Who we are
We are a food justice advocacy organization dedicated to advancing equity across the food system. Our group facilitates and supports initiatives that align with this purpose and seeks to carry out charitable activities that contribute to addressing systemic inequalities -- creating a more just and inclusive food system. Our aim is to ensure the human right to food through the nourishment of individuals, communities, and the planet.
Mark Araujo
Mark is a designer, educator, and community Engagement Specialist with a strong background in civic design, food justice, and food security strategy. Mark has played a pivotal role in designing and implementing food justice initiatives with the Mayor’s Office of New Urban Mechanics and Office of Food Justice in Boston. His experience includes strategic planning, public kitchen prototypes, and community-driven food access programs. He has also contributed to museum education and community projects, showcasing his versatility in design and social impact. Mark holds an advanced degree from Rhode Island School of Design & Brown University in Design Engineering and has a proven track record in civic design, community engagement, and successful food justice initiatives. He recently joined the Boston Food Forest Coalition as their community engagement manager.
Andrea Catania
Andrea is a food policy consultant and gastronomy expert with significant experience in food justice advocacy, food systems research, and hands-on operational strategy and logistics. Andrea brings a deep understanding of food systems and policy through her work with the City of Boston and Boston University Sustainability. Her roles include managing urban food policy projects, supporting small business development, and promoting sustainable food practices that mitigate food waste. Her experience in culinary management and academic involvement further reinforces her expertise in food systems reform. Andrea is pursuing a Master of Arts in Gastronomy with a focus on Food Policy and has a strong background in culinary arts management and operational leadership with undergraduate degrees from The Culinary Institute of America.