The College has welcomed a new sustainability coordinator, Amy Elvidge. She transitioned here from Project Bread, where she did outreach for SNAP enrollment in the Boston community. Elvidge has been involved in sustainability since college. Originally from the San Francisco Bay Area, she obtained a BA from UC Santa Barbara in environmental studies and Spanish, with a minor in education. As a student government representative and the food sustainability chair at UCSB, she spearheaded many sustainability initiatives, including “ban-the-bag” and trayless dining. She also implemented the creation of garden plots on campus and co-organized the country’s first student-led climate conference.
After college, she traveled overseas to teach elementary science and art in Madrid, Spain, and later returned to work at Fair Trade USA in Oakland as well as a farm-to-table restaurant. In 2012, she began a master’s program at Tufts’ Friedman School. She received an MS in nutrition, with a concentration in agriculture, food, and the environment. Elvidge is excited to be at Emerson to continue working with students who share her passion for the environment and looks forward to being a part of sustainable solutions here.
Having been raised by parents who are organic vinters, many of Elvidge’s hobbies revolve around organic food. She takes care of a community garden plot in the South End and “spends too much time at Formaggio Kitchen and the SoWA Market.” She also enjoys biking around the city and is a big fan of the “cushy” Emerson bike parking in the Walker Building.