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Paid Undergraduate Research Internship in Food Systems (Tufts University)

When: Summer 2014

Where: Tufts University

Deadline: April 30th

 

The undergraduate research assistant will work closely with Agriculture, Food & Environment doctoral student (Jamie Picardy) in collecting primary data from customers of specialty markets in Metro-Boston.   He/she will administer a survey to estimate demand for local meat products and assess consumers’ preferences on animal management practices.  The student will enter/process survey data into a common format.

Student Qualities:  Reliable, outgoing, friendly and patient with customers.  Has access to personal vehicle to drive to suburban grocery stores.  Can work at various times: mornings, afternoons, evenings and a few weekend shifts.  Interested in sustainable agriculture and meat production.  Basic experience using Excel (tables).
Training:  The undergraduate research assistant will receive training regarding issues that surround conventional and alternative meat production.  This training will provide a basic foundation to answer questions that may arise from the customer participants.
Schedule:
April 2014: Position advertised
May 2014:  Interviewing and training
June 2014:  In-store data collection and processing
July 2014:   In-store data collection and processing
Hourly at $13/hour, part-time, with more work hours during 3 weeks of in-store data collection.
The estimated total time of the internship is 150 hours. To apply, please contact Jamie Picardy by April 30th, 2014 via email (jpicardy@yahoo.com).

Eco-Reps Update: New Events!!!

There have been many Eco-Rep Events this month all that involve sustainability, environmental awareness and empowering Tufts Students.

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Compost and Mud Pies

Last week a composting event was held at Houstan and residents learned how to compost, what to compost and the purpose of composting. To give a creative spin, the Eco-Rep Rachel Grudt and residents, made delectable compostable deserts called ‘mud pies’.

Environmental Jeopardy

On Thrusday, Bush and Hodgon hosted a joint event of Environmental Jeopardy, where residents from both dorms participated in answering 15 plus jeopardy like questions in regards to composting, recycling and basic environmental facts. This event also had a make-your-own-fajita Chipotle bar ready for the eating.

Get ready for Earthfest happening on April 11th—and look out for the clothing swap where second-hand clothes are free for the taking! Hang out on the academic quad starting from 11 to 2 pm to see it for yourself!

 

-by Hayley Ernyey

Intern, The Pasture Project, Winrock Int’l (VA)

Application Deadline: April 14th, 2014

The Wallace Center has been a key organization in fostering a more sustainable food and agricultural system in the U.S. since 1983. Today, the Wallace Center is focused on expanding and accelerating the expansion of sustainable and community-based food systems throughout the U.S., with a vision to bring more good food—healthy, green, fair, affordable food—to more people. Wallace Center is doing this through business models and social networking that bridge the gaps between producers, consumers, non-profit organizations, government, and for-profit food companies; in order to “scale up” good food distribution beyond the direct marketing realm to wholesale and traditional food outlets (e.g., food service, institutions etc.)

See the full internship description here.

Real Food Challenge Fellowship

First application deadline: March 9, 2014

The Real Food Challenge (RFC) Fellowship Program is a unique opportunity for recent college graduates to gain first-hand experience in building a social movement.  Through this 14-month program, Fellows engage in intensive projects on a regional or national level while also honing their leadership skills and food systems knowledge through our participatory learning curriculum and engaged Fellowship community.

Learn more.

 

Cause-Based Marketing and Public Relations Internship

Are you passionate about using communications to make a difference? Are you interested in planning and promoting cause-based events that matter? If so, The Williams Agency may be the place for you! The Williams Agency is an award winning, full-service marketing, public relations and event planning firm that specializes in branding, public relations, green and grassroots marketing, and promoting cause-based events. We focus especially on promoting local food, sustainability, cultural, and zero waste events. With a variety of nonprofit and for-profit clients, the Agency works with mission driven projects and issues we are passionate about. As a certified Sustainable Business Leader, The Williams Agency aims to increase sustainability initiatives and green marketing in all projects.

We are excited to announce that we are now recruiting for our Fall/Winter Internship Program. Interns will be working directly with staff members in all aspects of marketing communications and public relations and become involved in developing and executing PSA’s, Press Releases, connecting with media, taking an important role in managing our media databases, and developing new strategies to attract attention of target audiences for our campaigns. Additional tasks may include helping with event coordination, blogging coordination, media postings, social media strategy, advertising and more. This is an ideal opportunity for someone looking to make a difference while gaining hands on experience with a small, growing, faced paced company. Communications and/or strong writing skills are ideal for this position. Public relations skills and social media skills are also desirable. The position also requires person to own a laptop.

Projects may include:

  • Annual Circle The City, Boston, MA. This is Boston’s premier open streets event promoting healthy lifestyles.
  • Boston Jerkfest, Boston, MA. Boston Jerkfest is a Caribbean style foodie festival celebrating all things hot, and includes a Jerk cook-off, Chef Demos, and wine, beer and distillery tastings.
  • Annual Cambridge Carnival International, Cambridge, MA. Cambridge’s largest festival, a colorful and festive celebration that is rooted in African and Caribbean traditions.
  • SBN’s Local Craft Brewfest and Hyper-Local Craft Brewfest, Seaport District, Boston, MA. Showcases local breweries, wineries, cider, mead, distilleries, and artisan beverages produced in Massachusetts and New England.
  • Annual Boston Local Food Festival, Boston, MA. Boston’s premier food event promoting the joys and benefits of eating local food.
  • Boston Farmers Markets. Marketing Campaign, Boston, MA. This project includes marketing, public relations and branding for all 27 Boston farmers markets. This year’s season includes several campaigns, including a seafood campaign, themed “Celebrate the Fruits of Our Ocean.” with Chef Demos at selected markets.
  • Buy Local Trade Show and Seminar, Boston, MA. This event designed for restaurants and institutional buyers interested in trading with local food suppliers and who desire to buy more locally produced products

Event Marketing Internship duties may include:

  • Work closely with Agency marketing and production teams on all aspects of marketing, communications, public relations, and event planning.
  • Implement public relations campaigns, including researching and updating media lists, email and faxing press release, PSA’s, and event listings, and conducting follow-ups.
  • Develop and manage Constant Contact and similar e-newsletter campaigns for events
  • Attend meetings with senior staff, board members, and volunteers
  • Work collaboratively with marketing team and to implement marketing campaigns and strategies
  • Maintain and update client, sponsorship databases
  • Blogger and volunteer coordination for grassroots marketing campaigns
  • Enhance and maintain client event websites
  • Design and manage social network tools for enhancing website and incorporating into marketing campaigns.
  • Explore web marketing and email marketing opportunities and techniques for driving traffic to client websites
  • Liaison with printers and other designers for the development and production of communication materials and collateral.
  • Work collaboratively with marketing team and to implement event marketing campaigns
  • Provide logistical support for events including contacting vendors for quotes
  • Maintain files and keep up to date
  • Respond to general inquiry calls for client projects and The Williams Agency
  • Follow and participate in The Williams Agency Sustainable Leadership Program guidelines
  • Assist in developing and upholding sustainability program and initiatives

Qualifications

  • Communications and/or Public Relations interest or experience helpful
  • Excellent communication skills, both oral and written
  • Social media/blogging experience or skills
  • Proficient with office productivity suite software (such as Microsoft Word, Excel and PowerPoint); e-mail, and basic web design; ability to use design software helpful (Photoshop, InDesign, Word Press)
  • Self-directed
  • Must be organized and demonstrate strong attention to detail
  • Able to establish and build professional relationships and team player

Hours:  Part Time and Full Time

Compensation: Unpaid, college credit available or Fellowship credit.
To apply: Please send resume and cover letter to: jacqueline@thewilliamsagency.net
and please include “Spring Cause Based Marketing Internship” along with your name in Subject Line of email.

Tufts Eco-Reps Keep Busy This Week!

We don’t know how we did it, but the Tufts Eco-Reps managed to survive another week of environmental overload! In a good way, of course!

We kicked off the week on Tuesday with a Hodgdon-Bush movie night! First, a talk was given by Maragaret Garcia, a PhD student with the Civil Engineering Department and member of the Integrative Graduate Education and Research Traineeship (IGERT) water diplomacy program.

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She shared her personal experiences and motivation for pursuing a career focused around water diplomacy and concluded with a question and answer session. The talk was a unique opportunity and provided a wonderful segue into the movie Last Call at the Oasis, written and directed by Jessica Yu, which urged viewers to be more conscious about the world’s current and impending water crisis.

 

Following on Thursday, the Eco-Reps teamed up for shifts at the Dewick-MacPhie dining hall where a display was set up to educate diners about our program. The display featured the compost program within the dorms and dining halls, a compost continuum showcasing the progression from food waste to nutrient-rich soil, the benefits associated with meatless meals, and a general introduction to the Eco-Rep program for any interested students.

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The table was a success with almost all of our program’s stickers being handed out to students who eagerly slapped them onto their newly received “Choose to Reuse” reusable Nalgene water bottles. The bottles were provided courtesy of the university as part of an initiative to reduce the use of disposable plastic water bottles.

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Friday proved to be no less hectic when the Eco-Reps were asked by the non-profit Reverb to host another table at the Eco-Village for the Campus Consciousness Tour featuring Grouplove. Before the concert started, the Reps attended a meet and greet session with the members of Grouplove.

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The team then set up a table next to other volunteers and organizations such as Ben & Jerry’s where concertgoers could explore sustainability both within and outside of the university. The concert was a loud success, as we rocked our way to a greener tomorrow.

Finally, the week wrapped up with free smoothies in Bush Hall! The Eco-Reps paired up with the ACE fellows to show students how to eat sustainably and stay healthy during the coming exam period. The event was a refreshing end to what was another crazy week for the Tufts Eco-Reps.

Keep an eye out for us on campus, and until next week, don’t forget to stay green, stay fresh, and stay kale (…what?).

Work Study Position, New Entry Sustainable Farming Project (Lowell, MA)

The New Entry Sustainable Farming Project is seeking a work-study eligible Tufts graduate student to serve as our Farmer Training Course Assistant. Must be available on Wednesday evenings from 5 – 9 pm and able to travel to Lowell, MA. Course meets from October – December and again January – March on Wednesday evenings for a 3-hour session. Responsibilities include: preparing course materials for trainings; scheduling speakers and field trips to farms/markets; coordinating logistics for training courses; attending training sessions and providing technical assistance to participants; evaluating training sessions; and assisting in revisions of training manuals. If interested, please send a cover letter and resume to Jennifer Hashley, New Entry Director: jennifer.hashley@tufts.edu

Campus Farm Manager, Duke University (North Carolina)

 

APPLICATION DEADLINE: October 4th, 2013

Durham, NC – The Duke Campus Farm is a one-acre fruit and vegetable farm dedicated to serving the Duke community with fresh, healthy, sustainable produce and providing an educational facility around all things food related.

 

Applications are currently being accepted for the Program Coordinator position with the Duke Campus Farm.  The Program Coordinator is responsible for furthering the mission of the Duke Campus Farm in two primary areas: 1) increasing access to local, organic, and sustainable food on campus, primarily from the Duke Campus Farm; and 2) growing the farm’s role as an educational resource that provides the Duke community with opportunities to engage with the study and research of food, economics, agriculture, human culture, and the environment through academic inquiry and extracurricular activities.

 

Learn more.

 

Graduate Research Assistant – Global Development and Environmental Institute (Medford, MA)

The Global Development and Environment Institute (GDAE),an interdisciplinary research institute administered by the Fletcher School and the Graduate School of Arts and Sciences at Tufts, is seeking a graduate research assistant to support the institute’s work on Addressing the Global Food Crisis. Visit our website for more information. Interested students should send a short email cover letter to: tim.wise@tufts.edu .

Tufts Dining responds to online petition for cage-free eggs

On June 26, an online petition on Change.org was started by Tufts student Jeremy Goldman asking Tufts Dining to switch to cage-free eggs.

The petition inaccurately suggests that Tufts Dining does not offer cage-free eggs nor did they respond to previous requests to do so, stating that “Hundreds of students have signed a petition calling for the switch, and we have passed a nearly unanimous Student Government Senate resolution in support of the switch as well. Our concerns have fallen on deaf ears, and we Tufts students are devastated to see our school lagging so far behind in standard sustainability and public health efforts.”

Tufts Dining does in fact offer offer cage-free shell eggs and egg whites. For over 10 years, they had also purchased cage-free liquid eggs at an annual premium of $30,000 but switched back to regular eggs about three years ago due to mounting pressure to reduce costs. The cage-free shell eggs and egg whites are available to those who want a cage-free option.

On the resolution passed last April by the Tufts Community Union (TCU) Senate calling for a switch to cage-free eggs, Tufts’ Director of  Dining and Business Services, Patti Klos, told us via email that while  the TCU Senators informed her of their awareness of the issue, they did not indicate that they were going to bring it to a resolution, nor share the outcome of the resolution with her.

Below is  Tufts Dining’s response to the petition, which unfortunately is not posted online:

Tufts Dining Service efforts are aligned with healthy eating, extensive variety, sustainability and ethical animal practices and we champion sustainability wherever we can. We are sympathetic to this particular issue and in fact, we used cage- free liquid eggs – which account for the majority of our eggs — for about 10 years. Unfortunately, the cost-differential between conventional and cage-free eggs grew to the point that it was costing over $30,000 a year– the equivalent of a student scholarship covering one-half of a student’s tuition, fees, and room and board.

Currently, we do use cage free whole eggs and cage free egg whites, so students have an option. We are always looking for ways to increase cage-free egg use and to find suppliers who can meet both our quality and budget needs, recognizing that cost is a growing concern for many students and their families.

While the economic climate does not yet enable us to use only cage free eggs, we continue to implement many other sustainable dining initiatives. We source locally and increase our sustainable food procurement every year. We have also made great strides in recycling, composting and waste reduction. We do our best to thoughtfully balance costs with the need for an extensive variety of fresh, nutritious food choices produced with as little impact on the earth as possible. Our practices will continue to evolve and we are always open to thoughtful suggestions and discussion.

- Patti Klos, Director of Dining and Business Services

For the record, Dining has responded positively to student petitions in the past – Trayless Dining and banning the sale of single-use plastic water bottles from Hodgdon Good-to-Go were student-led initiatives that got the green light. Both were started by students from the Ex-College class on Environmental Action, going through a long process that involved careful research, meetings with administrators, and campaigns to raise awareness as well as support implementation.

Dining is one of our office’s strongest partners for sustainability initiatives at Tufts, and while we applaud the students’ passion and initiative to make change, using an online petition in this manner casts a distinctly one-sided and unfair light on Dining – not to mention Tufts as a whole.

My biggest concern is this type of tactic is how it may affect other student initiatives that are in the process of being responsibly vetted, planned and executed. The petition cc’s 21 people, including all Dining managers, the President’s Office and Public Relations. Every time someone signs the petition, an email falls into several inboxes. Needless to say, the petitioners have gained attention – but what did this exercise cost them in terms of respect and credibility?

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