ABOUT THE MILLENNIUM FELLOWSHIP - CLASS OF 2020
United Nations Academic Impact and MCN are proud to partner on the Millennium Fellowship. In the three months the application was open in 2020, 15,159 young leaders applied to join the Class of 2020 on 1,458 campuses across 135 nations. 80 campuses worldwide (just 6%) were selected to host the 1,000+ Millennium Fellows. The Class of 2020 is bold, innovative, and inclusive.
UNITED NATIONS ACADEMIC IMPACT AND MCN PROUDLY PRESENT MAGGIE TANG, A MILLENNIUM FELLOW FOR THE CLASS OF 2020.
University of Pennsylvania | Pennsylvania, United States | Advancing SDG 5 & UNAI 7
" Being a part of a community of passionate and like-minded individuals eager to change the world like that of the Millennium Fellowship is extremely inspiring. My experiences from high school and in the hospitality industry have inspired me to tackle this project and raise awareness about sustainability to further the UN's SDGs. I am excited to pursue my project where I'll be able to make a tangible difference in the world. "
Millennium Fellowship Project: Gourmand
Gourmand is a fun food podcast by students for anyone who eats, breathes, and sleeps food like we do. Each week, we plan to speak to people about their careers, what they like to eat, and quirky stories about what makes the food world go ‚Äòround. Since the hospitality industry is one most impacted by COVID-19, we hope to raise awareness to strengthen the industry's infrastructure. Additionally, we hope to highlight gender inequality, diversity, and food sustainability, while inspiring people to learn about one of the most beloved industries: hospitality.
By the end of the fellowship, we hope to have at least 1000 followers, 200 active listeners, and an upward trend of engagement. We hope to feature women, people of color, and companies that align with the UN's SDGs. We're aiming for at least six episodes in the first season and to be featured on at least three publications.
About the Millennium Fellow
Maggie Tang is a Junior at the University of Pennsylvania's Wharton School studying operations and management with an anthropology minor. Having worked in various Michelin Star restaurants and CPG, Maggie is passionate about food and raising awareness about the industry in regards to sustainability.