Our Management Team



It takes a lot of work to produce and deliver more than a million meals each year to a primarily homebound population. From client management and nutrition services, to logistics, volunteer recruitment and fundraising, Meals on Wheels for WNY’s management team has deep expertise in not-for-profit administration and relevant skilled professions. This expertise helps the organization operate with a significant volunteer workforce. Meals on Wheels has just 23 full-time and 55 part-time staff, in addition to 1,600 volunteers.

View the Meals on Wheels for Western New York, Inc. and Meals on Wheels Foundation of Western New York, Inc. Boards of Directors here.


Christine Procknal

President & CEO

The President and CEO is ultimately responsible for all operations within the Agency and the Foundation. The President and CEO focuses on strategic opportunities and challenges, ensuring that Meals on Wheels remains a model program that successfully meets the needs of our clients and the community.

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Lucian Wiza

Chief Financial Officer

The Chief Financial Officer is responsible for the financial health and reporting of both organizations, including quarterly and annual reports, budgeting and investments. The CFO's team also manages payroll and all accounts receivable/payable. The Business Development department rolls up through this area.

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Lisa Woodring

Chief Development Officer

The Chief Development Officer is responsible for all fundraising activities – including direct mail campaigns, grants, planned giving, fundraising events, donor recognition, capital campaigns and more. Funds raised by the Foundation play a significant role in supporting operations for the Agency. In addition, the Foundation manages organizational assets and debt and the Facilities department.

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Anne McKenna

Chief Communications Officer

The Chief Communications Officer is responsible for all aspects of internal and external communications, including media relations, branding, marketing, social media and more. The director also is responsible for government affairs. The Volunteer Recruitment department directly reports to the CCO.

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Kathleen Graim

Chief Operations Officer

The Chief Operations Officer oversees a team of administrative professionals that ensures smooth operations and top-notch customer service. The Nutrition Services, Social Work and Site Services departments roll up through this area.

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Bonnie McMorrow

Director of Social Work

The Director of Social Work oversees a team of Social Workers who manage new client intake and ensure client safety. Each Social Worker oversees a caseload of clients. The director also coordinates statistical reports, works with community resources, and facilitates efficient delivery.

Peg Fitkowski

Director of Nutrition Services

The Director of Nutrition Services oversees a team of Registered Dietitians who plan and prepare monthly menus for each diet type, ensure quality control in the kitchen, independently verify diets for new clients and conduct home visits with each client annually, including nutritional assessments.

Jay Smith

Facilities and Project Manager

The Facilities and Project Manager is responsible for maintaining our 24,000 square-foot commissary as well as the front office, while ensuring minimal disruptions in meal production and delivery. This manager oversees a wide array of vendors and a small team of employees and volunteers to ensure the facility is safe and efficient. The manager also leads both short- and long-term special projects on behalf of the organization.


Director of Site Services - Vacant Position

The Director of Site Services oversees the 25 delivery sites and part-time site managers, as well as a small contingent of paid delivery personnel. The Director of Site Services ensures daily route coverage, promotes efficient operations, and resolves site issues and volunteer concerns.



Our History

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.

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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.

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State-of-the-Art Commissary

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.

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Our Community Center

Meals on Wheels rents out a 2,400 square-foot hall for business meetings, showers, trainings and parties at conservative rates to organizations and individuals.

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