Andrew Morehouse is responsible for the overall management of The Food Bank. He also engages in public education and advocacy, carries out fundraising and “friendraising,” and serves on several non-profit boards of directors. Morehouse has served as the Executive Director since 2005 and has devoted his entire professional career to the non-profit sector and, specifically, to social and economic justice issues. Prior to The Food Bank, he was the founding director for ten years of a community development corporation devoted to asset-building strategies of, for, and by low-income residents in Holyoke, Massachusetts. Morehouse has also worked in Washington, DC in community-based programs in the Salvadoran refugee community and in public policy think tanks on U.S. foreign policy in Latin America. Morehouse has a B.A. in Anthropology from Bates College, a M.A. in Economics from the University of Massachusetts, and a M.B.A. from the Isenberg School of Management, University of Massachusetts at Amherst. Morehouse has traveled extensively in Latin America, and is bilingual and bicultural.
Shirley Del Rio
Director of Food Operations
Shirley oversees all food operations, including food sourcing, inventory management, distribution and delivery, facilities and food safety. She has been with The Food Bank since 2001, when she began as an Agency Services Clerk. Prior to that, she worked at UPS in the OSND-Internationals division, managing logistics, supervising staff and package processing.
Director of Programs
Christina oversees all programs including Nutrition, member Capacity Building, SNAP Outreach & Enrollment, and Member Relations. Before coming to The Food Bank, Christina ran a small community-based nonprofit in Santa Fe, New Mexico, and was an international affairs associate at the American Federation of Teachers in Washington, DC.
Senior Director of Operations
Nancy oversees food receiving and distribution, programs, human resources, information technology and communications. She draws on her extensive leadership experience in operations and healthcare to support the expanding and innovative work of The Food Bank teams. Nancy has a Bachelor of Science in Medical Technology from the University of Buffalo (S.U.N.Y.) and holds a Master of Business Administration from the University of Connecticut, School of Business.
Human Resources Manager
Carolyn is a certified Professional in Human Resources and oversees all Human Resources functions, including benefits management, recruitment and selection, employee engagement, professional development, and employee relations. She holds a Bachelor’s Degree from Wesleyan University and a Master’s Degree from Smith College School for Social Work. Carolyn has had human resources, organizational development, and quality improvement roles. She is a former and current volunteer at The Food Bank.