Our Institutes

Over the past thirty years, The Food Project has operated at the intersection of farming, youth development, and community-building. Through our semi-annual Institutes, we share our methods and models, our history, and the learning we’ve done to create our nationally recognized youth development and farming programs.

2021 Virtual Winter Institute

$125, thanks to the generosity of our sponsor, Harvard Pilgrim Health Care Foundation 

Dates and Times:
Thursday February 25 
Thursdays, March 4, March 11, March 18
12:00 p.m. – 3:30 p.m. EST

This winter, we look forward to sharing our model with you. Our time together will be spent learning about our methods and practices. Over four weeks, you will hear from staff and youth at The Food Project on the following topics:

Week 1: Youth
The Food Project model, youth empowerment, standards, and feedback

Week 2: Food and Farming
Urban farming, suburban farming, greenhouse growing, farming with volunteers, and farming with youth

Week 3: Community
Food access programs, Build-a-Garden program, working with volunteers

Week 4: Growing Together
Management, fundraising, evaluation

These sessions will be interactive and feature virtual tours and engaging discussions. Please join us to learn from The Food Project and from each other. For more information on The Food Project’s Institutes, please email Jen James at jjames@thefoodproject.org 

Read what others have to say… 

“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 them and all of us. There is no better model of youth and justice work that I have seen.”

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.”

“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.”