Sustainability, food systems
Danielle has an undergraduate degree in Conflict Analysis and Resolution (Mason) and a graduate degree in Sustainable Food Systems (also Mason). She worked for Mason's Office of Sustainability from 2008 through 2016. During this time, she started the Potomac Heights Vegetable Garden, Innovation Food Forest, Mason's first-ever CSA program and the President's Park Greenhouse.
She has worked within the food system for organizations like The Piedmont Environmental Council (PEC) on PEC's Buy Fresh, Buy Local Guide. This guide was created to connect local farmers with local consumers and markets. Additionally, she co-led a feasibility study on local/grass-fed beef.
She most recently created and implemented a covid-19 food relief effort with The Oak Spring Garden Foundation (OSGF). Through this program, the OSGF contracted with 7 local minority and/or veteran-owned farms to grow and deliver as much food as possible to the Fauquier Community Food Bank.
She and her husband have had a business since 2015, Regenerative Earth Design, in which they provide consultation and design services around ecologically-based living and food production.