Nutrition Equity and Outreach Specialist

The Center for People is a dynamic non-profit organization that provides innovative services and programs to the low-income community in Lincoln, Nebraska, addressing basic needs and providing opportunities to achieve economic independence for our clients.

The Nutrition Equity and Outreach Specialist works directly with individuals and families experiencing poverty, housing instability, or homelessness to provide low-cost, practical education that supports nutrition, cooking, home food production, and everyday wellness within severe budget and resource constraints.

This role focuses on teaching affordable meal preparation, food safety and storage, basic nutrition and nutrient education, small-scale home or container growing, and realistic wellness strategies that can be implemented with limited income, limited kitchen access, and minimal equipment. All instruction is designed to meet participants where they are and prioritize access, dignity, and immediate usefulness.

The Specialist collaborates with pantry staff, education teams, and community partners to help participants maximize available resources, reduce food waste, and build confidence in preparing and accessing nourishing meals despite systemic barriers.

ESSENTIAL DUTIES & RESPONSIBILITIES

• Design and facilitate low-cost cooking, nutrition, and wellness classes using foods commonly available from food pantries, shelf-stable items, and low-cost fresh ingredients.
• Teach participants how to eat as well as possible on a very limited budget, including:
  • Prioritizing nutrient-dense foods
  • Making meals stretch across multiple days
  • Adapting recipes based on what is available, not what is ideal
• Provide basic nutrition education that focuses on energy, fullness, and overall functioning, avoiding technical or clinical language.
• Develop culturally relevant and accessible recipes, meal plans, and educational materials using pantry-sourced ingredients.
• Incorporate budget-conscious wellness strategies, such as:
  • Simple meal planning to reduce stress
  • Batch cooking with minimal equipment
  • No-cook or low-cook meal options
• Adapt cooking and nutrition instruction for participants with no stove or oven, limited refrigeration, shared kitchen space or temp housing
• Teach safe food storage and handling in low-resource environments.
• Provide alternatives for preparing meals using microwaves, hot plates, slow cookers, or no-cook methods when appropriate.
• Teach basic, low-cost home growing methods, including container gardening and small-space growing, using minimal supplies.
• Focus on growing high-impact, nutrient-dense foods that are realistic for beginners and low-income households.
• Frame home growing as a food access and wellness support tool, not a hobby, emphasizing practicality and cost savings
• Collaborate with Marketing to develop signage and handouts for food pantries to highlight the nutritional benefits and preparation methods for specific pantry items and create resource kits that include recipes, food safety tips, and basic kitchen tools for participants.
• Leverage community feedback to continuously improve resources and programming.
• Track participation in workshops and gather feedback on program effectiveness.
• Measure program outcomes, including improvements in participant knowledge, confidence, and meal quality.
• Report program successes and challenges to stakeholders and use findings to guide future initiatives.
• Collaborate with community organizations, schools, and healthcare providers to expand program reach and impact.
• Work with local chefs, dietitians, and community leaders to co-host events, demonstrations, and workshops.
• Contribute ideas for mission-aligned revenue opportunities connected to cooking, nutrition, wellness, and home growing education that support program sustainability without limiting participant access.
• Will be required to receive training through the Nebraska Department of Correctional Services to become 5-keys certified to help educate justice-impacted individuals toward holistic re-entry through nutrition and physical activity via a classroom experience.

REQUIRED KNOWLEDGE, SKILLS, ABILITIES

• Strong interpersonal and communication skills; both written and verbal.
• Must be able to proactively think, plan, problem solve and execute resourcefully
• Ability to work independently and to handle multiple projects and priorities
• Knowledge of health, safety, and environmental regulations
• Self-directed with great attention to detail
• Strong teaching and facilitation skills, especially for hands-on, practical workshops.
• Ability to create and adapt recipes using limited and variable food supplies.

DESIRABLE TRAINING AND EXPERIENCE

• A degree or experience in Nutrition, Public Health, Food Science, or a related field.
• Certification in food safety (e.g., ServSafe) is highly desirable.

WORKING CONDITIONS & PHYSICAL EFFORT

Physical requirements include the ability to lift and carry up to 25 pounds, such as boxes of pantry supplies, cooking equipment, or educational materials, as well as extended periods of standing during cooking demonstrations and workshops. The position also involves occasional setup and breakdown of event spaces, including moving tables, chairs, or cooking equipment.

The Specialist will work closely with individuals and families experiencing poverty, requiring empathy, patience, and cultural sensitivity. Regular collaboration with volunteers, pantry staff, community leaders, and organizational partners is an integral part of the role. Adherence to food safety and handling protocols is essential during workshops and food preparation activities, as well as compliance with workplace health and safety guidelines when working in community spaces.

Center for People is an Equal Opportunity Employer