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Arrell Food Fellows

Champions, mentors, advisors.

To further establish AFI’s networking and convening capacity, AFI is offering Arrell Food Fellowships to leaders who will work with AFI to raise the profile of agriculture and food in national and international discourse. Fellowships will run for a two year term, and are open to leaders across the food system and across the world.

There will be two streams of Food Fellows:

  1. By application, open to leaders inside and outside the University of Guelph, and will receive a $5,000 (CAD) stipend.
  2. Past winners of Arrell Food Innovation Awards, and former Arrell Scholars subject to their willingness and capacity to engage with AFI priorities.

Both streams will work with AFI on impactful initiatives.

 

Applications should provide a convincing case for what a candidate would bring to AFI, as well as include

  • resume (3 pages)
  • project description (1 page)
  • letter(s) of support for the candidate and/or project (max 2 pages total)

Project summaries should set out a piece of work which the Food Fellow would lead, supported by and in collaboration with AFI team members (Faculty, Scholars, and/or staff) and may have an external partner. Prospective candidates are encouraged to have informal conversations with relevant team members before submitting their applications. The project must be in line with AFI strategic priorities and be relevant to the candidate’s interest and experience. The project may have financial costs associated, which will be covered by AFI, and should be summarised within the description.

Applications are due by Dec 4, 2020 at noon ET to AFIDirector@uoguelph.ca as a single attachment. Email text or links will not be considered. Files should be named ‘LASTNAME FF 2020’. Questions can be sent to the same address or AFIAdmin@uoguelph.ca.

Applicants will be notified of the outcome during March 2021, with projects starting in April or beyond. Subject to public health advice, AFI will seek to convene Food Fellows for discussions and sharing project progress in early summer 2021.