November 12th, 3:15 – 5:30 pm
Blue and Gold Room in the Career Center, UC Berkeley Campus
Are you interested in food and farming systems? Wondering what types of careers exist within this industry, and how to turn your academic experience into a thriving career?
Come to the Berkeley Food Institute Career Panel to hear from people who have developed thriving careers in food and farming systems with consideration for transitioning to organics. Enjoy light refreshments from local vendors and network with leading professionals!
By entering the event premises, you consent to photography, filming, and/or recording. In doing so, you agree to allow your photo, video, or film likeness to be used for any legitimate purpose by Berkeley Food Institute; and waive the right to inspect or approve the finished product and any royalties or other compensation arising or related to the use of your image or recording.
Eligibility:
This event is open to all UC Berkeley students, faculty, staff, postdocs, visiting scholars, and campus community partners.
This work is supported through the United States Department of Agriculture (USDA) Transition to Organic Partnership Program (TOPP) and the California Department of Food and Agriculture (CDFA) State Organic Program & Office of Environmental Farming and Innovation. TOPP is a program of the USDA Organic Transition Initiative and is administered by the USDA Agricultural Marketing Service (AMS) National Organic Program (NOP).
Education Manager, the CCOF Foundation
Nakahara is an experienced program manager, passionate advocate for sustainable agriculture, and certified organic farmer with a background in ecological education, who has led her own farm, served on the Board of the Ecological Farming Association, and currently manages Organic education and technical assistance for underserved producers as Education Manager at the CCOF Foundation.
Co-founder & Executive Director, Center for Good Food Purchasing
Delwiche is the co-founder and executive director of the Center for Good Food Purchasing, where she leads efforts to help public institutions align food procurement with values like nutrition, sustainability, and racial justice; she previously served as Managing Director of the Los Angeles Food Policy Council, where she spearheaded the development and launch of the Good Food Purchasing Policy.
North Bay Regional Lead, CAFF
Schoenberg, born and raised in Berkeley, is dedicated to building a sustainable Bay Area food system, with a background in Environmental Studies from Yale and five years of experience in commercial vegetable farming; she currently works at Community Alliance with Family Farmers (CAFF) supporting farmers with postharvest systems, food safety, and organic certification, while also advocating for farmworker rights and dignified pay in the North Bay.
Co-owner, Ladle & Leaf
Chan is co-owner of Ladle & Leaf, a food service manufacturing company supplying regional grocery chains, universities, hospitals, and restaurants, with a background in consumer products and strategy from roles at Procter & Gamble, Clorox, and Bain, and serves on several boards, including the UC Berkeley Food Institute; he holds an MBA from Harvard and a BA from UC Berkeley, where he remains actively involved as an alumnus and parent.
Founder, The Cultiva
Mancera is an experienced business advisor with over 20 years in the agriculture industry, specializing in business planning, finance, compliance, and sustainable practices, and is the founder of The Cultiva, a nonprofit supporting Latino regenerative farmers in California; he also sits on several nonprofit boards, including the California Department of Food and Agriculture, and holds degrees in Agriculture Business from Cal Poly San Luis Obispo and Agriculture and Resource Economics from UC Davis.
Director of Nutrition Services, Berkeley Unified School District
Hannan, a Culinary Institute of America graduate with over 15 years of experience in fine dining and large-scale food services, is the Director of Nutrition Services for Berkeley Unified School District, where his leadership has driven innovation; he has previously worked with the Ritz-Carlton, Core Group, and Wakefern Corporation, blending his expertise in high-end dining with large-scale operations, while prioritizing organic ingredients and promoting equity in food services.