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Marcela Pino
Co-Director
Food 4 Farmers
June 02, 2015

When you make an effort to think about where your food comes from, that often means thinking about the people who produce it. Marcela's work at Food 4 Farmers goes beyond thinking and takes action to solve the very real problem of seasonal hunger in coffee farming communities.

When did you know that you wanted to work in food?

It was a combination of observations. I started working with Grounds for Health in 2003. This organization works with coffee producers implementing cervical cancer screenings  in their communities. First I realized that coffee was an exciting industry because it allows you to see the process of this commodity from 'plant to cup' in an unusual way. Then I realized that the current patterns of the production of coffee illustrate a lot of the issues that we experience with the global food systems. For example, many smallholder coffee farmers have replaced food crops for coffee and are now dependent on the income from coffee to be able to buy even the most basic staples.

How did you get your current good food job?

My friend Rick Peyser, who used to work for Keurig Green Mountain was horrified when he learned that the majority of smallholder coffee farmers in Latin America suffer a period of food insecurity every year. This period can last between one to 7 months of the year. He invited me and Janice Nadworny to start Food 4 Farmers, an organization that focuses exclusively on implementing food security programs with coffee growing communities. We started F4F in 2010.

How did your previous work or life experience prepared you for a good food job?

I have always worked with people, as an educator, program coordinator, event organizer?it has always been about people. I love my current job because I can apply many of the principles and values that are important to me: look at the whole picture, be honest and transparent, listen deeply, take responsibility, treat people with empathy and compassion.

What was the greatest obstacle you had to overcome in pursuing your good food job dream?

As a small, budding organization, we face obstacles all the time. A significant obstacle is the current funding patterns for rural development, which seem to be consolidating toward large NGOs. Calling it quits is not an option for us because we believe in our model and are committed to the organizations where we work. In addition, we are starting to see the positive results of our programs and are excited to continue.

Name one positive thing that a former employee taught you that you continue to appreciate?

I came to this country 24 years ago, knowing very little about the system in general. I am grateful for the people who gave me opportunities to work although I didn't fit the norm or know the systems.  In hindsight, I think those people had broad minds and were able to foresee how I could improve and guide me in that direction. I always try to keep that in mind when I work with others.

What can you identify as the greatest opportunities in food right now?

There is a lot of momentum around food systems in general that could help influence food policy for the better. I feel that it is extremely important to bring attention to the public about how our food is produced, what we are really eating, and how to make decisions when we buy food.

If you could be compensated for your work with something other than money, what would it be?

Whatever I need for my livelihood; food, clean water, clothing, health services?

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