Program

Below is the program from the 2020 MIT Sustainability Summit.

Friday 6 November 2020
8:00 AM
See below for our conference schedule - note that all times are in Eastern Time (UTC-4).
8:15 AM
Coffee Chats
Join us for a virtual coffee with a small group before we kick things off!
9:00 AM
Opening Remarks
Sam Walsh
Conference Co-Director,
Sam is a second year MBA student at the Sloan School of Management pursuing the Sustainability certificate. Prior to Sloan he worked for the National Basketball Association as part of the league's internal consulting group to its teams. Sam enjoys procuring, cooking, eating and thinking about food all of the time.
Brandon Lam
Conference Co-Director,
Brandon is a second-year MBA student at MIT Sloan. Food sustainability combines his passion of cooking and eating with mitigating and adapting to climate change. In addition to managing director of the Sustainability Summit, he is a president of the MIT Food & Agriculture Club. Before coming to MIT, Brandon worked in compliance strategy at Uber and in consulting at BCG. He majored in International Political Economy at Georgetown University. He enjoys cooking, bar trivia, learning foreign languages, and playing piano and guitar in Sloan’s rock band, the Rolling Sloans.
9:05 AM
Opening Keynote: People, Health & Sustainability
How are human health and happiness connected to environmental food sustainability? How can we make choices as individuals and leaders intentionally, keeping these connections in mind? Come hear wellness guru Joe Holder and urban farmer Tony Hillery talk about making a difference for people and the planet.
Joe Holder
Health & Wellness Consultant, Founder, The Ocho System
Joe Holder is the founder of The Ocho System, an integrative wellness strategy that seeks to help people improve their personal health by taking advantage of their physical health first. Joe's time as a student-athlete at the University of Pennsylvania coupled with his upbringing made him take a wide ranging view on modern wellness. He currently lives in New York where in addition to his work with The Ocho System he serves as a health and wellness expert, Nike Master Trainer, Creative Director of Wellness for smartwater, co-founder of non-profit System of Service, and wellness columnist for GQ.
Tony Hillery
Founder & Director, Harlem Grown
Tony Hillery is the Founder and Director of Harlem Grown, a non-profit organization whose mission is to inspire youth to lead healthy and ambitious lives through mentorship and hands-on education in urban farming, sustainability, and nutrition. Founded in 2011, we operate local urban farms, increase access to and knowledge of healthy food for Harlem residents, and provide garden-based development programs to Harlem youth.
Dayna Cunningham
Executive Director, MIT CoLab
Dayna is Executive Director of CoLab. Prior to CoLab, as Program Director of the ELIAS Project, an MIT-based collaboration between business, NGOs and government, she worked with leaders using profound innovation processes to create multi-sector initiatives for economic, social and environmental sustainability. Before that, Dayna worked as an Associate Director at the Rockefeller Foundation supporting efforts to explore changing racial dynamics and new conceptions of race in the U.S., as well as civil rights legal innovation. Prior to the Rockefeller Foundation, Dayna worked as a voting rights lawyer with the NAACP Legal Defense and Educational Fund, litigating cases in Arkansas, Tennessee, Louisiana, Mississippi and elsewhere in the South, and briefly as an officer for the New York City Program at the Rockefeller Brothers Fund. Dayna is a 2004 graduate of the Sloan Fellows MBA program of the MIT Sloan School of Management. She has an undergraduate degree from Harvard and Radcliffe Colleges and a juris doctor degree from New York University School of Law.
9:50 AM
Transition
10:00 AM
Building More Resilient Food Distribution Systems to Fight Food Insecurity
According to the World Food Programme, 688 million people worldwide were chronically hungry in 2019. In the US, around 40 million people experience some sort of food insecurity. As these numbers are poised to increase with the COVID-19 pandemic, how can we leverage more resilient food distribution systems to fight food insecurity in the US and in the world?
Katie Marchini
COO, Replate
Katie is COO at the non-profit food rescue organization Replate where she spends her time figuring out scalable solutions for the food rescue space. She comes to Replate from the catering world and is passionate about working in the intersection between Food Insecurity and Climate Change.
Regina Schmidt
Head of Innovation Projects, WFP Innovation Accelerator
Regina Schmidt is Head of Innovation Projects at the World Food Programme (WFP) Innovation Accelerator in Munich, Germany. She is leading the WFP Bootcamp and Sprint Programmes to support promising startups with the goal of achieving SDG 2 (Zero Hunger by 2030). She was previously Partner in an international Strategy Consulting firm working for leading companies to disrupt the status quo and evolve their businesses.
Jason Jay
Senior Lecturer and Director, SUSTAINABILITY INITIATIVE, MIT Sloan School of Management
Jason Jay is a Senior Lecturer at the MIT Sloan School of Management and Director of the Sustainability Initiative at MIT Sloan. His research focuses on how people navigate the tensions between personal, business, and social goals in sustainability efforts. His first book is Breaking Through Gridlock: The Power of Conversation in a Polarized World and he has published articles in the Academy of Management Journal and California Management Review. He teaches courses on strategy, innovation, and leadership for sustainable business at MIT, and engages students and alumni in hands-on projects with leading companies and organizations. Prior to MIT, Jason was a management consultant for Dialogos International, where he consulted on leadership development and organizational change for major international corporations and NGO's including BP and the World Bank. Jason holds a Ph.D. in Organization Studies from the MIT Sloan School of Management, and an AB and M.Ed from Harvard University. He lives in Newton, Massachusetts.
10:50 AM
Transition
11:00 AM
How We Dispose Workshop: Startups in Upcycling
Upcycled foods "use ingredients that otherwise would not have gone to human consumption, are procured and produced using verifiable supply chains, and have a positive impact on the environment” (Upcycled Food Association). In this session, participants will hear pitches from five hot startups in the space, followed by the opportunity to work hands-on with one of these startups for the remainder of the session, workshopping through a current business problem the company is facing.
Matt Olsofsky
COO & Co-Founder, Take Two
Matt Olsofsky is the Co-Founder & COO of Take Two Foods. Prior to Take Two, Matt was a Global Director at AB-InBev focused on implementation Management systems in Brewing Operations and Logistics as well as Smart Value Creation. Additionally, he has over 8 years of experience in Pharmaceutical R&D, Process Commercialization, and Manufacturing Operations. Matt is a graduate of University of Michigan (BSE), Columbia University (MS), and MIT Sloan School of Management (MBA).
Sarah Pool
CEO & Co-Founder, Take Two
Sarah Pool is the Co-Founder & CEO of Take Two Foods. Prior to Take Two, Sarah was the Founder & CEO of Pacific Superfood Snacks, which successfully exited to Made In Nature in 2014. She has won awards such as Entrepreneur of the Year and Top Women Run B Corps, and has spoken at events and to organizations across the country, including TEDx, World MUSE, and the National Honor Society. Sarah is a graduate of U.C. Berkeley (M.A., B.A.). where she was also Captain of the Women's Basketball team.
Melissa Martinelli
CEO & Co-Founder, Superfrau
Melissa Martinelli is the Co-Founder and CEO of Superfrau, a refreshing drink made from upcycled liquid whey. Superfrau is an American twist on the popular Alpine tradition of fresh whey drinking. Their mission is to make dairy more sustainable by rescuing liquid whey at the source (their yogurt manufacturing partners) and upcycling it into refreshing, nourishing products good for people and the planet.
Corjan Vandenberg
CEO & Co-Founder, FUMI
Corjan holds a Bsc in Food Technology, Msc in Biotechnology and received his PhD at Delft University of Technology in 2010 on Process Technology, which he performed at the Netherlands Organisation for Applied Science (TNO). After his post-doc he worked at Purac (now Corbion) as a project leader on lactic acid produced from lignocellulosic biomass. From 2011 onwards, he focuses on the topic of algae biorefinery, initially at TNO where he was the lead in building the world’s first mobile algae biorefinery and from 2016 onwards he works as an assistant professor on the topic of biorefinery at Wageningen University. He is currently CEO of FUMI Ingredients, which is developing non-gmo egg-white replacers based on micro-organisms. FUMI Ingredients are leading experts in the fractionation of protein ingredients from various single cell protein raw materials.
Caroline Cotto
COO & Co-Founder, Renewal Mill
Caroline Cotto is the Co-founder / COO of Renewal Mill, a venture-backed startup creating a new circular economy of food by upcycling the byproducts of food manufacturing into ingredients. A food marketing and nutrition specialist, Caroline has experience at the UN World Food Programme in Cambodia, the White House (for Michelle Obama’s Let’s Move! campaign), Techstars Farm to Fork Accelerator, and HubSpot, where she ran the women’s diversity program globally. Caroline grew up in food, working for her family’s ice cream business in the town of Sandwich, MA. Caroline serves as the Board President of the Upcycled Food Association, and formerly served as a Fulbright Fellow in Taiwan. She holds a BS from Georgetown University in human science with a focus on nutrition.
Daniel Kurzrock
CEO & Co-Founder, ReGrained
Dan Kurzrock is the co-founder and CEO of ReGrained. ReGrained is an ingredient company and packaged foods innovator that specializes in upcycling. Most sources agree that he is obsessed with better aligning the food we eat with the planet we love, conducting part-time gravity research, and consuming burritos.
Hayley Hanes
Content VP,
Hayley is a second year MBA candidate at MIT Sloan School of Management pursuing the Sustainability Certificate and Entrepreneurship & Innovation Track. She spent the past summer as an intern with ZX Ventures, working on an early-stage venture in upcycled, plant-based foods and prior to Sloan, worked in strategy consulting. Hayley loves experimental cooking, trying new restaurants, breweries, and wine bars, and spending time outdoors hiking, cycling, and skiing.
12:00 PM
Break
Grab some lunch or stretch your legs!
12:30 PM
Lunch Keynote: Leading Ladies of Sustainability
Come hear from the heads of sustainability at Oatly and Apeel Sciences about the ins and outs of leading sustainability at some of the hottest food companies! If you’re interested in working in sustainability, this is a must attend! There will be plenty of time for Audience Q&A so come with questions.
Ashley Allen
Chief Sustainability Officer , Oatly
Ashley Allen is the Chief Sustainability Officer at Oatly, where she is spearheading the company’s movement toward a more climate-smart, nature-conscious food system. At Oatly and beyond, Ashley is deeply committed to helping transform the food industry, enabling people to change the way they eat, and the way we grow food for a better future for people and the planet.

Prior to Oatly, Ashley served as Climate and Land Senior Manager at Mars, Incorporated, where she led the climate change and land sustainability initiatives, guided the company on their science-based target to cut carbon emissions across their value chain, and developed their strategy to stop deforestation in key commodities, such as cocoa and palm oil. Ashley began her career in the public sector, at the US State Department and USAID, leading climate partnerships with countries around the world, and helping to negotiate the international Paris Agreement on Climate Change. She also served on the White House Environmental Council, helping launch President Barack Obama’s U.S. Climate Action Plan. Ashley has a B.S. in Environmental Science at the University of Illinois and a Master’s degree in international affairs and environmental policy at Indiana University. Today, Ashley lives outside of Washington, DC in the U.S. with her nature-loving family.
Jess Vieria
Director of Sustainability , Apeel
Jess Vieira, PhD, leads the Sustainability function at Apeel Sciences, where she is responsible for development and execution of the company’s Sustainability Strategy as it pertains to environmental and social impact. A core competency of Sustainability at Apeel involves using Life Cycle Assessment (LCA) to make informed decisions around product development and business strategy that aim to maximize the environmental benefits of Apeel’s technology in the market.

Prior to Apeel Sciences, Jess worked in the Environmental Technologies groups at both Apple Inc. and The Dow Chemical Company, where she focused on by-product synergy, waste reduction strategies, green infrastructure initiatives, and company-wide environmental targets. Jess holds a BS and MS in Environmental Engineering & Water Resources from Tufts University, as well as a Masters in Technology Management (MTM) and PhD in Environmental Science & Management from the University of California, Santa Barbara.
Shayna Harris
Principal, Shayna Harris Consulting
Shayna Harris is a passionate champion working to shape and improve lives through the power of food supply chains, she has spent her career developing sustainable food strategies and leading change in more than 20 countries. She is the Co-Founder and Managing Partner at Supply Change Capital, catalyzing the food system of 2040 by investing in the rise of the “ethnic” aisle, sustainable ingredients, and agtech/foodtech.
Prior to Supply Change Capital, she was the Chief Growth Officer of Farmer’s Fridge—a network of automated smart Fridges that vend chef-curated meals. She also architected Mars’ sustainable cocoa program. In addition, she has advised brands such as Stonyfield, Unilever, and Starbucks on how to implement strategic sourcing and sustainability programs within their businesses.
Currently, she serves on the boards of Sourcemap (software that helps the largest companies in the world manage their end-to-end supply chains), Sitka Salmon Shares (a direct-to-consumer seafood company that is a leading provider of premium wild Alaskan seafood from small-boat family fishermen to home cooks in the United States), and Doselva (a premium sustainable spice company supporting agroforestry systems in Central America).
She has her MBA from MIT, was named a Fulbright Scholar, and earned her BA from Boston University with a dual degree in International Relations and Political Science. She is a contributing writer at Forbes, a published author and thought leader.
1:15 PM
Transition
1:30 PM
How We Consume Panel: The Future of Meat
Hear from four companies and their different approaches in how meat production and consumption can evolve into a more sustainable system. In this session including cell-based meat and companies reimaging traditional agriculture, we’ll focus on their meat production methods are better for the environment, animal welfare, and crisis resilience.
Brian Spears
CEO & Founder, New Age Meats
Brian Spears is the founder and CEO of New Age Meats -- making meat from animal cells instead of animal slaughter. Previously, he spent eight years as co-founder of Sixclear, creating software and products to automate the research labs and production environments of customers such as NASA, Cisco Systems, Sandia National Labs, and GE Healthcare. He is a chemical engineer with 12 years of industry experience in laboratory and industrial automation.
Jill Gould
Founder & Owner, Butter Meat Co
Butter Meat Co. is a beef supply chain startup started in 2019 based in Western New York. Butter Meat Co. is working to improve the value proposition of retired dairy cows as beef for farmers and consumers. Jill Gould's mission is to build a dairy beef brand that increases the farm gate value and offers customers differentiated flavorful and environmentally friendly beef.
Charley Cummings
CEO & Founder, Walden Local
Charley Cummings is the founder and CEO of Walden Local, Inc. – the leading brand of local, sustainable meat in the US Northeast. Now one of the largest whole-animal share programs of its kind in the world, Walden partners with more than 75 different partner farms across New York and New England to produce and distribute grass-fed beef, pasture raised chicken, pork, lamb and other local food directly to more than 30,000 member families from central New Jersey to Portland, Maine, in a fully vertically integrated model, including co-owning and operating the largest slaughter and processing facilities in New England. Charley’s previous experience excludes running acquisitions for a venture backed composting & energy company and co-founding a non-profit advocacy organization in favor of the nation’s first offshore windfarm. He began his career in management consulting, focused on top line growth. He holds a BA in public policy from Brown University and and MBA from Harvard Business School. Charley also serves on the boards of several leading natural food and wellness companies, including Carman Ranch and Gaia Herbs.
Cara Nicoletti
CEO & Founder, Seemore Meats & Veggies
Cara Nicoletti is a fourth generation butcher and the creative brains behind Seemore Meats & Veggies, a veggie-forward meat company founded and led by women on a mission to make it easier and more fun to eat well. A mission-driven company, Seemore sources all-natural ingredients, uses recyclable and compostable packaging, and partners with suppliers who are committed to providing good jobs and living wages. They aim to help reduce the environmental impact of meat consumption, while providing a delicious, convenient, and easy-to-make food product. When Cara isn’t inventing and testing new sausage flavors and other meat and veggie products, she is working on all of Seemore’s creative and marketing collateral, and guiding the team in vision and values.
Jennifer Leuzzi
Host & Producer, Tech Bites
Jennifer Leuzzi, was born and raised in Hawaii. She received BA honor degrees in Journalism and Urban Design from New York University.
Her culinary career began in Paris, studying classic French cuisine and cooking in Michelin-starred restaurants. Eventually, she left the kitchen and returned to the US, working in public relations, and eventually opening her own agency.
Jennifer transitioned her writing from PR to editorial work. Her byline has appeared in print and online. Adding a call-to-action to her stories, transformed her from writer to advertising creative director.
In addition to hosting Tech Bites on the Heritage Radio Network, Jennifer works as a writer and consultant based in New York City.
Connect with her on Twitter/Instagram @MmeSnack and @TechBitesHRN.
2:20 PM
Transition
2:30 PM
The Indoor Agriculture Revolution: Gotham Greens’ Roadmap for Building a More Sustainable Food System
Join Viraj Puri, co-founder and CEO of Gotham Greens, to learn about Gotham Greens’ mission to transform how and where fresh produce is grown and build more sustainable food systems across the United States. There will be time for Q&A at the end of Viraj’s presentation, so come with questions!
Viraj Puri
CEO & Co-Founder, Gotham Greens
Viraj Puri co-founded Gotham Greens, a pioneer in indoor agriculture and a leading fresh food company. Over the past decade under Viraj’s leadership, Gotham Greens has grown to be one of the largest and most commercially successful indoor farming companies in the world with nearly 400 employees and eight high-tech greenhouse facilities across five U.S. states. Prior to Gotham Greens, Viraj led start-up enterprises in the United States, India and Malawi focused on sustainable agriculture, green building, renewable energy and environmental design. He has been awarded fellowships from TED, Wild Gift and the Environmental Leadership Program and recognized as one of the “100 Most Intriguing Entrepreneurs of 2020” by Goldman Sachs and Crain’s NY Business “40 under 40” list. His work has been published in several books and journals, including “Innovation on Tap,” “100% Renewable: Energy Autonomy in Action” and the UN Academic Journal. Viraj is a LEED® Accredited Professional and earned a bachelor’s degree from Colgate University.
3:00 PM
Transition
3:10 PM
How We Produce: Conversation with Greg Asbed
Summit attendees will receive access to watch the documentary, "Food Chains," which tells the story of farmworkers in Florida who organized to create the Fair Food Program, a partnership between farms, farmworkers, and food companies to ensure humane wages and working conditions for farmworkers. Greg Asbed, a co-founder of the Coalition of Immokalee Workers and the Fair Food Program, will speak with Sloan Professor Thomas Kochan about the successes of the Fair Food Program, the broader Worker-driven Social Responsibility (WSR) model, and the work that lies ahead. There will be plenty of time for Q&A so come with questions!
Greg Asbed
Co-Founder, Coalition of Immokalee Workers
GREG ASBED is a co-founder of the Coalition of Immokalee Workers (CIW) and a principal author of the CIW's Fair Food Program and the Worker-driven Social Responsibility (WSR) model, a breakthrough, worker-driven approach to verifiable corporate accountability recognized by observers from the United Nations to the White House for its unique effectiveness in combatting forced labor, sexual violence, and other human rights violations prevalent in agriculture. He coordinates relations among farmworkers, global food retailers (including Walmart, Whole Foods, McDonald’s, and Sodexo), and agricultural industry leaders in the development, implementation, and expansion of the Fair Food Program's innovative rights standards, worker education processes, and market-backed enforcement mechanisms. Mr. Asbed also heads up the CIW’s communications efforts, and is a lead strategist in the CIW’s national consumer movement. His work includes consulting with other industries and worker organizations, both nationally and internationally, on the adaptation of the FFP and the WSR model to other contexts, including the dairy industry in Vermont and the apparel industry in Bangladesh and Lesotho.
Mr. Asbed is a 2017 MacArthur "Genius" Fellow, and received the 2015 President Medal for Extraordinary Efforts in Combatting Human Trafficking, the 2014 Clinton Global Citizen Award, and the 2013 Roosevelt Freedom From Want Medal on behalf of the CIW. He speaks English, Spanish, and Haitian Creole fluently, and spent 18 seasons harvesting watermelons across the Southeastern United States.
Tom Kochan
George Maverick Bunker Professor of Management, MIT Sloan School of Management
Thomas A. Kochan is the George Maverick Bunker Professor at the MIT Sloan School of Management. He is a faculty member in the MIT Institute for Work and Employment Research as well as a member of the steering committee for MIT Sloan’s Good Companies, Good Jobs Initiative. Kochan focuses on the need to update America's work and employment policies, institutions, and practices to catch up with a changing workforce and economy. His recent work calls attention to the need for a new social contract at work, one that anticipates and engages current and future technological changes in ways that build a more inclusive economy and broadly shared prosperity. Through empirical research, he demonstrates that fundamental changes in the quality of employee and labor‐management relations are needed to address America's critical problems in industries ranging from healthcare to airlines to manufacturing. His most recent book is Shaping the Future of Work: A Handbook for Action and a New Social Contract (Routledge, 2020). He is a member of the National Academy of Human Resources, the National Academy of Arbitrators, and past president of the International Industrial Relations Association and the Industrial Relations Research Association. Currently he is member of the MIT Task Force on Work of the Future. Kochan holds a BBA in personnel management as well as an MS and a PhD in industrial relations from the University of Wisconsin​.
3:50 PM
Transition
4:00 PM
Closing Keynote: A Fireside Chat with Pat Brown, CEO and Founder of Impossible Foods
Join Pat Brown, CEO and Founder of Impossible Foods, and James Temple, Senior Energy Editor at the MIT Tech Review, to hear about the biggest problem facing the food system (and the world!) today, and what we can do to solve it. Pat holds an MD and PhD (in Biochemistry) from the University of Chicago, and is a Professor Emeritus of Biochemistry at Stanford University. He is also the co-founder of the Public Library of Science and an inventor of the DNA microarray. He founded Impossible in 2011, with a big mission: reverse global warming and halt catastrophic biodiversity collapse by eliminating the most destructive industry ever created -- the use of animals as a food production technology. Today, after spending years inventing a process for making delicious, nutritious, affordable meat from plants, the company's flagship product, Impossible Burger, is now available in more than 15,000 grocery stores and close to 30,000 restaurants globally. And Impossible is currently in the process of doubling its R&D team as it looks to expand to new categories of plant-based products like dairy, seafood, whole cuts and more.
Pat Brown
CEO & Founder, Impossible Foods
Patrick O. Brown is CEO and founder of Impossible Foods, a company at the forefront of making nutritious, delicious meat and dairy products from plants to satisfy meat lovers and address the environmental impact of animal farming.

The idea for Impossible Foods came to Pat while he was on sabbatical from his position as an HHMI investigator and professor of biochemistry at the Stanford University School of Medicine. In reflecting on how he could use his training and experience to make the largest positive impact on the world, he realized there was a way to make delicious, affordable meat and dairy products, directly from plants – that would be better for the environment and for consumers. In 2011, Pat chose to devote himself full time to Impossible Foods.

After receiving his BA, MD and PhD (in Biochemistry) at the University of Chicago, Pat completed a residency in pediatrics at Chicago’s Children’s Memorial Hospital. As a fellow with Mike Bishop and Harold Varmus, he defined the mechanism by which HIV and other retroviruses incorporate their genes into the genomes of the cells they infect.

At Stanford, Pat and colleagues developed DNA microarrays – a new technology that made it possible to monitor the activity of all the genes in a genome – along with the first methods for analyzing, visualizing and interpreting global gene expression programs.

He pioneered the use of gene expression patterns to classify cancers and improve prediction of their clinical course. He has also been a leader in making scientific and medical research results freely available to scientists, physicians and the public. With Harold Varmus, then Director of the National Institutes of Health, and Berkeley professor Michael Eisen, he founded the Public Library of Science, a nonprofit scientific publisher that has transformed the publishing industry by making scientific and medical research results freely available to the public.

He is a member of the National Academy of Sciences and the Institute of Medicine and recipient of the American Cancer Society Medal of Honor. He is also the co-founder of Lyrical Foods, Inc., maker of Kite Hill artisanal nut-milk-based cheeses and yogurts.
James Temple
Senior Editor, Climate & Energy, MIT Technology Review
James Temple is a senior editor at MIT Technology Review, where he covers clean energy, decarbonization, adaptation, and climate change. Previously, he was a senior director at The Verge, a deputy managing editor at Recode, and the technology columnist for the San Francisco Chronicle.
4:45 PM
Closing Remarks
Sam Walsh
Conference Co-Director,
Sam is a second year MBA student at the Sloan School of Management pursuing the Sustainability certificate. Prior to Sloan he worked for the National Basketball Association as part of the league's internal consulting group to its teams. Sam enjoys procuring, cooking, eating and thinking about food all of the time.
Brandon Lam
Conference Co-Director,
Brandon is a second-year MBA student at MIT Sloan. Food sustainability combines his passion of cooking and eating with mitigating and adapting to climate change. In addition to managing director of the Sustainability Summit, he is a president of the MIT Food & Agriculture Club. Before coming to MIT, Brandon worked in compliance strategy at Uber and in consulting at BCG. He majored in International Political Economy at Georgetown University. He enjoys cooking, bar trivia, learning foreign languages, and playing piano and guitar in Sloan’s rock band, the Rolling Sloans.
Friday 6 November 2020
8:00 AM
See below for our conference schedule - note that all times are in Eastern Time (UTC-4).
8:15 AM

Coffee Chats

READ MORE »
9:00 AM

Opening Remarks

READ MORE »
9:05 AM

Opening Keynote: People, Health & Sustainability

READ MORE »
9:50 AM
Transition
10:00 AM

Building More Resilient Food Distribution Systems to Fight Food Insecurity

READ MORE »
10:50 AM
Transition
11:00 AM

How We Dispose Workshop: Startups in Upcycling

READ MORE »
12:00 PM

Break

READ MORE »
12:30 PM

Lunch Keynote: Leading Ladies of Sustainability

READ MORE »
1:15 PM
Transition
1:30 PM

How We Consume Panel: The Future of Meat

READ MORE »
2:20 PM
Transition
2:30 PM

The Indoor Agriculture Revolution: Gotham Greens’ Roadmap for Building a More Sustainable Food System

READ MORE »
3:00 PM
Transition
3:10 PM

How We Produce: Conversation with Greg Asbed

READ MORE »
3:50 PM
Transition
4:00 PM

Closing Keynote: A Fireside Chat with Pat Brown, CEO and Founder of Impossible Foods

READ MORE »
4:45 PM

Closing Remarks

READ MORE »


Session descriptions


Coffee Chats

Join us for a virtual coffee with a small group before we kick things off!

Opening Remarks

Sam Walsh
CONFERENCE CO-DIRECTOR,
Sam is a second year MBA student at the Sloan School of Management pursuing the Sustainability certificate. Prior to Sloan he worked for the National Basketball Association as part of the league's internal consulting group to its teams. Sam enjoys procuring, cooking, eating and thinking about food all of the time.


Brandon Lam
CONFERENCE CO-DIRECTOR,
Brandon is a second-year MBA student at MIT Sloan. Food sustainability combines his passion of cooking and eating with mitigating and adapting to climate change. In addition to managing director of the Sustainability Summit, he is a president of the MIT Food & Agriculture Club. Before coming to MIT, Brandon worked in compliance strategy at Uber and in consulting at BCG. He majored in International Political Economy at Georgetown University. He enjoys cooking, bar trivia, learning foreign languages, and playing piano and guitar in Sloan’s rock band, the Rolling Sloans.


Opening Keynote: People, Health & Sustainability

How are human health and happiness connected to environmental food sustainability? How can we make choices as individuals and leaders intentionally, keeping these connections in mind? Come hear wellness guru Joe Holder and urban farmer Tony Hillery talk about making a difference for people and the planet.

Joe Holder
HEALTH & WELLNESS CONSULTANT, FOUNDER, The Ocho System
Joe Holder is the founder of The Ocho System, an integrative wellness strategy that seeks to help people improve their personal health by taking advantage of their physical health first. Joe's time as a student-athlete at the University of Pennsylvania coupled with his upbringing made him take a wide ranging view on modern wellness. He currently lives in New York where in addition to his work with The Ocho System he serves as a health and wellness expert, Nike Master Trainer, Creative Director of Wellness for smartwater, co-founder of non-profit System of Service, and wellness columnist for GQ.


Tony Hillery
FOUNDER & DIRECTOR, Harlem Grown
Tony Hillery is the Founder and Director of Harlem Grown, a non-profit organization whose mission is to inspire youth to lead healthy and ambitious lives through mentorship and hands-on education in urban farming, sustainability, and nutrition. Founded in 2011, we operate local urban farms, increase access to and knowledge of healthy food for Harlem residents, and provide garden-based development programs to Harlem youth.


Dayna Cunningham
EXECUTIVE DIRECTOR, MIT CoLab
Dayna is Executive Director of CoLab. Prior to CoLab, as Program Director of the ELIAS Project, an MIT-based collaboration between business, NGOs and government, she worked with leaders using profound innovation processes to create multi-sector initiatives for economic, social and environmental sustainability. Before that, Dayna worked as an Associate Director at the Rockefeller Foundation supporting efforts to explore changing racial dynamics and new conceptions of race in the U.S., as well as civil rights legal innovation. Prior to the Rockefeller Foundation, Dayna worked as a voting rights lawyer with the NAACP Legal Defense and Educational Fund, litigating cases in Arkansas, Tennessee, Louisiana, Mississippi and elsewhere in the South, and briefly as an officer for the New York City Program at the Rockefeller Brothers Fund. Dayna is a 2004 graduate of the Sloan Fellows MBA program of the MIT Sloan School of Management. She has an undergraduate degree from Harvard and Radcliffe Colleges and a juris doctor degree from New York University School of Law.


Building More Resilient Food Distribution Systems to Fight Food Insecurity

According to the World Food Programme, 688 million people worldwide were chronically hungry in 2019. In the US, around 40 million people experience some sort of food insecurity. As these numbers are poised to increase with the COVID-19 pandemic, how can we leverage more resilient food distribution systems to fight food insecurity in the US and in the world?

Katie Marchini
COO, Replate
Katie is COO at the non-profit food rescue organization Replate where she spends her time figuring out scalable solutions for the food rescue space. She comes to Replate from the catering world and is passionate about working in the intersection between Food Insecurity and Climate Change.


Regina Schmidt
HEAD OF INNOVATION PROJECTS, WFP Innovation Accelerator
Regina Schmidt is Head of Innovation Projects at the World Food Programme (WFP) Innovation Accelerator in Munich, Germany. She is leading the WFP Bootcamp and Sprint Programmes to support promising startups with the goal of achieving SDG 2 (Zero Hunger by 2030). She was previously Partner in an international Strategy Consulting firm working for leading companies to disrupt the status quo and evolve their businesses.


Jason Jay
SENIOR LECTURER AND DIRECTOR, SUSTAINABILITY INITIATIVE, MIT Sloan School of Management
Jason Jay is a Senior Lecturer at the MIT Sloan School of Management and Director of the Sustainability Initiative at MIT Sloan. His research focuses on how people navigate the tensions between personal, business, and social goals in sustainability efforts. His first book is Breaking Through Gridlock: The Power of Conversation in a Polarized World and he has published articles in the Academy of Management Journal and California Management Review. He teaches courses on strategy, innovation, and leadership for sustainable business at MIT, and engages students and alumni in hands-on projects with leading companies and organizations. Prior to MIT, Jason was a management consultant for Dialogos International, where he consulted on leadership development and organizational change for major international corporations and NGO's including BP and the World Bank. Jason holds a Ph.D. in Organization Studies from the MIT Sloan School of Management, and an AB and M.Ed from Harvard University. He lives in Newton, Massachusetts.


How We Dispose Workshop: Startups in Upcycling

Upcycled foods "use ingredients that otherwise would not have gone to human consumption, are procured and produced using verifiable supply chains, and have a positive impact on the environment” (Upcycled Food Association). In this session, participants will hear pitches from five hot startups in the space, followed by the opportunity to work hands-on with one of these startups for the remainder of the session, workshopping through a current business problem the company is facing.

Matt Olsofsky
COO & CO-FOUNDER, Take Two
Matt Olsofsky is the Co-Founder & COO of Take Two Foods. Prior to Take Two, Matt was a Global Director at AB-InBev focused on implementation Management systems in Brewing Operations and Logistics as well as Smart Value Creation. Additionally, he has over 8 years of experience in Pharmaceutical R&D, Process Commercialization, and Manufacturing Operations. Matt is a graduate of University of Michigan (BSE), Columbia University (MS), and MIT Sloan School of Management (MBA).


Sarah Pool
CEO & CO-FOUNDER, Take Two
Sarah Pool is the Co-Founder & CEO of Take Two Foods. Prior to Take Two, Sarah was the Founder & CEO of Pacific Superfood Snacks, which successfully exited to Made In Nature in 2014. She has won awards such as Entrepreneur of the Year and Top Women Run B Corps, and has spoken at events and to organizations across the country, including TEDx, World MUSE, and the National Honor Society. Sarah is a graduate of U.C. Berkeley (M.A., B.A.). where she was also Captain of the Women's Basketball team.


Melissa Martinelli
CEO & CO-FOUNDER, Superfrau
Melissa Martinelli is the Co-Founder and CEO of Superfrau, a refreshing drink made from upcycled liquid whey. Superfrau is an American twist on the popular Alpine tradition of fresh whey drinking. Their mission is to make dairy more sustainable by rescuing liquid whey at the source (their yogurt manufacturing partners) and upcycling it into refreshing, nourishing products good for people and the planet.


Corjan Vandenberg
CEO & CO-FOUNDER, FUMI
Corjan holds a Bsc in Food Technology, Msc in Biotechnology and received his PhD at Delft University of Technology in 2010 on Process Technology, which he performed at the Netherlands Organisation for Applied Science (TNO). After his post-doc he worked at Purac (now Corbion) as a project leader on lactic acid produced from lignocellulosic biomass. From 2011 onwards, he focuses on the topic of algae biorefinery, initially at TNO where he was the lead in building the world’s first mobile algae biorefinery and from 2016 onwards he works as an assistant professor on the topic of biorefinery at Wageningen University. He is currently CEO of FUMI Ingredients, which is developing non-gmo egg-white replacers based on micro-organisms. FUMI Ingredients are leading experts in the fractionation of protein ingredients from various single cell protein raw materials.


Caroline Cotto
COO & CO-FOUNDER, Renewal Mill
Caroline Cotto is the Co-founder / COO of Renewal Mill, a venture-backed startup creating a new circular economy of food by upcycling the byproducts of food manufacturing into ingredients. A food marketing and nutrition specialist, Caroline has experience at the UN World Food Programme in Cambodia, the White House (for Michelle Obama’s Let’s Move! campaign), Techstars Farm to Fork Accelerator, and HubSpot, where she ran the women’s diversity program globally. Caroline grew up in food, working for her family’s ice cream business in the town of Sandwich, MA. Caroline serves as the Board President of the Upcycled Food Association, and formerly served as a Fulbright Fellow in Taiwan. She holds a BS from Georgetown University in human science with a focus on nutrition.


Daniel Kurzrock
CEO & CO-FOUNDER, ReGrained
Dan Kurzrock is the co-founder and CEO of ReGrained. ReGrained is an ingredient company and packaged foods innovator that specializes in upcycling. Most sources agree that he is obsessed with better aligning the food we eat with the planet we love, conducting part-time gravity research, and consuming burritos.


Hayley Hanes
CONTENT VP,
Hayley is a second year MBA candidate at MIT Sloan School of Management pursuing the Sustainability Certificate and Entrepreneurship & Innovation Track. She spent the past summer as an intern with ZX Ventures, working on an early-stage venture in upcycled, plant-based foods and prior to Sloan, worked in strategy consulting. Hayley loves experimental cooking, trying new restaurants, breweries, and wine bars, and spending time outdoors hiking, cycling, and skiing.


Break

Grab some lunch or stretch your legs!

Lunch Keynote: Leading Ladies of Sustainability

Come hear from the heads of sustainability at Oatly and Apeel Sciences about the ins and outs of leading sustainability at some of the hottest food companies! If you’re interested in working in sustainability, this is a must attend! There will be plenty of time for Audience Q&A so come with questions.

Ashley Allen
CHIEF SUSTAINABILITY OFFICER , Oatly
Ashley Allen is the Chief Sustainability Officer at Oatly, where she is spearheading the company’s movement toward a more climate-smart, nature-conscious food system. At Oatly and beyond, Ashley is deeply committed to helping transform the food industry, enabling people to change the way they eat, and the way we grow food for a better future for people and the planet.

Prior to Oatly, Ashley served as Climate and Land Senior Manager at Mars, Incorporated, where she led the climate change and land sustainability initiatives, guided the company on their science-based target to cut carbon emissions across their value chain, and developed their strategy to stop deforestation in key commodities, such as cocoa and palm oil. Ashley began her career in the public sector, at the US State Department and USAID, leading climate partnerships with countries around the world, and helping to negotiate the international Paris Agreement on Climate Change. She also served on the White House Environmental Council, helping launch President Barack Obama’s U.S. Climate Action Plan. Ashley has a B.S. in Environmental Science at the University of Illinois and a Master’s degree in international affairs and environmental policy at Indiana University. Today, Ashley lives outside of Washington, DC in the U.S. with her nature-loving family.


Jess Vieria
DIRECTOR OF SUSTAINABILITY , Apeel
Jess Vieira, PhD, leads the Sustainability function at Apeel Sciences, where she is responsible for development and execution of the company’s Sustainability Strategy as it pertains to environmental and social impact. A core competency of Sustainability at Apeel involves using Life Cycle Assessment (LCA) to make informed decisions around product development and business strategy that aim to maximize the environmental benefits of Apeel’s technology in the market.

Prior to Apeel Sciences, Jess worked in the Environmental Technologies groups at both Apple Inc. and The Dow Chemical Company, where she focused on by-product synergy, waste reduction strategies, green infrastructure initiatives, and company-wide environmental targets. Jess holds a BS and MS in Environmental Engineering & Water Resources from Tufts University, as well as a Masters in Technology Management (MTM) and PhD in Environmental Science & Management from the University of California, Santa Barbara.


Shayna Harris
PRINCIPAL, Shayna Harris Consulting
Shayna Harris is a passionate champion working to shape and improve lives through the power of food supply chains, she has spent her career developing sustainable food strategies and leading change in more than 20 countries. She is the Co-Founder and Managing Partner at Supply Change Capital, catalyzing the food system of 2040 by investing in the rise of the “ethnic” aisle, sustainable ingredients, and agtech/foodtech.
Prior to Supply Change Capital, she was the Chief Growth Officer of Farmer’s Fridge—a network of automated smart Fridges that vend chef-curated meals. She also architected Mars’ sustainable cocoa program. In addition, she has advised brands such as Stonyfield, Unilever, and Starbucks on how to implement strategic sourcing and sustainability programs within their businesses.
Currently, she serves on the boards of Sourcemap (software that helps the largest companies in the world manage their end-to-end supply chains), Sitka Salmon Shares (a direct-to-consumer seafood company that is a leading provider of premium wild Alaskan seafood from small-boat family fishermen to home cooks in the United States), and Doselva (a premium sustainable spice company supporting agroforestry systems in Central America).
She has her MBA from MIT, was named a Fulbright Scholar, and earned her BA from Boston University with a dual degree in International Relations and Political Science. She is a contributing writer at Forbes, a published author and thought leader.


How We Consume Panel: The Future of Meat

Hear from four companies and their different approaches in how meat production and consumption can evolve into a more sustainable system. In this session including cell-based meat and companies reimaging traditional agriculture, we’ll focus on their meat production methods are better for the environment, animal welfare, and crisis resilience.

Brian Spears
CEO & FOUNDER, New Age Meats
Brian Spears is the founder and CEO of New Age Meats -- making meat from animal cells instead of animal slaughter. Previously, he spent eight years as co-founder of Sixclear, creating software and products to automate the research labs and production environments of customers such as NASA, Cisco Systems, Sandia National Labs, and GE Healthcare. He is a chemical engineer with 12 years of industry experience in laboratory and industrial automation.


Jill Gould
FOUNDER & OWNER, Butter Meat Co
Butter Meat Co. is a beef supply chain startup started in 2019 based in Western New York. Butter Meat Co. is working to improve the value proposition of retired dairy cows as beef for farmers and consumers. Jill Gould's mission is to build a dairy beef brand that increases the farm gate value and offers customers differentiated flavorful and environmentally friendly beef.


Charley Cummings
CEO & FOUNDER, Walden Local
Charley Cummings is the founder and CEO of Walden Local, Inc. – the leading brand of local, sustainable meat in the US Northeast. Now one of the largest whole-animal share programs of its kind in the world, Walden partners with more than 75 different partner farms across New York and New England to produce and distribute grass-fed beef, pasture raised chicken, pork, lamb and other local food directly to more than 30,000 member families from central New Jersey to Portland, Maine, in a fully vertically integrated model, including co-owning and operating the largest slaughter and processing facilities in New England. Charley’s previous experience excludes running acquisitions for a venture backed composting & energy company and co-founding a non-profit advocacy organization in favor of the nation’s first offshore windfarm. He began his career in management consulting, focused on top line growth. He holds a BA in public policy from Brown University and and MBA from Harvard Business School. Charley also serves on the boards of several leading natural food and wellness companies, including Carman Ranch and Gaia Herbs.


Cara Nicoletti
CEO & FOUNDER, Seemore Meats & Veggies
Cara Nicoletti is a fourth generation butcher and the creative brains behind Seemore Meats & Veggies, a veggie-forward meat company founded and led by women on a mission to make it easier and more fun to eat well. A mission-driven company, Seemore sources all-natural ingredients, uses recyclable and compostable packaging, and partners with suppliers who are committed to providing good jobs and living wages. They aim to help reduce the environmental impact of meat consumption, while providing a delicious, convenient, and easy-to-make food product. When Cara isn’t inventing and testing new sausage flavors and other meat and veggie products, she is working on all of Seemore’s creative and marketing collateral, and guiding the team in vision and values.


Jennifer Leuzzi
HOST & PRODUCER, Tech Bites
Jennifer Leuzzi, was born and raised in Hawaii. She received BA honor degrees in Journalism and Urban Design from New York University.
Her culinary career began in Paris, studying classic French cuisine and cooking in Michelin-starred restaurants. Eventually, she left the kitchen and returned to the US, working in public relations, and eventually opening her own agency.
Jennifer transitioned her writing from PR to editorial work. Her byline has appeared in print and online. Adding a call-to-action to her stories, transformed her from writer to advertising creative director.
In addition to hosting Tech Bites on the Heritage Radio Network, Jennifer works as a writer and consultant based in New York City.
Connect with her on Twitter/Instagram @MmeSnack and @TechBitesHRN.


The Indoor Agriculture Revolution: Gotham Greens’ Roadmap for Building a More Sustainable Food System

Join Viraj Puri, co-founder and CEO of Gotham Greens, to learn about Gotham Greens’ mission to transform how and where fresh produce is grown and build more sustainable food systems across the United States. There will be time for Q&A at the end of Viraj’s presentation, so come with questions!

Viraj Puri
CEO & CO-FOUNDER, Gotham Greens
Viraj Puri co-founded Gotham Greens, a pioneer in indoor agriculture and a leading fresh food company. Over the past decade under Viraj’s leadership, Gotham Greens has grown to be one of the largest and most commercially successful indoor farming companies in the world with nearly 400 employees and eight high-tech greenhouse facilities across five U.S. states. Prior to Gotham Greens, Viraj led start-up enterprises in the United States, India and Malawi focused on sustainable agriculture, green building, renewable energy and environmental design. He has been awarded fellowships from TED, Wild Gift and the Environmental Leadership Program and recognized as one of the “100 Most Intriguing Entrepreneurs of 2020” by Goldman Sachs and Crain’s NY Business “40 under 40” list. His work has been published in several books and journals, including “Innovation on Tap,” “100% Renewable: Energy Autonomy in Action” and the UN Academic Journal. Viraj is a LEED® Accredited Professional and earned a bachelor’s degree from Colgate University.


How We Produce: Conversation with Greg Asbed

Summit attendees will receive access to watch the documentary, "Food Chains," which tells the story of farmworkers in Florida who organized to create the Fair Food Program, a partnership between farms, farmworkers, and food companies to ensure humane wages and working conditions for farmworkers. Greg Asbed, a co-founder of the Coalition of Immokalee Workers and the Fair Food Program, will speak with Sloan Professor Thomas Kochan about the successes of the Fair Food Program, the broader Worker-driven Social Responsibility (WSR) model, and the work that lies ahead. There will be plenty of time for Q&A so come with questions!

Greg Asbed
CO-FOUNDER, Coalition of Immokalee Workers
GREG ASBED is a co-founder of the Coalition of Immokalee Workers (CIW) and a principal author of the CIW's Fair Food Program and the Worker-driven Social Responsibility (WSR) model, a breakthrough, worker-driven approach to verifiable corporate accountability recognized by observers from the United Nations to the White House for its unique effectiveness in combatting forced labor, sexual violence, and other human rights violations prevalent in agriculture. He coordinates relations among farmworkers, global food retailers (including Walmart, Whole Foods, McDonald’s, and Sodexo), and agricultural industry leaders in the development, implementation, and expansion of the Fair Food Program's innovative rights standards, worker education processes, and market-backed enforcement mechanisms. Mr. Asbed also heads up the CIW’s communications efforts, and is a lead strategist in the CIW’s national consumer movement. His work includes consulting with other industries and worker organizations, both nationally and internationally, on the adaptation of the FFP and the WSR model to other contexts, including the dairy industry in Vermont and the apparel industry in Bangladesh and Lesotho.
Mr. Asbed is a 2017 MacArthur "Genius" Fellow, and received the 2015 President Medal for Extraordinary Efforts in Combatting Human Trafficking, the 2014 Clinton Global Citizen Award, and the 2013 Roosevelt Freedom From Want Medal on behalf of the CIW. He speaks English, Spanish, and Haitian Creole fluently, and spent 18 seasons harvesting watermelons across the Southeastern United States.


Tom Kochan
GEORGE MAVERICK BUNKER PROFESSOR OF MANAGEMENT, MIT Sloan School of Management
Thomas A. Kochan is the George Maverick Bunker Professor at the MIT Sloan School of Management. He is a faculty member in the MIT Institute for Work and Employment Research as well as a member of the steering committee for MIT Sloan’s Good Companies, Good Jobs Initiative. Kochan focuses on the need to update America's work and employment policies, institutions, and practices to catch up with a changing workforce and economy. His recent work calls attention to the need for a new social contract at work, one that anticipates and engages current and future technological changes in ways that build a more inclusive economy and broadly shared prosperity. Through empirical research, he demonstrates that fundamental changes in the quality of employee and labor‐management relations are needed to address America's critical problems in industries ranging from healthcare to airlines to manufacturing. His most recent book is Shaping the Future of Work: A Handbook for Action and a New Social Contract (Routledge, 2020). He is a member of the National Academy of Human Resources, the National Academy of Arbitrators, and past president of the International Industrial Relations Association and the Industrial Relations Research Association. Currently he is member of the MIT Task Force on Work of the Future. Kochan holds a BBA in personnel management as well as an MS and a PhD in industrial relations from the University of Wisconsin​.


Closing Keynote: A Fireside Chat with Pat Brown, CEO and Founder of Impossible Foods

Join Pat Brown, CEO and Founder of Impossible Foods, and James Temple, Senior Energy Editor at the MIT Tech Review, to hear about the biggest problem facing the food system (and the world!) today, and what we can do to solve it. Pat holds an MD and PhD (in Biochemistry) from the University of Chicago, and is a Professor Emeritus of Biochemistry at Stanford University. He is also the co-founder of the Public Library of Science and an inventor of the DNA microarray. He founded Impossible in 2011, with a big mission: reverse global warming and halt catastrophic biodiversity collapse by eliminating the most destructive industry ever created -- the use of animals as a food production technology. Today, after spending years inventing a process for making delicious, nutritious, affordable meat from plants, the company's flagship product, Impossible Burger, is now available in more than 15,000 grocery stores and close to 30,000 restaurants globally. And Impossible is currently in the process of doubling its R&D team as it looks to expand to new categories of plant-based products like dairy, seafood, whole cuts and more.

Pat Brown
CEO & FOUNDER, Impossible Foods
Patrick O. Brown is CEO and founder of Impossible Foods, a company at the forefront of making nutritious, delicious meat and dairy products from plants to satisfy meat lovers and address the environmental impact of animal farming.

The idea for Impossible Foods came to Pat while he was on sabbatical from his position as an HHMI investigator and professor of biochemistry at the Stanford University School of Medicine. In reflecting on how he could use his training and experience to make the largest positive impact on the world, he realized there was a way to make delicious, affordable meat and dairy products, directly from plants – that would be better for the environment and for consumers. In 2011, Pat chose to devote himself full time to Impossible Foods.

After receiving his BA, MD and PhD (in Biochemistry) at the University of Chicago, Pat completed a residency in pediatrics at Chicago’s Children’s Memorial Hospital. As a fellow with Mike Bishop and Harold Varmus, he defined the mechanism by which HIV and other retroviruses incorporate their genes into the genomes of the cells they infect.

At Stanford, Pat and colleagues developed DNA microarrays – a new technology that made it possible to monitor the activity of all the genes in a genome – along with the first methods for analyzing, visualizing and interpreting global gene expression programs.

He pioneered the use of gene expression patterns to classify cancers and improve prediction of their clinical course. He has also been a leader in making scientific and medical research results freely available to scientists, physicians and the public. With Harold Varmus, then Director of the National Institutes of Health, and Berkeley professor Michael Eisen, he founded the Public Library of Science, a nonprofit scientific publisher that has transformed the publishing industry by making scientific and medical research results freely available to the public.

He is a member of the National Academy of Sciences and the Institute of Medicine and recipient of the American Cancer Society Medal of Honor. He is also the co-founder of Lyrical Foods, Inc., maker of Kite Hill artisanal nut-milk-based cheeses and yogurts.


James Temple
SENIOR EDITOR, Climate & Energy, MIT Technology Review
James Temple is a senior editor at MIT Technology Review, where he covers clean energy, decarbonization, adaptation, and climate change. Previously, he was a senior director at The Verge, a deputy managing editor at Recode, and the technology columnist for the San Francisco Chronicle.


Closing Remarks

Sam Walsh
CONFERENCE CO-DIRECTOR,
Sam is a second year MBA student at the Sloan School of Management pursuing the Sustainability certificate. Prior to Sloan he worked for the National Basketball Association as part of the league's internal consulting group to its teams. Sam enjoys procuring, cooking, eating and thinking about food all of the time.


Brandon Lam
CONFERENCE CO-DIRECTOR,
Brandon is a second-year MBA student at MIT Sloan. Food sustainability combines his passion of cooking and eating with mitigating and adapting to climate change. In addition to managing director of the Sustainability Summit, he is a president of the MIT Food & Agriculture Club. Before coming to MIT, Brandon worked in compliance strategy at Uber and in consulting at BCG. He majored in International Political Economy at Georgetown University. He enjoys cooking, bar trivia, learning foreign languages, and playing piano and guitar in Sloan’s rock band, the Rolling Sloans.