After many years of serving as a board member for Community Labor United (CLU) in Boston, Khalida transitioned into a staff role and became the Director of Organizing for CLU in July 2017.
Born and raised in Boston, MA as a Black woman of African and Caribbean descent, Khalida began organizing in 1997 with Alternatives for Community & Environment (ACE) a community based environmental justice organization based in Roxbury, MA. As an ACE organizer, she played a lead role in forming Boston's first public transit riders’ union, coordinated campaigns with residents and community allies to fight for transportation justice and support the
development of youth and adult leadership. She has experience in labor with the Service Employees International Union (SEIU) building community/labor partnerships. She developed and coordinated the Community Support and Strategic Partnership Program at SEIU Local 32BJ New England District 615 in Boston, MA.
Khalida is a member of a worker/owner culinary collective. Olio Culinary Collective started as a group of community activists sharing their love for cooking amongst friends. Now, Olio is a worker-owned business, dedicated to sustainable sourcing, workplace fairness and the celebration of food as culture. Olio depends on the support of its Boston community to support this vision. Inspired by the idea and energy of folks looking at cooperative economics, Olio is actively building out this alternative business cooperative model to bring Boston great food with a social justice mission. Khalida attended Springfield College School of Human Services, (Boston Campus) completing a Bachelor degree in Science in Human Services. Currently she’s a graduate student at Tufts University’s Urban Environmental Policy and Planning program (UEP).