ARAMARK, provider of facility management and other professional services, has launched an Environmental Internship Program designed to foster employees with both a practical understanding of environmental initiatives and fundamental business knowledge. The program aims to provide young professionals with corporate experience and create an awareness of the role environmental stewardship can play in all jobs.
“Environmental practices can be incorporated into virtually any job, and through the ARAMARK Environmental Internship Program we can help develop employees who make the connection between the work that they do, and its impact on the environment and on our business,” said Rick Martella, ARAMARK vice president, business affairs. “Embedding these internships in key roles across the company will provide environmental knowledge and skills that are not confined to a single position or type of job, and can be easily shared.”
ARAMARK partnered with the Student Conservation Association (SCA) to develop the program and identify applicants who demonstrated strong conservation leadership. The SCA is a nationwide conservation force of college and high school-aged members who serve America’s parks, forests, refuges, seashores, and communities. The group helped ARAMARK select 10 young professionals for its inaugural class. SCA also helped in the development of training materials for the interns.
The 10 ARAMARK interns, who are pursuing degrees, or have recently graduated from college, have been hired at several ARAMARK locations, including colleges and universities, conference centers, national parks, businesses, and convention centers. In these roles, the interns collaborate internally and with clients to offer expertise and practical solutions to help clients meet their environmental commitments in a variety of areas, including purchasing, waste management, building operations, and energy and water conservation.
The internships began in March 2011, and will continue for six months. Throughout the program, the interns will receive on-site training and support from their managers, as well as feedback and support from the SCA and the corporate environmental team managing the program. Information learned from the interns’ projects will be shared and replicated across ARAMARK.
The interns and their assignments are as follows:
- Rodica Kocur, University of Michigan Ross School of Business, Ann Arbor, MI (Higher Ed, Conference Centers) is responsible for managing all aspects of a compost program, including research on best practices, feasibility, and potential implementation campus wide.
- Ila Galanti, University of Chicago, Chicago, IL (Higher Education) is responsible for developing and piloting a “Sustainable Eating” program including education and awareness campaigns to elevate sustainable eating habits.
- Laurel Greyson, New York University, NYC (Higher Education) is responsible for developing and implementing Clean-Air Cool-Planet’s (CA-CP) Carbon Foodprinting project.
- Paul Loesch, Baylor University, Waco, TX (Higher Ed Education) is responsible for working with the facility management and energy management teams to develop and implement an energy engagement program.
- Jared Dial, Lake Crescent Lodge, Hurricane Ridge, and Fairholme Store, WA (Parks) assists with ISO 14001 Environmental Management System certification, measurement, and analysis of 2010 waste streams.
- Michael Seaman, Asilomar Conference Center, Monterey, CA (Parks) is assisting with ISO 14001 Environmental Management System certification, and assessing, and improving Asilomar’s sustainable food and beverage program.
- Abigail Ray, JPMorgan Chase & Goldman Sachs, NYC (Business and Industry) is working with JPMC marketing manager on environmental sustainability tracking forms and marketing materials for JPMC’s NYC locations, and responsible for initiating/achieving Green Restaurant Certification at various locations.
- Kevin Mattson, Anaheim Convention Center, Anaheim, CA (Sports and Entertainment) coordinates implementation of new recycling stations and waste diversion initiatives, and support sustainable food and beverage procurement and measurement.
- Tabitha Beasley, National Business Dining Client, Princeton, NJ (Business and Industry) is responsible for achieving Green Restaurant recertification and working on partnerships with local farms to source sustainable food.
- Leah Chapman, University of Florida, Gainesville, FL (Higher Education) is responsible for developing an internal composting solution including researching bins and systems of implementation, and conducting employee sustainability training.
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