Pathways

Ben Fink ’24 arrived at Bucknell with a passion for the environment and an eagerness to make an impact. He took action by co-founding a Bucknell chapter of Epsilon Eta, an environmental honors society, and immersing himself in experiential learning opportunities as an intern with the Office of Campus Sustainability and as a member of Bucknell Student Government’s Sustainability Committee.

Encouraged by his mentor, Professor Andrew Stuhl, environmental studies & sciences, Fink enrolled in an environmentally focused study abroad program in Byron Bay, Australia, his junior year. While there, he secured an internship with 4 Pines Brewing Company and learned about sustainable brewing using locally sourced ingredients.

Eager to apply what he had learned abroad, Fink contacted Rob Antanitis of Civil War Cider in Lewisburg to see if he would collaborate on a low-waste beverage. Together, they developed Misfit Mashup Hard Cider, which is made from “ugly fruit” — produce that would otherwise be thrown out because it’s not attractive enough to be sold in grocery stores.

The beverage, which made its debut at the cidery in December, factors in every environmental impact, from emissions produced collecting fruit at local orchards to how much energy the storage freezer uses. “Bucknell gave me the ability to study in Australia and bring back what I learned to help support the local economy and create good vibes in the community,” Fink says. “It strengthened my interest in pursuing a career in sustainability.”