Samantha Levy Email and Phone Number

Advocacy and coalition building to develop, pass, and implement policies and programs at the Federal and State level that help farmers sequester more carbon, host renewable energy projects to support the farm, protect more farmland, and reduce GHG emissions.

Work on farmland protection, farmland access, farm to school, soil health, climate and energy policy, leading policy agenda development, research and advocacy, and partner and grassroots engagement. Lead the Alliance for New York’s Farmland and the New York Grown Food for New York Kids coalition and serve on the CLCPA Agriculture and Forestry Advisory Panel to the Climate Action Council and the state Racial Equity and Diversity in Agriculture workgroup. Lead author on two Farm to School reports: Growing Opportunity, and Growing Resilience both viewable at farmland.org.

• Researched issues of concern, engaged stakeholders and wrote policy recommendations for the 2018 Farm Bill for Senator Gillibrand’s agricultural legislative assistant• Conducted research on organizations and prepared 10+ meeting briefs on Agricultural and Hudson Valley issues • Drafted 60+ event letters, condolence letters and federal grant advocacy letters • Managed a high volume of calls by providing constituents with up to date information on the Senator’s policy positions

• Managed Bowling Green farmer’s market’s operations, logistics and promotion• Performed daily cooking demos for 50+ people to educate on zero waste, healthy and seasonal cooking options• Drove the Grow NYC van in Downtown Manhattan to load and unload supplies to various other markets

• Performed community outreach to teach restaurateurs how to save money by adopting sustainable practices • Met and exceeded EPA grant goals of water, energy, chemical and food waste reduction• Coordinated an educational conference with 30+ attendees from the hospitality and sustainability industries

• Wrote stories to inspire awareness and consumption of culturally significant, endangered food varieties • Updated the Ark of Taste section of Slow Food’s Website with 15 new entries• Reviewed and rated 25+ applications to Slow Food’s annual Terra Madre conference in Italy

• Interacted with VIP clientele and provided a high level of hospitality and local food and wine knowledge• Managed 5-6 tables and delegated responsibilities to a busser nightly• Engaged in professional education and training around wine, food politics, farming, seasonality and food preparation• Trained 5+ new employees on restaurant procedures and daily responsibilities and duties

• Challenged Down to Earth to eliminate plastic bags from the farmer’s market• Collaborated with a coalition of local non-profits, green clubs and B Corporations to garner community support for the ban• Created a promo video and conceptualized and executed a community art project to inspire grassroots support for the ban• Wrote recipes and performed cooking demos weekly for 100+ shoppers to inspire healthy, seasonal farm-to-table cooking• Managed the weekly farmer’s market: addressed vendor concerns, enforced rules and kept record of Food Bank receipts

• Produced a written guide for other farmer’s markets and towns to follow when implementing their own plastic bag ban

• Interacted with VIP clientele• Began as backwaiter, within six months assumed the lead role in 20+ private events and weddings• Engaged in education surrounding farming and alternative food preparations and preservation• Gained enhanced sustainable agriculture knowledge by working in the field and greenhouse at Stone Barns Center for Food and Agriculture

• Baked and sold seasonal, local, organic baked goods to my community• Innovated recipes for tasty seasonal fare such as concord grape pies and carrot apple-maple-jelly cake• Educated my community about wholesome ingredients and the land impact of their food choices• Packaged and delivered my goods to local farm-to-table restaurants and by special order