ARAMARK Environmental Sustainability Internships

SCA has teamed up with ARAMARK—a leader in food services, facilities management, and uniform and career apparel—to offer a broad spectrum of hands-on environmental internships at university, business and national park sites nationwide. Placements may include energy and water conservation, sustainable procurement, composting, facilities and waste management, and much more. These internships are designed to provide a career pathway into traditional operational roles throughout ARAMARK, where environmental expertise is of increasing importance.

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"I would never have imagined that I could have a job that incorporates sustainability and large-scale foodservice, but through my sustainable dining internship with ARAMARK I have found a job that I love."
-- Ila Galanti, ARAMARK Registered Dietician at the University of Chicago

Position Locations for 2012

Boston, MA; Denver, CO; Monterey, CA; Philadelphia, PA; Tampa, FL; Olympia, WA; Westchester County, New York; Wilmington, NC; Richmond, VA; Denali, AK; Baltimore, MD; Providence, RI; Glen Canyon NRA, UT; Olympic National Park, WA; Research Triangle Park, NC. Browse available internships

The Details

• Internships are offered for a period of 6 to 9 months.
• Opportunities are available at ARAMARK locations, including Higher Education, Parks & Destinations, Healthcare, Business Dining, Sports & Entertainment, ARAMARK Uniform Services and more.
• Depending upon the scope of responsibilities, positions are full time (40 hrs) or part time (20 hrs).
• Health insurance available at no extra cost
• Competitive wages
• Training and orientation at ARAMARK headquarters before internship begins. Interns will also receive specific on-the-job training at their internship location, depending upon needs.

Eligibility

• Currently enrolled college juniors, seniors or graduate students, or people with a maximum of 5 years professional experience.
• Self-starter who is able to independently develop and manage projects
• Ability to communicate and collaborate with diverse stakeholders
• Understanding of the importance of meeting unique client and consumer needs
• Capacity and know-how to navigate the challenges of implementing environmental initiatives
• Interest working in the business world, and infusing environmental sustainability into operational roles
• Studies, knowledge or career interests in hospitality or facilities services strongly preferred
• Previous experience and future interest in working at ARAMARK is a plus

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Past Participants

ARAMARK's 2011 class of 10 environmental interns recently completed their 6-month positions at locations ranging from remote National Park sites on the Olympic Peninsula to leading-edge businesses in New York City, Texas and California. Despite the differences in geography and business sectors, each intern had the opportunity to immerse themselves in an incredible learning experience. Read about the projects and experiences of the environmental interns, including the three who were hired into permanent positions at ARAMARK.

Paul Loesch, Energy Management, Baylor University, TX

"I am working on putting together a comprehensive handbook that will include temperature standards, hours of operation, operation of lighting and appliances etc. This handbook will be a platform for communication between energy managers and faculty and students. It will also serve as a source of accepted best practices for techs in the field."

Paul has accepted a position with ARAMARK as an Environmental Compliance Officer, Baylor University

Michael Seaman, Environmental Management System, Asilomar Conference Center, CA

"This Internship has been a great experience, and I have been getting more responsibility and more work. We have a big deadline for an Environmental Management System (EMS) certification, but I am beginning to see things happening on a much larger scale. It has been helpful to be on team Environmental Stewards calls, and to be a part of the process of bigger projects and developments."

Michael has accepted a position with ARAMARK as the Purchasing Manager, Monterey Bay Aquarium

Tabitha Beasley, Client Garden, National Business Dining Client, NJ

"The client garden continues to progress, we have harvested over 350 pounds of vegetables and herbs since the garden began producing this spring. I’m about to start working on the Half Year Pantry Green Stats, which involves tracking what is ordered and served, and analyzing the overall impact the green strategies put into place at this account are having."

Ila Galanti, Sustainable Dining, University of Chicago, IL

"I have created a concept featuring a local salad once a week at the salad bar. I have worked with the managers and chefs to determine what produce we can get locally and based on that have created a prepared salad. I am working on creating signage with nutrition information to promote the salad, and the fact that it is made with local ingredients."

Ila has accepted a permanent position with ARAMARK as a Registered Dietician, University of Chicago

Jared Dial, Environmental Management System, Lake Crescent Lodge, WA

"I have executed three formal trainings for our Environmental Stewardship Programs to a total of about 80 managers and staff at the property. Learning how to effectively give formal trainings was a first, but I tapped into my previous experience leading Interpretive tours for the National Park Service."

Rodica Kocur, Composting Program, University of Michigan, Ross School, MI

"I’ve had a great deal of opportunity for professional development. I’ve been working closely with both people in the Office of Student Life and some of Ross’ media crew. My quest to find a way to reduce waste stream contamination through an education program meshed perfectly with their program goals."

Leah Chapman, Sustainable Dining, University of Florida, FL

"I am loving this internship. I love coming into work every day and I feel like I am making tangible changes and real differences in the food at UF. We are close to achieving our goal of becoming Styrofoam-free and I am close to having incorporated one or two new local growers into our food system."

Abby Ray, Sustainable Dining, JPMorgan Chase, NYC

"I was able to move the needle forward significantly in terms of JPMC-NY's sustainability efforts. I drove composting and recycling programs at two facilities and initiated a recycling program at another while using an easy-to-grasp color-coded system. Over three months at just one of those facilities, we were able to keep 35 tons of compost and 58 tons of recycling out of the landfill. Sustainability is now a part of the conversation at these accounts more than ever before."

Kevin Mattson, Waste Management, Anaheim Convention Center, CA

"The waste diversion and measurement project at the Anaheim Convention Center has been a success and a pleasure to work on. With the specific goal of accurately recording the amount of waste and recyclables each month, we are now better positioned to identify waste diversion strategies and to track progress at the Anaheim Convention Center. That is an exciting development for the ARAMARK at the Anaheim Convention Center."

Laurel Greyson, Carbon Foodprinting, New York University, NYC

"I have learned a lot about how to navigate a large corporation and the steps involved in making a real sustainable change in how people eat and make food choices. This was invaluable experience for me as it relates to both my personal and professional interests and vision for a sustainable food system."