Consulting and advocacy services for start-up and emerging local enterprises and nonprofits in sustainable food and farming, school and youth gardening and related educational or sustainable food system fields. 

About NYC Foodscape

A unique combination of legal training, nonprofit management, communications and culinary expertise that can help steer nascent and emerging food and farming enterprises into its next phase of development, from early visioning to an on-the-ground, sustainable existence. Services include:

• Start-up, business and strategic planning
• Advocacy services
  
• Creating strategic partnerships and collaborations
• Board development and donor stewardship
• Marketing, communications and branding
  
• Human resources management
  

About Carolyn Zezima

Carolyn Zezima is the president of NYC Foodscape and is a result-oriented consultant with a track record of grass-rooting and managing organizations in the nonprofit sector. She has worked with food and farming enterprises and food policy organizations in Chicago and New York to promote urban agriculture and regional farming, including founding The Talking Farm, "The Farm with Something to Say," an urban farming and educational enterprise in Evanston, Illinois. She also served as director of Chicago's Green City Market and has served on several food policy councils and joint collaborations, meeting with local officials and legislators to influence food policy and improve overall food access, creating new community farmers markets and helping to draft and pass legislation, such as the Illinois Food, Farm and Jobs Act. An inspiring change agent, she has chaired urban farming panels and spoken at conferences and served as spokesperson to print and TV media to promote the missions of food and farming organizations. She currently is a member of the Food Systems Network NYC and serves on its Food Policy and Programs Committees, and is helping draft food policy and sustainability proposals to include in the upcoming PlaNYC 2030 revision.

Carolyn is also a trained chef, attending the California Culinary Academy and worked in restaurants, catering, food publishing, hunger organizations and recipe development companies. She also practiced law after graduating from Duke University School of Law, and is a licensed member of the New York, California and Illinois bars.