Making the Connection Between Ecology and Theology for all Faith Traditions.

Our Staff

Tim pic 1Tim Darst, Executive Director

Tim Darst recently gave up his career in accounting and dedicated his life to care for God’s creation. Tim and his wife live in a solar-powered house, grow a lot of their own food and are regular bicycle and bus commuters.

Tim is a founding member of the Company of St. Angela, a contemplative congregation of the faithful associated with the Ursuline Sisters of Louisville. He was awarded the YMCA SafePlace Joyce Skees Volunteer Award, and the 2012 Green Building/Operation Brightside Acorn Award.

He is active with Project Warm, the Food Literacy Project, the University of Louisville Sustainable Operations Committee, GRASS, St. William’s Church Environmental Concerns Committee, and the Passionist Earth & Spirit Center.

 
LinkedInAaron Tornes, Program Director

Aaron is an energy auditing specialist as well as an established advocate for local and sustainable food systems as well as just energy systems. He received his LEED auditing certification in 2011 and in 2012 became a certified Building Performance Institute energy auditor in both BPI’s Building Performance Analyst and Building Envelop specializations. He has audited over 20 church and house of worship campuses for Kentucky IPL.

Aaron has been involved in the coordination of many large events and actions in the Louisville area. In 2013 he was chair person of the Green Spark Awards, an annual fundraiser benefitting Project Warm, a 501c3 organization for whom he sits on the board of directors as the chair of the marketing and fundraising committee. He was invited by the Drepung Gomang Institute to be part of the planning committee for the visit from His Holiness the Dali Lama. Aaron also shared a panel on environmental justice and racism with environmental activist and leader Tim DeChristoper at the Unitarian Universalist General Assembly.

Aaron is also recognized as a leader in the local food community through his work with preventing food waste through the act of gleaning. He coordinates the capture of over 10,000 pounds of local produce from becoming waste annually and donates it to local food shelters in need.