Class of 2021

Christopher Howland

Director of Procurement, Logistics, and Special Projects, Auxiliary Enterprises, UMass Amherst; Age 39

Chris Howland says it was a phone call that ultimately “changed the trajectory of my life’s path.”

It was 2003, and he was a senior at UMass Amherst, working toward a degree in animal science. Looking for some needed pocket money, he made a call to the university’s Auxiliary Enterprises in hopes of getting part-time job. Long story short, he did. But what he really found was a very rewarding career.

“I had aspirations to maybe become a veterinarian or work in a lab,” he told BusinessWest. “But I really didn’t know what I wanted to do. Once I graduated in May, those in Auxiliary Services invited me to stay on through the summer, and then in the fall … I just continued on and kept taking on more responsibilities and moving my way up in the ranks.”

That’s putting it mildly.

Today, he’s director of Procurement, Logistics, and Special Projects for Auxiliary Enterprises, which includes residential and retail dining (the largest and most-awarded collegiate food service on the country; Princeton Review has ranked it number one for ‘Best Campus Food’ for five years running) as well as catering, concessions, food trucks, the University Club in Amherst, conference services, and more. He currently oversees an annual spending budget of more than $30 million (in a normal, non-pandemic year) and a staff of 10 who administer bids, contracts, vendor payments, accounts payable, and much more.

It’s intriguing work, with “a number of moving parts,” as he put it, with one of the more intriguing — and rewarding — being the ability to work directly with many of the farms he worked with, and learned from, as a student majoring in animal science, like Mapleline Farm in Hadley, which provides milk to the university.

“It’s like coming full circle for me to be able to understand their business, help them with sourcing their milk, and telling their story,” Howland said. “And I’ve been able to do that with a lot of different farmers.”

While his work keeps him busy, as in very busy, he says weekends are reserved for family time, and he, his wife Karen, and two daughters, Emma and Violet, are looking forward to the day when loosened pandemic restrictions will allow for more day trips to museums, zoos, aquariums, and other places that blend fun with learning.

 

—George O’Brien

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