Virginia Tech names sustainability coordinator, announces sustainability commitment value

Virginia Tech Dining Services has named Rachael Budowle as its new sustainability coordinator to coincide with the announcement of a new sustainability commitment and value statement.

In her new position, Budowle will work with Housing and Dining Services to implement, manage and support sustainable projects that uphold the new sustainability value statement recently added to Dining Services’ guiding principles. The statement announces Dining Services's commitment to "promote a sustainable dining and food system at Virginia Tech and therefore in the greater community," and proposes to work toward this goal by "promoting healthy eaters, ecological stewardship, waste reduction, diversion, the local economy, social justice and animal welfare."

"Improving and increasing our sustainability initiatives has been a goal in Dining Services for the past year. The new guiding principle will further support these initiatives," Budowle said in a press release. "Determining how to develop a sustainable dining and food system will be a consideration in each decision we make."

Projects that Budowle will manage include trayless dining, composting and developing the student garden. She also hopes to implement waste reduction and diversion measures such as promoting reusable materials and donating excess food to local food pantries.

"In order to develop successful sustainability initiatives, we need to promote customer support and understanding first," Budowle said in a press release. "I hope to provide more information on all of our initiatives, particularly those that involve choices for the customer."

Budowle holds a master’s degree of science in animals and public policy from Tufts University and a bachelor's degree in psychology and a minor in biology from Virginia Tech. Most recently, she worked as the community programs coordinator for the office of waste reduction and recycling with the town of Blacksburg, Va., where she implemented and coordinated a recycling plan for local public schools, apartment complexes and businesses. Budowle also teaches the Earth Sustainability Core Course Series at Virginia Tech as an adjunct faculty member.


More From FoodService Director

Industry News & Opinion

Sodexo has appointed Satya Menard as global CEO of its schools and universities segments.

Menard has been with Sodexo for 20 years, holding senior roles within the company such as CEO of benefits and rewards services for Central Europe and CEO of Central and South America for on-site services.

Most recently, Menard was CEO of service operations, a capacity in which he coordinated internal support to operations including service experts in facilities management, food, supply chain and information services and technology.

Menard will transition to the role beginning...

Sponsored Content
little caesars

From PODS ®.

Headquartered in Detroit, Michigan, Little Caesars® is the largest carryout-only pizza chain in the United States. Founded in 1959 as a single, family-owned restaurant, Little Caesars has become the third largest pizza chain in the world with stores in 23 countries and territories worldwide, including in each of the 50 U.S. states. Each day it serves more than three million pizzas to its customers.

All the equipment used by Little Caesars is supplied by Blue Line Distribution, a wholly owned subsidiary of the restaurant franchise. This includes foodservice...

Industry News & Opinion

A new law in Washington will expand Breakfast After the Bell programs throughout the state, the Daily Fly reports.

Signed into law on Wednesday by Gov. Jay Inslee, HB 1508 requires that schools in which at least 70% of students qualify for free or reduced-price meals offer Breakfast After the Bell by the time the 2019-2020 school year begins.

The food offered at breakfast must meet federal nutrition standards and can’t be made up of more than 25% added sugar. Schools must also give preference to food that is fresh and grown in the state.

The breakfast period can...

Industry News & Opinion

The University of Southern California in Los Angeles will begin offering fresh kosher meals three times a week at its USC Village Dining Hall, the Daily Trojan reports.

The meals will be delivered to the dining hall every Tuesday, Wednesday and Thursday evening by a local kosher butcher beginning March 20. The butcher will also deliver sandwiches, salads and other kosher items to a marketplace on campus.

Around 15 Orthodox students who are on meal plans will be able to enjoy the meals, according to the Daily Trojan. Students can receive their meals at the cashier’s desk in...

FSD Resources