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.



A wholly-owned, for-profit public benefit corporation 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.


Grown by Circle B Farms in Caribou, Maine

W.R. Allen Farm
Flash-frozen by W.R. Allen in Orland, Maine

Packaged by Jasper Wyman & Son in Cherryfield, Maine

farmer harvesting broccoli
Sold by Harvesting Good to retailers and wholesalers throughout the Northeast



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.

kid holding vegetables at food bank


Matt Chin

Matt Chin


Matt Chin, president of Harvesting Good, has been with Good Shepherd Food Bank for 8 years. Harvesting Good is a wholly-owned for-profit benefit corporation subsidiary of Good Shepherd Food Bank. 

Previously, Matt was vice president of supply chain and was responsible for growing the capacity so the Food Bank could meet their 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. Prior to 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 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.



Jason Fournier, CPA, Principal at BerryDunn. Board member for Harvesting Good.

Jason Fournier

Principal, BerryDunn

A Principal in BerryDunn’s Commercial Group, Jason works exclusively with commercial entities in a broad range of industries, including manufacturing, technology, wholesale and retail distribution, professional services, forest products, and natural resources. Jason leads BerryDunn’s Technology and Manufacturing Practices and is a member of the firm’s Transactional Advisory Service and International Service Teams. He brings over 20 years of accounting experience working for BerryDunn and Deloitte in Maine, Massachusetts, and Connecticut.

Why are you invested in Harvesting Good?  

As a board member of Harvesting Good, my investment is deeply rooted in our mission to improve access to nutritious food for people in need and strengthen regional food systems by creating a food processing infrastructure for farmers in the Northeast. This dual focus on alleviating food insecurity and supporting local agriculture speaks to the heart of our organization’s purpose and reflects my personal dedication to empowering and uplifting our local community.

What’s your favorite broccoli dish?  

General Tso’s Chicken with Broccoli.

Robin Goodwin

Executive Chairman,
The Montalvo Corporation

Robin’s career spans over 30 years in two global high-tech companies, Digital Equipment Corporation and Fairchild Semiconductor, taking on leadership roles in finance, supply chain management, and manufacturing. As Executive Vice President of Global Operations, Robin led Fairchild through a major transformation of its supply chain. After leaving the global high-tech world in 2013, Robin assumed the CEO role at a small family-owned company in Gorham, The Montalvo Corporation. Montalvo has enjoyed outstanding success over the past decade and was named Maine’s Exporter of the Year in 2021 by the Maine International Trade Center. He stepped down as CEO in 2021 and remains as Montalvo’s Executive Chairman.

Robin received his undergraduate degree from Northeastern University and MBA from Thomas College.

Why are you invested in Harvesting Good?  

When Matt presented the opportunity to join the Board several years ago, the mission was extremely compelling in so many ways. The first and most obvious is providing access to nutritious food for people facing food insecurity (“This Broccoli Gives Back”). Beyond that, it creates a viable year-round supply chain in Maine, benefiting farmers, processors, packagers, and distributors. It is an honor to be part of this incredible initiative.

What’s your favorite broccoli dish?  

Chicken broccoli fettuccine alfredo

Kristen Miale

Managing Director, Caswell Advisory Group, LLC

Kristen Miale is a managing director at Caswell Advisory Group, a sell-side mergers and acquisitions firm specializing in representing business owners throughout New England and facilitating the sale of businesses valued between $3 million and $15 million.

Prior to her role at CAG, Kristen served as president of Good Shepherd Food Bank for eleven years. As president, she led the organization through several transformational growth periods to become an innovative, equity-focused organization that distributed over 30M meals annually through a network of over 600 community-based organizations. While at the food bank, she saw the role that local agriculture plays in strengthening community food security and, with her team, founded Harvesting Good to leverage the state’s vegetable growing capacity to strengthen the regional food system.

Before her work in food security, she worked for more than a decade in finance (both public and private equity) and business consulting. Kristen is also a board member of Daily Table, a non-profit, community grocery store chain in Massachusetts.

Why are you invested in Harvesting Good?:

Harvesting Good is an opportunity to create a responsible food production model that makes quality, nutritious food while also providing environmental stewardship and ensuring profits are fairly distributed across the supply chain – from the workers that grew the food, to those that processed it, and those that sold and distributed it. It creates opportunity for small, regional farms to grow their sales beyond the fresh market and extends the seasonality of Maine’s iconic, heritage blueberry industry, thereby increasing economic opportunity for rural communities. And it creates access to local, nutritious food year-round for all consumers. It’s a true win-win-win!

What’s your favorite broccoli dish?:

Pasta with olive oil, garlic, red pepper, broccoli, and parmesan!

Heather Paquette

President, Good Shepherd Food Bank of Maine

As the President of Good Shepherd Food Bank of Maine, Heather leads a dedicated team of hunger-relief professionals to address the root causes of hunger by exploring innovative solutions, sourcing nutritious and culturally relevant food, and collaborating with a network of over 600 partnerships across Maine.

Heather’s professional history reflects her commitment to innovation. Before joining the Food Bank, she played a pivotal role at Ahold Delhaize, where she led a team focused on addressing the changing needs of retail consumers and store associates during the industries’ evolution and omnichannel ambitions. Her team sourced, tested, and delivered innovative solutions to enhance the consumer experience for the five brands under the Ahold Delhaize brand umbrella.

Why are you invested in Harvesting Good?:

I’m excited about Harvesting Good’s ability to connect the different parts of our ecosystem to achieve food security in Maine. From local farmers and processors to the business community to our neighbors, it aligns many different partners in finding a new bigger way to address the needs of everyone in Maine.

What’s your favorite broccoli dish?:

My grandmother made Chicken Divan, and it was amazing; I’ve spent years trying to replicate it!

Frank Pecoraro

Owner, Coastal Pacific
Food Distributions & Chair of the Harvesting Good Board

Frank Pecoraro has been in the supply chain business for his lengthy (too long to mention) career. Consulting all around the world, helping businesses improve their quality and efficiency, and setting up logistics systems worldwide for his clients, teaming partners and his supply chain businesses. When he retired from full-time work as the Coastal Pacific Food Distributors CEO in 2016 ( to move back home to Maine), Coastal was doing nearly $2.0B in sales and distributed goods in 7 countries and the US with nearly 800 fellow employees.

Why are you invested in Harvesting Good?

It is a bold attempt to make a real difference and return Maine to its former ability to process food on a large scale.  This provides jobs (shortening the line), and provides quality local product, prevents excessive transportation of products, and acts as an incubator for other food producers to perform more processing in Maine.

What’s your favorite broccoli dish?

Well, it’s not the healthiest, but it’s hard to beat linguine with alfredo sauce, broccoli, and chicken. Healthy-wise, I like it roasted with olive oil and have the perennial debate with Debbie (my wife) about the appropriate doneness. I love it overcooked.


Our Partners

From small farms to specialty food stores and other like-minded folks, we partner with those who want to help grow this new food system.

Stock Harvesting Good

Ready to stock Harvesting Good products at your school, independent market, or healthcare institution? 

Our Partners

From small farms to specialty food stores and other like-minded folks, we partner with those who want to help grow this new food system.

Stock Harvesting Good

Ready to stock Harvesting Good products at your school, independent market, or healthcare institution?