By Peggy Briggs, New England Farm & Sea to Campus Network | Communications & Outreach Working Group Chair

Posted December 1, 2017

News, Opportunities

The New England Farm & Sea to Campus Network Launches a Pilot Mentorship Program

Connecting Food Service Professionals to Build a Sustainable Regional Food System

Are you a food service director, chef, purchasing agent or dining service manager looking to source more local and regional food products in the new year? Don’t go it alone! Our supply chain development working group is launching the pilot round of an innovative mentorship program designed to link food service professionals to share best practices and to provide support for sourcing local and regional products.

In line with the New England Farm & Sea to Campus Network’s vision to build a strong, inclusive, and collaborative network working to build an equitable and transparent supply chain of healthy local and regional food for college campuses, the mentorship program matches mentees with specialists in order to leverage regional expertise and facilitate real-time, one-on-one coaching.

Need to kick-start a regional purchasing plan, solve problems as you develop your plan, or tweak your established local purchasing program? Farm and sea to campus mentors are ready to team up in dynamic working partnerships to help create creative menus, train your kitchen and frontline staff, and manage budget constraints as you shift to local/regional sourcing.

Mentees who sign up for this six-month pilot mentorship program beginning in January 2018 can expect these opportunities for learning and development:

  • Brainstorm and develop new ideas for sourcing local and regional food
  • Problem-solve with a peer who understands your constraints and pressures
  • Systematize local and regional food buy plan with short-term and long-term goals
  • Develop leadership skills to train and develop your team
  • Receive support and encouragement to overcome obstacles

Apply here to partner with a farm and sea to campus mentor and you’ll be paired with a hand-picked mentor selected to help power your 2018 local and regional food sourcing goals! 

Applications are due by December 22nd. Selected applicants will be paired with their mentor in early January.

Mentors for the 2017-2018 school year include: 

  • David Gould, Executive Chef, Rhode Island School of Design
  • Crista Martin, Director for Strategic Initiatives & Communications, Harvard University Dining Services
  • Stuart Leckie, Senior Director of Sustainable Enterprises, St. Joseph’s College