Lexie Raczka

As the Director of Sustainability for Boston University Dining Services, Lexie Raczka plays a pivotal role in shaping the campus's food systems to align with broader environmental goals. With a deep-seated passion for local and sustainable sourcing, Lexie is dedicated to fostering a dining environment that not only prioritizes food access but also champions zero waste initiatives. Her expertise in environmental science and sustainable agriculture informs her strategic approach to analyzing data on food sourcing, enabling her to recommend innovative vendors and producers that enhance the sustainability of the dining services.

Lexie’s responsibilities extend beyond data analysis; she actively collaborates with various stakeholders to ensure that all sustainable initiatives resonate with the University’s Climate Action Plan and Zero Waste Plan. This involves meticulous event planning and community outreach efforts that engage students and faculty in sustainability practices, fostering a culture of environmental stewardship on campus. Her adeptness in public speaking allows her to effectively communicate the importance of these initiatives, inspiring others to participate in sustainability efforts.

Key projects under Lexie's leadership include the implementation of a comprehensive local sourcing program that not only supports regional farmers but also reduces the carbon footprint associated with food transportation. Additionally, she has spearheaded educational campaigns that raise awareness about the benefits of organic farming and sustainable practices. By leveraging her skills in Microsoft Excel and social media, Lexie is able to track progress, report outcomes, and share success stories that highlight the impact of Boston University Dining Services’ commitment to sustainability. Through her work, Lexie Raczka is not only transforming the dining experience at Boston University but also contributing to a more sustainable future for the community and the planet.