Experience

Center for Good Food Purchasing

• United States
• Public Policy Offices
• 1 - 100 Employee

• Senior Analyst

  • May 2020 - Present



Northeast Ohio Voter Advocates (NOVA)

• United States
• Civic and Social Organizations
• 1 - 100 Employee

• Board Member

  • Feb 2022 - Present



Greater Cleveland Food Bank

• United States
• Non-profit Organizations
• 100 - 200 Employee

• Account Coordinator

  • Oct 2018 - Apr 2020

  I managed the Retail Donation Program at the Greater Cleveland Food Bank. My day-to-day responsibilities included monitoring and encouraging food donations from over 200 grocery stores, educating grocery store teams about food donation programs and food safety, and working with a network of over 50 partner agencies (pantries, hot meal programs, shelters) to divert eligible food donations from landfills. In my first year, the Retail Donation Program rescued 5.6 million pounds of food - including fresh produce, meat, and dairy. During my time at the food bank, I on-boarded 22 new retail partners to join the fight against food waste and hunger. The on-boarding process includes creating and sharing store-specific donation programs, training team members, coordinating donation pickups, and conducting follow-up reporting. To better engaged grocery store team members on their donation program successes, I created a Tableau visual to make real-time donation information more accessible and interactive. In an effort to to apply my passion for continuous improvement to other areas of the Food Bank, I joined the internal Diversity, Equity, and Inclusion (DEI) Council, and I was a founding member of the food bank's Sustainability Committee.



Syracuse University Sustainability Management

• Syracuse, New York Area

• Real Food Research Intern

  • Jan 2018 - Apr 2018

  As an Intern, I researched the feasibility of bringing real (local & community based, ecologically sound, humane, and/or fair) food to Syracuse University’s dining operations. Throughout the semester, I also assisted in planning and hosting a variety of educational events relating to sustainable food choices. Read an interview about my experience here: https://falk.syr.edu/zainab-pixler-18/ As an Intern, I researched the feasibility of bringing real (local & community based, ecologically sound, humane, and/or fair) food to Syracuse University’s dining operations. Throughout the semester, I also assisted in planning and hosting a variety of educational events relating to sustainable food choices. Read an interview about my experience here: https://falk.syr.edu/zainab-pixler-18/



Syracuse University Food Services

• Syracuse, New York Area

• Student Manager

  • Feb 2016 - Dec 2017

  For nearly two years, I managed the employment of over 200 student employees. My responsibilities included conducting hiring, organizing schedules, and processing payroll. I also facilitated communication between dining hall management and the student employees. This role required attention to detail, the ability to react quickly to a wide range of situations, and strong interpersonal and communication skills. A few projects I began and completed during my term include: revamping the student supervisor training, streamlining the hiring and on-boarding processes, and eliminating unnecessary paper use and waste in the office.



US Foods

• United States
• Food and Beverage Services
• 700 & Above Employee

• Procurement Intern

  • May 2017 - Aug 2017

  As the only intern in the Ohio office, I had the opportunity to participate in many departments. I mainly assisted commodity buyers in sourcing products for customers. In sales, I tracked and analyzed the movement of exclusive products to the sales team. In the warehouse, I shadowed the warehouse manager and quality assurance specialist. Fun field trips included a regional sales meeting, a 14 hour long ride-along with a delivery associate, and the Food Fanatics Live event. As a side project, I re-engineered a reporting system that relays recently discontinued products to territory managers and customers to prevent product shortages



Domino's

• United States
• Restaurants
• 700 & Above Employee

• Supply Chain Operations Intern

  • May 2016 - Aug 2016

  My main project was to conduct an analysis of the warehouse's operations to expose and improve upon inefficiencies relating to inventory management and transportation logistics. The project results included new warehouse map and a new training process for warehouse employees. The new warehouse organization system decreased product damage and increased our distribution center's fill rate. I also had the opportunity to present my project accomplishments to the Domino's executive team in Ann Arbor, Michigan.