This training and retreat is offered to the 2014-15 student fellows of the UC President’s Carbon Neutrality (CNI) and Global Food Initiatives (GFI) by staff leaders and visiting scholars from UCI’s Global Sustainability Resource Center (GSRC). The purpose of the two-day training is to increase the skill of the current batch of Fellows in transformational leadership, communication about critical food and climate issues, and select organizing tools; to provide a community-building forum for fellows to reflect more deeply and critically about the global context in which their fellowship projects take place; to provide a space for fellows to engage in dialogue and peer learning to enhance their current carbon neutrality and food sustainability practices and projects; and to formulate collective reflection and input to share during the July 20 symposium at SFSU.
It is expected that participants in this program will:
• Develop sustainability, food, and climate leadership skills• Deepen understanding and improve capacity to articulate the CNI and GFI objectives and the global context in which their fellowship projects take place• Gain clarity about the student engagement role in CNI and GFI, and create shared understanding of how to strengthen it in coming years•  Gain understanding of how to become involved with other student leaders to increase campus and system-wide innovation on climate and food action through existing UC mechanisms• Develop a network and strong sense of community with peers across issue• Deepen understanding of and generate new thinking about further involvement and commitment to these issues at their home campus, with UC, and beyond after the close of their fellowship year.
Time: The training will begin at 2 p.m., Saturday, July 18, and end at 10:30 a.m. on Monday, July 20, allowing fellows to flow into the July 20 afternoon symposium.
Food: One of the integral parts of this program is our Foodscapes experience, provided by our visiting Eco-Chef Roger Feely. Roger’s menu creations focus on sustainability, culture, and traditional seed-to-plate systems thinking, also known as “made from scratch.” Roger’s cooking features global cuisine using local ingredients, and you should expect a diverse, flavorful, healthy, and primarily vegetarian cuisine for the duration of your stay as well as dialogue and inquiry into our food systems and culture that will provide a framework for exploring sustainability in our daily lives.
Venue: The training is a residential experience in an accessible Bay Area location. We will be at the Embassy Network’s Red Victorian Coliving Hotel and Collaboration Space.  Participants should expect to share dorm-style rooms with fellow participants.
Cost: Successful applicants will receive complimentary program materials; lodging the nights of Saturday, July 18, and Sunday, July 19; and meals beginning with dinner on Saturday, July 18, and ending with breakfast on Monday, July 20.  Participants are responsible for their own transportation.
This training and retreat is offered to the 2014-15 student fellows of the UC President’s Carbon Neutrality and Global Food Initiatives.  If you qualify, please apply to attend the program via the online application. Please note that space is limited to 20 fellows; completing the application does not guarantee acceptance into the program.
A few spots are still available!  The application period will remain open until the spots are filled.

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