Those who follow this community share a commitment to creativity and an “all hands on deck” mentality that comes with growing or contributing to new businesses and ideas. You’ll find plenty of founders, presidents, and CEOs of start-up organizations among Friedman alumni, as well as those who value workplace and school wellness, innovative food production, marketing, and distribution, sustainability, and DE&I. Friedman alum lead and serve in successful consulting firms, innovation hubs for food industry stakeholders, and consumer products businesses, such as personalized nutrition software platforms. Employers also include farm-to-institution programs, restaurants, sustainability offices within private companies, and more.
Join us for this collaborative event with the Fletcher School’s Institute for Business in the Global Context that will highlight April Rinne and her insights on the future of work! Rinne, F’04, will talk about how to create a “career …
What might a good career decision process look like? According to the career coaches at 80,000 hours, a common approach is to make a pros and cons list, but they assert that we can do a lot better. “Pro and …
According to the author, this guide is about how to have an engaging, useful, and — dare we say it — fun conference experience. It’s aimed at helping you do two things: (1) Make the most of your time before, during, and …
NAFSN’S Finding Your Future in Food Systems webinar series will provide participants with connections and insights to help them identify next steps for their careers. The series features speakers from job-creating organizations and businesses, some working locally in their communities, …
Organizations can benefit from “change agents”—people who rethink, redesign, and restructure the way things work from within. Whether they reimagine entire programs or introduce new systems and technologies, change agents cultivate bottom-up problem solving and informal leadership at their organizations.
This description of a …
