Alex Borschow, Director of Finance at Eataly—which sells high-quality Italian foods—focuses on the development of the company, including: how it expands, how it reduces food waste, and how it operates more efficiently. “This is practicing sustainability, but also saving us money,” he says.
The Sustainability Initiative helped me refine ideas about what I wanted to do with my career and gave me the confidence to do them.
Alex Borschow has found a way to combine two of his passions: food and sustainability.
“I grew up in Puerto Rico and our vacations usually focused on nature,” he says. “When you're a kid and you learn about how places need to be protected, you wonder: how come? What's destroying them? You learn to appreciate nature and the ecosystem for what it is.”
His love of food is also a byproduct of his upbringing: he is the son of Jewish parents—his mother is Russian, and his family always ate a variety of cuisines. As a college student, Alex began cooking for himself, which inspired him to learn about where food comes from. “I read about our industrial food system and how broken it is—how it doesn't take into account biodiversity or human health,” he says.
Alex’s job—Director of Finance at Eataly, a company that sells high-quality Italian foods, including handmade mozzarella, monocultivar olive oils, and fresh produce—combines his loves. Eataly’s mission, says Alex, is to “change the way people think about and experience food.”
He focuses on the development of the company, such as: how it expands, how it reduces food waste, and how it operates more efficiently. “This is practicing sustainability, but also saving us money,” he says.
His job at Eataly represents a big career shift. After graduating from MIT with a degree in chemical and biological engineering, Alex worked for six years at BNP Paribas. “As time went by,” he says, “I started to ask: ‘What impact am I having on the world?’”
Alex chose MIT Sloan because of its Sustainability program. “Sustainability is an absolute necessity for every enterprise,” he says.
On campus, he was president of the Food + Agriculture Club; he helped organize the MIT Sloan Sustainability Summit; and he started a “hackathon” focused on food. Alex also did an internship at Fooducate—a San Francisco company that helps consumers make healthier food choices.
“The Sustainability Initiative helped me refine ideas about what I wanted to do with my career and gave me the confidence to go out and do them,” he says.