FILE PHOTO / TIM GREENWAY
Kristen Miale
April 27, 2023
Good Shepherd Food Bank names interim president ahead of national search
Courtesy / Good Shepherd Food Bank
Good Shepherd Food Bank is promoting Bryan O’Connor from vice president of finance and administration to interim president, effective July 1.
In related news, Good Shepherd is collaborating with Tufts and Duke universities on a research study that investigates food choices and challenges for low-income people.
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Good Shepherd Food Bank, headquartered in Auburn, said this week it appointed Bryan O’Connor to be interim president of the organization, effective July 1.
O’Connor is vice president of finance and administration and, as interim president, he will work with the board of directors and senior leaders to ensure continuity as a nationwide search for a permanent president is underway.
He will step into the role following the departure of the organization’s long-time president, Kristen Miale, who in February announced a planned departure on June 30.
O’Connor joined the food bank in 2015 and oversees accounting, technology and risk management.
A certified management accountant, he has 20 years of experience in accounting and leadership roles. Before joining Good Shepherd Food Bank, he was the vice president of finance at United Way of Greater Portland.
Good Shepherd Food Bank is the largest hunger relief organization in Maine, distributing to nearly 600 partner organizations across the state, including food pantries, meal sites, schools, health care centers and senior programs. The food bank also supports a network of partners with grants that improve and promote equitable and dignified access to nutritious food across the state.
Last year, the organization distributed more than 29 million meals through its network of partners, and invested $4.2 million in grants to the network. The food bank is leading a $250 million Campaign to End Hunger in Maine.
'Scarcity to prosperity'
Earlier this month, the organization said it was collaborating with Tufts and Duke universities on a research study titled “From Scarcity to Prosperity,” which investigates food choices and challenges for low-income people. Funded by the National Institute of Food and Agriculture, the study involves quantitative and qualitative research methodology to understand the cost of healthy food and the barriers people face to eating how they would like.
- The quantitative side looks at the cost of healthy food using calculations like those used to create the USDA’s Thrifty Food Plan, which is the basis for the Supplemental Nutrition Assistance Program (SNAP) maximum benefit amounts.
- For the qualitative side, four states, including Maine, participated in interviews exploring challenges and concerns about accessing healthy food and aspirations for eating well. A second phase of interviews with food pantry staff will begin this spring to contextualize the findings.
Good Shepherd Food Bank’s research manager, Dr. Donovan Kelley, and representatives from other food banks in Boston, Nevada and North Carolina advised researchers on the direction of the studies.
Good Shepherd Food Bank also connected researchers to neighbors willing to share their stories about food. The first interviews wrapped up at the end of 2022 and included eight Mainers ranging in age from late 20s to early 60s. Specific findings are not yet available to the public.
Still, researchers said they anticipate the results might show that people with low incomes have food and nutrition goals not met by current levels of federal and local support. Additionally, the qualitative results could reflect barriers to healthy food access like transportation and physical disability or illness that are not directly accounted for in the Thrifty Food Plan.
The outcomes of the study are expected to inform SNAP policy, nutrition education and the emergency food system.
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