Matthew Daniels

Matthew Daniels is a Trustee at The Trustees of Reservations. Prior to their current position, they worked as a line cook at Mei Mei Restaurant and as a FoodCorps Service Member at The Food Project.

At Mei Mei Restaurant, Matthew developed experience with fast-paced back of house pickups, prep, and recipe development. Matthew worked closely with managers in the procurement of dry ingredients and local produce. Through the restaurant's open book management program, they participated in a restaurant management and financial training class.

As a FoodCorps Service Member at The Food Project, Matthew taught science and nutrition lessons in school gardens in Boston Public Schools. Matthew maintained several school gardens, a greenhouse garden, and worked on The Food Project’s urban and rural land. Matthew coordinated four community cooking classes taught by local chefs. Matthew was also an assistant supervisor for one of the high school youth crews working at The Food Project, helping coordinate farm work, raised bed installation, and facilitating workshops on food justice and social justice.

Matthew Daniels has a Master of Science in Human Nutrition from Columbia University and a Bachelor of Arts and Science in Molecular Biology from McGill University. Matthew is also certified by ServSafe as a ServSafe Manager and by the National Institute on Out-of-School Time as an Assessment of Program Practices Tool Observer. Additionally, Matthew Daniels is certified by The Trustees of Reservations as a Master Urban Gardener.