Melina Shannon-DiPietro is the director of the Yale Sustainable Food Project, which oversees sustainable dining at Yale, manages an organic farm on campus, and runs programs that support academic inquiry related to food and agriculture.
Melina Shannon-DiPietro is an organic farmer turned executive director. In 2003 she traded in her stirrup hoe for a laptop and joined Yale to help found the Sustainable Food Project. For the past seven years, she has worked with colleagues, faculty, and students to create meaningful opportunities for college students in food, agriculture, and sustainability. Her biggest compliment came last year, when a student called her Yale's Dean of Food.