Executive Director
Prior to joining Working Food, Shelby led the strategic implementation of sustainability initiatives across projects in local government, restaurant groups and live music venues.
Her passion for environmental protection and resilient community building took root while studying regenerative agricultural and food justice in university. After graduating, Shelby managed an organic farm before starting her own gardening education, nursery and composting business in 2014.
In the last decade she has pioneered zero waste programs, established circular business models and fostered the growth of local food systems.
