Senior Program Manager
Rebecca joined Sustainable Pittsburgh in 2014 to develop and lead the Sustainable Pittsburgh Restaurant program. Through this performance program, she works with restaurants throughout the Pittsburgh region to gain recognition for their sustainability efforts, improve sustainability performance, and catalyze change within the regional food system.
Rebecca comes to Sustainable Pittsburgh as a 2014 graduate of the Duquesne MBA Sustainability program. Prior to returning for her MBA, Rebecca was also the sole owner and operator of a small, local granola production company, Heart of the Earth. By generating almost zero waste and sourcing products locally, Heart of the Earth was designed with sustainable values at its core and distributed through Pittsburgh area farmers markets. Rebecca also possesses approximately two decades of experience working in the restaurant industry through various capacities.
Rebecca obtained her B.A. in Psychology from The Ohio State University, then went on to complete her teaching certification through The University of Georgia. Prior to returning to school to earn her MBA, she was an educator for eleven years.
Rebecca is a Steering Committee member with Pittsburgh Food Policy Council, a member of the Project Team for the Greater Pittsburgh Food Action Plan, an Advisory Committee member of the Hilltop Urban Farm, and also serves on the Steering Committee of the Restaurant Opportunities Center’s Behind the Kitchen Door project.
Sustainable Food Systems
Sustainable Food Systems involve the ability to produce and consume food in a way that meets the needs of the present without compromising the ability of future generations to meet their own needs. Learn how a sustainable food system produces, processes, and consumes food in a way that promotes environmental, social, and economic sustainability and minimizes negative impacts on the environment, supports local communities, and provides fair wages and safe working conditions for farmers and workers.
Learn how to incorporate sustainability into all levels of restaurant operations. Topics include: Reducing energy consumption; preventing waste; conserving water; sourcing more local and sustainable products; providing more nutritional offerings; employee care; and contributing to more vibrant communities.