Food Recovery Project Coordinator
Funded by The Green Initiative Fund (TGIF)

Applications due May 1st, 2017

Hours Per Week: 8-10 Hrs.
Start date: Prefer Summer, open to Fall
Internship Duration: Summer/Fall 2017 through Spring 2018
Wage: $14/hr. (work-study preferred, but not required)

Description of Internship
The UCSB Sustainability Program seeks an undergraduate student to launch and manage a set of food recovery programs for the UCSB campus.  Another student, Thomas Wang, spent the past year (2016-2017) developing relationships with the University Center, Dining Commons, and the Gaucho Certified Farmers Market as well as several off campus non-profits. He also developed operational guides with the Environmental Health and Safety and Risk Management stakeholders on the campus. The student who takes on this job will be building on the success of this Thomas’ work and taking the project to the next stage! The new student selected will complete the final steps of the proposal process, secure final commitments from key partners, and launch a variety of food recovery efforts.  In Spring 2017, Thomas will be launching a recovery program for self-stable items from the Gaucho Certified Farmers Market.  In Fall 2017 or Winter 2018, the new intern will be launching food recovery efforts of perishable items. We are also developing a proposal for a gleaning program.  Gleaning is where food is recovered from farms and other growing spaces that have surplus produce.

The selected student will have the opportunity to launch a new program and oversee the implementation of the early stages of the program.  The student must be a person who is coalition builder and willing to work through the  collaborative decision making process of the University.  Any food recovery efforts that we take on will need to be based on a commitment to health, safety and risk management.  We are looking for a student that will take these issues seriously.

Duties

  • Steward the food recovery proposals drafted in the past year through the final stages of the campus approval process;
  • Launch at least one food recovery program that focuses on perishable/prepared foods;
  • Collaborate with local non-profits that are working on food recovery solutions for the broader county;
  • Identify additional potential partners for the program;
  • Continue collaborations with Environmental Health & Safety and Risk Management to refine protocols and ensure implementation of health, safety, liability guidelines;
  • Draft grants and fundraising appeals to support the pilot program;
  • Ensure that the pilot is implemented in such a way to stay in compliance with health, safety and risk guidelines;
  • Develop detailed operations protocols for day to day activities of food recovery;
  • Document the implementation of the food recovery program;
  • Develop and maintain a healthy volunteer base;
  • Evaluate program on a consistent and ongoing basis;
  • Develop protocols for gleaning from farms, backyards, and grocery distributors;
  • Develop program to recover foods from catering and dining commons.

Minimum Requirements

  • Independent thinker capable of collaborating to design and implement programs and practices;
  • Diplomatic;
  • Professional in written and verbal communications;
  • Detail-oriented;
  • Good at complex logistics;
  • Personable and able to recruit volunteers;
  • Good-editing skills; and
  • Persistent, yet patient.

Preferred Requirements

  • Experience in coalition building and/or engagement of multiple diverse partners
  • Experience with budget development and/or fundraising

Background

The UC Global Food Initiative challenged staff, faculty, and students throughout the University of California system to consider what each of us can do to address food security locally and globally. As part of this effort, a Student Food Access and Security Study was completed.  The study found that 19% of students who responded to the survey had very low food security and 23% of student respondents had low food security across the University of California system as a whole. There are also issues of food security among the greater community in our region.  One potential solution to addressing this issue is to consider how processed foods that are currently being composted could be diverted to people in need. There is also interest in this project from the writers of the Santa Barbara County Food Action Plan and some opportunities for collaboration.

The students will meet with a project advisor at least once a week for consistent and ongoing mentorship and one on one training.  In addition this, the selected student will frequently meet with professional staff in the field, faculty with expertise in this area, student leaders, and other campus and community stakeholders to receive feedback and further guidance.

To Apply

Please read all of the instructions for this program and the job posting carefully in order to ensure that you have the best chance of being selected.  Submit a resume and cover letter describing your interest in the position to internshipsucsbsustainability@gmail.com by deadline included at the top of this posting.  If you are eligible for work-study, please note this in the cover letter. Work-study is not required, but is preferred.

UCSB Career Services offers support and advising in writing résumés. Please consider taking advantage of their generous services, especially if this is the first time you have written a résumé.

Please ensure that when you apply the subject line of your email and your email body indicate clearly that you are applying for the “Food Recovery Project Coordinator”.  We have several positions currently open ranging across multiple programs.

For More Information
Please email Katie Maynard, internshipsucsbsustainability@gmail.com after having read the above information thoroughly.