At Community Co-Pack NW it is our mission to foster a more equitable and inclusive consumer products industry.
We are a team of community-centered entrepreneurs, diverse in background, experience and knowledge. Collectively we have more than 40 years of experience in the food industry. We have founded and led food businesses, run catering companies, operated restaurants, worked in food distribution, planted seeds and harvested CSAs and worked too many farmers market booths, vendor fairs and trade shows to count.
Learn more about us below.
Chris Bailey is a passionate food entrepreneur, small business advisor and trained chef. Growing up in Hawaii to a Thai immigrant and restaurant entrepreneur, he spent his childhood growing up in the back of the restaurant, curiously watching the inner working of a startup food business. Here Chris developed a passion for food that followed him to Oregon. He has worked with dozens of clients to help get their products onto shelves and is excited to help companies take the next step forward!
Chris is a micro-enterprise developer with the Portland Mercado, the Northwest’s only Latino market hall and business incubator. He has worked with 50+ businesses to help take their ideas to the marketplace. For his work with the Portland Mercado he was awarded a Willamette Week Skidmore Prize. As an entrepreneur, he has developed a line of products for New Seasons Market and has won a 2019 Good Food Award. Prior to his role at Mercado he specialized in operations and logistics as a national expansion manager with Dinner Lab, a startup recognized by Fast Company as “most innovative” in the food and hospitality sector, and worked as a research chef in product and process development at Oregon State University’s Food Innovation Center. He also does food product design with New Seasons Market, developing a line of value-added products under their partner brand banner. Chris serves on the board of directors for Built Oregon and an advisory committee member for Oregon Entrepreneurs Network. He is also a member of the Good Food Foundation's Equity Task Force, building equitable practices into various areas of the craft food industry. Chris has years of experience tying culinary and food product development with logistics and activating kitchen production spaces.
Business Development Director
Hannah is a food startup connector and project catalyst with the mission to collectively build an equitable, regenerative, resilient, regional food system. She works specifically with emerging packaged food and beverage entrepreneurs, the creative changemakers of our food system. While co-founding and scaling The Better Bean Company from farmers markets to national distribution, she intimately experienced the barriers to success. Over nine years building Better Bean Company she held all roles in the business including business development, sales, marketing, HR, basic accounting and operations. While operations manager, Hannah implemented a HACCP program and supervised three-fold growth in production, adding equipment, new filling lines and hiring new team members. She took the business through Non-GMO and B-Corp certifications. As sales and marketing manager, she launched the product into several new regions growing sales and velocity. She has creative directed and project managed five packaging and branding design projects and a website redesign. For seven years, she managed social media, digital marketing and PR launching a successful influencer outreach program.
Since exiting from Better Bean Co in 2018, she has become a holistic business consultant and advisor. As a business advisor to the Small Business Development Center’s “Getting Your Recipe to Market Program” she helps new food companies launch into the ecosystem. Kullberg is a coach for XXcelerate and a mentor with BUILT Oregon and OEN’s Angel Food. Working with Prosper Portland she helps organize networking events for food businesses. She is passionate about helping the next generation of food business founders navigate the industry, actively catalyzing solutions to make it more equitable and accessible. Her first project is a resource sharing network for founders and leaders of Pacific Northwest Packaged Food & Beverage companies it is now a vibrant community of almost 600 members.
Hannah obtained a BA in Geography from Vassar College in 2010. She studied food systems & worked on a non-profit educational CSA farm. Returning to Portland she served on the Portland Food Policy Council. She received equity training from the City of Portland and non-violent communication training through Alternatives to Violence Project. Through her experiencing building a mission-driven business, she found business to be a nimbler vehicle for change. She recently completed Lift Economy’s Next Economy MBA program. She is currently serving on the board of the Portland Farmer’s Market and the Farmer’s Market Fund.
Ashani comes from humble beginnings. He grew up in Portland a homeless youth helping raise his two younger brothers. Upon graduating Benson high school, he attended Howard University Business School, majoring in marketing and minoring in community development. He then attended The Art Institute of Northern Virginia igniting his culinary journey across the country to develop his craft, cooking at restaurants, convention centers and catering companies. Ashani eventually landed in Seattle where he opened a catering and bartending company, DeGruv Liquid Catering. The business operated for 10 years executing over 8,000 Events with major clients such as Microsoft and Amazon.
In 2017, he has moved back to Portland where he worked with Earthly Gourmet and teamed up with the owners of Sensei Sauce, managing the co-packing acidified foods. Ashani developed his own sauce, a Caribbean fusion finishing sauce called Lion’s Breath. Working with MESO business development organization He got the opportunity to attend Portland Community College's Getting Your Recipe to Market Course, we’re he learned the intricacies of the packaged food ecosystem. During this process, he immediately recognized the barriers that discourage entrepreneurs of Color from participating in the retail food product industry.
A saucier and tastemaker, Ashani recently finished a fellowship with Oregon State’s Food Innovation Center to hone his skills as a food scientist and product developer. Ashani is truly dedicated to serving the Black + Indiginous POC maker community.