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Our Team
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Our Team
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Bruce oversees GFI’s global strategy, working with directors and international managing directors to ensure that GFI is maximally effective at implementing programs that deliver mission-focused results. Bruce is a TED Fellow, Y Combinator alum, and popular speaker on food innovation. He has penned op-eds for the Wall Street Journal, USA Today, Los Angeles Times, Wired, and many other publications. He has appeared on The Today Show, NBC Nightly News, CBS Evening News, TED Radio Hour, New Yorker Radio Hour, and a variety of programs on MSNBC, Fox News, and CNN. Bruce's 2019 TED talk has been viewed two million times and translated into dozens of languages. He co-authored two books, contributed chapters to seven more, and has written seven law review articles. He graduated magna cum laude from Georgetown Law and also holds degrees from Johns Hopkins University and the London School of Economics.
Jessica oversees GFI’s team of lawyers and lobbyists, who are focused on securing funds for plant-based and cultivated meat research and development and on ensuring a level statutory and regulatory playing field for plant-based and cultivated meat. She came to The Good Food Institute from the Center for Science in the Public Interest, where she served as Deputy Director of Nutrition Policy. Before working for CSPI, she worked for the D.C.-based law firm Meyer Glitzenstein & Crystal. She holds a J.D. from New York University School of Law and an M.S. in Animals and Public Policy from Tufts University. She is a member of the bar in New York and Washington, D.C.
Alison leads our corporate engagement team in their work with leading food processing and foodservice companies, supermarkets, and restaurants to help increase the quality and quantity of plant-based products available on the market. Alison brings more than two decades of advertising, marketing, and sales experience to GFI working with brands including Taco Bell, Levi Strauss, Gap, Kiplinger’s, and Parents magazine. For the last 17 years, she has developed affiliate programs and ad networks for clients that include General Mills, BET, and Gourmet Ads. Alison works with restaurants, grocery stores, food service, and food processing companies to diversify their protein offerings. She is a graduate of Wellesley College.
David oversees GFI’s team of scientists, combining his background in plant biology and regenerative medicine to help companies and academic research institutions accelerate the development of plant-based and cultivated meat alternatives to animal products. David holds a bachelor's degree in biology from the University of California at Berkeley and a Ph.D. in plant developmental cell biology from Utrecht University. He has more than fifteen years' experience in the life science industry, including the product development, market development and commercialization of cells, scaffolds, cell reprogramming tools and cell culture media for regenerative medicine and bioprocessing applications.
Reannon supports GFI’s mission to create a healthy, humane, and sustainable food supply by keeping our work organized and efficient and providing programmatic support across the organization. A graduate of the University of Wisconsin-Madison, Reannon has more than a decade of nonprofit management experience working primarily to reform animal agriculture. She is also the founder of Generation Veggie, an online community that supports plant-based families by providing resources on how to raise plant-based kids.
Susan leads GFI’s development team of fearless fundraisers. She brings nearly 20 years of experience in nonprofit and leadership roles to her work. For the past 18 years, Susan has worked in every aspect of fundraising, 12 of which have involved leading and growing development teams, strategies, and programs. Throughout her career, she has raised funds for the arts, higher education, human services, justice, and housing organizations, most recently at Habitat for Humanity.
Sarah joined GFI after a 21-year career at United Technologies Corporation (UTC), a diversified Fortune 50 industrial company that supports the building and aerospace industries worldwide. Her last role at UTC was Vice President and General Counsel at UTC Climate, Controls & Security. Sarah fulfilled her plan of retiring early and doing volunteer work, but when she heard GFI was looking for a General Counsel, she decided to put her legal skills to work in service of a healthy, humane, and sustainable food supply. Sarah holds a J.D. and MBA from The University of Connecticut, and a B.A. in Biology and Spanish from Wellesley College.
Clare brings more than two decades of fund development, community relations, program management, and leadership experience to GFI, first in the private sector and then in the nonprofit field. Focused on securing transformational gifts and grants, Clare has developed philanthropic support for a major medical center and teaching hospital, companion animal shelters, a wildlife rehabilitation center and hospital, and the United States’ leading farmed animal protection group before joining the team at GFI.
Richard leads GFI’s work in Europe. He worked as Special Adviser to the UK Prime Minister between 2012 and 2016, and as Special Adviser to the Secretary of State for International Development from 2010-12 and 2016-18. In government, his main focus was on international development policy, and he worked closely on the formation of the UN Sustainable Development Goals. Richard holds an MA in Modern History from Oxford University.
Varun lives in Mumbai, India and studied at Carnegie Mellon University. He brings experience in healthcare, entrepreneurship, technology, venture capitalism, and knowledge of India's plant-based market to expand GFI’s operations in India. Varun also invests in and serves on the board of a number of Asian technology companies and is assisting them with entering the Indian market. He is also working on establishing an Effective Altruism Foundation in India.
Gustavo lives and works in São Paulo, Brazil and is focused on developing and promoting Brazil's plant-based food industry. He has experience as a start-up strategist and is involved in the Brazilian entrepreneurship community. Gustavo worked with the Whirlpool Corporation for seven years, and he has a background in project management, product development, and marketing. He holds a bachelors degree in Business from Pontifical Catholic University of São Paulo.
Elaine leads GFI’s work in Asia Pacific. Elaine has over 10 years experience at global law firms and financial institutions specialising in corporate and finance law, from IPO and M&A to structured products and investment funds. She then spent 5 years immersing herself in social entrepreneurial pursuits, before joining GFI to put her mixed skillset in law, finance, and startup ventures in service of accelerating the alternative protein sector and transforming the food system. Elaine holds a M.S. in Entrepreneurship from Foster School of Business, University of Washington, a M.S. in International Animal Welfare Ethics and Law from University of Edinburgh, and an LLB Laws degree from King’s College London
Nir leads GFI's work in Israel. Prior to GFI, he worked as a management consultant to startups, investors, food manufacturers and NGOs. He teaches at a Foodtech entrepreneurship course at The Ben Gurion University and has experience in promoting large scale policy plans. He is a member of the Israeli Bar, holds an LLB Law degree and an MBA degree from The Hebrew University.
Liz analyzes areas of technological need within plant-based and cell-based meat innovation, forecasts future growth bottlenecks, and catalyzes research to proactively address these needs and bottlenecks. She also supports startups and established industry leaders who are moving the field forward. Liz has a bachelor’s degree in chemical and biomolecular engineering from Johns Hopkins University, a doctorate in biological sciences from the University of California San Diego, and postdoctoral research experience from the University of Colorado Boulder. Liz is a Community Fellow with CU Boulder’s Sustainability Innovation Lab and a Guest Lecturer for Singularity University. She has a decade of academic research experience in synthetic biology, recombinant protein expression, and development of genetic tools. She is a firm believer in the power of technology to enable us to meet growing food demands in a sustainable way.
James leverages his experience to identify and expand scientific research funding opportunities for both plant-based and cultivated meat. He also coordinates with GFI's allies in academia and industry, connecting them to research funding opportunities from both the public and private sectors. James received his Ph.D. from Virginia Tech where he studied the environmental interactions of anthropogenic nanomaterials and developed his skills in communicating interdisciplinary scientific concepts to broad audiences. He received his bachelor's degree in Chemistry from Chapman University.
Erin earned a bachelor's degree in chemistry from DePauw University before going on to obtain a Master’s in Public Health in epidemiology from the University of Michigan and a Ph.D. in genetics from Duke University. She has ten years of research experience focused on a variety of topics, including molecular biology, nutrition, poverty, and social disparity. Erin seeks out funding opportunities for plant-based and clean agriculture research, and she is also working to establish a dedicated plant-based and clean food lab at a top research university in the United States.
Jen manages the expansion of GFI's Sustainable Seafood Initiative to ensure that it proceeds strategically and with the input and involvement of key stakeholders. Her academic background is in environmental economics and sustainable food systems and she most recently worked on federal climate policy advocacy. Jen holds a master’s in environmental management from Duke University’s Nicholas School of the Environment and a bachelor’s in economics and environmental studies from Wellesley College.
Austin oversees GFI's Competitive Research Grant Program and works to increase the amount of open-access research on plant-based and cultivated meat to inspire new innovations. Prior to GFI, he was a Research Analyst with the World Resources Institute, a global sustainable development think-tank, where he advised companies and governments about how to reduce food waste and worked with guitar companies to improve timber sourcing practices. Austin holds a B.A. from Macalester College.
Claire serves as the cultivated seafood-focused Senior Scientist and is a member of GFI's Sustainable Seafood Initiative. She focuses on analyzing the technical landscape of the cultivated seafood industry, identifying bottlenecks, and engaging researchers in order to move cultivated seafood technology forward. She holds a PhD in neuroscience from the University of British Columbia and a bachelor's in behavioral neuroscience from Western Washington University. Her academic research used both cell culture and computational techniques to understand molecular mechanisms of neuronal connectivity and function, and she has also been heavily involved in youth science outreach programs.
Elliot holds a bachelor's degree in behavioral neuroscience from Lehigh University and a Ph.D. in neuroscience from UCLA. He has experience utilizing induced pluripotent stem cells for modeling neuromuscular disease as well as consulting with Verge Genomics in drug discovery for neurodegenerative disease. Elliot's work at GFI focuses on analyzing core technology areas and driving key GFI-sponsored research projects in cell-based meat, educating scientists and the public, and expanding awareness of the career opportunities in the plant-based and cell-based meat fields.
Stephanie oversees the day-to-day work of GFI’s international operations to expand GFI’s impact internationally. Prior to GFI, Stephanie spent two decades building strategic partnerships and managing international teams and programs across the private and non-profit sectors. An Asia specialist, she founded and ran the Asian Waterkeeper network for the clean water advocacy organization, Waterkeeper Alliance. Stephanie earned an Master of International Affairs degree from Columbia University’s School of International and Public Affairs and an A.B. in History from Brown University.
Sanah brings both federal and local government-related expertise to her role at GFI, where she works with the leadership team to execute the organization's global strategic vision. She was previously a program director at the National Association of Counties where she managed more than a dozen grant-funded programs designed to increase local governments' capacity for resilience and economic development planning. Prior to that, she served as an advisor to the U.S. Secretary of Agriculture on place-based and rural infrastructure investments as well as on the Department's response to the opioid epidemic. Sanah holds a bachelor's degree from the University of Virginia and hails from the Washington, D.C. area.
Brian provides strategic support within GFI to build, track, and evaluate goals across U.S. and international teams to ensure that cross-organizational priorities are well-coordinated, evaluation metrics are sound, and progress is clearly communicated to all stakeholders. He most recently served as operations lead at a NYC startup and previously spent 5 years working across retail, marketplace, and logistics at Amazon. Brian earned his B.S. in Business Administration from American University in Washington, D.C.
Lauren provides support to the policy team in working to promote equitable government oversight of plant-based and cell-based foods. She holds a bachelor's degree in English with Honors from Brown University and a master’s degree in Food Studies from Chatham University in Pittsburgh, PA, where she closely studied the American food system and reinforced her passion for system reform.
Elizabeth works on global and domestic regulatory issues affecting cultivated meat and plant-based food entrepreneurs. She was previously a partner in a financial regulatory practice at the law firm of WilmerHale LLP. She holds a J.D. from the University of Chicago Law School and an M.P.H. with a Certificate in Food Systems from the Johns Hopkins Bloomberg School of Public Health. She is a member of the bar in New York, Washington, D.C., and California.
Mark supports GFI's lawyers and lobbyists to promote smart and equitable government oversight of plant-based products and cultivated meat. He holds a B.A. in government and philosophy from William & Mary and has interned in a wide variety of legal settings. Mark worked as a Lead Litigation Paralegal at Freshfields Bruckhaus Deringer LLP supporting teams on complex, cross-border disputes and corporate human rights advice before joining GFI to help ensure a better future for our food system.
Nicole works on plant-based regulatory issues and manages GFI's Freedom of Information Act requests. She is a graduate from Antonin Scalia Law School at George Mason University. During school, she worked as a law clerk at a small law office and completed several internships, giving her experience in various areas. Most relevant to her position now, Nicole was a food policy intern for Representative Chellie Pingree and a legal intern with GFI’s Policy Department.
Emily works on legislative and regulatory efforts to level the playing field for plant-based and cultivated meat in the United States. Prior to joining GFI, she worked on statewide sustainable food efforts at Georgia Organics as the Farm to School Director and Director of Programs. Previously, Emily was the Sustainability Programs Coordinator at Emory University’s Office of Sustainability Initiatives. She holds a bachelors in cultural anthropology from Emory University and an M.P.H. with a concentration in Food Systems from the Johns Hopkins Bloomberg School of Public Health.
Prior to joining GFI, Rebecca was a Global Health Corps fellow, working as the nutrition program coordinator at a set of three clinics in the Bronx. Previously, she spent time working in communities and researching health systems in Nicaragua, Nepal, and Malawi. She has a BA, MPH, and MS in Food Policy and Applied Nutrition from Tufts University, as well as a Certificate in Climate Change and Health from the Yale School of Public Health.
Irina holds a dual B.A. summa cum laude from Columbia College and a J.D. from Harvard Law School. Prior to joining GFI, Irina ran a regulatory consulting practice where she worked with nonprofits to provide strategic and legal advice on a wide range of energy, environmental, and corporate law issues, including electric utility regulation, tariff design, tax equity, and project finance. At GFI, Irina works to optimize the contract review and approval process, ensure GFI compliance with data protection regulations, and provide legal support to GFI programmatic departments.
Scott leads GFI’s state-level lobbying efforts, working to level the playing field for cultivated and plant-based meat, dairy, and eggs. He came to GFI from Compassion in World Farming-USA, where he was a Strategic Partnerships Manager, establishing CIWF’s first-ever program focused on plant-based proteins. Scott’s work has appeared in The New York Times, The Guardian, Vox, NowThis, Civil Eats, and more. He holds a Master of Science from the Harvard T.H. Chan School of Public Health.
Susan combines decades of legal experience in nonprofit and public sector law together with her dedication to environmental sustainability and a more humane food supply. Most recently she advised and represented a large global conservation nonprofit. Susan has a BA in Political Science from the University of Minnesota and a JD from the University of California at Berkeley. She recently returned to the University of Minnesota to study how to move Minnesota's economy toward carbon neutrality.
Blake leads GFI’s efforts to discover and impel high-potential entrepreneurs and business professionals to create the latest innovations in plant-based and cell-based foods. A former strategy consultant, advisor to an institute for regenerative medicine, and health policy enthusiast, Blake is laser focused on harvesting the next crop of companies that are unambiguously good for our planet and palate. He graduated from the University of North Carolina at Chapel Hill with a B.S. in Public Health and a minor in Entrepreneurship.
At GFI, Emma manages projects to catalyze corporate innovation that will radically transform the food system. She has previously worked in strategy, marketing, and communications in the design industry as well as the health education and access sector. Emma also has a background in the TED community, founding and curating regional TEDx events and helping thinkers hone their ideas worth spreading. She holds a BA in English with a concentration in Creative Writing from Cornell University.
Caroline works with leading manufacturers and retailers to increase the quality, quantity, and availability of plant-based products. She also advises on marketing and merchandising best practices for the plant-based foods industry. Caroline most recently served as the Director of Marketing for Celestial Seasonings and has held positions in brand management, finance, and consulting. She graduated from the University of Colorado at Boulder with a B.S. in business administration and finance.
Melissa inspires and grows GFI’s online audience through strategic social media management and other digital marketing initiatives. She holds a B.S. in Communications from Boston University and spent 4 years working in marketing at Focus Pointe Global before graduating with a Master’s in Food Systems from NYU's School of Nutrition and Food Studies. While in graduate school, she worked for an independent research organization that evaluates the social and environmental impact of food produced domestically and abroad and taught nutrition education classes as a volunteer with City Harvest.
Mary is driving force behind GFI’s blog and newsletter. Mary most recently served as a communications specialist for the Markle Foundation. During that time she was also the editor at FoodFutureCo. Previously she worked in translation rights for Penguin Random House. Mary studied French Literature and Neuroscience at Kenyon College. She is the founder of Brooklyn-based running group Plant Nasty Athletes and a vegan ice cream-cranking enthusiast.
Matt has graduate degrees in engineering and public policy from Carnegie Mellon University and in forest ecology from the University of Illinois—Urbana-Champaign, which he earned during his tenure as a Department of Energy Global Change Fellow. Prior to grad school, he was an engineer at Booz Allen Hamilton and Pratt & Whitney. Matt left CMU’s Ph.D. program in environmental engineering to pursue advocacy full-time, and he went on to found two nonprofit organizations and to work for and advise several others. Matt has spoken on environmental and animal issues around the world and has written two books.
Natalia earned her bachelor’s degree, with majors in History and Political Science, and her master’s degree in Education at SUNY Potsdam. After working as a hybrid course designer and coordinator at Potsdam, she worked as visitor experience manager and event planner for a nonprofit animal protection organization. At GFI, Natalia works with the leadership team to create and coordinate a wide range of compelling events for scientists, entrepreneurs, investors, policymakers, and companies working in plant-based meat and cultivated meat technologies.
Christine works to ensure the food revolution is visually powerful by supporting GFI’s departments in solving communication challenges and developing a variety of creative materials. She holds a BFA degree in graphic design from the University of Wisconsin Eau Claire. After graduating she worked as a brand designer at an agency where she learned the ins and outs of how brands are built, maintained, and evolved. She is passionate about GFI’s mission and hopes to amplify their message through the power of design.
Heather is a web project management and digital marketing professional with a passion for UX/UI and process development. She spends her spare time photographing her hikes in the Smoky Mountains and cooking up fabulous plant-based meals at home. At GFI, her experience allows her to guide GFI’s digital expansion to inspire others to transform the food system.
As the Manager of Media and Communications, Maia develops and implements strategic communications, media relations and thought leadership programs that support GFI's mission and accelerate plant-based and cultivated meat industry growth. Maia works with leading U.S. and international media to elevate GFI's voice and proactively inform public opinion about this game-changing method of meat production. Maia brings more than a decade of experience in strategic communications and media management to her role at GFI, and has worked with leading organizations in the professional services, food & beverage, and logistics sectors. Maia holds a master's degree in Journalism from the University of Queensland in Australia.
Nate consults with startups and investors to capitalize, commercialize, and scale new products and services as well as builds tools for the plant-based food industry at large. He brings experience in entrepreneurial ecosystem building, venture capital, corporate M&A and real estate law, investigative journalism, and most recently worked at a university biotechnology incubator. Nate earned a B.A. and J.D. from the University of Kansas.
David supports GFI's team of fearless fundraisers by managing the department's fundraising data and serving as the team's project management lead. Prior to GFI, David worked in the development department at a non-profit theatre providing database management and administrative support. He is excited to bring his development operations experience to GFI to advance the organization's mission of transforming the current food system. David graduated from Wesleyan University with a B.A. in Film Studies.
An active member of the Effective Altruism community, Zak holds a B.A. in Business Management from Cedarville University, and joined GFI after several years of experience in sales and working with start-ups. He works with leading grocery, foodservice, and restaurant companies to help increase the quality and quantity of their plant-based product offerings.
Victoria brings to GFI a unique and valuable blend of both nonprofit and startup experience. Her career ranges from years at The Humane Society of the United States, where she managed social media communications, advocacy, and fundraising, to the challenging realm of content marketing startups, where she held roles in business development and client solutions. At GFI, her experience helps connect innovative thinkers with innovative projects as the Philanthropy Officer on the East Coast. Victoria holds a B.S. in Public Relations from the University of South Carolina-Columbia.
Audrey connects visionary philanthropists with GFI's work to create a sustainable, healthy, and just food system. Audrey has dedicated her career to securing funding for high impact nonprofit causes. Prior to joining GFI she worked in the field of financial inclusion and technology, higher education, and sustainable agriculture. She holds a B.S. in Animal Science and Development Sociology from Cornell University.
Victoria earned her B.S. in Agriculture and Natural Resources from Berea College where she minored in English Literature. Previously, she worked in the local food scene in Kentucky as the assistant manager for her college farm store, the interim manager for an urban farm startup, and the sole administrative/finance staffer at a food and farm policy organization. At GFI, Victoria supports our development team as they work with the GFI family of supporters to fuel our growth both in the U.S. and globally.
Alexis graduated from Northwestern University with a B.S. in Communication Studies. She has dedicated her career to securing foundation funding for many worthy nonprofit organizations in the U.S. and abroad. Alexis has served as a grant writer, an independent grants consultant, and most recently as a director at a grants consulting firm. At GFI, Alexis establishes relationships with foundations that share our passion for harnessing the power of food innovation and markets to create a healthy, humane, and sustainable future of food.
Brittany has spent her career developing innovative pathways of fundraising and constituent engagement for the advancement of the nonprofit world. She came to GFI from Keuka College, where she served as the Director of Alumni Relations and Development, connecting a broad base of diverse constituents to causes that inspire philanthropic support. Brittany volunteers on several nonprofit boards, primarily as fundraising strategy counsel. Brittany holds a master’s degree in management from Keuka College, where she studied the science behind building a culture of philanthropy, and a bachelor of arts degree in history and communications from SUNY Cortland.
Amy helps lead GFI's efforts to inspire students and professors at universities around the world to join the cell-based and plant-based food movement. She has a background in global health, effective altruism, and design thinking. As a former user experience designer, educator, and homeless shelter director, Amy is passionate about helping universities become the powerhouses for cell-based and plant-based research and innovation. Amy has an A.B. in Economics from Harvard University.
Annie is the east coast University Innovation Specialist at The Good Food Institute, where she works with students, faculty, and university administrators to increase engagement and collaboration between universities and the rapidly-growing alternative protein space. Annie comes from a background of development economics and sustainable food systems. Prior to joining GFI, she researched nutrition, childhood development, and education in northwestern China with Stanford's Rural Education Action Project. She holds an M.S. and a B.S. with Honors in Earth Systems from Stanford University.
Charles brings more than 20 years of IT experience in a variety of roles from programmer to CTO, along with more than 2 years of experience as a plant-based meat producer, to GFI. Charles spends his spare time volunteering at farmed animal sanctuaries and teaching plant-based cooking classes with a local community education group. He holds a B.A. in English from the University of North Florida and an M.S. in Internet Engineering from the Graduate Center at Marlboro College.
Patrick brings an engineering mindset to GFI, furthering his goal of effectively contributing to climate change solutions. He writes code for GFI's web properties and data tools, helping staff members and stakeholders interact with the data they need to make our global food systems more sustainable. Patrick graduated cum laude from Cornell University in 2015 with a degree in Mechanical Engineering, and he holds a Professional Engineering license. After working for four years on sustainability in the construction industry, he pivoted to software engineering through App Academy, a rigorous web development bootcamp.
With more than 15 years of experience in development, operations, and finance, Tracy ensures that GFI runs smoothly behind-the-scenes. She has expertly managed offices, databases, accounts, and spreadsheets for many years and is thrilled to live her values by supporting a good food future. Tracy holds a bachelor's degree in anthropology from the University of Washington-Seattle.
After beginning her career in sales, Anastasia was a recruiter for startups in Silicon Valley where she witnessed first-hand the power of technology to transform and disrupt long-established industries and practices. Inspired by the possibilities for growth and innovation in the plant-based industry, she brings her skills and passion to GFI where she supports the creation of a fair, respectful, diverse and high-performance culture that enables employees to contribute their very best to the organization. Anastasia graduated with honors from the University of California at Berkeley and is a native of the San Francisco Bay Area.
Julia manages GFI’s financial reporting and provides financial support to GFI’s departments and staff. She earned a bachelor’s degree in accounting/mathematics from Regis University and a master’s degree in communication from Saint Louis University. She has more than fifteen years’ experience in non profit accounting and is president of the St. Louis Not-for-profit Financial Management Association.
Olivia graduated from Our Lady of the Lake University-Houston with a bachelor’s degree in Business Administration and HR Management. She is passionate about all things HR and brings almost two decades of experience in benefits, payroll, onboarding, compensation, compliance and reporting to the GFI team. Olivia holds certifications as a Professional in Human Resources (PHR) from the Human Resources Certification Institute and a SHRM-Certified Professional (SHRM-CP) from the Society for Human Resource Management.
Maille (pronounced “Molly”) provides support to the Corporate Engagement team in working to increase market shares of plant-based foods and support the burgeoning cultivated meat industry. She holds a B.S. in Environmental Science and Policy from the University of Maryland, College Park. In her spare time, Maille runs the ethical lifestyle blog Green and Growing and teaches group fitness classes. She is thrilled to combine her passions for animal rights, sustainability, and health to support the Corporate Engagement team’s high-impact work.
Vanessa is a graduate of Purchase College and has more than a decade of administrative experience. She is also on the advisory board of the only no-kill shelter in the Bronx. At GFI, Vanessa uses her passion and skills to support both the SciTech and Corporate Engagement teams, enabling numerous team members to efficiently focus their expertise on furthering GFI's mission.
Renee holds a bachelor’s degree in biology from the University of Rochester, a master’s of education from DePaul University, and an MBA in managing for environmental sustainability from the Rochester Institute of Technology. Over her 20-year career, Renee has enjoyed a variety of vocations with science as a common theme including laboratory research, science education, and medical sales. Inspired by GFI's mission to change the future of food, Renee helps her team craft compelling messages and operate as efficiently as possible.
Alicia supports GFI's team of creative communicators. She graduated magna cum laude with bachelor's degrees in journalism and history from the University of Maryland, College Park. Alicia worked as a reporter and editor before making the move to strategic communications. She most recently worked at a clean water nonprofit and is excited to support GFI's efforts to combat the world's most pressing environmental problems by revolutionizing the food system.
Dara graduated cum laude from Columbia University with a degree in English and Comparative Literature where she was selected to spend a year at Cambridge University and complete an internship with The 52nd Street Project. Prior to joining the team at GFI, she taught as a corps member with Teach for America and was the program coordinator for a leadership development nonprofit. Dara is part of the fearless fundraising team at GFI and works to create a sustainable, healthy, and just future for our global food system.
Maggie graduated with distinction from the University of Virginia, earning a bachelor’s degree in political science and a minor in history. Before joining GFI, she worked at a campaign strategy firm in Washington DC, where her clients ranged from nonprofits focused on voter registration to organizations advocating for endangered species conservation. Maggie also recently WWOOFED on a small organic vegetable farm in Maine and is passionate about transforming our food system to be better for both people and the planet.
Olivia earned her bachelor’s degree in political communication and political science from George Washington University. Since graduating in 2016, Olivia has spent the past several years working in a variety of communications and marketing roles for both private and nonprofit organizations. She is a personal trainer in her spare time and loves all things health, fitness, and plant-based. Her passion for plant-based nutrition and sustainability drew her to GFI, and she is excited be working in a role that marries her interests with her professional skills.
Chris has more than two decades of leadership experience in financial and venture capital management. Chris is investment manager of New Crop Capital and serves as director of Anark Corporation, director at Pitcairn Financial Group, and managing partner at Abele Kerr Investments. Chris mentors startups in the good food space, provides market-level due diligence for potential investors, and connects the most innovative and disruptive good food companies with an array of potential funders.
After graduating from the University of California at Berkeley with a degree in economics, Milena went on to earn a doctorate in psychology from the Wright Institute, where she developed expertise in dietary behavior change. Milena currently holds an academic position as director of counseling psychology at the Wright Institute. She has also partnered with a number of nonprofit organizations to promote the wide-ranging benefits of a plant-strong diet. Milena is a California state councilmember for The Humane Society of the United States and speaks nationally on the psychology of dietary and social change. Milena organizes meetups for good-food entrepreneurs and advises GFI on consumer behavior.
Jaime graduated with honors from Longwood University in Virginia. Shortly thereafter she moved to California and began a career in corporate sales. Jaime’s experience is focused in the restaurant and hospitality industry, having worked with industry leaders such as OpenTable, Daiya Foods and HotSchedules. She is encouraged by the growing focus of putting plants at the center of the plate, and as an advisor to GFI, she helps to connect chefs and restaurant operators with leading innovators and innovations in plant-based and cultivated meat, dairy, and eggs.
Jamie Macfarlane is a political and brand communications specialist and is currently completing an MBA at Stanford Business School. He spent five years with communications group WPP, where he ran election campaigns across the world. He served as a high level communications advisor to the Prime Ministers of Kosovo and Croatia and led the digital campaign of the democracy movement in Cambodia. Jamie also has extensive experience working with major consumer brands, designing advertising campaigns for Unilever, Carlsberg, Red Bull, and GSK. Jamie supports GFI through engaging in social science research and by representing us in social science coalitions related to plant based and cultivated meat research.
As an advisor to GFI, Jacqueline assists restaurants and wholesale distributors with improving and expanding their plant-based offerings. She has enjoyed a diverse career spanning both public and private sectors, most recently as a Senior Account Executive for Open Table, working with local and national restaurant chains as well as independent operators. She graduated magna cum laude from the University of Virginia.
Miranda is a food scientist working in R&D for the natural foods industry who has won several new product awards, including a Vegetarian Times Foodie Award. She holds a master’s degree in Food Science from Kansas State University and a master’s degree in International Development from Tulane University. Miranda also volunteers at Compatible Technology International providing technical assistance for food processing projects in developing countries to improve the incomes and nutrition of smallholder farmers and their families. At GFI, she supports food entrepreneurs and scientists interested in plant-based foods by researching plant-based ingredient functionality.
Lindsay is currently pursuing an M.S. in Agriculture, Food, and Environment at the Friedman School of Nutrition Science and Policy at Tufts University. She earned her J.D. from the University of Oregon School of Law, where she focused on environmental advocacy and natural resources conservation. Lindsay hopes to help pave the way for the cellular agricultural revolution by promoting policies that bring cell-based meat and other cultured animal products to a commercial reality.
Stacey has extensive experience designing biomaterials and scaffolding for tissue engineering applications. She aims to apply her skill sets to improve cultivated meat technologies, and to encourage further research in this emerging field. Stacey has a BSc in Bioengineering from Rice University, a PhD in Chemical and Biological Engineering from the University of Colorado Boulder, and 5 years of postdoctoral research experience at Imperial College London. Stacey is passionate about food sustainability, and sees great promise in translating knowledge from the biomedical sector towards improving food systems.
Riley is a media and communications professional striving to use business as a force for change. She graduated with a Bachelor of Commerce from The University Of British Columbia with a major in marketing and minor in sustainability. After earning a Certificate in Plant-based Nutrition, Riley's passion for this space has only grown and she aims to develop a career dedicated to making the world a better place through the food we eat.
Gabriel is a soon-to-be MBA graduate from Presidio Graduate School, with a focus on Sustainable Management. Gabriel has had a diverse amount of experience in both the private and public sector and is consistently seeking ways to create partnerships towards creating a triple bottom line for all parties involved. Inspired by the Effective Altruism movement, Gabriel has found animal welfare to be a cause with incredible opportunity to create positive impacts in global environmental, social, and health issues.
Morgan is currently a senior consultant specializing in Transportation and Services at Oliver Wyman, a global management consulting firm. Her longtime passion for animals prompted her to seek out a plant-based diet, and her growing concern about searching for and promoting an ethical, sustainable, and economically scalable food supply led her to GFI. She received her B.A. in Economics from Cornell University.
With GFI, Dave is applying his background in data science and statistics to forecast worldwide production of plant- and cell-based meat through the 21st century. These models leverage large-scale historic data to predict consumer trends and incorporate production inputs at every scale from micronutrients to manufacturing infrastructure. Results from these efforts will be published as open-source, interactive web-apps that can inform decision-making among innovators, investors, and researchers. Dave earned his Ph.D. in Molecular Biophysics at Johns Hopkins University (JHU), and was later a research professor in Biomedical Engineering at JHU. He currently develops bioinformatics algorithms and artificial intelligence in biotech.
Nikki is a communications and management professional with diverse experience in government, corporate, and non-profit engagement. She has a master's degree in public relations from the George Washington University and a bachelor's degree in international relations from the College of William and Mary. She vividly remembers launching her plant-based journey after a Valentine's Dinner in Taipei, and looks forward to supporting the Corporate Engagement team in introducing more plant-based and cultivated meat alternatives to various markets.
Declan joins GFI as an extern from Bain & Company, where he is a Senior Associate in the Sydney office. While with GFI, Declan will work with the Executive and International teams to further refine and create action steps for our multilateral engagement strategy. Declan holds a B.A. in Philosophy, Politics, and Economics from the University of Oxford and a M.A. in China Studies (Society and Law) from Peking University.
HRH Prince Khaled bin Alwaleed, an advocate of animal rights and a proponent of healthy living, believes in a bevy of clean and green methodologies. Khaled, having enthusiastically adopted a vegan lifestyle and energy efficient alternatives, is an avid healthpreneur. As a business figure, a technology enthusiast, and the founding chairman of KBW Investments, Khaled has holdings on five continents. He invests in diverse global businesses and early-stage ventures, including those in advanced technology and clean energy, at the intersection of innovation and economic stability. A member of the Saudi Arabian royal family, Khaled is a motivated spokesperson for entrepreneurs in the Middle East and endeavors to educate on animal rights while advocating the benefits of sustainability and going green. In his capacity as chairman of the elected Saudi Green Building Forum Trustee Board, he works to advance Saudi Arabia’s green building targets.
Josh Balk is co-founder of Hampton Creek, one of the fastest-growing food technology companies in the marketplace today. Josh works full time at The Humane Society of the United States where he helps build start-up companies in the food tech arena. He also works with the world’s largest food companies, such as Walmart, McDonald’s, and Starbucks, to create more humane, sustainable purchasing policies. The New York Times, Fortune magazine, and CNN are among the many media outlets to spotlight his work.
Since Ryan Bethencourt co-founded Indie Bio in 2014, he and his team have funded 42 biotech startups, including companies building the post-animal bioeconomy: Clara Foods, Memphis Meats, Gelzen, New Wave, and Pembient. Previously, Ryan headed the Life Sciences Prize Group at the XPRIZE Foundation and co-founded Berkeley Biolabs in addition to serving as its CEO. He is co-founder of Sudo Room, Counter Culture Labs, Lab Launch, and The Open Source Insulin Project as well. Ryan also helped catalyze the early biohacker movement starting in 2008.
Kevin Boylan is co-founder and co-chairman of Veggie Grill, the largest plant-based restaurant company in the United States. He is also a founding partner of Powerplant Ventures, which invests in emerging growth companies that deliver better nutrition in more sustainable and ethical ways by making it easier and more enjoyable to consume plant-based products. Kevin spent the first 10 of his more than 25 years in finance at investment bank Drexel Burnham Lambert as senior vice president and the subsequent 15 years at his own firm, Standard Capital Group.
Asheem Chandna is a partner at Greylock Partners where he assists entrepreneurs in creating and building the next generation of enterprise companies. He has helped establish and grow multiple businesses to market-leading positions. Asheem has appeared on the Forbes Midas list of top technology investors for the past several years.
Brad Goldberg spent 35 years in investment management as an executive vice president, portfolio manager, and head of the value and balanced account segment of Jennison Associates, a subsidiary of Prudential Financial. He is a certified financial analyst. Brad founded Animal Welfare Trust in 2001, which provides grants to students and organizations, and is chair of HEART, a humane education organization. Brad helped establish the Animal Studies Initiative at NYU and the Animal Advocacy Program at Harvard Law School.
Craig Phillips has held leadership positions in foodservice for decades. These include director of purchasing and corporate director of strategic planning at U.S. Foodservice Inc., and vice president of purchasing for Metz Culinary Management, a top 20 management company running foodservice operations in college, hospital, K–12, and other segments, as well as franchisee restaurants and hotels. Craig is especially interested in helping plant-based companies better understand the needs of foodservice companies.
Professor Mark Post has taught for the KNAW Interuniversity Cardiology Institute of the Netherlands, Harvard Medical School, and Dartmouth Medical School. Since 2002, he has served as professor of vascular physiology at Maastricht University and professor of angiogenesis in tissue engineering at the Technical University Eindhoven. Since 2008, he has worked on creating "clean" meat (i.e., cultured meat), including a highly publicized project to produce a clean meat hamburger, which was funded by Google co-founder Sergey Brin.
Alicia Robb is a senior fellow with the Ewing Marion Kauffman Foundation. She is also founder and CEO of Next Wave Ventures, which has launched two angel funds and training programs focused on bringing more women into angel investing. Alicia is a visiting scholar with the University of California at Berkeley and the University of Colorado at Boulder. She is founder and former executive director and board chair of the Foundation for Sustainable Development, an international development organization. Alicia currently serves on the board of the National Advisory Council for Minority Business Enterprise, the Advisory Board for Global Entrepreneurship Week, and the Deming Center Venture Fund. She is also a guest contributor to outlets such as The Huffington Post and Forbes.
As founder of The Culinary Architects, Maggie transforms food categories and innovates products. She is focused on shifting the way people eat and is considered a thought leader in natural, organic, and plant based solutions. She has influenced and launched more than 100 successful products in her 20 years in the CPG industry. Maggie is a Certified Food Scientist from the Institute of Food Technologists and holds a B.S. in Food Science from The Ohio State University.
Chad Sarno is Vice President of Culinary at Good Catch Foods and cofounder of the Wicked Kitchen line of foods in Tesco. Chad also is an ambassador for Rouxbe, the world’s largest online cooking school, where he launched the Professional Plant-Based Certification course. He spent several years at Whole Foods Market as Senior Culinary Educator and media spokesperson for the Global Healthy Eating program. Before that, Chad launched a line of boutique restaurants in Istanbul, Munich, and London. He has been a contributing author to more than a dozen cookbooks, and if not in the kitchen he’s getting lost in his gardens.
Derek Sarno is the Executive Chef and Director of Plant-Based Innovation for Tesco, the third-largest food retailer in the world. Derek is cofounder of the Wicked Kitchen line of foods in Tesco and cofounder of Good Catch Foods. He is also the former Senior Global Executive Chef at Whole Foods Market, where he catered all the company’s major executive leadership events and oversaw national recipe development. After culinary school, Derek owned several critically acclaimed restaurants and catering businesses. He spent a few years farming and spent some quality time learning to meditate and cook a variety of foods at a Tibetan Buddhist monastery. Derek has always loved to train squirrels in the ways of the ninja.
Kurt Schmidinger is a geophysicist and earned a doctorate in food science in Vienna, focusing his dissertation on "clean" (i.e., cultured) and plant-based alternatives to animal products. In 2005, he founded the project Future Food, which gathers and presents a worldwide portfolio of alternatives to animal products for human nutrition, as well as possible future technologies for food production, such as biofermentation and clean meat.
Susan Vitka brings more than three decades of experience as a strategic financial adviser to clients in the private and social benefit sectors. Her clients have consisted of startups, Fortune 100 companies, and sovereign wealth funds, among others. She is an active early stage investor and adviser, with particular interest in life sciences, nutrition and agriculture, and the environment. Susan has served on numerous boards in the U.S. and abroad, including those of Women for Women International, Women for Women International UK (as founding chair), Physicians for Human Rights, the Environmental Film Festival in the Nation’s Capital, and several family foundations.
Suzy Welch is co-author, with husband, Jack Welch, of international best sellers The Real Life MBA and Winning. She is also author of New York Times best seller 10-10-10: A Life Transforming Idea. Her career expertise and perceptive commentary have made her a regular contributor on The TODAY Show and Bulls & Bears. Suzy, a vegan and longtime animal rights supporter, currently serves on the board of directors of The Humane Society of the United States and is a mother of four.
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