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Advisor Bios


Advisor Bios

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Advisor Bios


Advisor Bios

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Chef Dan Barber


Blue Hill

Chef Dan Barber


Blue Hill

Dan Barber is a chef and owner of several restaurants including Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills, New York. Food and Wine Magazine named him one of the Best New Chefs in 2002. In May 2009, he was named to Time Magazine of the book, The Third Plate (The Penguin Press). His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications.

Appointed by President Barack Obama to serve on the President’s Council on Physical Fitness, Sports and Nutrition, Dan continues the work that he began as a member of Stone Barns Center for Food and Agriculture’s board of directors: to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table. Barber has received multiple James Beard awards including Best Chef: New York City (2006) and the country’s Outstanding Chef (2009). In 2009 he was named one of Time magazine’s 100 most influential people in the world.

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Chef Ann Cooper


Chef Ann Foundation

Chef Ann Cooper


Chef Ann Foundation

Chef Ann Cooper is a celebrated author, chef, educator and enduring advocate for better food for all children. A graduate of the Culinary Institute of America, Ann has been a chef for more than 40 years, over 17 of those in school food programs. She currently serves as the Food Services Director for the Boulder Valley School District. Known as the “Renegade Lunch Lady”, Ann has been honored by The National Resources Defense Council, selected as a Kellogg Food and Society Policy Fellow, and awarded an honorary doctorate from SUNY Cobleskill for her work. In 2016, Ann was named “One of the Top 50 Food Activists” by the Academy of Culinary Nutrition. In 2009, Ann founded the nonprofit Chef Ann Foundation (CAF) to focus on solutions to the school food crisis. CAF provides tools, training, resources and funding to support schools transitioning to scratch-cooked meals made with whole, healthy food.

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Chef James Corwell


Ocean Hugger Foods

Chef James Corwell


Ocean Hugger Foods

Chef James Corwell is one of 69 American Certified Master Chefs and is the inventor and founder of Tomato Sushi. With over 30 years of diversified experience as an Executive Chef, and also training chefs in leading establishments around the country, Chef Corwell is a highly experienced leader in food innovation and the assimilation of emerging culinary trends within the restaurant and club industry. James has a love for writing and lecturing on the origins and history of food, but these days, when he is not immersed in the professional kitchen, his passion and focus is engaging chefs and industry leaders about the future of food, food sustainability, and conscious capitalism in regards to the food industry. He has spoken in the last year at The James Beard Foundation, Cornell University’s Ivy League Vegan Conference, and the American Culinary Foundation, to name a few. James is a food leader who is dedicated to changing how we think about food on a global level.

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Jeff Furman


Ben & Jerry's

Jeff Furman


Ben & Jerry's

Jeff Furman serves as Chair of the Board of Directors at Ben & Jerry’s. Jeff helped write the first business plan for the original store at the gas station in Burlington, and has been involved in almost all aspects of the business since. He is a strong advocate for progressive values in business leadership, and has a deep connection to NGO groups dedicated to creating a more just world. Jeff founded Social Ventures, Inc., a non-profit focused on health, environment, race and class issues, and dozens of other social causes.

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Chef Laurent Gras


 LGras Consulting

Chef Laurent Gras


 LGras Consulting

Laurent Gras is recognized as one of the most talented chefs cooking today, having attained three Michelin Stars at three different restaurants, on two continents. He has been voted “Best New Chef” from Food & Wine Magazine, his eateries gaining the title of “Best New Restaurant” from Esquire Magazine, James Beard Foundation and CS Magazine. Echoes of the same sentiment come from his colleagues, like chef David Chang who wrote, “Gras is, I think, ounce-for-ounce the best cook in the world.”

Born and raised on the Côte d’Azur in France, Gras worked alongside the best chefs, and decided to design his own restaurant from the ground up. In 2007, Laurent opened L2O in Chicago, and earned three Michelin stars in the first Chicago edition of the guidebook. Laurent’s creativity extends to his groundbreaking L2O blog and innovative online cookbook, ‘Laurent Gras: My Provence.’ Today he brings all of his experience together at Laurent Gras Consulting, a New York-based culinary agency offering services in concept and menu development, kitchen design and retail products, serving clients around the globe.

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Karen Karp


Karen Karp & Partners

Karen Karp


Karen Karp & Partners

Karen Karp is a fourth-generation food entrepreneur with a deep understanding of good design and leadership. Establishing Karen Karp & Partners in 1990 (as Karp Resources), Karen developed interests that would soon become the company’s well-regarded niche: developing a range of bespoke strategies that explore the interconnections between agriculture, food, policy and people, and how to marry common interests of the for-profit and nonprofit sectors.

KK&P has grown to become a nationally respected boutique consultancy with a uniquely skilled staff and a diverse roster of clients. Karen and her team are equally adept in the boardroom, in the kitchen, or on the land – their systems-based approach is always both conceptually rigorous and grounded in practical understanding. Karen’s real success is measured by her ability to change the way a wide range of people – corporate executives, school officials, distributors, educators, and farmers – think about how food can be produced, processed and distributed, and how she encourages them to overcome challenges and pursue innovation.

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Bill King


Stone Barns

Bill King


Stone Barns

Bill dedicated many successful years to his career on Wall Street, and has spent the last six years exploring his other passions: farming and food. Bill co-founded the Old Greenwich Farmer’s Market with Jeff Bischoff alongside the Burke and Evans families, and is often the brains and strategy behind this collective effort. When Bill is not immersed in financial models, he can be found planting vegetables, expanding the farm, talking about improving organic food systems or working on behalf of the Stone Barns Center for Food and Agriculture where he is an active board member. Bill brings passion and drive to everything he touches.

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David McInerney


Fresh Direct

David McInerney


Fresh Direct

David McInerney is a co-founder of FreshDirect.com, the leading online grocer in the U.S. In strategically setting the direction for food at FreshDirect, David helps educate and provide higher quality fresh food to millions in New York and Philadelphia. Every year, he spends the majority of his time visiting and building relationships with local and global farmers, ranchers, and fishermen, giving him a rare view across the entire sustainable food spectrum.

David started his food career while studying and working in Burgundy under renowned chef Bernard Loiseau at his Michelin 3-Star restaurant La Cote d’Or and later under legendary New York Chef David Bouley. Since then, he has been on a “tastes-great” crusade for the past twenty years, inspiring and educating others at TEDx Manhattan “Changing The Way We Eat," and many other influential events. He has dedicated his life to changing the way consumers eat, and how the industry sources fresh, healthy, sustainable foods.

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Michael Moss


Michael Moss


Michael Moss is the author of the #1 New York Times bestseller SALT SUGAR FAT: How the Food Giants Hooked Us, a Pulitzer Prize-winning investigative reporter formerly with the Times, keynote speaker, and occasional guest on shows like CBS This Morning, Dr. Oz, CNN The Lead, ATC and Jon Stewart's the Daily Show.

His writing focuses on the food industry in context of health, safety, nutrition, politics, marketing, corporate interests, and, finally, the power of individuals to gain control of what and how they eat. He has been a reporter at The Wall Street Journal and an adjunct professor at the Columbia School of Journalism. He continues to report on the processed food industry and is currently at work on HOOKED: Food and Free Will, for Random House.

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Eric O'Brien


Fall Line Capital

Eric O'Brien


Fall Line Capital

Eric O’Brien is Co-Founder and Managing Director of Fall Line Capital, bringing over 18 years of professional investment, financial services and operating experience to the firm. Prior to forming Fall Line with Clay Mitchell in 2011, Eric spent 12 years at Lightspeed Venture Partners, a top tier Silicon Valley venture capital firm with over $3 billion of assets under management.  At Lightspeed, he was a Managing Director responsible for early and growth stage investments in technology and services companies in the U.S. and China.

Eric has a track record of identifying and executing effectively against emerging market opportunities. In 2004, he identified a strategic opportunity for Lightspeed to expand its activities to China, where very few U.S. venture capital firms had established themselves at the time. Prior to Lightspeed, Eric was an Associate at InterWest Partners, a Silicon Valley venture capital firm where he focused on communications, internet and consumer investments. Eric holds an AB degree in Economics magna cum laude from Harvard College and an MBA from the Stanford Graduate School of Business.

 

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Urvashi Rangan


 Food Safety & Sustainability Coordinator

Urvashi Rangan


 Food Safety & Sustainability Coordinator

Urvashi Rangan, Ph.D. leads and directs the Consumer Safety and Sustainability Group for Consumer Reports. She is responsible for managing risk analysis, policy assessments, label evaluations and consumer advice for tests, reports, and related advocacy work. Urvashi joined Consumers Union in 1999 and developed the ratings system, database, and Web site, Eco-labels.org for evaluating environmental and food labels. In 2005, she managed the launch of GreenerChoices,org, which covers green aspects over a wide range of products and services.

Dr. Rangan serves as a primary, national spokesperson for Consumer Reports in the areas of sustainable practices and safety issues. She advocates for credible labeling in the marketplace, and has successfully publicized the benefits of organic production. She was also involved in the Sigma Delta Chi award winning food and supplement magazine reports which highlighted public health concerns. Dr. Rangan received her Ph.D. in Environmental Health Sciences from Johns Hopkins University and was a National Institute of Health fellow from 1990-97.

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Sarah Smith


Institute for the Future

Sarah Smith


Institute for the Future

Sarah is a Research Director with IFTF's Food Futures Lab. She works with many of the world’s largest food, health, and CPG companies to challenge their assumptions and identify emerging trends and discontinuities that will transform the global marketplace and global food system. She is a frequent public speaker, facilitates food innovation workshops, and equips a vast network of global food changemakers with the foresight necessary to start making better futures today.  As a designer, Sarah helps people imagine new stories about the future of food by creating artifacts from the future, which provoke public imagination about what kind of futures we really want to live (and therefore, eat).  She has been featured in National Geographic's The Plate, The Washington Post, Vice Munchies, Business Insider, and many other food industry publications. She draws from her experience in a range of disciplines—international studies, graphic design, creative writing, and the food service industry—to explore how emerging technologies and social practices will change the way people and communities seek and create well-being. Sarah holds a BA in International Studies and Visual Communication from Loyola University Chicago.

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Tom Stevens


Stevens & Associates

Tom Stevens


Stevens & Associates

Tom Stevens is principal of the law firm Stevens & Associates, a successor to the firm he founded in 1989. He is an English solicitor and an American attorney with a focus on finance, mergers and acquisitions, entity structuring and governance, tax planning, international transactions, and best practices analyses. He is an avid supporter of early entrepreneurs, providing mentoring through the firm's Startup Trebuchet Program. Tom makes regular presentations on entrepreneurship, angel and VC funding, and early-stage best practices at 1871, among Chicago's and the country's premier incubators, and serves on several boards, including Moneythink, The Experience Institute, and I-Go. 

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Dan Treiman


Hello Fresh

Dan Treiman


Hello Fresh

Dan is a co-founder of HelloFresh, the first nationwide meal-kit delivery company in the US, which has raised $278MM globally. There he acted as COO and CPO, running nationwide operations and overseeing product development, ingredient sourcing, and packaging, and taking the company from pre-launch to millions of meals delivered annually to the entire contiguous US. He is currently VP of New Markets at Doorman, leading efforts to scale operations nationally for the scheduled package delivery and logistics startup.

Previous food and beverage experience includes consulting for numerous packaged foods companies, food and tech startups, and restaurants, including those from former Top Chef, Next Food Network Star, and America's Best New Restaurant competitors. He also opened Miami's first pop-up restaurant (a Vietnamese concept voted one of the 3 Best Miami restaurants of 2011 by Eater) and a 24-hour southern restaurant concept in NYC, and cooked at Eleven Madison Park, Momofuku Ssam Bar, and the Saveur Magazine test kitchen.

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Karen Kenworthy


Stripes Group

Karen Kenworthy


Stripes Group

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Karen focuses on Stripes’ consumer and consumer internet investments. She works closely with a number of Stripes’ portfolio companies, partnering on strategy and business development initiatives, and assisting at the board level. Karen is currently actively involved with Stripes’ portfolio companies, Califia Farms, Stella & Chewy’s, Blue Apron, Turtle Beach, Audio Network and Ketra. She was also involved in Stripes' past investment in Grubhub.