Meet Our Team
Director of Residential Dining Services
Interim Sustainability Director
As Director of Residential Dining, Garett’s position entails overseeing all residential dining commons and the UMass Bake Shop. Garett assures that all dining commons are running efficiently and effectively while producing high quality food. Garett takes pride in the food served by the residential dining commons, but notes that there is always room for improvement. While his background is in investment banking, Garett switched to food services when he found the values on Wall Street didn’t match that of his family restaurant growing up. Outside of the office, Garett is a family man, raising two daughters with his wife whom he has known since the sixth grade.
Sustainability Coordinator of Campus Gardens
As the coordinator of the UMass Permaculure Initiative, Dan works to ensure that the gardens provide an exemplary space for eco-conscious gardening and sustainable living. Aside from working in the gardens, Dan teaches a practicum on permaculture gardening, coordinates the UMass Student Farmers' Market, and provides learning experiences for various visiting groups. Before coming to UMass, Dan worked on several suburban and urban organic farms. He helped start a food forest initiative in Boston that served as a new model for creating common spaces. He's also taught various sustainability-related courses including mushroom cultivation, fermentation, and garden design. When not gardening, Dan can be found playing with his son or foraging the fields and forests of the valley.
Christopher performs research, data collection & analysis, and project implementation designed to increase sustainability in division-wide procurement for Auxiliary Enterprises. He also provides sustainability–related recommendations, projections and reports. Christopher has worked for UMass Dining Sustainability for two years. He draws heavily on his background in Economics and Community Service to ensure that the needs of the local farmers and vendors are being met and align with the long term sustainability goals of this department. He has a B.S. in Economics from UMass Amherst but always had a passion for food and the culinary arts.