Professional Fulfillment After Office Hours

In our always-on culture, the pressure to work more and to constantly be available has become pervasive. While many organizations are recognizing the impact of this societal norm on employees and are implementing strategies focused on employee well-being, many people from early careerists to seasoned veterans feel as though they need to respond at all hours and can never fully step away or sign off. The challenge is real.

Why would someone who feels as though all they do is work, want to voluntarily add more to their plate?

While it sounds counterintuitive, volunteering is undoubtedly one of the most fulfilling ways a person can spend their off-hours. Is it still work? Yes. Does it require time and commitment, just like a job? Yes. Will it force you, at times, to focus your attention on things other than your next project, deadline, or crisis at the office? Yes. Is it worth it? Absolutely.

Whether I am coaching youth basketball, serving as IFT president, or participating on advisory boards of other organizations I’m involved with, I am honored and humbled to be able to give back to my community, personally and professionally.

I know I’m not alone. IFT is fortunate to have hundreds of dedicated members contributing their time and expertise to further our mission. Some opt for long-term roles; others take on quick assignments. Some focus their energy on a specific area while others volunteer in a variety of ways. Regardless of the scenario, every one of these individuals is a key contributor to our mission.

While it sounds counterintuitive, volunteering is undoubtedly one of the most fulfilling ways a person can spend their off-hours.

We recently asked some of our members why they choose to spend their precious time volunteering for IFT. Their reasons for volunteering are as unique as they are, but they all share a desire to promote and advance the science of food and its application, and to leave this profession better than they found it.

Kathiravan Krishnamurthy has been an IFT member and volunteer for 23 years. He said when you volunteer, you are doing two things. “We gain so much through our experiences, and this is a way of reciprocating. But more importantly, while volunteering, we gain a lot more. Volunteers shape the future of IFT.”

IFT Student Association Past President Sam VanWees has been an active volunteer throughout their 11 years of membership. VanWees shared, “Science and food are things that nobody can live without, and nobody can deny the importance of. Being able to volunteer and willingly give your time and know that it’s benefiting essentially everybody in the world is so valuable and so important to be a part of.”

Helping to nurture and support our future food scientists is also highly motivating for many others.

Eight-year IFT member Yuqi Luo said she originally joined IFT to develop her own professional opportunities. As the current chair of the Lake Erie Section of IFT, she has found even more benefit and meaning as she became more involved. “I landed my first job because of IFT. If I was not given the opportunity to be involved in this organization, there’s no way I would know so many professionals in the same area. That’s why I feel it is very valuable to give back to the next generation and help them be even better than us.”

Bryson Bolton has held a variety of volunteer roles in his 20 years as an IFT member. He believes helping the global food system is important, but it ultimately starts with the next generation of food scientists. “I had someone pour into me early on in my career, and they saw something in me as far as being a next-generation leader. I want to be able to pass that along.”

There are countless ways to give back to the science of food community as an IFT volunteer. To everyone who is currently contributing their time and expertise to our vibrant organization, I would like to extend a heartfelt thank you on behalf of the entire IFT Board of Directors.

For every minute you give, you make a lasting impact on IFT and our profession, and we are all better for it.ft