14 | 2024 IMPACT REPORT Monterey County Works’ Green Cadre Program Empowers Young Adults Through Community and Environmental Stewardship The Green Cadre program provides young adults with paid work experience while fostering leadership skills and hands-on training in environmental and natural resource management. Through this initiative, participants engage in impactful community projects, such as park and trail maintenance, tree planting, habitat restoration, and wildfire mitigation. In addition to conservation efforts, the program addresses food insecurity through initiatives like establishing community gardens, distributing food to those in need, and implementing strategies to reduce food waste. These activities not only contribute to a healthier environment but also support the well-being of local communities. A collaborative effort between Monterey County Works and the #CaliforniansForAll Youth Jobs Corps, the Green Cadre program equips participants with practical skills, leadership development, and a sense of purpose as they contribute to their communities and the environment. By blending paid work experience with meaningful projects, the Green Cadre program empowers the next generation to take an active role in creating a sustainable future while building a foundation for their personal and professional growth. Green Cadre Community and Environmental Impact* Distributed 13,000 Food Parcels Participants produced and distributed 13,000 food parcels for the Monterey County Food bank. Each parcel serves approximately 4 people equating to 52,000 individuals fed! Distribution sites were in Greenfield, Soledad, Gonzales, Marina, Seaside, Pajaro, Castroville, Chualar, and multiple locations in Salinas. Prepared over 2,400 meals Helped prepare and serve over 2,400 meals to unhoused residents Harvested and Distributed Produce Participants working on the 5-acre farm at the Food Bank for Monterey County and its organic partner’s fields harvested fresh produce, including garlic, peppers, onions, radishes, and carrots, which were distributed to the community through produce programs. Additionally, they salvaged 60 pounds of surplus fruit from local trees, preventing waste and donating it to the food bank. These efforts provided nutritious food to those in need while reducing food waste and promoting sustainability.
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