I work to strengthen sustainable food systems by advising mission-driven food companies, building regenerative agriculture partnerships, and celebrating the delicious benefits of local foods.  

 

Trained as an anthropologist, I worked in international development and biodiversity conservation for 15 years. My roles extended across academia, public policy, the non-profit sector, and corporate sustainability. I served as Forestry and Natural Resources Advisor in the Latin America & Caribbean Bureau at USAID, Chief of Staff in the Policy, Planning, and Learning Bureau at USAID, and Vice President for the Americas at the Wildlife Conservation Society, where I led efforts to promote conservation through cuisine, including partnerships with renowned Latin American chefs.

Most recently, I worked at Oatly (the oat milk company) as co-lead of Global Sustainability, leading the company's work on regenerative agriculture and nature. Now, at Passiflora Consulting, I offer a unique blend of personal advising and strategic visioning to support mission-driven food companies on their sustainability journeys.

 

I am also a writer on topics at the nexus of food, culture, and the environment for independent media outlets. I was the creator and lead writer for the "On Food and Conservation" column at New Worlder magazine, where I explored themes of sustainability, authenticity, and cultural identity in food and drink. I've also served as an awards judge for the James Beard Foundation, a Fellow of The Explorers' Club, an advisor to the Culinary Institute of America, and am a member of the Board of Directors of Food Tank, the think tank for food.  

 

I am an avid home cook, baker, and forager of what I like to call "public fruit", a frequenter of farmers markets, supporter of CSAs, and aficionado of agritourism establishments.  And nothing gives me more pleasure at the end of a long day than a craft saison, cider, or cocktail.

​​