Shawn Fagan

• Facilitated relationships between food security organizations and local farmers to secure favorable contracts that benefited both parties and the surrounding communities.
• Established foundational processes for business operations.
• Developed and executed strategic marketing plans for increased brand visibility and customer acquisition.
• Streamlined business operations by implementing efficient processes and organizational systems.
• Achieved an excellent reputation within the community by consistently delivering locally produced food, exceptional customer experiences, and a commitment to social responsibility.
• www.phoenixfoods.org

• Collaborated with five other individuals to conceptualize, design, and operate a farmer owned co-op that provides meat and vegetables to over 200 Central Texas families.
• Helped define organizational goals and ideals, and helped implement strategies to achieve them accordingly.
• Assisted board in building organization from the ground up using a consensus decision-making style.
• Assisted in identifying, vetting and recruiting over a dozen local and sustainable farms for co-op membership.
• Improved farmer-owners experience by helping redesign the bidding process, to insure best prices for farmers and greatest variety to customers.
• Identified and helped solve issues with aggregating, repackaging and distribution of product to accommodate the new challenges related to COVID, providing much needed relief to farms with restaurant based clientele.
• www.centraltexasfarmers.com

• Responsible for overall vision, planning and execution of 2- and 4-wk backcountry expeditions. Trips typically involve 10-12 students and 2-3 instructors.
• Teach leadership, risk management, environmental ethics, outdoor skills and expedition planning while living and traveling in backcountry environments around the world.
• Facilitate group feedback discussions after each day to accelerate performance and improve retention.
• Work one-on-one with struggling students, helping them to devise and implement strategies to increase performance.
• Assess and coach co-instructors' outdoor performance, student management and teaching skills.

• Conceptualized, built and operated a profitable USDA Certified Organic vegetable farm.
• Developed advanced understanding of principles of small scale farm operations: adherence to firm business concepts, soil health and maintenance, high-value crop selection, systemic efficiency and rapid adaptation to changing market trends.
• Used organic cultivation practices to eliminate chemical herbicides, fungicides and insecticides.
• Gross sales have increased from $11,000 to over$150,000 in the farm's first 5 years

Built and operated a very successful landscape design/build company.

Conceptualized, built, and operated a successful pizza restaurant in the middle of downtown Austin, TX.