Staff

The Sustainable Food Lab is supported by a secretariat drawn from a partnership among the Sustainability Institute, Karp Resources and Reos Partners. The Sustainability Institute (SI) is the managing partner of the secretariat, and Hal Hamilton and Don Seville are the co-leaders of the Food Lab.

Reos Partners provides process design and meeting facilitation expertise. Karp Resources provides direct services to members such as in-house training, strategy, project management, sourcing and product development. In addition, Karp Resources is leading new efforts with several members to identify and realize regional sourcing opportunities. 

A Steering Committee, comprising current SFL members, provides oversight to the Lab, establishes budget priorities, assists with fundraising, and shares the Food Lab stories with a broader audience.

The Food Lab is currently staffed by the following:

Hal Hamilton, Co-director

Don Seville, Co-director

Christopher Landry, Director of Development and Communications

Susan Sweitzer, Project Manager

Daniella Malin, Project Manager, Agricultural Climate Stewardship Project, Research and Communications

Leanne Grillo, Meeting Production

Karen Karp, Project Manager, Regional Sourcing, Communications

Monica Gelinas, Project Support, Research