Join us November 6-8, 2015! Registration for the 2015 conference is now open.
Check back often, as we continue to update this page with bios of our confirmed presenters.
Join us November 6-8, 2015! Registration for the 2015 conference is now open.
Check back often, as we continue to update this page with bios of our confirmed presenters.
Director of Consumer Insights
KELLY WEIKEL specializes in using her background in psychology to understand the “why” behind consumer decisions. Her focus is on uncovering the underlying consumer needstates and motivations that shape foodservice behaviors and providing insights on consumer attitudes and usage across foodservice products, amenities and brands. Kelly leads Technomic’s Consumer Trend Reports and Access, a series of more than 20 annual studies that keep U.S. and Canadian foodservice professionals up to date on evolving trends in food and beverage categories, restaurant sectors, dining occasions, consumer segments and more. She also works with clients creating multi-sponsored, custom ad-hoc and full-service research solutions and is a frequent speaker at industry seminars and conferences. She holds a BA in psychology from Loyola University Chicago and is currently attending Northwestern University’s Kellogg School of Management for her MBA with a concentration in marketing and social enterprise.
The New York Times@ssstrom
STEPHANIE STROM is a business reporter covering philanthropy for The New York Times since September 2010. She has worked for the paper since 1988, when she joined as a clerk in the Washington bureau. After serving as a research assistant to A. M. Rosenthal, she became a general assignment reporter for the metropolitan desk. She joined the business desk in 1991 to cover the retail and toy industries and Seventh Avenue; she has never lost her passion for the intersection of fads and fashion with business. In 1996, Stephanie began covering Wall Street and financial services, and after a brief stint in London, became the business correspondent in The Times’ Tokyo bureau, one of its largest foreign bureaus. She moved to Tokyo in 1997, just in time to cover a major banking crisis, and spent four years writing about everything from the modern world’s first experience with zero-percent interest rates to the first reunion between South Koreans and their loved ones who had been lost to the North during the Korean War. Stephanie returned to New York in the fall of 2001 and after a brief stint covering executive compensation, started covering philanthropy and nonprofits, a newly revived beat for the paper, in March 2002. Born in Dickinson, Tex., she earned a B.A. degree in political science from Northwestern University in 1985 and a master’s degree in journalism from Columbia University in 1986.
Senior Portfolio Director
As a Ph.D food scientist with over eight years of food design and innovation at IDEO, LAUREN SHIMEK creates breakthrough food and beverage products that tap into people’s umet needs and desires while being grounded in manufacturability. Lauren’s personal passion for food, deep technical expertise and design thinking know-how place her at the innovation intersection of food science and design. As a senior portfolio director at IDEO, Lauren co-leads the Food Studio and has developed product and packaging innovation platforms for Fortune 500 companies as well as emerging start-ups. Prior to IDEO, Lauren worked at General Mills creating breakthrough technologies and products in bakeries and foodservice, baking and meals categories. Lauren holds a Ph.D. degree in food science and a B.S. degree in biochemistry from the University of California, Davis. She is also actively involved with the Institute of Food Technologists.
Senior Project Lead and Industrial Designer
VIVIAN BARAD is a senior project lead and industrial designer at IDEO. She contributes to projects that span across business strategy, consumer products, services and retail environments. Clients include the CDC, Thule, Kimberly-Clark, Campbell’s, St. Joseph’s Health System, PetSmart, ConAgra, and Microsoft. Present in all of Vivian’s work is a keen eye to visual details, a passion for a great narrative and a strong desire to simplify. Vivian was previously a designer at Yves Behar’s fuseproject and her clients included Coca-Cola, Microsoft, Matsushita, Target and Old Navy. Designs included FORM 2 for Jimmyjane, which won a silver IDEA Award and Spark Award in 2010, and an innovative cereal box design for Target in 2009 that won a bronze Spark Award. She is a graduate of California College of the Arts, where she earned a BFA with high distinction in industrial design, and where she currently teaches an industrial design studio class. Before going back to school for her BFA, Vivian earned a BA in english, with distinction, from the University of Michigan, Ann Arbor. She worked for several years in New York City as a journalist. In her free time, she gardens, does trail runs, volunteers at her daughter’s public school and plays peekaboo with her son.
Institute for the Futurehttp://www.iftf.org/home/ @myravery
As an anthropologist, MIRIAM LUECK AVERY has an overarching interest in how individual and collective choices make the future. Her passion as a forecaster is envisioning futures that inspire people to navigate complex transitions, make resilient communities, and create circumstances in which we all can thrive. She began interning with IFTF in 2003, joined the research staff full time in 2007, and served as a research director working primarily with the Health, Food, and Ten-Year Forecast programs. As a research director at IFTF, Miriam identifies and evaluates emerging trends and innovations in health and well-being, health care, food, nutrition, and sustainability. She presents forecasts in strategic roadmaps, conferences, panel discussions, and keynote presentations. She also designs group processes that facilitate anticipating the future and making strategic decisions in the present. Her areas of research interest include well-being futures, food futures, human futures, retail and retail alternatives, and participatory foresight and youth leadership. She holds a BA in anthropology from University of California, Berkeley.
Institute for the Futurehttp://www.iftf.org/home/ @acommonfeast
REBECCA CHESNEY manages communications strategy across IFTF’s programs, researches topics ranging from the future of food security to augmentation of human sensory experiences, and leads partnerships and public events for IFTF’s Food Futures Lab. She is particularly interested in using food as a lens for exploring ways to reinvent the way we live, work, and connect with one another. An accountant and anthropologist, Rebecca brings both systems thinking and an understanding of the ethnography, cultural contextualization, and human-centered research that underpins IFTF’s work. Before joining IFTF in 2013, she was a financial management policy analyst with World Bank and a research assistant for the European Union’s FoodRisC Project at the Institute of Food and Health, University College Dublin. Culturally curious, Rebecca has lived and worked across the globe, from China to Palestine to Lesotho. She is an award-winning food and travel photographer and a Certified Public Accountant. Rebecca holds a BBA in accounting and MS in finance from Texas A&M University, a certificate in reportage photography from the University of the Arts London, and an MA in the anthropology of food from SOAS, University of London.
CHRISTINE DAY is the CEO at Luvo, a revolutionary frozen food company that offers great tasting, nutritionally-dense fare made from the highest-quality ingredients. Since joining the company in April 2014, Christine has assembled a world-class management team, streamlined operations and distribution, and provided the strategic direction and vision for the company’s growth. Christine brings her executive leadership experience to Luvo from lululemon athletica, where she served as CEO for six years. There, she was responsible for creating and executing the company’s long-term business strategies, directing its continued development and reinforcing its position as a global leader of yoga-inspired athletic apparel. During her tenure the company grew in revenue from $290 million to $1.6 billion and became the most profitable retail apparel company in the world. Prior to her time at lululemon, Christine served in various executive positions at Starbucks over a 20-year period, where she learned the intricacies of high growth business development in a strong cultural company. Her roles, where she helped build a solid innovative company culture at one of the world’s most recognizable brands, included president of its Asia Pacific Group, senior vice president, North American Finance and Administration, and vice president of Sales and Operations for Business Alliances. Christine has been named Fortune Magazine’s top 5 International Most Powerful Women, Canada’s Top 100 Women, and named CEO of the Year, by Globe and Mail and Business in Vancouver. She has her BA degree from Central Washington University and is a graduate of Harvard Business School’s Advanced Management Program.
The New York Timeshttp://www.nytimes.com/ @markoff
JOHN MARKOFF, senior writer for The New York Times, writes for the paper’s science section. He began writing about technology in 1976 and joined The Times in 1988. He gained some notoriety several years ago when he stated that he thought blogs might be the CB radio of the 21st century. He still believes that. In 2013, he was part of the team awarded the Pulitzer Prize for Explanatory Reporting “for its penetrating look into business practices by Apple and other technology companies that illustrates the darker side of a changing global economy for workers and consumers.”
Managing Culinary Director
J. KENJI LÓPEZ-ALT is the managing culinary director of Serious Eats, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light. He lives in San Mateo with his wife Adriana and two dogs, Jamón and Shabu. His first book, The Food Lab: Better Home Cooking Through Science, hits bookstores on September 21. At nearly 1,000 pages with over 300 foolproof recipes, it’s a grand tour of the science of cooking explored through popular American dishes, illustrated in full color with thousands of photographs, charts, graphs, and do-at-home experiments.
KAITLIN YARNALL is an executive editor at National Geographic and the director of cartography for the National Geographic Society. She leads the teams charged with maps, information graphics, and illustration. She is also the director of National Geographic’s Future of Food initiative (natgeofood.com). She has developed the Society’s editorial vision for food and has been instrumental in establishing partnerships around this critical issue. Kaitlin’s work has been recognized by multiple groups including: the Society for News Design, the American Society of Magazine Editors, NACIS, and Malofiej. She has been at National Geographic for 10 years and has formerly held the titles of deputy creative director, deputy art director, and senior edit cartographer. Kaitlin holds a master’s degree in geography from the George Washington University and a bachelor’s degree from Humboldt State University.
CEO, Chairman, Founder
CHARLES SWEAT serves as CEO, chairman, and founder of Frequentz, an end-to-end global supply chain track and traceability software company that incorporates product integrity and safety into its solution. He is an alumnus of the Stanford University School of Business (SEP) and a former Alumni Board of Directors. Prior to Frequentz, Charles served as CEO of Earthbound Farm. During his 15-year tenure with Earthbound Farm, he was able to grow its business from $10 million to over $540 million in revenues. Early in 2014, he led and completed its sale to WhiteWave Foods, Inc. on behalf of its shareholders, including private equity firm Kainos Capital, for approximately $600 million. Charles has been recognized as a Regional Winner and National Finalist in the 2011 Ernest and Young Entrepreneur of the Year Awards. On top of his current role at Frequentz, he is a board member of two privately held companies, as well as Global Green USA, a non-profit organization.
Restaurant Consultation & Design
MARK STECH-NOVAK built on more than 15 years of experience in kitchens in Europe and the United States when creating Restaurant Consultation & Design to provide the chef’s eye view of design and development for custom kitchens world-wide. He achieved his national reputation as chef-owner of two San Francisco restaurants: Le St. Tropez and Camargue. Mark completed his apprenticeship in the early 1970s at La Rotonde du Lac in Vichy, France and at the Hôtel du Dauphin in Moulins, making him the first American to complete a culinary apprenticeship in the Auvergne. From there he worked in Champagne, Alsace, and the Pyrenées regions. He was the first American to receive the Diplôme de Technicien d’Œnologie from the Université du Bourgogne, graduating first in his class. His post-graduate work has included microbiology, industrial design, and CAD systems. Since 1985, Restaurant Consultation & Design has created kitchens for Alain Ducasse, Wolfgang Puck, Thomas Keller, Eric Ripert, Michael Tusk, Nathan Myhrvold, Wylie Dufresne, David Chang, and Jean-Georges Vongerichten, as well as for Starwoods, Peninsula, MGM, and Hyatt hotels, resorts and casinos.
Assistant Professor of Media Arts and Sciences
MIT Media Lab
KEVIN SLAVIN is assistant professor of media arts and sciences at the MIT Media Lab. As an entrepreneur, he has successfully integrated digital media, game development, technology, and design. He is a pioneer in rethinking game design and development around new technologies (like GPS) and new platforms (like Facebook). In 2005 he co-founded Area/Code (acquired by Zynga in 2011), where he developed large-scale, real-world games using mobile, pervasive, and location-aware technologies. This included work for major companies, including Nokia, Nike, and Puma, and also for media giants, including MTV, A&E, the Discovery Channel, CBSl, and Disney. He co-founded AFK Labs in 2008, designing next-generation responsive environments, including one for what was then the largest and densest sensor mesh on the planet. Kevin has taught at NYU’s ITP, the Cooper Union, and Fabrica, and has worked as a creative director and strategic planner in advertising agencies, including DDB and TBWA\Chiat\Day. He is currently working on producing a TV show for network broadcast. As an artist, his public, city-scale work has been exhibited in Frankfurt’s Museum für Moderne Kunst and the Design Museum of London. He has been written about in The New York Times, The Wall Street Journal, BusinessWeek, WIRED, and Fast Company. He received his BFA from the Cooper Union.
Vice President of Culinary Business Excellence
Compass Group USA
Associate Director; Co-founder
Institute for Systems Biology; Arivale
NATHAN PRICE is the associate director of the Institute for Systems Biology. He is also affiliate faculty in the departments of bioengineering, computer Science & Engineering, and Molecular & Cellular Biology at the University of Washington. Prior to joining ISB in 2011, he was an assistant professor at the University of Illinois at Urbana-Champaign, where he maintains adjunct appointments. Dr. Price has won numerous awards for his work, including an American Cancer Society Postdoctoral Fellowship, a Howard Temin Pathway to Independence Award from the National Institutes of Health (NIH), a National Science Foundation (NSF) CAREER award, a young investigator award from the Roy J. Carver Charitable Trust, being named as one of the inaugural “Tomorrow’s PIs” by Genome Technology, and, most recently, as a Camille Dreyfus Teacher-Scholar. Dr. Price served on the National Academies-Institute of Medicine (IOM) committee to review omics based tests to predict clinical outcome in clinical trials from 2010-2012. Dr. Price served on the scientific advisory board of TetraVitae Bioscience until it was acquired by Eastman Chemical in 2011. He now serves on the Scientific Advisory Boards of Trelys, Inc. and the Novo Nordisk Foundation Center for Biosustainability. He is also a member of the Board of Directors of the P4 Medicine Institute. He serves on the editorial boards of several scientific journals, including Science Translational Medicine, IEEE Life Science Letters, BMC Systems Biology, Industrial Biotechnology, and Biotechnology Journal, and was previously a Deputy Editor of PLOS Computational Biology. For more information, please see the Price Lab Website.
MIT Media Lab
NICHOLAS NEGROPONTE is founder and chairman of the One Laptop per Child non-profit association. He is currently on leave from MIT, where he was co-founder and director of the MIT Media Laboratory, and the Jerome B. Wiesner Professor of Media Technology. A graduate of MIT, Nicholas was a pioneer in the field of computer-aided design, and has been a member of the MIT faculty since 1966. Conceived in 1980, the Media Laboratory opened its doors in 1985. He is also author of the 1995 best-seller Being Digital, which has been translated into more than 40 languages. In the private sector, Nicholas serves on the board of directors for Motorola, Inc. and as general partner in a venture capital firm specializing in digital technologies for information and entertainment. He has provided start-up funds for more than 40 companies, including WIRED.
GREGORY MUELLER is a digital farmer who has worked at the cross section of agriculture and computing for the past eight years. Early on, he built a wine and food recommendation engine, and later worked harvests in Italy and Argentina learning organic agriculture and fermentation. In 2012, he managed a 30-acre organic farm in Sebastopol, California, where he built his first bioreactor used to make fertilizer for the farm. Interfacing our newest computing capabilities with biology, he was able to optimize the fermentation, while building a tool that would allow for personalized ferments. Working with the cycle of life so closely was a profound experience, and afterwards he knew he would dedicate his life to this work. He currently is CEO of Sensa.io, a startup developing bioreactors for scientists, chefs, and artisans.
MOLLY MALOOF, MD is a physician entrepreneur working at the intersection of medicine, technology, and wellness. She is a medical advisor to a variety of Silicon Valley technology companies including 3Scan, Kareo, Anonos, and Thync. She is pioneering the use of digital health in her medical practice that is oriented around optimizing health and avoiding disease. She is an advocate of P4 medicine (Personalized, Preventive, Predictive & Participatory) and is the digital health advisor to the Institute of Functional Medicine. As an innovation strategy consultant, she has given her expert opinion on nutrition and human performance to food and beverage companies including Mars, Quaker, RedBull, Sensa.io, SomaWater, and Thistle Juices. Her life’s goal is to maximize human potential by dramatically extending human healthspan through medical technology, educational media and scientific wellness.
State Bird Provisions and The Progress
NICOLE KRASINSKI and Stuart Brioza are the chef-owners of State Bird Provisions and The Progress in San Francisco. Nicole’s pastry skills were first nurtured at the Red Hen Bakery in Chicago under Chef Nancy Carey. Stuart began his cooking career in the 1990s in Chicago at Savarin restaurant. In 2000, Stuart and Nicole were hired to be the executive chef and pastry chef at Tapawingo, in Michigan, where they developed their style of cooking using seasonal and local foods. Stuart was named one of Food & Wine’s 10 Best New Chefs of America 2003 for his technique and commitment to using the best ingredients. In 2004, Stuart and Nicole took over the kitchen at Rubicon in San Francisco and, in less than a year, reestablished the restaurant as a top dining destination in the city. On December 31st, 2011, they opened the award-wining, Michelin-starred State Bird Provisions, which has introduced a new way of thinking about dining and service. Expanding on those ideas, in December 2014, they opened The Progress to critical acclaim. They have received the following recognition and accolades: James Beard Award: Best Chef West 2015, James Beard Foundation Nominee: Best New Restaurant 2015 for The Progress 2015, James Beard Award: Best New Restaurant 2013 for State Bird Provisions, Food & Wine’s Best Chef All-Stars 2013, and Bon Appétit’s Best New Restaurant of 2012.
Kleiner Perkins Caufield & Byers
RANDY KOMISAR joined Kleiner Perkins Caufield & Byers in 2005 and focuses on the firm’s digital and sustainability practices. Earlier in his career, he was a co-founder of Claris Corp., served as CEO for LucasArts Entertainment and Crystal Dynamics, and acted as a “virtual CEO” for such companies as WebTV and GlobalGiving. Randy also served as CFO of GO Corp. and as senior counsel for Apple Computer, following a private practice in technology law. Randy is a founding director of TiVo and serves on the advisory board of Roadtrip Nation, as well as on the global advisory board for the Institute for Energy Efficiency at the University of California, Santa Barbara. He is a lecturer on entrepreneurship at Stanford University and the author of the best-selling book The Monk and the Riddle, as well as several articles on leadership and entrepreneurship. He is also the co-author of Getting to Plan B, a book on managing innovation. Randy frequently speaks in the United States and abroad on such topics. Randy holds a B.A. degree in economics from Brown University and a J.D. from Harvard Law School.
ANDREW HESSEL is a futurist and catalyst in biological technologies, helping industry, academics, and authorities better understand the changes ahead in life science. He is a distinguished researcher with Autodesk Inc.’s Bio/Nano Programmable Matter group, based out of San Francisco. He is also the co-founder of the Pink Army Cooperative, the world’s first cooperative biotechnology company, which is aiming to make open source viral therapies for cancer. Trained in microbiology and genetics, Andrew has continually worked at the forefront of genomics, first to read and comprehend bacterial, human, and other genomes and more recently to write them. He believes the technology that makes this possible, called synthetic biology, is revolutionary and that it will eventually surpass information technology (IT) as an economic engine and driver of societal change. He speaks widely on topics that include cells as living computers, life science as an emerging IT industry, and biological safety and security. Andrew is an advocate of open genetic engineering, believing that the field will increasingly resemble the software industry and give rise to open source, single purpose (app), and “freemium” applications, and that it will be spearheaded by younger programmer-entrepreneurs. He is active in the iGEM and DIYbio (do-it-yourself) communities and frequently works with students and young entrepreneurs to help them be successful. Since 2009, Andrew has also been the co-chair of Bioinformatics and Biotechnology at the Singularity University, located at the NASA Research Park in Mountain View, California. There, he educates graduate students and executive participants on the disruptive shifts underway in life science and helps them become actively engaged in these changes. In November, 2011, he was appointed a fellow at the University of Ottawa, Institute for Science, Society, and Policy, focusing on how next-generation technologies shape society’s future.
Founder and CEO
DANIELLE GOULD is the founder and CEO of Food+Tech Connect, the site of record and community for the food tech and innovation sector. She works with companies of all sizes to understand how technology, collaboration and innovative business and investment models can be used to create a food future that’s better for people, profit and the planet. She started Food+Tech Connect in 2009 to help people get the information and connections they need re-engineer the food system. In 2010, she hosted the first food hackathon, and she continues to work with game-changing companies like Applegate, Google, and Chipotle to build a community of innovators tackling big challenges. Most recently, she launched Food+Tech Ed, which offers online and in-person business courses for food entrepreneurs and those looking to advance their career. Danielle regularly speaks and consults on food, technology, and open innovation, including presentations at The G8 Conference on Open Agricultural Data, SXSW, Menus of Change, Expo West and East, The Aspen Institute, Health Datapalooza, Edible Institute, CropLife America National Policy Conference, SOCAP, Internet Week, and Social Media Week. She is a founding member of The Culinary Institute of America’s Sustainable Business Leadership Council, a member of the Google Innovation Lab For Food Experiences, and a mentor for Accel Foods and Food-X. She is also a contributor to Forbes and The Huffington Post. Prior to FTC, Danielle worked on PR and business development at BrightFarm Systems (now BrightFarms).
IBM PhD Fellow
MIT Media Lab
CHARLES FRACCHIA is an IBM PhD fellow at the MIT Media Lab in Joe Jacobson’s Molecular Machines group and in the Church lab at the Wyss Institute at Harvard Medical School. He obtained his bachelor’s at Imperial College London, where he worked on a bioelectronic interface between engineered bacteria and electronic sensors. He continued his thesis work at IBM Research, where he has been encouraging research in bioelectronic interfaces ever since. Charles is a founder of BioBright, a company building open source hardware and software tools that he hopes will transform the way biomedical research is carried out. He represents Boston for the Hello Tomorrow challenge (European 100k) and is a founding member of the first US bio-hackerspace. Charles has spoken about his work at many different venues and online including HackADay, White House, MIT Sloan, NASA Ames, IBM Research, and Airbus. True to MIT hacking culture, Charles loves prototyping electronics and programming, and regularly explores fun projects ranging from making reverse geocache boxes to networked sensors of all kinds.
President and CEO
JEFF DUNN is president and CEO of Bolthouse Farms, a California-based health and wellness company that is currently North America’s leading processor and marketer of fresh carrots, as well as the leading provider of super-premium juice, smoothies and salad dressings. He has led companies large and small to growth through brand and marketing innovation, spending more than 25 years in increasing general management roles at world class branded companies—22 of which were at The Coca-Cola Company, most recently serving as president of Coca-Cola North America. Jeff earned a bachelor’s degree in business from the University of Georgia and an MBA from Pepperdine University.
LYNDA DEAKIN, a partner at IDEO, brings over 18 years of experience working with a broad range of food and beverage clients to her work. She is the leader of IDEO’s Food Studio, helping companies and organizations solve their toughest problems and identify opportunities for growth. The Food Studio’s empathic approach enables clients to address people’s unmet desires and aspirations and empowers them to tackle a wide variety of design and innovation challenges—from designing the next $100M product to creating strategic development platforms. Lynda has worked with clients such as ConAgra, Campbell’s, Whitewave Foods, Hershey’s, Anheuser-Busch InBev, and Procter & Gamble. Using brand as the anchor that supports user experience, Lynda brings a creative spark to the projects she directs, helping companies to express their vision and realize their goals.
State Bird Provisions and The Progress
STUART BRIOZA and Nicole Krasinski are the chef-owners of State Bird Provisions and The Progress in San Francisco. Stuart began his cooking career in the 1990s in Chicago at Savarin restaurant. Nicole’s pastry skills were first nurtured at the Red Hen Bakery in Chicago under Chef Nancy Carey. In 2000, Stuart and Nicole were hired to be the executive chef and pastry chef at Tapawingo, in Michigan, where they developed their style of cooking using seasonal and local foods. Stuart was named one of Food & Wine’s 10 Best New Chefs of America 2003 for his technique and commitment to using the best ingredients. In 2004, Stuart and Nicole took over the kitchen at Rubicon in San Francisco and, in less than a year, reestablished the restaurant as a top dining destination in the city. On December 31st, 2011, they opened the award-wining, Michelin-starred State Bird Provisions, which has introduced a new way of thinking about dining and service. Expanding on those ideas, in December 2014, they opened The Progress to critical acclaim. They have received the following recognition and accolades: James Beard Award: Best Chef West 2015, James Beard Foundation Nominee: Best New Restaurant 2015 for The Progress 2015, James Beard Award: Best New Restaurant 2013 for State Bird Provisions, Food & Wine’s Best Chef All-Stars 2013, and Bon Appétit’s Best New Restaurant of 2012.
Director of Sustainable Food Program, Yale University
As a farmer, educator, advocate, and leader, MARK BOMFORD has spent the last 19 years immersed in the world of sustainable food. He was the founding director for the Centre for Sustainable Food Systems at the University of British Columbia. Prior to UBC, Mark worked in the non-profit sector, starting a number of social food enterprises and a range of international urban agricultural programs. Mark came to Yale three years ago, and as the director for the Yale Sustainable Food Program has launched the new West Campus Urban Farm, the Global Food Fellows program, introduced new food systems study opportunities in the health disciplines, the law school, the school of management, and, of course, at Yale School of Forestry & Environmental Studies. Mark is a lecturer in Yale College, where he teaches the residential college seminar Approaches to Sustainable Food and Agriculture, and is a fellow of Berkeley College.
Dean and Executive Director
The Food Business Schoolhttp://foodbusinessschool.org/ @ideagardener
WILLIAM ROSENZWEIG is dean and executive director of The Food Business School. Will has
spent his career as an educator, serial entrepreneur, and venture investor. Will was
founding CEO of The Republic of Tea, the company that created the premium tea
category in the U.S. As an entrepreneur and investor, Will helped grow Odwalla,
LeapFrog, Stonyfield Farms, Hambrecht Vineyards and Wineries, Winetasting.com and
Brand New Brands, a functional food incubator he founded in 2004. In 2007, Will co—‐
founded Physic Ventures, the first venture capital firm supporting early—‐ stage companies
in health and sustainability, including Revolution Foods, Pharmaca, Recyclebank, and
Yummly. Will is co—‐author of The Republic of Tea: How an Idea Becomes a Business, named
one of the 100 Best Business Books of all time. His work has been profiled in The Wall
Street Journal, Sound Money, Business Week, USA Today, and the San Francisco Chronicle. In
2010, Will was honored with the Oslo Business for Peace Award for his accomplishments
in the area of ethical business. In 2014, he chaired a US national commission on health
promotion and the prevention of chronic disease. A long—‐time faculty member at the Haas
School of Business at the University of California Berkeley, Will developed the country’s
first MBA courses in Social Entrepreneurship and Social Venture Development. As dean
and executive director of The Food Business School, Will works with industry experts and
academic leaders to create experiential educational programs that enable entrepreneurs
and innovators to deliver impactful solutions to address the world’s most pressing food
challenges—and its greatest business opportunities.
Photo Credit: Jonathan Cherry