FOOD THAT DOES MORE
HEALTH FOOD
ON A MISSION
For a lot of families, it can be a struggle to afford healthy foods. At the same time, many local farmers and processors grow an abundance of fresh crops during the growing season with no way to preserve the surplus. This results in unrealized profit potential for farmers, with some of their crops ending up as food waste instead of on people’s plates.
So, we’ve decided it’s time to make a change. We’ve teamed up with several partners to launch an innovative frozen food processing system that preserves fresh produce from small to mid-size farms and distributes it to food services and retailers, where families can access it at a reasonable price.
GOOD FOR ALL
PUTTING PROFITS
TO WORK
A for-profit public benefit corporation and a subsidiary of Good Shepherd Food Bank of Maine, Harvesting Good is transforming the food system as we know it. We’ve built a food processing infrastructure that fights hunger by supporting the agriculture economy in the Northeast, increasing market demand for local produce, and creating a channel of healthy food for hunger relief organizations.
Our mission is to ensure equitable access to nutritious food for all and strengthen regional food systems by creating food processing infrastructure for farmers in the Northeast.
IT BEGINS WITH BROCCOLI
Grown by Circle B Farms in Caribou, Maine
Flash-frozen by W.R. Allen in Orland, Maine
Packaged by Wyman’s in Cherryfield, Maine
Sold by Harvesting Good to retailers and wholesalers throughout the Northeast
FIGHTING TO END HUNGER
GOOD SHEPHERD FOOD BANK OF MAINE
Good Shepherd Food Bank works to eliminate hunger in Maine by improving access to nutritious and culturally relevant food for people in need, building strong community partnerships, and mobilizing the public in the fight to end hunger.
IT TAKES ALL OF US
MEET THE
HARVESTING GOOD TEAM
Matt Chin
President
Matt Chin, president of Harvesting Good, has been with Good Shepherd Food Bank of Maine for eight years. Harvesting Good is a for-profit benefit corporation and a subsidiary of the latter.
Previously, Matt was vice president of supply chain and was responsible for growing the capacity so the Food Bank could meet its bold goal by 2025, ensuring that all food-insecure Mainers have access to the food they need, when and where they need it. The Supply Chain organization includes distribution centers in Auburn and Hampden, a fleet of tractor-trailers, sourcing, inventory management, facilities, and safety. Before Good Shepherd Food Bank, Matt was the executive vice president of business operations at Goodwill of Northern New England. Before Goodwill, Matt spent 25 years at Fairchild/National Semiconductor working in process improvement, sales operations, finance, IT, and various marketing positions.
Matt received his Sc.B. from Brown University and his M.B.A. from the University of Southern California. He lives in Yarmouth with his wife and has two grown boys. He serves on the MaineHealth board, MaineHealth Quality and Safety Committee, Fork Food Labs board, Maine Food to Institution board, and The Woodlands’ Handicap Committee.
Melissa Motejunas
Director of Sales and Marketing
From the very beginning, Melissa Motejunas found her passion in hospitality, service, and feeding those facing food insecurity. Having spent her entire career in the food service industry, she rose to prominent management roles with top restaurants and chefs nationwide.
Before joining Harvesting Good, Melissa worked as the Procurement and Strategic Accounts Manager at Native Maine Produce. She led the company’s local procurement, advocacy, and community outreach work while managing a portfolio of more than 600 school, non-profit, and institutional accounts across Maine and New Hampshire. Melissa flourished in this space as she worked towards developing creative and efficient solutions to improve program efficiencies by prioritizing local foods, fruits, and vegetable consumption.
Melissa, a lifelong Mainer, has a deep connection and passion for education, children, and advocacy, which enriches her role on the Political Advisory Committee for the International Fresh Produce Association. She also serves on the Network Advisory Committee of FINE, Sodexo’s Maine Course Advisory Committee, and is a member of the Maine Food Convergence and Maine Farm and Sea to School.
