Job Description 

 

Position:         Intern–Sustainable non wood forest product foraging/wildcrafting  and product development 

Location:         Yellowknife Office with some regional land-based work       .

Rate of pay:    $30.00 per hour to start 

Reporting:       This position reports to and takes direction from the Executive Director

Hours:             37.5-hour week (some flexibility in scheduling, especially during on the land season)        

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Foraging / Wildcrafting

• ·      Foraging and wildcrafting

• ·      Identifying and using drying and storage best practises 

• ·      Using best practices for ethical, sustainable harvesting

• Using proper handling, storage, and transportation of wild ingredients

• Building and maintaining relationships with chefs, restaurants and others to model sustainable retail

• Identifying market demands

• Demonstrate respect for the land

 

Sustainable Development

• Participate in community discussions on local/sustainable food practises

• Act as liaison to the NWT agrifood community on sustainable food development

 

Knowledge Mobilization

• Document and share best practises

• Develop and deliver youth experiential events

• Develop educational and information resources

• Develop social media and informational documents for the public

• Staff the organizational information centre as schedule allows

 

Product Development

• Develop sustainable business models for non wood forest products that support a green economy.

• Design and develop model business cases

 

Community Development and Outreach

• Liaise with and learn from with local traditional knowledge holders 

 

Organizational responsibility

• Support other programs and initiatives of the organization as requested/needed

• Work collaboratively with other members of the team.

 

Post internship

• At the conclusion of the Internship, this position will transition into a FT Sustainable Food Futures Programs Coordinator role.

 

Ideal Characteristics:

• Has experience on the land and is comfortable on the land

• Detail-oriented, quick-working, and comfortable handling perishable ingredients

• Interested in ecology, sustainable harvesting, and the ethical responsibilities of foraging

• Comfortable working with youth and speaking to groups

• Physically fit and able to work in all weather conditions

• Has access to reliable transportation (at a minimum a drivers license)

• Self-starter

• Friendly and finds it easy to connect with others

• Likes variety

• Has a natural sense of urgency

• Able to go with the flow