Tag Archives: Sustainable Food Systems

High Meadows Fund 2-Yr. Post-Grad Fellowship-Info Session 12/4

You are invited to join an Information Session to learn more about the High Meadows Fund 2-year post-graduate Fellowship offered exclusively to Princeton and Middlebury seniors graduating between December 2018-May 2019. Tomorrow’s event, Tuesday, December 4th, is  at 4:30 in The Franklin Environmental Center at Hillcrest (Room 103).  Hear from current fellow, Will Lathrop, Environmental Philanthropy Associate and a Princeton graduate. He will discuss his day-to-day work on sustainability issues throughout the state of Vermont and in particular how a community’s values inform their land use.

Here is a description from the the High Meadows Fund of the issues they work on:

Climate disruption threatens Vermont’s communities and working landscape. It is urgent Vermonters address it head-on by both lowering their contribution to a warming planet and adapting to the changes already underway. High Meadows applies this sense of urgency in three areas of focus:

  • Land Use: Encouraging working farms and forests, compact settlements, and watershed land use that protects communities, soil, and water quality.
  • Clean and Efficient Energy: Lowering fossil fuel use, especially in homes of low income Vermonters.
  • Farm, Food and Forest Enterprises: Promoting vibrant enterprises as well as healthy ecosystems.

We do our work through charitable grantmaking, research, convenings, direct engagement of our staff, and investing for mission impact. We particularly value social and marketplace innovation and collaboration.

Please see our website, www.highmeadowsfund.org, for more information and join the event tomorrow to learn more about the position or contact thimmeli[at]middlebury.edu if you cannot attend.

 

Join the Discussion & Screening of Modified: A Food Lover’s Journey into GMOs 10/16 @ 6:30p

After screening at the Middlebury New Filmmakers Festival this summer, the award-winning documentary film “Modified” returns to the Marquis Theatre for a special one-night only screening in company of the filmmaker and the Northeast Organic Farming Association of Vermont. The special screening is being held to mark World Food Day. Please help us spread the word by forwarding this invitation to friends & colleagues who may be interested in attending!

WORLD FOOD DAY SPECIAL SCREENING OF “MODIFIED”
Tuesday, October 16 at 6:30 pm
The Marquis Theatre, Middlebury
Q & A with the filmmaker and NOFA-VT will follow

“Modified” tells the story of a very personal mother-daughter investigative journey into the complex world of genetically modified foods (GMOs). The film, which has received 10 awards since its release, was partially filmed in Vermont and highlights the state’s historic fight for GMO labelling, as well as Vermont’s short-lived GMO labelling law which was overturned by federal legislation in 2016.

The film is also a visual celebration of food and the love of cooking, highlighting recipes and cooking vignettes from the filmmaker’s farm-to-table cooking show on PBS Food. World-renowned chef Jacques Pépin calls the film “a very personal, tender, touching tribute to a great mom, and a well-researched, enlightening and powerful documentary”.

The film is also being shown in Burlington at Vermont International Film Festival on October 19th, and at Montpelier’s Savoy Theater on October 17th.

For a full list of screenings and to watch the film’s trailer, please visit: www.modifiedthefilm.com

We look forward to seeing you in Vermont!

Northeast Sustainable Agriculture Working Group (NESAWG) CONFERENCE 10/24-26

Calling all food systems thinkers, doers, leaders, and advocates! Registration is now open https://www.eventbrite.com/e/nesawgs-25th-annual-it-takes-a-region-conference-tickets-47719297704 for the 25th annual It Takes a Region conference, hosted by the Northeast Sustainable Agriculture Working Group in Philadelphia this October 24-26. Come be part of the 500+ person community of food systems leaders, practitioners and advocates working to change the food system. NESAWG’s gathering is an opportunity for building skills, analysis, and networks that move our work out of silos and inboxes and into living connection and tangible food systems change. Whether you’re a farmer or researcher, a young person or an elder, a nonprofit or a small business, this conference has something for you. Scholarships are available for underrepresented groups and those with financial need.  Follow this link to the scholarship page.

This year’s theme is Cultivating a Transformative Food System. Together with some of our region’s most compelling leaders we’ll be discussing what it means for our food system to be in right relationship to people, place, and planet. It’s a conversation you won’t hear anywhere else in the food movement, and you won’t want to miss it. Head on over to http://nesawg.org/conference to learn more. 

**Youth Registration Policy

Youth are welcome at the conference and we encourage organizations working with youth to consider bringing them to participate. This year, we will have programming at the conference developed by youth for youth. We also prioritize youth applicants in our scholarship process.

Edible Schoolyard Chef Teacher JOB OPENING

Middlebury alumnae, Molly Rose-Williams, Class of 2013, wrote us to let you know that the Edible Schoolyard is currently hiring for a new Chef Teacher. Link to the job description is below. This is a really incredible job and amazing organization to work for! She would be happy to chat with anyone interested, her contact info below. This position will stay open until its filled, so DO NOT WAIT TO APPLY!

https://edibleschoolyard.org/chef-teacher-job-description

Warmly,
Molly


Molly Rose-Williams ’13
(she/her/hers)
Chef Teacher
The Edible Schoolyard
1781 Rose Street
Berkeley, CA 94703

T 510.558.1318
F 510.558.1334
edibleschoolyard.org

DESIGN THINKING FOR FOOD INNOVATION – 1/24 @ 12:30

Creative Confidence Series
Featuring IDEO’s Design for Food Studio
DESIGN THINKING FOR FOOD INNOVATION
Wednesday January 24, 2018
9:30am PT / 12:30pm ET

RSVP here for this free 45-minute session.
RESERVE YOUR SEAT HERE

IDEO’s Design for Food studio uses design thinking to tackle complex global food challenges, creating holistic solutions that span product, brand, packaging, services, space and new ventures.

In this Creative Confidence Series chat with Lynda Deakin, Managing Director of IDEO’s Design for Food studio, we’ll discuss the future of food and how design can drive the food system toward sustainable change.

About the Guests

LYNDA DEAKIN
A Partner at IDEO, Lynda Deakin brings eighteen years of experience working with a broad range of food and beverage clients to her work. She is the Managing Director of IDEO’s Design for Food studio, helping companies solve their toughest problems and identify opportunities for growth. Her empathic approach enables clients to address people’s unmet desires and empowers them to tackle a wide variety of design and innovation challenges—from designing the next $100MM product to creating strategic development platforms. Lynda has collaborated with a range of clients, from large food companies such as ConAgra, Whitewave Foods, and The Hershey Company, to smaller start-ups and agents of change that are trying to reshape the future of food. She believes that design is a tool that can help us build a more sustainable food system while changing consumers’ behaviors for the better.

SUZANNE GIBBS HOWARD (HOST)
Suzanne, a longtime IDEO partner, led IDEO’s global insights capability, pioneering many of the techniques now at the forefront of how businesses understand human needs. Passionate about helping people bring these techniques to their work, Suzanne founded the IDEO U online learning platform and courses.
 

 

 

Sites DOT MiddleburyThe Middlebury site network.