Full Table Solutions is a consulting practice that's a catalyst for food systems transformation. It focuses on translating ideas into action to accelerate the global transition to food that's good for you, others, and the planet.
The FTS client portfolio is centered around what I call The Defining Decade Project: a concerted effort to address the urgent need for climate action by 2030 (based on broad scientific consensus)—and harnessing the positive, powerful potential contributions from food consumption and production.
On an ongoing basis since spring 2020, I proudly serve as Director of Strategy. I lead strategic partnerships and impact metrics, assist with thought leadership through writing and speaking on our behalf, and facilitate trainings for food industry leaders of our 10 Best Practices for How to Talk About Food and Climate.
Continuing the leadership role I played between 2014-2020 while working full time at the CIA, I proudly serve as Co-Director of the Menus of Change University Research Collaborative, a partnership with Stanford University. I co-design and evaluate strategic initiatives for the Collaborate, oversee our research agenda and educational activities, and serve as spokesperson for the 270-member organization.
On on ongoing basis since summer 2020, I proudly serve as Senior Advisor for Sustainable Food Systems. I support cross-campus collaboration, advise on communications and storytelling efforts, and lead external partnerships and strategic planning--all related to climate action and long-term sustainability impacts.
As Consumer Insights Lead, I support AFL's work for Beef + Lamb New Zealand and New Zealand Wine by conducting an international study of the perceptions of foods and beverages from regenerative agriculture--and writing a report synthesizing our key findings.
In 2020, I provided expertise on food culture and the future of alternative proteins for a new industry innovation platform KitchenTown has launched called Speakeasy.
In 2020, after facilitating goal-setting and impact visioning with TKC leadership, I drafted a strategic communications plan for the organization. I also helped the team rewrite their vision, mission, and values statements for the Collaborative.
As part of the 2020 presidential election, I advised on national food policy for the Mike Bloomberg 2020 campaign.
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:
Providing evidence-based information and education to empower individuals and organizations to make food choices that are good for them, others, and the planet.
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.
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.
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.