• Master’s in Sustainable Food Systems Advisory Council
  • Sustainable Food Systems Advisory Council

    The master’s degree in Sustainable Food Systems at The Culinary Institute of America is informed by the contributions of an external Advisory Council, comprised of leaders in sustainability and organizational strategy from top companies, foundations, and nonprofits. Members include:

    Onika Abraham, Executive Director, Farm School NYC
    Michiel Bakker, Vice President, Global Workplace Programs, Google (Advisory Council Chair)
    Sara Burnett, Vice President of Food Values, Sustainability, and Public Affairs, Panera
    Birgit Cameron, Head, Patagonia Provisions
    Lorin Fries, Founder/Lead Partner, FutureTable
    Dana Gunders, Executive Director, ReFed
    Tanya Holland, Chef-Owner, Brown Sugar Kitchen, Trustee, James Beard Foundation
    Julie Kunen, PhD, Director of Sustainability, Oatly North America
    Renske Lynde, General Partner, 1st Course
    Vanessa Maire, Senior Global Sustainability Manager, Food Systems, Unilever
    Anne E. McBride, PhD, Vice President of Programs, James Beard Foundation
    Michel Nischan, Chef and Chairman, Wholesome Wave
    Cindy Noble, Chief People Officer, Compass USA
    Marc Oshima, Chief Marketing Officer, Aerofarms
    Tina Owens, Senior Director, Food & Agriculture Impact, Danone
    Sunny Reelhorn Parr, Executive Director, The Kroger Co. Zero Hunger | Zero Waste Foundation
    Erika Polmar, Executive Director and Co-Founder, Independent Restaurant Coalition
    Aparna Prasad, Director of Innovation, Starbucks
    Alison Rabschnuk, Business Development Director, Plant Protein, Kerry, Senior Advisor, Good Food Institute
    Matthew Raiford, Chef and Farmer, Gilliard Farms
    Sean Sherman, Founder, The Sioux Chef
    Pierre Thiam, Chef and Founder, Yolélé Foods
    Helene York, Independent Strategic Advisor, Adjunct Faculty, CIA’s Food Business School