Emily began her role as Program Manager with MaineHealth in the Center for Health Improvement in 2012 and works with Let’s Go! Coordinators based at MaineHealth member hospitals. Additionally, Emily leads the initiative to increase access to healthy foods and beverages across the MaineHealth system. She is passionate about healthy eating, active living and ensuring that both kids and adults have access to health-promoting opportunities, and she loves that her job reflects this and incorporates all of these interests. Contact Emily by email at firstname.lastname@example.org.
Lauren Kaskey is the Facilities and Procurement Coordinator for Health Care Without Harm’s Healthy Food in Health Care program. Healthy Food in Healthcare works with Food Service Directors nation-wide to increase local and sustainable purchasing. As the Northern New England coordinator, Lauren builds networks, facilitates programs and manages sustainable purchasing projects in Vermont, New Hampshire and Maine. She approaches her institutional procurement work through a food systems lens, working to find the connections between community health and wealth, equity, and food programming. Before Health Care Without Harm, Lauren managed the Fresh Fruit and Vegetable Program in 31 schools in the Boston Public School system. She holds a dual-Masters degree in Food Policy and Applied Nutrition and Public Health. Lauren is based in the Mad River Valley in Vermont but can be found traveling throughout New England (stopping often to take a hike). Contact Lauren by email at: email@example.com.
Renee Page is the Assistant Director for Healthy Communities of the Capital Area, a local public health organization that serves southern Kennebec County, where she oversees nutrition, obesity prevention, and access to local foods projects. She coordinates the Maine Farm to Institution Network and implements a local gleaning and nutrition education program in partnership with the Kennebec Sheriff’s Office. Renee approaches farm to institution work with a public health lens and sees it as a way to combat obesity and improve health through increased access to fresh, local foods and helping local communities thrive. She holds a Masters degree in Public Health and did her undergraduate work in Food Science and Human Nutrition and Business Management and Accounting. Renee is a lifelong Mainer who loves the ocean and in her free time enjoys boating, fishing, cross-country skiing, camping (the tent kind), and restoring her 1860's farmhouse with her family. Contact Renee by email at firstname.lastname@example.org.
Riley has focused much of her working life on sustainability, community organizing, food systems, and youth engagement. She was the Farm & Sea to Campus Coordinator for Farm to Institution New England (FINE) for 4 years. She served previously at both American University and Skidmore College as a Sustainability Coordinator and has helped both of those campuses start successful CSA programs with local farmers, and spent significant time at Skidmore in partnerships with students, faculty, dining services, distributors, and the Real Food Challenge to assess and analyze the local food purchases of the college and collaborate on plans to increase these purchases. Riley also worked with Center for Whole Communities and Knoll Farm in the Mad River Valley of Vermont. Riley started her own farm business, the Wily Tomato, in midcoast Maine in 2017, but is now exploring other options for sustaining her livelihood in addition to her work with MEFTI. Contact Riley by email at email@example.com.