Alex joined the Food Lab in 2015 to run the operations of the organization. She has worked in a wide range of fields including education, sales, and marketing. Some of her previous work includes running an environmental grants program at Patagonia, facilitating admissions and financial aid at Harvard University, and nurturing future writers and readers in the Boston Public Schools.
Hal Hamilton founded and co-directs the Sustainable Food Lab. Hal helps lead projects on water and crop diversification, as well as occasional supplier summits and strategic planning initiatives. He is an adviser to organizations and coach to people whose jobs involve sustainability. He is also a co-founder and faculty of the Academy for Systemic Change.
Don Seville, Co- Director, Sustainable Food Laboratory. Don brings a background in systems thinking and organizational learning to the Food Lab’s leadership team. The Food Lab has brought together companies, NGOs, and other stakeholders to collaborate on market approaches to promoting a more sustainable food system for over 10 years.
Daniella directs the Food Lab’s climate work and serves as project manager for the Cool Farm Institute bringing together growers with multinational food companies, NGOs, and academics to measure the potential for agricultural practices to mitigate GHG emissions.
Stephanie manages Food Lab value chain partnerships focused on impact and learning on sustainable livelihoods. She has a background in sustainable supply chains and ethical purchasing. Her expertise is in sourcing from smallholders in developing countries, with a focus on cocoa.
LeAnne helps diverse groups of people act together to address the complex social issues they are frustrated with and passionate to change. She is co-founder and a partner in Spaces for Change, a firm that specializes in creating the conditions for people to connect in meaningful ways, enabling them to take effective action together around challenges that matter to them.