Dana Garves is the Technical Program Manager at Beyond Benign, a non-profit supporting Green Chemistry adoption in chemical education. She is the Founder and Senior Fermentation Chemist at Oregon BrewLab, serving over 500 beverage industry clients with chemical analysis and quality control solutions. Prior to establishing her laboratory, Garves built two production laboratories and collaborated on a project to launch yeast into space as the Laboratory Manager at Ninkasi Brewing Company. She holds a Bachelor of Science in Chemistry from the University of Oregon and a 2026 Google Data Analytics Professional Certificate. A dedicated advocate for sustainable practices, Garves spearheaded the 2023 American Society of Brewing Chemists (ASBC) Green Chemistry Initiative to modernize core brewing science assays using the 12 Principles of Green Chemistry. Her foundational work in this field includes curating the GEMs database at the University of Oregon, directing lab setups for the Green Chemistry in Education Workshop (GCEW), and delivering presentations on her research at BCCE and American Chemical Society National conferences. Highly engaged in fermentation education outreach, Garves has developed and taught four proprietary sensory evaluation courses across in-person and virtual formats. She serves on the Advisory Board for the Knight Campus for Accelerating Scientific Impact for the Brewing Innovation Minor (BRIN), assisting students in transiting from academics to industry.