To spread the word about this citizen project to the four corners of the earth !
Needs / Missions
- Copywriting for the Blog / Website
- Creating social media posts
- Making video content (interviews, montages)
- Compiling user testimonials
- Press releases, relations
|Writer's Guidelines 🖋||These guidelines are here to give you some directions to create content for a common project. Because you’ll be writing for Open Food Facts & its international community, it’s safer if we’re on the “same page” (pun intended 😉).|
|Collaborative Content doc||A list of ideas you can pick from to write about, or that are being drafted already.
However, please write them in this doc, with a link to your draft here in the spreadsheet. This allows to keep an archive & comment more easily.
|Content Idea Box 🎁||The following chart displays article/content ideas, their availability, progress, publication date, translations etc.
It's designed to be in sync with what other contributors are working on and for the core team to be able to follow the progress.
And it's not because it's a box, that you can't think outside it ! 🙃
|Brand Guidelines 🎨||Visuals ! Before using the logos & other graphic elements, please read the Brand Guidelines.
This document is a guide to the main graphic elements that constitute the identity of Open Food Facts and its other brands.
It helps you understand how to use the brand in a multitude of contexts.
Gala : firstname.lastname@example.org
Connect with other members
On the Forum category Communication.
On the Slack : following channels - #communication-en, #communication-fr
Perks of being a volunteer at Open Food Facts
⭐Collective action / Impact / actively contributing to citizen science !
⭐Highlighting global impact / individual impact (through testimonials, invites)
⭐Developing skills, learning new ones
⭐Events (annual Open Food Facts days, meet-ups…)
⭐LinkedIn volunteer badge / recommendations
How can I join a specific team ? Fill out the Contributor Skill Pool.
Main page of HOW TO HELP.
Survey of target audiences of Open Food Facts - 2015