Organization: Green Umbrella
Green Umbrella, the sustainability alliance located in the Greater Cincinnati region, is seeking a consultant to help three institutional kitchens develops plans to reduce their food waste in 2018. The consultant will work closely with institutional kitchen managers, a contracted researcher, and Save the Food Fellows to develop a written plan for each kitchen to implement and evaluate practices to reduce their food waste.
This is a contract position. If appropriate, this contract may be combined with the Food Waste Reduction Evaluator 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 consultant should have a strong understanding of institutional kitchens, knowledge of common sites of food waste, and be well versed in effective practices for measuring and reducing food waste. The position requires the ability to work with kitchen managers and staff to develop implementable strategies for reducing food waste, strong writing and communication skills, willingness to travel throughout the 10 county region served by GU, and be able to produce results without close supervision.
About the Position:
As a contract position, the times and methods of work will be at the consultant’s discretion. However, which kitchens to work with will be identified in partnership with GU staff, and the consultant will be expected to collaborate with institutional kitchen managers and staff, a researcher, 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.
An implementable report for each kitchen on how to reduce food waste will be expected by September 2018.
- Help GU staff select institutional kitchens that are well suited for implementing strategies for reducing food waste.
- Assess each kitchen’s current practices and provide a report with actionable steps for reducing and measuring food waste, which is appropriately tailored to each kitchen and includes projected impacts on food waste and operational budget.
- Advise a contracted researcher on a plan for evaluating the effectiveness of food waste reduction strategies. The evaluation method ideally will be incorporated in the report/recommendations for each kitchen.
- Maintain regular communications with dynamic group of collaborators.
Please submit a cover letter (with proposed contract price and budget breakdown) and resume as one PDF document to firstname.lastname@example.org, with “Food Waste Consultant” in the email subject line. Applications will be accepted until April 4, 2018. No phone calls please.