Course Description Facilitation is an essential skill for a food systems leader – learn concepts, tools, and practices to help you in your facilitation journey. …

Course Description Increasingly, funders expect organizations and programs to meet certain standards including having strategic plans and measurable outcomes. By sharpening your skills in this…

Course Description This course is meant to educate value chain coordination professionals on how the local food supply chain works. The goal is to help…

Four-part training, hosted in partnership with Dr. Barrett Vaughan, Ph.D., J.D. and Associate Professor in the College of Agriculture, Environment, and Nutrition Sciences at Tuskegee University, that will lead you through the process of refining and finetuning the idea for your proposed project.

Course Description Non-profits working in food systems are in a unique position of being able to appeal to and make the case for funding to…

Who says writing grants has to be boring?! Join Margaret Krome with the Michael Fields Agricultural Institute and co-trainer Una Van Duvall for an engaging…

Produced by the Wallace Center's Food Systems Leadership in 2018, this series explores several innovative leadership strategies: training up leadership within an organization; collaborative leadership; and co-directorship.

Course Description Community empowerment happens when non-profits and funders step back and community-based projects thrive. This workshop will highlight examples from low-income, racially diverse, and…

Course Description This course is open to managers and staff alike, and will be designed to stretch the new managers, nourish those who’ve been in…

Recorded in 2019, FSLN member and trainer, Reverend Christina Garza, shares tips and strategies for making self-care a priority in your life, encouraging workplace changes that support self-care, and provides an open space for healing justice. A must watch for those looking to bring organizational (and personal) wellness and resiliency into your daily practices.   Christina is Founder and President of Garza Consulting, Inc and Senior Capacity Builder, Social Change Institute, Community Health Councils.

Political advocacy – at the city, state, and federal levels – is one of the most effective ways of achieving lasting systems change in our…

Quality Management Systems are a powerful tool for businesses large and small and have application for a variety of food and farm businesses. But what are they, really? How do you actually implement one? What are they good for? In this course, we'll look at how a QMS can help increase efficiency, build resiliency, optimize resources, continually improve, and ultimately empower your organization to better serve your customers. This course is designed for food hubs, USDA GroupGAP groups, and other organizations/collaborations interested in the benefits a QMS can provide. This course builds on the content in the QMS Guide, and is designed to take you deeper into the practicalities of designing, implementing, and using a QMS. You can work through this course on your own, at your own pace, or go through it together with a cohort of your peers. As you do, make sure to join the Food Safety and Quality discussion group, where you can share what you're learning, ask questions, and find assistance to help you on your quality journey. We meet monthly, on the first Wednesday of the month. Register for those calls here.

Course Description A three-part course that explores three core skills systems change agents can cultivate and put to practice.  The COVID pandemic has shone an even brighter…

So glad you asked! Take this course to get an idea of what Slow Food is, how it began, and the people that make up this global network for Good, Clean, and Fair food for all.

 

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This five-part, virtual training series will focus on how to organize and prioritize Value Chain Coordination (VCC) activities that make local food systems more resilient. People doing VCC work are often market matchmaking, providing technical assistance, and convening stakeholders. This work doesn’t always involve packing boxes or running delivery routes, but is critical to a collaborative and values-based food system. Our goal is to help you develop place-based food economies that support whole communities, not just those who benefit from the status quo. Participants will gain a clear understanding of the history of this work, tangible steps for coordination in your region, and establish connection to experienced peers and mentors who are performing and supporting VCC work in food systems across the country.