Program Description:

Second Harvest is seeking a Community Nutrition Intern for Summer 2022. We are committed to playing a dutiful role in alleviating the burden food insecurity in our community.

Our Fresh Forward Initiative demonstrates this dedication with its overall aim to amplify SHFB's inventory of nutritionally dense, healthy and fresh foods by collaborations with government programs and donors to and enhance SHFB's ability to provide equal and safe access to these foods to our neighbors who may be facing food insecurity. Interns will be expected to work weekly throughout the semester, based on the student's availability and current projects, approximately 8-20 hours/week. Schedule for this internship is flexible. This position is a part-time, unpaid Internship that can be used to fulfill school credit.

Internship activities include:

* Assistance with virtual & in-person Cooking Matters & HPI programming.

* Conduct Cooking Demonstrations alongside SHFB staff/intern for participants of various age groups (Adults, Children, Teens, Child Care Professionals or Family classes.

* Due to COVID, classes may be held virtually but have the potential of being conducted in a hybrid model.

* Volunteer should be comfortable with technology and data entry. Tasks may include data entry of quantitative survey data into SHFB systems.

* Duties may include research related to community nutrition and advocacy within the 6 county service area.

* Volunteer may accompany SHFB staff/intern on weekly delivery of lesson ingredients and materials to Nutrition Education host sites.

* The intern will work alongside Second Harvest staff but needs to be comfortable working with diverse populations and speaking in front of groups.

* An ideal candidate would have to be interactive with diverse populations and take initiative when given a task.