Responsibilities include, but are not limited to, the following:
• Working with the Engagement Site Manager and the Director to develop a photo and graphics database for the KITCHEN
• Collaborate with vendors in the Boston Public Market to capture vibrate photo stories
• Attend KITCHEN events (when possible) and take photos of event attendees and food preparation
|Application Deadline: Interns needed through 12/31/2016
Ceres is a not-for-profit organization that partners with institutional investors, large companies, environmental organizations and other public interest groups, with the goal of mobilizing investor and business leadership to build a thriving, sustainable global economy.
The Senior Manager, Sustainable Agriculture is a full-time position, reporting to the Director, Food & Capital Markets. The Food and Capital Markets Initiative is a new multi-organization collaboration working to enhance the sustainability of key food supply chains. Ceres responsibilities as part of this program involve working with Ceres’ Investor, Corporate, NGO, and Policy partners.
The final President’s Picnic of 2016 was held in Grafton on Wednesday, June 15th, a lovely and sunny conclusion to the annual year-end event series.
Drinks and condiments were served in bulk, which cut back on the amount of plastic and other packaging waste produced during the event.
Attendees were encouraged to BYOP — bring your own plates — as another way to reduce waste. Over 80 people brought their own dishes.
Anyone who brought their own dishes, cups, or utensils was entered into a raffle for a special prize. The first 50 visitors to our table also got a prize automatically!
Lillian of Student Services at the Cummings School of Veterinary Medicine won the top prize – a reusable, stainless steel lunch kit and utensil set!
Recycling interns helped sort recycling and compost at special Zero Waste Stations.
6 bags of recycling were collected, weighing about 48 pounds, while there were 40 pounds of food waste. Trash from the entire event fit into a tiny bag and weighed less than 2 pounds!
The lunch was catered by Loaves and Fishes.
Many thanks to everyone who helped make this event zero waste!
See all the photos here.
President Monaco hosted the second of three President’s Picnics on Monday, June 13th, at the Boston Campus. The annual Picnics bring together staff and faculty on each of Tufts’ campuses to celebrate community and another year of hard work — and is also one of the major zero-waste events held throughout the year.
As part of the zero waste campaign, attendees were encouraged to BYOP — Bring Your Own Plate (and other picnic necessities) — which allowed less reliance on disposable dishes, cutlery, and cups.
Condiments were served in large containers, rather than individual packets, to cut down on packaging waste.
Drinks were likewise served in bulk to reduce waste.
Recycling interns helped sort recycling and compost at special Zero Waste Stations. 17 bags of compost were collected, compared with only one of trash!
The event was catered by Corporate Chefs.
Attendees who brought their own dishes could also win special, sustainable prizes!
Attendees did a fantastic job helping us keep this event zero-waste. We hope everyone enjoyed the great food and company and can carry their sustainable picnic practices into the future!
See all the photos here.
On Wednesday May 25, 2016, President Anthony Monaco hosted the first picnic in a three part, year end, celebration on the president’s lawn. This first picnic was an open invitation to all on the Medford/Somerville campus to enjoy good food and beautiful weather. Following picnics will be held on the Boston campus, Monday, June 13, and the Grafton campus, Wenesday, June 15.
As part of Tufts’ university-wide commitment to sustainability, the first event was and the remaining two will be zero waste.
How did Tufts make this a zero waste event?
Tufts Catering did away with individually packaged condiments and drinks instead serving in bulk to cut down on the amount of waste it would create.
A big shout out to the staff at Tufts Catering who made much of the picnic possible.
We made sure all food waste was composted with some great help from our Recycling Interns .
We encouraged the Medford/Somerville invites to BYOP (bring your own reusable place setting) to help Tufts reduce as much waste as possible – and they did it with 145 people helping to make the event sustainable!!
And we had some great prizes for those who brought there own place settings and more!
If you want to find out more about what to bring to the Boston and Grafton picnics and how you can make difference, check out a previous post here.
The Medford/Somerville campus helped to make this a zero waste event a success and next up is Boston and Grafton!
See all the photos here.