Internships

Green & Away is able to offer a number of internships for its 2014 season.

The placements will enable participants to learn at first hand the challenges of organising environmental events, see how the need for sustainability dovetails with economic pressures, and meet a wide variety of people from NGOs working for social and environmental change.

For 2014 we are seeking two Catering Management Department interns, two Chef interns, two Organiser’s Office interns, and two Maintenance Department interns with one specialising in renewable electrics.

The experience of previous interns is that they gain considerable experience and education while with us, but enjoy themselves far more than they would if in a commercial environment such as a hotel, factory, or events management company.

The Learning Experience

Green & Away operates Europe’s only outdoor conference centre – a venue held entirely under canvas. We build our centre every summer in a beautiful Worcestershire field and will host a series of events in 2014, each lasting between an evening and four days.

While conventional conference centres are ready to host conferences all the time, at Green & Away, we build the physical facilities we need each year – and they must be ready when the first delegates arrive.

The project – a registered charity – runs entirely on volunteers, and interns will have the opportunity to experience how this novel venue comes together. We are seeking two interns for our organiser’s office, three for catering management, two for our maintenance area and one in hospitality and housekeeping management.

You will have the opportunity to see at first hand how the many volunteers – some experienced, some novices – are set to work and trained. You will see how we liaise with the different organisations holding events with us, and how we give detailed inductions to the participants when they arrive.

During the build period you will learn a range of practical skills in your department, ranging from erecting marquees and yurts, installing plumbing, use of a wide range of tools, planning the site, and fitting our electricity powered by the sun and wind. There will also be opportunities to see how we decorate the site, as well as setting up and running our well-equipped field kitchen.

In addition to these practical skills you will learn management techniques essential to running teams of people and will see how the project changes its rhythm according to the weather – whether hot or cold, dry or wet. Green & Away lives as a community while it is operating, so you will also experience communal living and teamwork of a type rarely available elsewhere.

Once the centre is built, you will then switch to helping host the groups which are holding events with us. The user organisation arranges their programmes, while we run the site, and you will see at first hand how our centre allows the user groups to literally think differently while they are with us.

The training will be a mix of formal and informal. You will be attached to different teams responsible to seeing that particular jobs get done. This will be hands-on training, both practical and theoretical. We will also run workshop sessions where you can learn the thinking behind what we do. We are happy to dovetail the training to particular skills you want to learn.

During your free time you are normally welcome to join in the conference sessions, subject to the agreement of the conference organisers.

In addition to the opportunity to learn about Green & Away and its work, our volunteers and trustees also have a wide range of other professional skills which they are willing to share. These include food, cooking and nutrition; finance and corporate social responsibility, executive mentoring; company quality assessments; international development work; sustainable procurement; children’s education; and environmental building. We will run evening workshop sessions on these during the season – subject to availability.

Departments

Catering Management Interns: We are seeking two interns to be attached to our catering operation. Our field kitchen feeds about 40+ people during our set up and take down phases, and up to 200 when a conference is in progress. The food is all vegetarian, and mostly local and organic, and all cooked from raw ingredients. Some is grown on site. This is an opportunity to learn management and organisational skills in a department which is fast moving, vital to the success of the project and where environmental issues can be tricky to solve. You will be helping co-ordinate a large number of our volunteers and be involved in ordering stock from our wholesalers and local farmers, keeping control of it, support the chef interns with cooking, and setting up and maintaining the kitchen. The roles are suitable for anyone interested in sustainability and organisational issues, but we will give preference to those who already have some experience and interest in large scale catering and who would like to expand their repertoire and skills.

Chef Interns: We are looking for two interns who are in training or are interested in learning more about large scale catering and field catering. Our field kitchen feeds about 40+ people during our set up and take down phases, and up to 200 when a conference is in progress. Despite being in a field, the large, well equipped kitchen has two catering fridges, two catering 6 burner cookers and a large collection of utensils. The kitchen will be staffed with a variety of experienced volunteer helpers and inexperienced but willing volunteers. The role includes making up menus for two meals each day, organising the preparation and cooking and then serving the meal. The meals served will be vegetarian and largely organic, balancing cost with producing nutritious and delicious food. The intern chefs will be supported by the Catering Management Interns who will arrange supplies, organise the kitchen and manage the volunteer staff. This role would suit Catering Students wanting experience of running a large kitchen.

Kitchen interns

Delicious fresh food

Organiser’s Office Interns: The two interns in the organiser’s office will work with our co-ordinator at the administrative centre of the project. You will be dealing with the organisers of the conferences, many of the delegates, and our own volunteers. The role demands calmness, accuracy, reliability and initiative. It will suit those who wish to learn about project management, working with NGO’s, dealing with volunteers and clients, and events organising.

Maintenance Dept Interns: The two interns will be dealing with all our equipment: our marquees, domes, yurts and tents (about 50 in total), the services — electricity from the sun and wind, plumbing, and composting toilets; and the many other types of equipment we have on the site. This is an opportunity to learn a variety of skills from the team who build and maintain our equipment, much of which is secondhand and recycled. It will suit those who have some practical skills and interest. This role would suit an Engineering student wanting hands on experience. One of the interns will specialise in the electrics department and will be dealing with all our power requirements which includes supply by mains power, solar power and wind power. The role includes installation of the equipment, setting up solar panels and the wind turbine, setting up the power station to control it all, maintaining equipment and upgrading the system where appropriate. The Electrics Intern will be working and sharing some responsibilities with the Maintenance Department Intern. This role would suit an Electrical Engineering student wanting hands on experience.

Time & Place

In 2014 we will need all our interns to be on site from Monday 23 rd June (TBC) to about Monday August 18. We do need our interns in these departments to be present for all of this time (with days off). We know from experience that if interns arrive late, they do not find the experience as enriching, and it causes difficulty for our project management and for the other interns.

We are located 3 miles from Worcester which has a main line rail station with buses which come to a few minutes walk of our site.

Accommodation & Facilities

Green & Away takes place under canvas. Ideally you will need a tent, but if you don’t have one, we may be able to arrange one for you. All meals are provided (vegetarian, mostly organic and mostly local). The site has hot showers, clothes washing facilities and composting toilets.

A licensed bar, comfortable sitting areas and arts and crafts facilities come later, as and when we have built them. There is also wi-fi, and phone and laptop charging facilities.

Within walking distance is an organic eco café, an alternative therapy centre, a group of craft workshops, a care farming project, a large wholesale garden plant nursery, places to swim and a gastro-pub.

Other participants

Green & Away is run by a board of some 14 trustees, a number of whom are on site at any one time. In addition there are some 20 volunteers on site – some of whom are regulars, and others who are new to us. They vary in age from 16 to 70 and from all backgrounds.

The conferences attract between 50 and 140 people each. Some of the participants have been before, others are new to us. We have people who are experienced campers, and those who have never slept under canvas before

Costs

Green & Away does not charge its volunteers or interns. We provide all meals, teas and coffees etc to everyone on site. Your only cost will be your travel, and drinks and snacks from the bar.

Applications

We are looking for 8 interns. Applications should consist of a CV and a short covering letter explaining why you would like to be an intern with Green & Away, which of the four departments you wish to be attached to, and which aspects of our work particularly appeal to you and what you have to offer. You are welcome to apply for a placement in more than one department.

Please send applications by email to info(at)greenandaway.org (replace ‘at’ with the @ symbol). Once we have seen your application we will arrange for an interview with shortlisted candidates. We will be interviewing applicants in London on the weekend of March 1st to 2nd, or by Skype conference call if this is not possible.

Closing dates:

Applications need to be submitted by Thursday 20th February 2014.

Comments from Our Previous Interns

“Green & Away was so much more than I expected. Interns are given the opportunity to learn about the organisation as a whole, rather than just one department, and it is this flexibility that has made the experience such a valuable one for me. The internship here has allowed me to learn in my own way , not just about about event organisation but also about working with a diverse community of volunteers, organic food, renewable energy and life in general! At Green & Away I realised that there are as many different ways to live as there are people, and that we always have a choice.” – Sophie Deas, Office Intern 2012

“In the weeks and months after my G&A internship I’d often find myself wondering what the best thing was about it all: Was it the rewarding hard work of set up? Or watching an event I’d help guide come together? Or swimming in the river and strawberry cider? Well, all of these were great, but my most lasting memory is living and working together with a group of people I knew I could trust. It sounds cheesy, but knowing that there’ll be someone to give you a hand if you need it, whatever it is, is a great way to spend a summer and real guidance as to how to live, get things done, and enjoy it! As long as there’s a tea tent that is. Oh, and a windmill inspired video… And the chance to see a full rainbow while you’re in the shower…” – Tom West

“I arrived on day one to the unspoilt rural paradise, the long lush grass beneath my feet and the people who would make the next 2 months so special. Peter, Helen and the rest of the gang are so knowledgeable about not only the Green and Away project, but about sustainability and green debates on a wider scale. The summer passed with many informative discussions with a range of influential “Greenies”, opening my mind to new perspective as well as learning about the eco-life that Green and Away demonstrates so well. From fresh, locally produced foods to solar, wind and fire power, composting toilets, alternative building and usefully reusing anything available, Green and Away certainly practices what it preaches! It is still, three years later the only place I have known to do this with such commitment. The experiences and knowledge I gained at Green and Away have certainly benefited me when finding related jobs as well as influencing my long term dreams!” – Sofia Yarwood (UK) 2009

“I spent the summer of 2009 for seven weeks with Green and Away as an intern. I was assigned to the kitchen and I enjoyed it very much. I learnt so many things regarding sustainable and healthy cooking. I worked as the kitchen manager helping run the field kitchen which was producing three meals for around 35 crew members each day, plus additional catering for around 130 delegates at each of five conferences of two days each. My work included menu planning, stock control, food ordering, health and hygiene awareness, managing staff and volunteers and rotas as well as cooking. I enjoyed the time I spent there so much and I kept volunteering the following year. I feel like I am a member of the G&A family.” – Yilmaz A. (Turkey) 2009

“I can honestly say that the time I spent as an intern with Green and Away was one of my best summers yet! As an intern we got to witness G&A from set-up, through functioning as a conference centre, to take-down at the end. During set-up I found myself leading little construction teams. Completing the various (and often puzzling) structures was hugely satisfying. Whilst the site was running, I spent my time between the office and the kitchen. In the office I got an idea of how the organisation operates and in the kitchen I got to experience being a kitchen manager. I learnt a lot from each of these posts.

It’s hard to say what I enjoyed most about G&A. It was fantastic to spend so much time outdoors in beautiful surroundings and I loved the sense of accomplishment at the end of each day. But I think what I liked best was the real sense of community and being able to enjoy simple pleasures with a wonderful group of people. I hope to go back soon!” – Becky Piggot (UK) 2009

As a graduate student studying international environmental policy, I chose to intern at Green and Away to gain an outside perspective on how others around this world take on environmental issues. While at Green and Away, I learned valuable skills in sustainable food practices, alternative energy, volunteer management and organizational structure. I also greatly enjoyed the ‘afternoon chats’ from the trustees, which covered interesting topics like building dams for tribal communities in Sinai, alternative medicine and hydrogen automobiles. These skills and lessons were very tangible as they dictated your daily routine while on site. My time at Green and Away has helped me live a happy and healthy life, as well as prepared me for a career in community-based environmental activism. Most importantly, I met amazing people who still continue to inspire me from a distance.” – Sarah Gilliam, (U.S.A) 2010

“Through being a kitchen manager intern at Green & Away 2010, I gained important skills and lasting friendships. Right from the start of the application process I was kept in the loop by the management team, and that continued until the end of site takedown when we left the site we had found it. I learnt more than I could have ever expected from my experiences there, particularly in terms of personal growth and development. I’m so happy to be part of the Green & Away family, and I plan to return for a third time this summer!” – Bryony Ridge (UK) 2010

“Green and Away is perfect for potential interns who want responsibility with a strong support network around them, as they are expected to work hard and autonomously yet there is always somebody there to help you if you need it. Regular mentor sessions ensure that you are never out of your depth and allow you to track your career and personal development. But, it’s not only work! You will meet a fantastic array of people from all different walks of life and live in a truly unique community that teaches you more than any office ever could.” –Miriam Al-Sayed (UK) 2011

“As the maintenance intern for Green and Away I learnt a great deal of practical and organisational skills, how an organisation is run and how to organise a group. I made some good friends, got to do a range of things that I’ve never tried before such as carpentry, and to top it all off I got as much free tasty food as you could eat three times a day!

I was shown the ropes (quite literally) by Peter Lang as to how to carry out my job and received some excellent training, regularly working with the other interns as a team. It was an experience I greatly enjoyed and would highly recommend it as a highly informative great experience.” – Gordon Moran (UK) 2011

“I wasn’t fresh from university or experiencing work in another country when I joined the first set of interns in 2009. I was more than twice the age of my youngest peer and I needed change and inspiration. I wanted it through environmental immersion and new company. Green and Away offered me that and much more; a good fruit in fertile soil, it sprouted into my life, took root and has continued to give.

Living and working in a field in Worcestershire for seven weeks allowed me to walk the talk, to explore sustainability very practically; from ordering local food to using compost toilets, from enjoying wood fire heated showers to scrubbing clothes in cold water on a sunless day, in the simplest way: working with the elements – rigging and taking down marquees when it was dry, stopping writing when it became dark. I found surrendering to the governance of nature refreshing.

Green & Away doesn’t just exist to run an outdoor conference centre, it exists to do this in the most cooperative and enjoyable way possible. It exists for fun as well as for production. The trustees and ‘recidivist’ volunteers (a group I now gleefully number myself amongst) promote and share their learning and so develop environmental ideas and practices. Interns and volunteers, the life blood of the vibrant organism that is Green & Away, are genuinely embraced, welcomed and given opportunities and responsibilities they may never before have tasted. The trustees run the company with a generous belief and trust in people which inspires self confidence. As a forty something, opportunities and responsibilities were not new to me but events and illness had robbed me of the confidence to grasp them. Here they were thrust upon me and it was implicitly believed I could meet the challenge. I had the encouragement, support and friendship within Green & Away to excel at the challenge and that restored my confidence. The experience was invaluable and has changed my life.

To work with like minded people, cooperatively on a project we believed in was affirming for me; to do this across a warm summer of long days whilst living and working strenuously outdoors was a delight.

This old dog did learn new skills too. I found myself co-managing a kitchen. I’d catered before but not outdoors and not with a complete vegetarian focus, for up to 180 with limited refrigeration. I was partnered by Sarah Gilliam, an amazing young American woman who’d come to Britain specifically to do her internship at Green & Away. Together we learned how to source local, organic food, plan menus (along with oven space and counter space), rota volunteers, sequence the ordering and delivery of goods with numbers on site rapidly and radically altering and where the random requirements of non dairy eaters, strict vegans and those antagonised by the nightshade vegetables or wheat or nuts or all the above, had to be balanced.

We enjoyed free time as well as work time. There were solo and group walks and kite flying on the Malvern Hills, dawn and afternoon swims in lagoons and rivers. There were evening talks to inspire, music and stories around the fire pit and local beers and ciders to enjoy.

This is a unique and amazing way to spend a Summer in unique and amazing company. I am still a part of this Green & Away thing, this thing bigger than myself to which I have contributed. My involvement with the charity from internship to casual volunteer has helped me grow and have the courage to make new choices and changes my life. I am a happier person.” – Carrie Thomas 2009

phone us 03000 110 165 (calls charged at standard rates) or email info@greenandaway.org