Food insecurity is a pressing issue in Maine, affecting thousands of families, seniors, and children. According to Feeding America, nearly 180,000 people in Maine experience food insecurity each year, with rates significantly higher in rural areas. Many of these individuals face difficult choices between paying for rent, medication, or utilities and putting food on the table. This is where Good Shepherd Food Bank steps in.
Sam Michaud | Good Shepherd Food Bank | Director of Facilities
Established in 1981, Good Shepherd Food Bank is Maine’s largest hunger relief organization, working tirelessly to eliminate food insecurity statewide. The nonprofit distributes millions of meals annually to those in need through a vast network of over 600 partner organizations—including food pantries, meal sites, and shelters. The organization’s mission goes beyond simply providing food; it aims to improve access to nutritious and culturally relevant food, build strong community partnerships, and mobilize the public to address the root causes of hunger.
The Food Bank operates on the core values of partnership, agility and inclusion. It prioritizes community-driven solutions, ensuring that those struggling with hunger remain at the center of decision-making. Good Shepherd Food Bank also emphasizes sustainability, continuously improving its infrastructure to maximize efficiency and minimize environmental impact.
One of the key figures leading these efforts is Sam Michaud, the organization’s director of facilities. His work ensures that Mainers have access to food in times of stability and during crises and natural disasters.
“If everything is running smoothly, no one notices, but the moment something goes wrong, they’re the first one people turn to,” Michaud says.
For Michaud, the path to food security advocacy was not straight. Before joining Good Shepherd Food Bank in 2012, Michaud was self-employed in the home improvement space and various odd jobs. Seeking stability for his growing family, he transitioned to a role with Hannaford, a major grocery retailer, working in retail locations and project management across Maine. Through this work, a Hannaford board member, who was also involved with Good Shepherd Food Bank, invited Michaud to assist with a project. That opportunity would alter the course of his career.
“The work at Good Shepherd Food Bank aligns so well with my values,” Michaud shares. “Being part of a community and being able to give back through your work has always driven me.”
Starting as vice president of operations, Michaud oversaw drivers, warehouses, and logistics for six years before transitioning into his current role as director of facilities in 2018. His leadership ensures that the state’s largest hunger relief agency continues to operate efficiently, serving thousands of people each year who rely on its services.
Small but mighty
Michaud’s team at Good Shepherd Food Bank is just three people, including himself—a facility manager, a facility coordinator and a truck driver—and the workload is significant. But it is just another challenge tackled for the greater good.
“We all wear many hats,” Michaud explains. “Food safety, facilities management, capital expense projects, disaster preparedness—you name it, we’re responsible for it.”
While specific tasks like building cleaning and snow plowing are subcontracted, Michaud and his team handle numerous in-house projects to maximize efficiency and cost savings. Under his leadership, the organization has made remarkable strides in sustainability. Over the past decade, they have reduced electricity consumption by 10 percent while doubling their cold storage capacity. These improvements have been achieved through strategic investments in LED lighting, climate and refrigeration control systems, and occupancy sensors.
“Whenever we upgrade, we’re looking at the most efficient equipment available,” he says. “For instance, when we replaced the refrigeration system, we added smart controls that cut energy consumption significantly.”
Still, challenges remain. Industrial truck technology has yet to advance enough to make significant upgrades viable for their operations, and Maine’s lack of charging infrastructure makes transitioning its fleet to electric a complicated endeavor. Nevertheless, Michaud continues to explore long-term solutions to improve efficiency without compromising service.
Beyond energy efficiency, Michaud is also responsible for food safety and compliance, ensuring that all storage and handling practices meet the highest standards. With food insecurity rates nearly doubling during the COVID-19 pandemic, the demand for food assistance skyrocketed, placing additional pressure on Good Shepherd Food Bank’s infrastructure. Michaud and his team worked around the clock to ensure that the organization’s facilities could handle the increased demand without compromising quality.
“We don’t want to spend money if we don’t have to,” Michaud notes. “That includes staff payroll, so we operate with a lean team. Managing a smaller team is challenging, but we make it work.”
Preparing for anything
Beyond his daily responsibilities, Michaud plays a crucial role in disaster relief. As the president of Maine VOAD (Voluntary Organizations Active in Disaster), he collaborates with FEMA, the governor’s office and the Maine Emergency Management Agency to strengthen the state’s disaster response plan.
“The first people to provide support in a disaster are the local folks,” Michaud emphasizes. “When a crisis hits, media coverage can overwhelm communities with well-meaning but uncoordinated donations. The key is ensuring resources get where they’re needed most.”
With climate change increasing the frequency of extreme weather events, Michaud is working to bolster Good Shepherd Food Bank’s emergency response capabilities. Studies suggest that by 2030, one million people could be impoverished due to natural disasters, making hunger relief organizations essential to disaster preparedness.
“We can’t be a hunger relief entity without a seat at the table in emergency management,” Michaud asserts. “We’ve been working behind the scenes for years, but now we’re becoming more visible in this space.”
Michaud’s role in emergency preparedness includes working closely with the state and its efforts to evolve and adapt to the ever-increasing natural disasters in Maine. He also works with National VOAD and many other food banks and organizations throughout the state and country. He explains that one of the biggest challenges in disaster relief is logistics—knowing where to send resources and how to distribute them effectively in the aftermath of a storm, flood, or other emergency.
“When disaster strikes, people want to help,” Michaud says. “You start seeing the general public collecting goods, but often the real need is for financial donations that allow us to move food and resources where they’re needed quickly.”
Committed beyond the work
Michaud’s dedication extends beyond his work at Good Shepherd Food Bank. Taking advantage of the organization’s volunteer hours, he dedicates time to improving his local Masonic lodge, installing solar panels and designing new HVAC systems. As a Shriner, he continues to serve his community even when off the clock.
With plans to continue seeking ways to operate more efficiently to use donated dollars to distribute food, Michaud remains committed to making the food bank as efficient and effective as possible. His leadership ensures that Good Shepherd Food Bank feeds thousands and builds a stronger, more resilient Maine for years.
As food insecurity continues to be a significant challenge in Maine, Michaud and his team remain dedicated to their mission. Whether improving energy efficiency, overseeing disaster relief efforts, or ensuring food safety, Michaud’s work is critical in keeping Mainers fed in times of need. His story is a testament to the power of dedication, innovation, and community service in the fight against hunger.
“It’s the drive to keep learning, refining, and optimizing that separates those who maintain the status quo from those who make a real impact,” Michaud says.
