Sonia DeMarta

Sonia DeMarta has a diverse work experience spanning several industries. Sonia worked as a Personal Chef at From Seed to Supper, cooking weekly meals for several families with special dietary needs. Sonia also served as a Presenter at From Seed to Soup, where they gave presentations on the impact of food choices on global warming. At Preserve, Sonia worked as a Sales Associate, selling eco-friendly products made from recycled plastic. Sonia was a Healthy Eating Specialist at Whole Foods Market, where they taught customers and staff about the Health Starts Here program. In addition, they were a Development Coordinator at Climable.org, working to bridge the information gap between policymakers and climate advocates. Sonia also worked as an Instructor at Kids Cooking Green, teaching children about sustainable food sources. Prior to that, they were the Founder and former Manager of the Lexington Farmers' Market, promoting locally grown food and farming issues. Sonia started their career at The Cousteau Society, where they worked in membership fundraising. Overall, Sonia's work experience reflects their passion for healthy eating, sustainable food practices, and environmental advocacy.

Sonia DeMarta completed their high school education at Escuela Italo Venezolana Angelo DeMarta in Venezuela from 1968 to 1979. Sonia then pursued a Bachelor of Business Administration (BBA) with a focus on Languages, specifically French and Chinese, at the University of Oklahoma from 1979 to 1984. Later, from 1991 to 1995, they attended Boston University, where they obtained a Masters in International Relations and Environmental Management. Sonia also completed a degree in Environmental Management, specializing in environmental issues and international relations during the same period at Boston University.