We’re excited to introduce you to the always interesting and insightful Jennifer Weinberg. We hope you’ll enjoy our conversation with Jennifer below.

Hi Jennifer, thanks for joining us today. Looking back, what’s an important lesson you learned at a prior job

Years ago, I was the Executive Assistant to the General Manager at Shore Club hotel in Miami Beach. As such, whenever anyone needed anything (from toner for the printer to a special room rate) they would usually come to me. When I was new to the role, I accepted that that was how it was and that I should do everything anyone asked. But one day the General Manager gave me some excellent advice. He told me to “push back”. Meaning if someone else is responsible for something, but trying to get me to do it, I should say no. And that it was okay to delegate to the appropriate person in charge of a task and not to do it myself.
This advice has proven invaluable and I believe that it’s really helped me embrace the concept not only of teamwork, but of speaking up for myself and not automatically doing what someone else asks of me.

Jennifer, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

In 2017, my friend Mayela Lanza and I had a discussion regarding the challenge presented by food waste, and we were inspired to do something about it. We wanted to bring awareness regarding food waste and sustainability to our neighborhood in a way that would be accessible to a Miami audience. We felt that providing people with an opportunity to learn about this important subject in a fun, social atmosphere would be the best way to be heard and inspire people to make small, easy lifestyle changes which, when added together, would make a big impact. As such, we started hosting pop-up dinners around Miami. Ranging in size from 25-100 people depending on the venue, each vegetable forward, sustainable dinner has a short and sweet educational component, such as Evan Lutz, CEO and Founder of Hungry Harvest talking about his sustainability journey, or Top Chef Janine Booth explaining how she lovingly created each sustainable dish we were enjoying.
I am most proud of the fact that each dinner we host benefits local non-profits in line with our mission. Food sustainability goes hand in hand with food insecurity and environmental issues, and I’m so happy that we can contribute to combatting those challenges.

What do you think helped you build your reputation within your market?

I believe that Sustainable Supperclub’s authenticity and accessibility helped build our reputation. Mayela and I weren’t trying to be preachy or judgmental. We were trying to make a difference in our own small way. In addition, we both come from a background in hospitality, and people in that industry tend to be foodies, As a result, a lot of our contacts were enticed by the idea of a delicious dinner.
For the past 9 years, I also volunteered with Friends of New World Symphony, and therefore have been surrounded by a community of kind, supportive, social, and philanthropic individuals, many of whom have become repeat attendees at Sustainable Supperclub events.

Do you have any insights you can share related to maintaining high team morale?

I believe that it’s very important to lead by example. You have to be willing to roll up your sleeves and work alongside your team. In addition, ask your team members’ advice. Respect and trust their expertise. Reward and openly acknowledge a job well done.
Get out of the office with your team once in a while on a field trip, or bring in breakfast as a surprise.
People want to feel appreciated and heard.

Contact Info:

• Website: www.sustainablesupper.org
• Instagram: @sustainablesupperclub
• Facebook: https://www.facebook.com/sustainablesupperclub/
• Linkedin: https://www.linkedin.com/in/jennifer-weinberg-ab892a18
• Other: www.campjen.com

Image Credits
Reel Max Media Creative Circus Chris Carter and Sandra Sonik World Red Eye