketing.
In an effort to reduce our environmental impact, Dining Services partners and works with various University departments, suppliers and vendors who are committed to sustainable, eco-friendly, and green practices.