Olivia Batryn

Oliviabatryn.weebly.com * olivia.batryn@gmail.com * 603-686-2506

EDUCATION
THE UNIVERSITY OF VERMONT, Burlington, VT
Bachelor of Science in Dietetics, Nutrition and Food Science, Expected graduation: May 2019
GPA: 3.8
Honors: Presidential Scholarship, Dean's List (Fall 2015-Fall 2018)
Relevant Coursework: Fundamentals of Nutrition, Nutrition Education and Counseling, Nutritional
Biochemistry, Basic Concepts of Food, Communication Methods
o Teaching Assistant for “Nutrition in the Lifecycle” -Fall 2018
Activities and Organizations:
UVM Campus Kitchen (Nutrition Coordinator, Leadership Team, Shift Leader- 2017)
o Create recipes for Sunday morning volunteer shifts from locally donated food items
o Work with other leadership members to plan meetings, lead shifts, and manage club events
Catamount Refuel Station (Intern- 2017)
o Educate D1 Varsity athletes at UVM about ways to properly fuel the body for optimal performance
UVM Dietetics Association (2015-2019)
Orchesis Dance Company (Vice President- 2017)

BOND UNIVERSITY, Gold Coast, Australia

Spring 2018: 4-month study abroad experience

WORK AND PROFESSIONAL EXPERIENCE

COMMON ROOTS, Burlington, VT
Farm-to-School Lesson Intern, June 2018- Present
Recreate nutrition and cooking lesson plans taught in Pre-K through grade 6 classrooms
Write lessons with the goal of teaching children about local produce and a positive relationship to food
Create programs to empower young students to explore food origin s, nutrients, and plants they come from
Develop recipes for a “vegetable of the month” and engage young-chef skills and take-home guides

HEALTHY LIVING MARKET AND CAFÉ, Burlington, VT

Barista, June 2018- Present
Prepare and serve hot or cold beverages, such as coffee, espresso drinks, fresh juice, and smoothies
Describe menu items to guests and suggest healthful options that may appeal to them
Train new members of the team on food preparation, drink making, and proper sanitation standards

FIVE CORNERS FARMER’S MARKET, Essex, VT

POP Club Intern, June 2018- August 2018
Plan and direct fun activities to teach children age 5-12 about the “Power of Produce”
Keep track of summer participation at each activity to plan for future programs
Engage children in the local food system through educational taste-tests and demonstrations with produce
Distribute coupons to children for produce of their choice, empowering a connection to food choices

LANEY AND LU CAFÉ, Exeter, NH

“Soul Server”, May 2016 – June 2018
Serve wholesome menu items with friendly, individualized attention to each customer
Devote attention to "cherishing the team" and building a positive work environment
Educate customers about healthy offerings, such as superfood benefits and local produce

VOLUNTEER EXPERIENCE
Food Rescue Volunteer: ImpacTrip- “Responsible Tourism and Volunteer Abroad in Portugal” (June 2017)
Recovered food from local restaurants and supermarkets and redistributed meals to families and individuals in
need among the Lisbon community
Chittenden Emergency Food Shelf (Burlington, VT): Campus Kitchen Shift Leadership (April 2017-Present)
Volunteer Sunday mornings to cook and serve meals to Burlington community members in nee d
Coordinate and lead shifts for other volunteers