OUR MANAGEMENT TEAM
PRESIDENT AND CEO
Christine Procknal has been the President and CEO since October 2017. In this capacity, she is responsible for all aspects of administering the home-delivered meal program, which serves nearly one million meals each year, as well as food production for the congregate program and ancillary services and programs.
Prior to that she was Chief Operations Officer for Meals on Wheels for Western New York since January 2015. In this role she was responsible for overseeing the Nutrition, Social Work and Site Services teams. She also managed the relationship with the Erie County Department of Senior Services and Bateman Senior Living, the food service provider.
Prior to joining Meals on Wheels, she spent 17 years at Sitel (formerly ClientLogic) in a number of management positions including client relations, customer service, project management and acquisitions. She was also Site Director of an operations facility for inbound document and payment processing for major Fortune 500 companies. In addition, she has 14 years of experience in sales with IBM.
Christine has her bachelor of arts degree in English from Saint Lawrence University and was a member of the Mortar Board honor society. She obtained her MBA with a concentration of Finance from Canisius College.
She is on the board of the New York State Association of Meals on Wheels and Presbyterian Senior Care of Western New York. An active community volunteer, she's an alumna with Buffalo Academy of the Sacred Heart. She is a 2016 recipient of Buffalo Business First's prestigious Buffalo 612' C-Suite Awards.
From 25 clients per day on the West Side of Buffalo to the second largest Meals on Wheels in the nation. Explore how the agency has grown to meet community need.
Management and Boards
It takes a lot of effort and expertise to produce and deliver more than a million meals each year. Find out how Meals on Wheels manages the effort with a lean staff and an extensive corps of volunteers.
The Meals on Wheels commissary enables safe, efficient large scale production of meals, making it possible to serve traditional clients and to ramp up production for the entire community in the event of an emergency.