Organization: Green Umbrella
Green Umbrella, the sustainability alliance located in the Greater Cincinnati region, is seeking a researcher to evaluate a food waste reduction pilot at three institutional kitchens during 2018-2019. The evaluator will work closely with institutional kitchen managers and staff, a technical assistance consultant, and Save the Food Fellows to develop a plan for implementing and evaluating practices to reduce food waste in three institutional kitchens.
This is a contract position. If appropriate, this contract may be combined with the Food Waste Consultant contract that is concurrently being advertised.
This position is part of a larger project at Green Umbrella to reduce food waste in our region. Green Umbrella is working with members and funders to leverage strategic partnerships with high-volume institutional kitchens at public facilities such as universities, hospitals and entertainment facilities. The goal is to develop, pilot and evaluate practices and policies for preventing, recovering and recycling food waste in the food service system.
About Green Umbrella:
Green Umbrella is the leading alliance working to maximize the environmental sustainability of Greater Cincinnati. We’re driving collaboration to fuel measurable improvements in eight key areas of sustainability. Our vision is to have the region recognized as one of the top 10 most sustainable metro areas in the nation by 2020.
The evaluator will ideally have experience working with community partners to design and implement qualitative and quantitative research. Reliable communication and the ability to adjust research to community partners’ needs are key skills for this position.
About the Position:
As a contract position, the times and methods of work will largely be at the evaluator’s discretion. Which kitchens to work with will be identified in partnership with GU staff, and the evaluator will be expected to collaborate with institutional kitchen managers and staff, a food waste consultant, and Save the Food Fellows to develop a mutually agreed on plan for implementing and evaluating practices to reduce food waste in three institutional kitchens.
A final research report is required by May 2019.
The evaluator will be expected to design and oversee a one-year project to answer the following two questions at three high-volume institutional kitchens.
- How much has food waste been reduced as a result of recommendations from the food waste consultant?
- What factors affected each kitchen’s ability to reduce wasted food?
It is envisioned that the evaluator will, at minimum, conduct pre- and post-plan implementation audits of the kitchens’ food waste and incorporate qualitative research analyzing the social and behavioral factors that affect each kitchens’ successes.
The evaluator will be able to rely on the Save the Food Fellows to assist with data collection.
Please submit a cover letter (including 250-500 word research proposal and contract price and budget breakdown) and resume as one PDF document to firstname.lastname@example.org, with “Food Waste Reduction Evaluator” in the email subject line. Applications will be accepted until April 4, 2018. No phone calls please.