Information Technology Services (ITS)
IT@UofT People — Henmary Acosta
Published on: August 21, 2025
The backbone of any successful team is its hard-working people. The University of Toronto’s information technology professionals are no exception. IT@UofT is made up of a diverse range of people with an even greater diversity in their interests and talents.
In this segment, entitled “IT@UofT People,” we will get to know our IT@UofT community across all three campuses and find out more about their hidden or not-so-hidden talents and/or pursuits outside of work.
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Department: Faculty of Applied Science & Engineering
Title: Data & Systems Officer
How long have you worked at U of T?
I joined U of T in September 2024.
What is your secret or not-so-secret talent or hobby outside of work?
It’s not really a secret — I’m the president of Leaders of Environmentally Accountable Foodservice (LEAF Canada). This is a non-profit organization that certifies sustainable practices in the foodservice industry. We run four main programs.
The Certification Program assesses foodservice operators through a meticulous evaluation process based on efficiency, effort and best practices, and provides recommendations for improving their sustainability. The LEAF Approved Suppliers Program conducts assessments to understand the source of materials, the supply chain and overall commitment to environmental sustainability. The Education Program includes courses, events and social awareness. And the Volunteer Program is the driving force behind our organization. We’re proud to be a non-profit with a presence across Canada.
How and why did you get involved in this hobby?
I would say this goes far beyond a hobby; it’s a passion, a commitment and a duty I have toward Mother Earth and future generations. It’s my way of trying to do my best while I’m breathing this air.
Do you have any professional training in this field?
Yes, I have an MSc in environmental management, and I’ve taken several relevant courses, such as Canadian Environmental Law at ECO Canada, and Climate Change and Sustainable Diet at the United Nations Institute for Training and Research (UNITAR), among others. I also continually have to stay on top of new trends and regulations in this area, as they are constantly changing.
Do you have any outstanding memories or accomplishments from this hobby?
Last year we received the Environmental Stewardship Award from Restaurants Canada in recognition of our advocacy and hard work. We’ve certified about 100 restaurants across Canada, as well as foodservice operations in academic institutions such as colleges and universities.
Who/what are your inspirations?
My inspirations are women who have accomplished so much during difficult times. Motherhood is one of the most important roles, and if we bring new humans into this world, we must commit to creating a healthy, peaceful and safe environment for them. Food security is an important part of that responsibility. There is an incredible amount of food waste globally — and, unbelievably, in Canadian households — while there are children who don’t even have a piece of bread to eat. This waste occurs not only at home but also throughout the entire foodservice process, including production, transportation from suppliers, cooking, serving and other aspects of managing food operations.
Is there anything else you would like to add?
Think about all the people who don’t have food on their table. At home, plan your meals, store food properly and use leftovers creatively to reduce waste. When eating out, choose restaurants that prioritize sustainability, support local suppliers and offer responsible portion sizes.
Want to learn more about sustainable practices at U of T? Visit sustainability.utoronto.ca.