Food Link Staff
DeAnne Dupont founded Food Link with Julie Kremer in 2012. Food Link brings together three of DeAnne’s passions: protecting the environment, reducing waste, and alleviating hunger. In her role as Executive Director, DeAnne leads the administrative, financial, and operational aspects of Food Link. She is currently spearheading fundraising for and the renovation of Food Link's future operations center at 108 Summer Street in Arlington.
Development and Communications Coordinator
Kathy Mulvaney took a circuitous route to Food Link via history museums. After working over 25 years in museums and non-profit organizations, including the United States Holocaust Memorial Museum in DC, the National Endowment for the Humanities, and most recently the Old State House Museum in Boston, Kathy decided to pivot to use her years of non-profit project management and development work to directly help people and the planet. Working at Food Link allows Kathy to continue her life-long commitment to serving the community by connecting those in need with available resources. Kathy has received degrees in Historic Preservation, American Studies, and History Museum Studies.
Elise Springuel leads Food Link's operations team as the Program Coordinator. She developed a curiosity for the environment and food systems growing up on the Chesapeake Bay, watching oyster boats bringing in a dwindling harvest. At Ithaca College, where she graduated in 2011, she observed the power of food while volunteering in a local soup kitchen. Over the years, she’s explored the food system from various angles, from working on farms and in restaurants, to managing SNAP programs at Farmers Markets in Indianapolis and Boston, and working for Daily Table in Dorchester. Her desire to pursue a career grounded in social justice and service led her to pursue her Master in Social Work at Boston College, where she graduated in 2017 with a focus on Social Innovation and Change Management.
Alex Kramer joined the Food Link staff in April 2019, but was first with Food Link as a volunteer in 2018. She studied Health Science in her undergrad, and has mainly worked in cafes and restaurants for the past few years. She is passionate about making sure people not only have access to food, but that it's healthy and fresh.
Brent Lo graduated from Connecticut College with a degree in Environmental Studies and a passion to bring awareness to food injustice. By working in all aspects of the food industry, he has personally seen that the current system of food production and distribution is flawed. Brent has a background in food policy, sustainability planning, environmental research, and a mission to be part of the link to finding a solution to solve the food waste crisis in the Boston area.