From the Office of Sustainability

A monthly update from faculty, staff, and students in the Office of Sustainability – Education and Research. This month’s column is from graduate project assistant Ashley Monterusso.

As someone who has worked in the hospitality industry for the past several years, my path to sustainability has been somewhat unconventional. However, when the COVID-19 pandemic brought that industry to a standstill, it afforded me time to reflect on my values and explore new ways to serve others.

During my tenure in hospitality, I observed a growing interest in coworkers adopting sustainable practices. As a collective, we explored methods of creating sustainable systems by reducing food waste, sourcing locally grown ingredients, and giving back to our communities. These interests helped steer me towards the field of urban and regional planning.

As I turned my attention to graduate school, I came to see how sustainability was the common thread running through both my professional and academic pursuits. My research is focused on issues like food-waste reduction and community development, with a particular emphasis on the hospitality sector, naturally. This lens has allowed me to explore sustainability from a unique perspective.

Presently, I work as a graduate project assistant with the UW–Madison Office of Sustainability where I have the privilege of working on student-led sustainability projects across campus. Through my work with the Green Fund, managed by Ian Aley, I am able to apply the skills and knowledge I have gained to make meaningful contributions towards advancing sustainability in our communities and beyond. Please don’t hesitate to reach out if you’d like to chat about sustainability.

Monterusso will be graduating in May 2023 with a master’s degree in urban and regional planning. Congratulations, Ashley!