Client Portfolio: Past & Present
Problem Statement
Lots of people are doing lots of great work on food, health, and climate. It’s inspiring and important. But there are at least three problems:
- It’s not coordinated.
- It’s (usually) not measured.
- It’s not moving fast enough.
Opportunity Space for Solutions
Literacy
Levers in the System
Leadership
Providing evidence-based information and education to empower individuals and organizations to make food choices that are good for them, others, and the planet.
Leadership
Levers in the System
Leadership
Galvanizing strategic action and cultivating bold leadership among existing and emerging decision-makers across a variety of contexts, from households to cities (mothers to mayors!), students to entrepreneurs, CEOs to presidential candidates.
Levers in the System
Levers in the System
Levers in the System
Targeting opportunity spaces with disproportionately high potential for food systems transformation, such as institutional purchasing and the periods of preference and identity formation during one’s childhood and college years.
About Sophie Egan
I’m Sophie Egan, the founder of Full Table Solutions. I’m also an author, contributor to The New York Times, and leader at the intersection of food, health, and climate.
For over five years, I served as the Director of Health and Sustainability Leadership and Editorial Director for the Strategic Initiatives Group at The Culinary Institute of America. In that role, I helped improve millions of meals served each day, across restaurant chains, foodservice companies, K-12 school districts, and institutions—from phasing out antibiotics in the meat supply to boosting the appeal of vegetables. I am honored to continue working on behalf of the CIA, in partnership with Stanford University, as Co-Director of the Menus of Change University Research Collaborative.
As an undergrad at Stanford, I studied history and math, competed on the triathlon team, and managed a student dining hall. In 2014, I earned my MPH in Health and Social Behavior at UC Berkeley, where I studied food systems, food innovation, and food writing under Michael Pollan. I was also a Fellow at the UC Berkeley Center for Health Leadership. Two years later, I was named one of the UC Global Food Initiative's 30 Under 30.
A firm believer in lifelong learning, in 2018 I completed the Executive Education for Sustainability Leadership program at Harvard's Center for Climate, Health, and the Global Environment.
