The Sustainable Food Lab is supported by a staff drawn from a partnership with Ag Innovations Network and Reos Partners.  Ag Innovations Network (AIN) 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.

A Steering Committee, led by 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 staffed by the following:

Hal Hamilton, Co-director

Hal is the co-director of the global Sustainable Food Laboratory, a multi-stakeholder project with the mission of innovating ways to increase the sustainability of the mainstream food system.

Don Seville, Co-director

Don is the co-director of the Sustainable Food Laboratory, a multi-stakeholder project with the mission of innovating ways to increase the sustainability of the mainstream food system. He is leading the Sustainable Livelihoods Initiative, which is developing partnerships between companies and NGOs to pilot innovations that improve the competitiveness and sustainability of small-scale farming systems.  Within the Food Lab Don is also managing the “New Business Models for Sustainable Trading Relationships” project, a 4 year project with NGO and corporate partners to improve market access and livelihoods of small scale producers in Africa in crops including cocoa, dried beans, bananas, and fresh vegetables.

Susan Sweitzer, Program Manager

Susan has been part of the Sustainable Food Lab staff since it’s founding in 2004. Initially she was the Learning Historian, documenting the challenges and discoveries in the words of the members of the Lab. More recently she has been instrumental in working in Value Chain projects, leading Learning Journeys, managing communications and management systems for the Food Lab.

Daniella Malin, Project Director, Agricultural Climate Stewardship Project

Daniella is a project leader with the Sustainable Food Lab and in charge of the Food Lab’s climate initiative. Daniella brings a background in project management, cultural communications, journalism, environmental education, computer science, farming and 6 years of research on a variety of food, agriculture and sustainability related topics. Prior to her work at the Sustainable Food Lab, she wrote software on a three-person team to monitor and control the world’s largest millimeter-wavelength radio telescope currently under construction in Mexico.

Stephanie Daniels

Stephanie has a background in sustainable supply chains and ethical purchasing in the food sector. Her expertise is in sourcing from low resource farmers in developing countries, with a core focus on cocoa.

Before joining the Sustainable Food Lab, Stephanie operated a consulting business focused on supply chain development and management in alignment with social and environmental impact goals. Prior to this, she managed procurement and farmer services from 1996-2002 at Boston-based OCP Chocolate.

She holds a B.S in Environmental Studies/Wildlife Biology from the University of Vermont, a M.A. in International Development from Clark University and a graduate certificate in Organizational Management from Boston College. Her graduate research focused on rural business development with Ecuadorian smallholders as a NSEP David L. Boren fellow.

LeAnne Grillo, Learning Journey and Meeting Production

Karen Karp,  Regional Sourcing

Joseph McIntyre, Ag Innovations Network Director, Master Facilitator