Collaboration. Critical thinking. Communication. Creativity. It’s no secret that nurturing these 21st century skills is key to building the leaders of tomorrow. CooperKatz is proud to support the important work of the Lead2Feed Student Leadership Program, because there’s no better place to begin than in the classroom.
Created by the Foundation for Impact on Literacy and Learning and the Lift a Life Foundation, the Lead2Feed Student Leadership Program encourages middle and high school students to hone leadership skills and execute them outside of the classroom by completing a service project in their community. CooperKatz supports the not-for-profit through a program focused on local and national earned media efforts.
As the nation’s fastest growing free leadership program, Lead2Feed attracts more than a million students in 5,000 schools and clubs across all 50 states. The organization offers teacher and student lesson plans on topics including project management, decision-making and teamwork in an effort to fill a gap in middle and high school education. Students are given the opportunity to lead, create, and implement team projects designed to meet a need in their community by partnering with a public nonprofit organization.
CooperKatz works closely with Lead2Feed to interview teachers participating in the program and identify student projects to promote to local media outlets. These efforts have resulted in dozens of local features articles and broadcast segments in outlets including NY1, Good Day Chicago, Miami Herald, WCPO-TV (ABC Cincinnati) and the Billings Gazette.
In an effort to garner national media attention and grow Lead2Feed’s thought leadership profile, CooperKatz oversaw the development and execution of a national consumer survey focused on views about student leadership. Key findings included the fact that 91 percent of Americans think leadership skills should be part of a school’s curriculum and 88 percent think students with leadership skills are more college and career ready. The results were featured in USA Today.