Angelina earned a Bachelor of Science in Nutritional Sciences and Dietetics with a Certificate in Global Health from the University of Wisconsin-Madison. She grew up in her family’s small business Italian restaurant, where she spent many days in the backyard garden experiencing the deep connection between food, culture, and the environment. After working on campus food justice and independent climate activism projects, she learned that working upstream through sustainability was the most impactful route to solving public health problems faced by consumers. This public health approach led her to work with the Sustainable Food Group (SFG), where she has begun learning about how sustainable food production efforts affect growers, consumers, and the environment. Within SFG, she provides onboarding, training, and technical support for the Sustainability Standard certification program in addition to a number of other projects. In her free time, she enjoys cycling, cooking, and learning Italian language.