Our team consists of trained professionals with experience and knowledge in various aspects of program development and evaluation, organizational development, and technical assistance. All of us share a deep commitment to working with individuals, organizations, and communities to help accomplish their goals and create lasting social change.
Charlie Jackson – Executive Director
One of the founding farmers of ASAP, Charlie has extensive experience in developing and implementing local food campaigns and creating local food systems that are socially just, health promoting, sustainable, and that build local economies. He has been responsible for the successful development and implementation of programs in farm to school, regional branding, and farm tourism and he is the founder of numerous farmers markets and farmer associations. He has researched and written extensively on local food and farm issues and assisted numerous communities.
Allison Perrett – Program Director
Allison co-directs the research of the Local Food Research Center and brings a decade of experience in local food systems work as both a practitioner and researcher. In this position, she conceptualizes, coordinates, and implements research projects that study the social, environmental, and economic impacts of localizing food systems, analyzes and contextualizes data, develops manuscripts to disseminate research findings through publications and conferences, and collaborates with other key ASAP staff to integrate research findings into ASAP’s programmatic strategies and deepen the public’s engagement with food and farm issues. Allison holds a PhD in applied anthropology and is trained in qualitative research methods, applied research design, and project evaluation.
Amy Marion – Program Coordinator
Amy brings experience both working on farms in Western North Carolina and critically examining the food system through research projects. In her role as Program Coordinator, she leads the evaluations of ASAP’s programs, conducts research on the impact of local food system development, and serves as a partner on a collaborative, multi-organizational initiative aimed at developing and supporting local food councils throughout the state. Amy received her Bachelor’s degree in Community & Regional Planning and Sustainable Development from Appalachian State University and is finishing a Master’s degree in Urban Studies with a focus on Alternative Food Systems from Portland State University.
