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The Alumni Internship Program has evolved into a cohesive core program for youth ages 15-18 who partner deeply with staff and enhance The Food Project’s mission in nearly all areas of work. Interns discover their innate talents, learn the importance of civic engagement, and begin to tackle serious environmental and social issues, all under the mentorship of caring adults.
The Internship Program was developed in response to increasing interest among young people for more opportunities to continue their involvement with The Food Project beyond the Summer and Academic Year programs. Internships were first offered in the summer of 1998. Since then, the program has steadily expanded in size and scope each year.
The primary objectives of the intern program are to allow youth an opportunity to:
1. Build upon the knowledge and skills they have acquired in Food Project programs
2. Learn job-readiness and job-specific, useful skills, and
3. Engage in meaningful work that contributes to the organization.
Interns work on specific projects with direct supervision from a staff member. Interns are treated much more like employees than they were in the summer and school year programs and are expected to meet high standards as set forth in the Internship Manual.
Many internships take place throughout the year, although some are seasonal. For example, agriculture-focused internships do not take place in the winter. Although all work is ongoing other internships require a full-year commitment.
