Shannen Casey brings her passion for sustainable food systems and meaningful change to her role as UC Berkeley’s Sustainability Manager. With experience in environmental campaigning, culinary arts, and food literacy, Casey now leads on-campus initiatives to reduce food waste, promote sustainable procurement, and educate students about the importance of where their food comes from.

Casey’s culinary career included roles as a butcher in New Orleans, pastry chef in New York, and sous chef in Alaska. While working near Denali National Park, she realized inefficiencies in food systems—like local salmon being shipped 22,000 miles from Alaska to various restaurants—spurring her to study sustainable food systems at UC Berkeley. Today, she manages projects to improve dining sustainability and mentors students in innovative solutions.

Casey oversees audits and initiatives. One initiative aims to increase vegan dining options on campus to 50% by 2027. A supply chain audit revealed that only 19 percent of purchasing claims were categorized as sustainable, underscoring the importance of data-driven decisions. By offering culturally relevant plant-based meals, she aims to make sustainability in food procurement inclusive and impactful.

Leveraging tools like Leanpath, a food waste solutions app, Casey’s team of student workers tracks and addresses food waste, translating insights into operational changes. Mentoring students is central to her work, with many going on to careers in the sustainability field. Casey values their contributions, describing herself as a “sustainability mom.”

AI tools are being used to support waste-monitoring systems and that in turn helps to transform sustainability efforts for institutions. Casey’s team uses these technologies to enhance data accuracy and inform interventions to improve food waste management across the Berkeley campus. Casey envisions UC Berkeley as a leader in sustainability, inspiring change across the UC system and beyond. By reducing emissions, promoting sustainable purchasing, and fostering collaboration, she aims to influence the global food network. While challenges persist, she believes collective action can drive meaningful progress. “Small efforts can go a long way,” she said.

Casey advises students to shift focus from individual guilt to collective responsibility. Supporting local ecosystems, fair labor practices, and ethical consumption are key. “Don’t blame your individual choices for climate change,” she urged, highlighting the importance of working together for impactful change.

Shannen Casey’s transition from chef to sustainability advocacy demonstrates the power of resilience and curiosity. Her work at UC Berkeley transforms food systems and inspires students, such as myself, to serve as a beacon of hope for a healthier, more equitable future.