Rouyu is originally from Taiwan. Living in grandparents’ country house and volunteering in environmental NGOs in Taiwan motivated her to pursue a career in environmental sustainability to help corporate folks do good business. She has spent a summer working in the Yellowstone National Park, which inspired her to continue her adventure in the world. During her master’s study, she worked at the UCONN catering and realized the problems of food waste and unsustainable process in the dining industry.
At the same time, she is currently involved in a consulting project with sustainable business in Boston and serves as a virtual fellow to work on ISO-LCA and ACAR programs with a DC-based think tank. Prior to joining the Sustainable Restaurant Corps, she worked in Taiwan Life Insurance Company Limited, PricewaterhouseCoopers, and Chung-Hua Institution for Economic Research. She holds a master’s degree in resource economics from University of Connecticut, and a bachelor’s degree from National Taiwan University. She is also a CPA and has obtained the certification in the Global Reporting Initiative (GRI) reporting frameworks.
When she is not working, she enjoys tennis, hiking, drawing, photography, and cooking!
— Rouyu has been a volunteer with SRC since summer 2012. She is helping establish a method for calculating a restaurant’s carbon footprint. This will give us a benchmark to compare restaurants and enable our accomplishments to be included in New York City’s carbon reduction efforts.
Raised in Lexington, Kentucky, Rebecca Fleischman now lives in Philadelphia and attends the University of Pennsylvania, majoring in Environmental Studies and Hispanic Studies. She is a member of Sigma Delta Tau National Sorority, the Reach A Peer Helpline, Kite & Key’s Penntoring, and has served as an Eco-Rep with the Green Campus Partnership. As someone who loves to travel and explore restaurants, Rebecca empathizes with diners who seek locally sourced menus from establishments that are striving to be more sustainable and to reduce their environmental impact. When she’s not experimenting in the kitchen with new foods from the Farmers’ Market or her local food co-op, Rebecca spends a little too much time reading food blogs, curating a collection of recipe ideas on Pinterest, and volunteering with environmental nonprofits.
Sean is a summer 2013 intern from the University of Minnesota originally from a suburb of Chicago. He is working on his under grad in Applied Economics with minors in Leadership, General Management, as well as Corporate Environmental Management. He has very high interests in the food industry and wishes to pursue a career focusing on the sustainable management of the food system as a whole. From the farm to your plate, he wishes to establish a methodology for producing, transporting, and distributing that will be very carbon conscious and sustainable for future generations.
His experience working with food comes from the working for UMN Catering, where sustainable methods for food production and distribution, water and electricity management, in addition to recycling and composting are accomplished effectively. It was his high school biology teacher that inspired him to pursue interests in the environment and the green movement. He has stayed active in the community through leadership positions in an Ecology Club as well as volunteering at his university’s student run organic farm.
In his free time, Sean likes to run, watch movies, and travel. He also has three years of experience working in chocolate shops. This has led him to acquire the talent of fudge making, the old-fashioned way.