Belinda DiGiambattista, President + CEO, Co-founder 

Inspired by her grandparent’s farm and selling vegetables at the Farmer’s Market since she was a small child, Belinda joined Felicia to pursue her passion of feeding children healthy food. Prior to founding Butter Beans, Belinda worked in the financial services industry for over 10 years. Belinda holds an MBA from the Executive MBA program at NYU’s Stern School of Business and a BS in Business Administration from the University of North Carolina at Chapel Hill. She lives with her husband Jon, their son Sam, and their daughter Claudia.


Felicia Desrosiers, VP, Co-founder

Felicia has been an avid student of nutrition and health earning degrees and certifications from the Canadian School of Natural Nutrition and the Institute for Integrative Nutrition. She also holds a BA in Education from The New School. In addition to founding Butter Beans, Felicia manages a Holistic Health & Nutrition Counseling practice that she started over 7 years ago. Felicia lives with her husband JoseLo, their daughters Nina and Ema Elu and their son MarceLo.


Nick HeadshotNicholas Littell, Corporate Chef

Chef Nicholas brings over twenty years experience of some of the most progressive culinary environments in the country and a passion for the betterment of school lunches. Nicholas has had a diverse career running the gamut from prestigious Michelin starred restaurants and chefs such as Joel Robuchon, Michael Mina, George Germon, and Johanne Kileen, to some of the largest culinary facilities in the world, Bellagio and MGM Grand hotels. Through this diversity he brings real world solutions to everyday problems. Nicholas earned his BS in food service management and AAS in culinary arts from Johnson & Wales University in Providence, RI.


Flora McKay, Director of Community and Nutrition 

Flora comes to the Butter Beans team with a background in sustainable development, and a great passion for nutrition and wellness education. She grew up spending summers in Italy and Long Island where she learned first hand where food comes from, how to cook it simply to bring out its natural flavors, and the value of sharing family meals. She holds her BA in Environmental Studies and Community & International Development from the University of Vermont, is a Certified Nutritionist Consultant through the Natural Healing Institute, and has received her Plant Based Nutrition Certification from the T. Colin Campbell Center for Nutrition Studies at Cornell University.


Kelly McGlinchey, Director of Food Education

With a background in sustainability and community advocacy, Kelly hopes to affect positive change for our communities and the Earth through the food that fuels us. She is passionate about promoting social justice around food, and served as a youth delegate to the United Nations Commission for Social Development in 2014. Certified in Permaculture Design, she has worked in gardens in South Africa, the Bahamas, Thailand, and Australia. Kelly earned her BA in Environmental Studies from Dartmouth College.


63636_480249846883_748290_n-1Jennifer Lisondra, Wellness Program Coordinator

Prior to joining the Butter Beans team, Jennifer earned her BA in Journalism and Mass Communications from the University of Kansas. Her enthusiasm towards nutrition and fitness led her to six years providing healthy lifestyle education in the Weight Management Department of Children’s Mercy Hospital in Kansas City. As Senior Education and Assistant Clinical Research Coordinator, she helped mobilize the fight against childhood obesity in the PHIT Kids, Zoom to Health and Special Needs Weight Management Clinics. As a New York Cares Volunteer Team Leader and Right To Play Champions Network of Young Professionals Committee Member, Jennifer continues to deliver her mission helping area youth achieve their greatest potential.

photoLiam McSweeney

Growing up in Vermont, Liam learned from a young age how valuable a connection to your food can be. Inspired by a greenhouse and composting program at his high school, Liam continued to study the food system in college and became interested in how the food system forms the intersection between social and environmental justice, especially in urban areas. Working with Bay Area thought leaders and the FEED Collaborative, Liam used human-centered design to help construct a “local farm bill,” in San Mateo County, California. Through his work at Butter Beans, Liam hopes to help motivate a new generation of kids to learn about the food they eat. Liam graduated from Stanford University in June of 2015 with a BA in English.