Connecticut: Yale Sustainable Food Project seeks Director

14 Dec
Departments: Student Financial and Administrative Services; coordination with Office of Sustainability

General Purpose

The Director is responsible for furthering the mission of the Yale Sustainable Food Project by providing students with opportunities to integrate the study of food, agriculture, and environment into their everyday life at Yale through academic inquiry and extracurricular activities. The Director is responsible for the project’s strategy, donor activity, programs, public relations, and staff, and for coordinating various activities related to food and agriculture happening on campus. The Director is also responsible for ensuring the continued integration of these principles and programs into the University’s identity and practices by working collaboratively with Yale Dining and the Office of Sustainability.

The Director reports to the Associate Vice President for Student Financial and Administrative Services and maintains close coordination with the Director, Office of Sustainability.

Essential Duties

  1. Strategy and administration
    1. Assume primary accountability for leadership and direction in developing project goals and strategy
    1. Foster, promote, and strengthen interdisciplinary interactions among the Project, Yale College, and other schools and centers such as the School of Forestry and Environmental Studies (FES), the Yale Law School, and the School of Management.  Explore potential opportunities with other academic programs
    2. Collaborate with Yale Dining and the Office of Sustainability to ensure that the University increases its commitment to sustainable food
    3. Track trends, investigate promising developments, and evaluate programs to ensure Yale’s leadership in this arena
    4. Manage human resources, including staffing and hiring, supervision, performance development
    5. Oversee the development and maintenance of the Yale Farm
    6. Develop and maintain strong relationships with the YSFP Advisory Board
    7. Serve as a member of  University committees
    8. Maintain advanced knowledge of issues in sustainable food programs
    9. Propose and develop innovative programs
  1. Teaching and extracurricular life
    1. Collaborate with faculty and deans across schools and departments to support a vibrant discourse on food, agriculture, environment, ethics, health and related subjects
    2. Oversee the development and operation of educational programs such as the HARVEST Pre-Orientation Program, the Lazarus Speaker Series, Yale Farm workdays and workshops, and the FES student assistantships in cooperation with staff
    3. As a component of Yale’s commitment to using the Campus as a Living Laboratory, ensure the Yale Farm is a vibrant center of student life and  learning
    4. Propose, develop and teach a Yale College seminar when possible, and collaborate with faculty to develop and teach seminars and workshops for Yale undergraduates and graduate students
    5. Guide students’ academic projects and provide direction to student groups as requested and appropriate
  1. Development and budget
    1. Oversee the budget and the submission of grants as appropriate
    2. With the guidance of the Office of Development, develop strategies to fund programs and to create strong relationships with donors that will be of long-term benefit to the Project and to Yale, in a manner consistent with the direction set by the University
  1. Communications and press
    1. Assume primary role for shaping the Project’s image to local, national and international media, and serve as a host to media visitors
    2. Develop documents or articles for publication as appropriate
    3. Collaborate with the Office of Public Affairs and Communications as appropriate

Education and Experience

  1. Bachelor’s degree in relevant field and six years of relevant experience or an equivalent combination of education and experience
  2. PhD preferred with a focus on sustainable food and agriculture, as well as a keen understanding of the cultural components of food
  3. Minimum of five years experience in education, agriculture, and food
  4. Experience with college teaching, administration and development

Skills and Abilities

  1. Demonstrated management and leadership skills
  2. Ability to collaborate with a variety of people and organizations (faculty, students, administrators, donors)
  3. Excellent organizational skills
  4. Superb written and verbal communication skills

Organization Background

The Yale Sustainable Food Project was founded in 2001 by President Richard C. Levin and chef-entrepreneur Alice Waters.   The Project manages an organic farm on campus, runs diverse programs that support exploration and academic inquiry related to food and agriculture, and collaborates on a sustainable dining program at Yale. The world’s most pressing questions regarding health, culture, the environment, education, and the global economy cannot be adequately addressed without considering the food we eat and the way we produce it. By creating opportunities for students to experience food, agriculture, and sustainability as integral parts of their education and everyday life, the Sustainable Food Project ensures that Yale graduates have the capacity to effect meaningful change in their communities, their homes, and their life’s work.

Please contact Jacqueline Lewin for more information: jacqueline.lewin@yale.edu

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