Meet Our Team
Director of Residential Dining Services
Interim Sustainability Director
As Director of Residential Dining, Garett’s position entails overseeing all residential dining commons and the UMass Bake Shop. Garett assures that all dining commons are running efficiently and effectively while producing high quality food. Garett takes pride in the food served by the residential dining commons, but notes that there is always room for improvement. While his background is in investment banking, Garett switched to food services when he found the values on Wall Street didn’t match that of his family restaurant growing up. Outside of the office, Garett is a family man, raising two daughters with his wife whom he has known since the sixth grade.
Senior Sustainability Coordinator
Britt is responsible for leading the Sustainability Department’s green initiatives, including waste reduction, UMass Permaculture, and planning sustainability events. Britt roots are in regenerative agriculture and education, permaculture design, environmental conservation, and community building. Through all of her formal and informal teaching experiences, Britt enjoys educating college students the most. She holds an Associate’s Degree in Ornamental Horticulture, a B.S. in Agriculture and Natural Resources from UConn, and is currently working on an M.S. in Sustainability Science at UMass Amherst. In her free time, Britt loves to kayak, practice herbalism, and is learning to play the ukulele.
Sustainability Coordinator of Campus Gardens
Xochi oversees the UMass Permaculture Initiative, including educational programming, community outreach, care and operation of our 5 on-campus gardens, and development of new gardens when space is available. Xochi has been a part of UMass Permaculture since the Fall 2014 Semester, and worked with UMass Dining Sustainability since February 2015; before then, she helped to develop educational, edible gardens at the Amherst Pelham Regional School Dictrict and Stefanik Elementary School of Chicopee, MA. She holds a B.S. in Sustainable Food & Farming from UMass Amherst and an A.O.S. in Culinary Arts from the Culinary Institute of America. In her free time, Xochi loves bridging the gap between medicine and food, and home-brewing with her partner.
Christopher performs research, data collection & analysis, and project implementation designed to increase sustainability in division-wide procurement for Auxiliary Enterprises. He also provides sustainability–related recommendations, projections and reports. Christopher has worked for UMass Dining Sustainability for over a year. He draws heavily on his background in Economics and Community Service to ensure that the needs of the local farmers and vendors are being met and align with the long term sustainability goals of this department. He has a B.S. in Economics from UMass Amherst but always had a passion for food and the culinary arts.