Julie Butner ’88 didn’t always envision leading a major food bank.
“I first thought I wanted to be a doctor,” she said. “Nutrition was my way to get there.”
But, as Butner immersed herself in the field, she discovered a passion for nutrition that led her to the Army, where she served as a captain and as a registered dietitian officer. With an Army ROTC scholarship, she graduated from TCU’s Department of Nutritional Sciences and, today, is a registered dietitian and the current president and CEO of the Tarrant Area Food Bank.
Her diverse career has since taken her from health care to hospitality and the airline industry, with pivotal roles in management. It’s been marked by adaptability and resilience, from managing food logistics during the 9/11 crisis within the airline industry, to pivoting the food bank’s operations during the COVID-19 pandemic.
“During the pandemic, I saw how critical nutrition and access to food are in supporting the health and well-being of our community,” she said. “Nutrition has given my life more purpose, especially in times of crisis. It’s about more than food; it’s about making sure people are healthy and have access to what they need to thrive. Every day, I get to make a difference, and that’s what makes this career so fulfilling.”
Through Butner's leadership, the Tarrant Area Food Bank continues to serve 13 counties, distributing millions of meals and providing vital nutrition education programs. With 12% of her workforce being TCU graduates, Butner’s connection to her alma mater remains strong, demonstrating the lasting impact TCU’s Department of Nutritional Sciences has on shaping leaders in the field.
“The research and writing skills I developed at TCU were crucial in everything I’ve done since. Learning how to critically analyze, apply, and communicate facts and data has been a key asset in my roles, especially at the food bank,” she said. “There are so many career paths available to dietitians — from health care to food manufacturing, to policy, research and nonprofits.”
Butner said that TCU does an amazing job of exposing students to the broad range of opportunities available in the nutrition field.
“The hands-on experience and individual attention in the Department of Nutritional Sciences set me up for success,” she said. “The small class sizes allowed me to build strong relationships with professors who helped guide my career path.”
Butner encourages students with an interest in health and wellness to explore the nutrition option.
“It’s a rigorous field, but the rewards are tremendous,” she said.
