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Virginia Tech News / Articles / 2011 / 03 

Dining Services names Elena Dulys-Nusbaum sustainability coordinator

March 9, 2011

Studio portrait head and shoulders shot of Elena Dulys-Nusbaum
Elena Dulys-Nusbaum

Virginia Tech Dining Services has named Elena Dulys-Nusbaum the department's new sustainability coordinator. 

In her position, Dulys-Nusbaum will work closely with Dining Services to find ways to further develop a sustainable dining program at the university and work with students to address concerns and seek input.

Dulys-Nusbaum holds a bachelor of science from Virginia Tech in environmental policy and planning in the College of Architecture and Urban Studies. She was awarded the Al Steiss Book Award for outstanding achievement as a graduating senior in urban affairs and planning. As a student, she worked as a sustainability intern for Dining Services and served as an officer in the Residence Hall Federation, a representative in the Student Government Association, an educational officer for the Sustainable Food Corps, and president of the Environmental Coalition.

In addition, Dulys-Nusbaum has spent time working for Abingdon Organics, a vegetable farm in Southwest Virginia, and served as Southeast organizer for The Real Food Challenge sustainable food campaign. She has worked for Appalachian Sustainable Development, a local organic farmer’s cooperative based in Abingdon, Va., and as an English teacher for adults in Monterrey, Mexico. 

Dulys-Nusbaum will have her hands full working to increase composting efforts in the dining centers, which has already reached over 300 tons of waste per year being diverted from the landfill; working with the Dining Services Garden at Kentland Farm, which is expanding to two acres this year, plus surplus fruits and vegetables from Kentland’s orchards; and seeking new partnerships for local and sustainable food sources.

“As a society, we often think of choices and the taste of what is on our plate without thinking of where these resources came from,” said Dulys-Nusbaum. “Making the transition to food consciousness through logistical planning and implementation is where I will come in as a servant to the Virginia Tech community. I look forward to meeting new faces and keeping Virginia Tech Dining cutting-edge while improving the land, air, and water for future generations.”

To learn more about Dining Services’ sustainability initiatives, visit the Farms & Fields blog or follow @VTGreenDining on Twitter.

 

 

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