Summer 2016 Institute
August 3 - 5, 2016
Greater Boston Area, MA
At the Summer Institute, you will experience:
- Summer season planning and youth crew design
- Working alongside youth and hearing about their work
- What it takes to run dynamic farm operations with high school youth
- Engaged conversations with Food Project staff about every facet of the summer experience
- The opportunity to network with and learn from Institute peers
And you will learn:
- The foundations of youth development in the context of farming and community food justice initiatives
- How to build a tiered youth development structure to support your work
- How to mobilize and motivate teens to continue their work year-round
For more information on the Summer Institute, please email [email protected] or call 781-259-8621 x29 to speak with Cindy Davenport, Director of Programming and Institutional Learning.
Read what others have to say...
"The Food Project's Institute builds community among attendees from around the country," writes Lucy Sweeney about her experience at the Summer Institute.
“The Food Project is one of the few organizations that I have seen where youth are respected, nurtured, educated and socialized in a way that benefits both them and all of us. There is no better model of youth and justice work that I have seen.”
“The Food Project Institute’s unique vision of our world’s youth has redefined the essence of community-based agriculture. Their mission-based programming embraces so many crucial components of local farming and actually puts them into practice. TFP is not only a program to model; it is a movement to follow.”
“Overall, the most valuable conference I have ever attended.”
“After spending three days at The Food Project’s Institute, I can’t stop thinking about or talking about The Food Project. If after three days I feel so positively affected, imagine change TFP does with others that they work with longer term. WOW!”
“The Food Project Institute was exactly what I needed to get my creative juices flowing around my fledgling ideas for a sustainable food project involving youth.”