Podcasts about revolution foods

Data is one of the most critical, and underused, tools for combating climate change – the more information we have about our impact, the better decisions we can make towards managing it. Lauren Dunford, co-founder of revolutionary startup Guidewheel, is on a mission to place that tool in the hands of manufacturers, offering a unique, data-driven system for monitoring factory operations, reducing energy costs, and improving efficiency.CEO Lauren launched the startup in 2018 with co-founder and current CTO Weston McBride, leading Guidewheel's development of its core product, the FactoryOps platform, a system they describe as “Fitbit for Factories.” With funding from major ESG players like Breakthrough Energy Ventures and the Decarbonization Partners fund, and brand name customers like Coca-Cola FEMSA and Igloo, Guidewheel's cutting-edge approach to sustainable manufacturing operations is turning heads across the industry. Lauren received a degree in Sustainability in Global Environment and Health at Stanford, where she also co-founded the Stanford Green Fund and ran the Students for a Sustainable Stanford program. After completing a Fulbright scholarship studying supply chain in India, Lauren worked her way up to chief of staff at the B-Corp Revolution Foods, where she saw firsthand just how impactful data could be for operational efficiency and sustainability, developing the idea for what would soon become Guidewheel.Hear Lauren discuss her passion for studying environmental impact, why better data can help industries cut costs and bolster sustainability, and how the practical approach of picking low-hanging fruit could make a significant impact in the long run. Episode Highlights:00:00 Lauren Dunford on adding sustainability into existing workflows00:52 Conor Gaughan introduces Lauren and Guidewheel04:28 Bay Area background, impact driven entrepreneurship, and Stanford 13:12 Fulbright Scholarship, Revolution Foods, and supply chain logistics 18:06 The lightbulb moment, business school, and launching Guidewheel26:00 The potential market, manufacturing inefficiencies, and hidden economies34:46 Adoption from big brands, pitching to investors, and implementing AI44:27 Aligning profit and purpose, the future of data, and defeating defeatism50:49 Exciting climate innovations and leaving a legacy53:30 Where to learn more and end creditsIf you liked this episode, listen next to Anne Coghlan of Scope3 on the Philosophy of Math, Decarbonized Media, and the Future of Digital AdsMore on Lauren Dunford and Guidewheel:guidewheel.com linkedin.com/in/lauren-dunford-6887ab7 linkedin.com/company/guidewheel Connect with Conor Gaughan on linkedin.com/in/ckgone and threads.net/@ckgone Have questions, or a great idea for a potential guest? Email us at CiC@consensus-digital.comIf you enjoyed this episode, please rate and review the show on Apple Podcasts and Spotify – it really makes a difference! Consensus in Conversation is a podcast by Consensus Digital Media produced in association with Reasonable Volume.

It began as a B-School class project. Our guest today is Kirsten Saenz Tobey. Kirsten co-founded Revolution Foods in 2006 while in graduate school at UC Berkeley's Haas School of Business. Both she and her co-founder Kristin Richmond needed a project of a B-School class they were both taking. They bonded – and soared over the idea that school food could be both crave-able and healthy. Their school project became Revolution Foods, a California based B-Corp to build lifelong healthy eaters by making kid-inspired, chef-crafted food accessible to all. From its start in Oakland, California, Revolution Foods has gained national recognition for its innovative approach to school food. Revolution Foods, now over $100 million in revenue, serves over 1 million healthy, affordable meals per week and is the leading school food provider in California. Let's hear from Kirsten!Photo courtesy of Kirsten Tobey.Let's Talk About Food is Powered by Simplecast.

United Nations Sustainable Development Goal #2 is Zero Hunger. In this Episode we share how the UN defines Zero Hunger and explore some of the ways B Corps are working to grow food sustainably and create access to food.  Additional Learning & Resources Around Addressing HungerAddressing Hunger In America - From the Center for Hunger-Free Communities at Drexel UniversityGlobal Hunger IndexWorldHunger.orgHelpful Links from the United NationsUN Report: Global hunger numbers rose to as many as 828 million in 2021UNSDG #2 Zero Hunger Overview  UN SDG #2 Zero Hunger TargetsLinks to the Businesses Highlighted in this EpisodeAlterfinA certified B Corp headquartered in Belgium with a global footprint, Alterfin is a cooperative founded in '94 that raises capital and invests in developing countries through the financing of smallholder producer organizations and sustainable agriculture.Revolution FoodsRevolutions Foods uses business as a force for good, helping to solve food insecurity by making healthy meals accessible to students and seniors. As a teacher, researcher and garden educator, Kirsten witnessed firsthand the value and importance of ensuring all students have access to not just food, but nutritious meals that would set our youth up for success. Founded in 2006, and a certified B Corp since 2011, Revolution Foods employs over 800 people and delivers 45 million meals annually across California and Nevada. Four culinary centers produce and deliver freshly prepared delicious and affordable meals every day. To hear more from Kirsten Saenz Tobey, Co-Founder of Revolution Foods, check out our conversation with her about Hunger on the Responsibly Different™ Podcast.SucSeed Social EnterprisesA certified B Corp that is Canada's leading socially driven hydroponics company empowering people to grow their own food in their homes. Over the past 5 years SucSeed in the classroom has educated over 20,000 students on healthy eating, waste reduction, and sustainable agriculture.Dirigo Collective Website

In this episode, we're exploring uncertainty, transitions, and moving forward in ambiguity – something most of us probably feel like we're getting pretty used to having lived the past several years amid a global pandemic.We'll be exploring how these things show up in organizations, and in one organization in particular – San Francisco's Yerba Buena Center for the Arts. And we'll discuss how they're approaching this in their evolving work.To learn more about their Head of External Relations search, visit: https://www.workshouldntsuck.co/ybca-er.SARA FENSKE BAHAT is a connector, most at-home when bridging the creative arts, economics, and equitable design to shape our social and political landscape. As Yerba Buena Center for the Arts (YBCA) CEO, Sara works collaboratively with the YBCA team to advance the organization as a dynamic home for artists, arts and culture, and social justice movement building. Prior to becoming CEO, Sara served as YBCA's Board Chair. Under her leadership, YBCA navigated COVID-19 pandemic challenges (which resulted in the longest mass closure of cultural venues since World War II), received support from leading innovators for groundbreaking work at the intersection of arts and movement building, and launched the nation's first dedicated guaranteed income program for artists.Most recently, Sara served as chair of the California College of the Arts (CCA) MBA in Design Strategy, a groundbreaking, multidisciplinary degree rooted in systems theory, foresight, and innovation.Sara has a community finance and economic development background. Before becoming an educator, she worked for New York City's economic development agency and in banking, where she championed local government support for community banks, improved banking and savings products for immigrant households, and multi-state consumer protection settlements.Raised in a Milwaukee family steeped in advocacy for human, civil, and LGBTQ+ rights, Sara quickly developed a commitment to activism and social justice. A dedicated political fundraiser and mobilizer, she is passionate about driving civic engagement and hosted the Democratic National Committee's first-ever Zoom fundraiser at the start of the COVID-19 pandemic.Sara is a graduate of the University of Wisconsin-Madison and the London School of Economics. She is a 2022 Presidential Leadership Scholar, exploring the meaning of culture and cohesion in a country increasingly divided across wealth, ideology, and acknowledgment of historic and present inequity.Sara lives in San Francisco and loves a good dance party.RENUKA KHER has supported entrepreneurial efforts in under-resourced communities for her entire career. She has spent 16 years in various roles in philanthropy and managed and directed over $150M. Her professional experience spans the public, private, philanthropic and non-profit sectors. She has served on the board of and as an advisor to many of the nation's leading social change organizations including, Yerba Buena Center for the Arts, Beyond 12, Year Up, Global Citizen Year and Revolution Foods.Most recently, she served on the executive team of Tipping Point Community a nonprofit grant-making organization that fights poverty in the Bay Area. During her six year tenure at Tipping Point she helped lead the growth of the organization as its Chief Operating Officer and also founded T Lab, Tipping Point's R+D engine.Before joining Tipping Point, Renuka served as a Principal at NewSchools Venture Fund whose work is focused on education and prior to that she was a Senior Program Officer at the Robin Hood Foundation where her work included developing and implementing a strategy for a $65 million relief fund, one of the nation's largest, created to respond to the terrorist attacks of September 11th.Her work has been featured in The San Francisco...

IN THIS EPISODE OF THE HUMAN UPGRADE™...... you're going to find out how to cook differently using an innovative kitchen appliance, Brava, that's got some cool features that will get you excited about making your meals at home—always a good idea!First—what Brava is not. The Brava countertop cooking oven isn't a microwave, isn't a toaster oven, and isn't a convection oven.Instead, it's a device that cooks with light. Six lamps deliver exact, variable, infrared light waves to your food. Brava synchronizes and controls the amount of power each lamp emits. Simultaneously, the lamps instantly reach full power and turn off just as quickly, creating three independent cooking zones inside the chamber. The top five benefits of this cooking method include: Searing (great for your grass-fed steaks), precision, versatility, speed and quality. Brava also cooks up to three different ingredients at the same time. You can air fry, dehydrate and cook your favorite white rice in it (Bulletproof Diet approved). It's user- and kid-friendly, so your whole family can be part of a lifestyle that prioritizes food that nourishes your body and ups your energy.Brava's vice president and professional chef, Travis Rea, led the Brava Culinary Team in developing Brava's patented Pure Light Technology (physicists and mathematicians were in on it, too). He's on the show to explain the technology behind Brava and how cooking with light will change your entire approach to food.Travis earned a degree in Culinary Arts at the California Culinary Academy. Prior to Brava, he headed the Food Development team at Williams-Sonoma for eight years where he developed nearly 800 private label food products. His experience also includes leadership roles at Revolution Foods and NatureBox. So, he knows the many facets of creating great food.Brava takes out the guesswork of meal planning by offering over 7,000 fully automated recipe programs. This means you can enjoy cooking more because it takes less of your time.SPECIAL OFFER FOR LISTENERS OF THE HUMAN UPGRADE: https://www.brava.com, use code DAVE at checkout to get $200 OFF any Brava set through December 31, 2022. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Kirsten Saenz Tobey, Co-Founder and Chief Impact Officer of Revolution Foods, describes how the B Corp she co-founded is helping kids now and in the future. “Our focus has always been to build lifelong healthy eaters, and to do that through primarily school and institutional food systems and access to high quality, healthy food,” she says. One of Revolution Foods' keys to this strategy is getting kids food they like. “Every time we design a new dish or a new meal, our chefs go out into school cafeterias to test it with kids and get feedback on which they liked and which they didn't like as much.”See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our guest this week on the pod is Kirsten Saenz Toby.  Kirsten is the Co-founder and Chief Impact Officer of Revolution Foods, a social enterprise dedicated to citywide wellness by making healthy food accessible to all. Resources mentioned in this episode include: Diet for a Small Planet book Revolution Foods site No Kid Hungry site Saybrook Business Administration programs Paul's social entrepreneur coaching

42 million Americans are food insecure (1 in 8 Americans, 1 in 6 kids in America). Kirsten Tobey co-founded Revolution Foods to impact that.  Food security is a driver for the economy, as well as a force for good for community wellness, and it's clear that Revolution Foods (a B Corp and Public Benefit Corp) is doing good business - in 15 states and counting! Hear about their Impact metrics, both internal and external:  -internal - diversity, employment factors, job creation  -external - % kids served qualify for free lunch, etc. When your team has values alignment + diverse leadership & diversity of thought, you get one powerful combination from a company making big impact in the world

Food insecurity is all around us in every town in the United States. 38 million people, including over 12million children are food insecure in the United States. That's one in eight people and one in six children facing food insecurity every day.  Revolution Foods is a certified B Corp working to address this problem by creating affordable nutritious clean label food products for schools and municipalities in 23 states. See Full Show notes on ResponsiblyDifferent.com

Show notes:  Kara Peck, Senior Director, Strategy + Partnerships, B Lab US & Canada shares their journey to strategic clarity for their organization and for making a real difference in the world.  Leveraging a time of organizational and societal change, they have developed a Theory of Change, creating alignment around a new focus for the B Corp-certifying nonprofit, to support the business sector in taking collective action towards addressing racial equity, climate justice and stakeholder capitalism.       Resources: B Lab US/Canada Theory of Change:  https://www.youtube.com/watch?v=og0iYy52ZjE   B Lab: https://bcorporation.net/about-b-lab   B Corp Impact Assessment: https://bcorporation.eu/certification?_ga=2.224228763.1436296932.1624646817-1194428511.1465581593   Kara Peck: https://www.linkedin.com/in/karapeck    Sweet Livity: https://www.sweetlivity.com   Revolution Foods: https://www.revolutionfoods.com   . Thank you for listening to Impact Conversations with Lynn Fergusson & Sally Fazal . Find out more about our work at Social Impact Advisors: https://socialimpactadvisors.ca

In this episode of The MindBodyHealth Podcast I interview Dean Howell who is an ex Professional Footballer and is the co-founder of Revolution Foods and Raw Sport Plant Based Sports Nutrition. Being rejected at 15 while at Stoke City was Dean's first test of resilience and his reaction lead him to an offer of professional contract with Notts County just 1 year later. Throughout his football career Dean met challenge with resilience and positive reaction. He also went vegan at 23 and has always been committed to a journey to optimal health. In 2011 he set up Revolution Foods with 2 childhood friends and now the company supplies products to numerous countries around the world as well as being used by a host of top elite professional athletes. Dean is an inspiration in many ways and shares his lifestyle on social media and prioritises his mind/body/health above all. This episode is packed with personal stories of challenge and success, health and lifestyle tips, inspiration and much more. Websites : Revolution Foods http://www.revolution-foods.com and Raw Sport http://www.rawsport.com Dean's Facebook Page https://www.facebook.com/dean.howell.18 Revolution Foods http://www.facebook.com/officialrevolutionfoods Raw Sport http://www.facebook.com/rawssportnutrition Dean's Instagram http://www.instagram.com/therealhealthcoach Revolution Foods http://www.instagram.com/revfoods Raw Sport http://www.instagram.com/rawsportofficial I hope you enjoy this episode. Love to get your feedback and please give it a rating and a review. Website : http://www.davesheahanhighperformance.com Follow me on Instagram http://www.instagram.com/davesheahan1978 Follow me on Facebook http://www.facebook.com/DaveSheahanPage Follow me on Twitter http://www.twitter.com/davesheahan1 Follow me on Snapchat : username is davesheahan Subscribe to my Youtube Channel : http://www.youtube.com/user/homeworkoutsystem Follow me on Tiktok : https://vm.tiktok.com/ZSuHVEuC/ Whatsapp message me : +353 86 458 3216 Email me : dave@davesheahanhighperformance.com

Kristin Carroll is the CEO of The Rescue Agency where her team focuses exclusively on marketing to cause positive social change. They serve over 22 states as well as federal agencies, non-profits, and health systems by developing health communication campaigns that address tobacco, nutrition, mental health, and substance use issues in communities across North America. The rescue became a Certified B Corp in 2014 and was recognized as a Best for the World Company for Customers in 2016 and a Changemaker in 2018 alongside Patagonia, Kickstarter, and Revolution Foods. We were named #1 on the Real Leaders inaugural list of the Top 100 Impact companies in 2019 - the same year we earned our 10th INC 5000 listing for fastest-growing private companies. Shavonne chats with Kristin Carroll about her story of becoming a social impact leader where she is using her influence and business as a force for good as well as what we can do to make healthy behaviors more appealing. RESOURCES RELATED TO THIS EPISODE Follow @KristinCarroll on LinkedIn Visit RescueAgency.com Email kristin@rescuegency.com Follow The @RescueAgency on Facebook, Twitter, YouTube, Instagram, LinkedIn CREDITS Theme Music

Episode #14: Alvin Crawford, Chief Revenue Officer, Revolution Foods In today's episode, Todd sat down with Alvin Crawford, the current CRO of Revolution Foods. Alvin brings more than 20 years of experience in strategy, sales and thought leadership to help drive Revolution Foods' next chapter of accelerated growth. Prior to joining the company, Alvin served as General Manager for Public Consulting Group's Education Practice, Chief Executive Officer of Knowledge Delivery Systems Inc., and Senior Vice President of Sales and Marketing for SchoolNet, Inc. He currently serves on the Board of Trustees for Metropolitan Montessori School in NYC and is on the Board of Advisors for ClassCraft and Kudzoo app, two education technology companies. Alvin is a proud husband and dad of three daughters in NYC. Learn more about Alvin Crawford on LinkedIn: https://www.linkedin.com/in/alvincrawford/ Stay updated with Revolution Foods on Twitter: @RevolutionFoods

Dive back in and hear from the purpose-driven CEOs we highlighted in Season 1 of the Beyond Capital Podcast. Your host Eva Yazhari was inspired by Kristin's story, and wrote about her work at Revolution Foods in her new book, The Good Your Money Can Do. Click here to learn more and get your copy.Can money buy happiness? According to a Princeton University study, there is  a correlation between happiness and wealth, up to a point of about $75,000 per year. After that, happiness is not correlated with increased money. Hear from Seth Streeter about wealth consciousness. Seth is the founder and CEO of Mission Wealth, a wealth management firm that specializes in guiding clients through major life events, and helping people find - and fund - their purpose. Seth is also the Founder of Sustainable Future, a technology platform providing campaigns and resources to affect change for a cleaner, safer planet. "The CEO to me is the Chief Energy Officer," says Seth. "I find that culturally, if people can feel like they are cared for and that they have a purpose beyond themselves, that can add tremendous fuel and resiliency, even during the challenging times we're under today."

Kara Peck, Senior Director, Strategy + Partnerships, B Lab US & Canada shares their journey to strategic clarity for their organization and for making a real difference in the world.  Leveraging a time of organizational and societal change, they have developed a Theory of Change, creating alignment around a new focus for the B Corp-certifying nonprofit, to support the business sector in taking collective action towards addressing racial equity, climate justice and stakeholder capitalism.       Resources  B Lab US/Canada Theory of Change:  https://www.youtube.com/watch?v=og0iYy52ZjE   B Lab: https://bcorporation.net/about-b-lab   B Corp Impact Assessment: https://bcorporation.eu/certification?_ga=2.224228763.1436296932.1624646817-1194428511.1465581593   Kara Peck: https://www.linkedin.com/in/karapeck    Sweet Livity: https://www.sweetlivity.com   Revolution Foods: https://www.revolutionfoods.com   . Thank you for listening to Impact Conversations with Lynn Fergusson & Sally Fazal .

Dive back in and hear from the purpose-driven CEOs we highlighted in Season 1 of the Beyond Capital Podcast. Your host Eva Yazhari was inspired by Kristin's story, and wrote about her work at Revolution Foods in her new book, The Good Your Money Can Do. Click here to learn more and get your copy.12 million children in the U.S. lack access to healthy food, leading to childhood obesity doubling in the last 30 years. On top of that, providing healthy school meals has a positive correlation to students' academic outcomes. Learn about Kristin Richmond, the co-founder and CEO of Revolution Foods, a school lunch provider serving over 2.5 million meals a week! Revolution Foods is ranked as one of the healthiest school meal providers in the U.S., directly addressing food insecurity for low-income students with after-school programs, community cooking classes, and nutrition education. With their "kid-inspired, chef-crafted" meals, Revolution Foods emphasizes sustainable supply chains, healthy eating habits, and reducing food waste - all while serving 1.2 million servings of fruit per week in more than 400 cities! "The link between what I'm doing as a parent, as a community member, and as a CEO is a real honor," says Kristin. "Despite the challenges, purpose and a bigger belief in what I am doing has fueled me to stay in the game." 

Alvin Crawford has held three prestigious roles in Revolution Foods company from VP of Sales, to SVP of Sales, until presently landing on Chief Revenue Officer. Before his current role he's remained rooted in sales and marketing and continually held leadership roles where he's naturally excelled. In today's episode Alvin breaks down the intricacies of leading a company that is dedicated to bringing 2 million healthy meals to adults and students across the country. His humble beginnings of being a door-to door sales rep selling books gave him the building blocks of what it means to be a strong salesman. Tune into learn from a leader whose experience has allowed him to build a strong foundation around him in order to excel and succeed! Quotes “So I think there was an insurance agent Albert Gray, that successful people do the things that unsuccessful people aren't willing to do. And so, if you think about that contextually, it's really about forcing yourself to put the habits into practice.” (20:17-20:32) “You make sure that your marketing and your messaging, are solid, before you start building on a massive team, because it's not their fault that they can't sell a product that you haven't been clear about, in terms of the value proposition.” (26:34-26:50) “You want prompts to remind you to call this person to do that you want to be able to push out information to lots of people that you've talked to over time. All of those things are better if you've got a CRM system that is in place." (36:17-36:27) Links Alvin Crawford: LinkedIn Revolution Foods: LinkedIn Revolution Foods Website Empellor CRM: LinkedIn Empellor CRM Website

Understanding the cuisines of various cultures gives us a window into the world as well as a greater repertoire to draw from when we cook. In this month’s episode — the Season 2 finale — Chef Clifton Lyles of Revolution Foods is back to talk about introducing kids to foods from around the world. Then, Dr. Natalie Muth shares a helpful tip about sweets.

Join us in The BreakLine Arena for an inspiring, and uplifting conversation with Kristin Groos Richmond, Co-Founder, CEO and Chairman of Revolution Foods. In this episode, Kristin shares the incredible mission-driven success created by her company, as well as the challenges of innovating through a global pandemic to serve communities across the country.Kristin founded Revolution Foods in 2005 with Kirsten Tobey to transform the way we feed our students. Kristin continues to lead the growth of the company which now serves over two million freshly prepared meals every week, across the country and recently, into grocery stores. Prior to founding Revolution Foods, Kristin's career spanned from corporate finance to education reform including co-founding the Kenya Community Center for Learning and serving as Vice President at RISE. She began her career at Citi in Investment Banking. Kristin was a member of the White House Council for Community Solutions and is on the Dean's Advisory Council at UC Berkeley. She is a Pahara-Aspen Fellow, an Ashoka Fellow and a Young Global Leader of the World Economic Forum. Kristin is on the Board of Directors for Generate Capital, a leading clean energy investment company and sustainable infrastructure operator. Most recently, Kristin was recognized as one of Inc.'s Top 100 Women Entrepreneurs of 2020.Kristin holds a B.S. in Finance and Accounting from Boston College and a M.B.A. from U.C. Berkeley. She lives in the San Francisco Bay Area with her husband and two sons.If you liked what you've heard, please subscribe, follow, and rate our show! To learn more about BreakLine Education, check us out at breakline.org.

What happens when we help kids understand where foods come from? Is it possible they’ll be motivated to make choices that are healthier for their bodies and for the planet? That’s what Meagan Fishell, founder of The Healthy Kid Project, hopes. Later in the episode, we’re joined by Clifton Lyles, Executive Chef and Vice President of Product Development for Revolution Foods, with a simple way to prepare asparagus.

Jeanne Rosner is a medical doctor with a passion for teaching about better health, wellness and nutrition. For the past ten years she has been a nutrition educator at local middle and high schools in the Bay area. She teaches middle school and high school students the importance of eating food closest to the source, making good food choices and eating in a balanced and moderate way. In 2011, Jeanne was involved in researching a list of nearly 80 “unacceptable ingredients” for the company Revolution Foods. This project opened her eyes to some of the dangers in our food supply. Revolution Foods feeds over one million freshly prepared, healthy meals per week to students across the country through their school lunch program. Their emphasis on eating food that is more whole and “real” and less processed is Jeanne's main message too. Contact us @ MedicineExplained.org

Kristin Groos Richmond, CEO of prepared meal provider Revolution Foods, talks about the company’s initiatives to support K-12 meal programs during the coronavirus pandemic and the impact on those activities of the recent USDA extension of school meal waivers.

Dean Howell is the Founder of Raw Sport Official, Revolution Foods & Lean Dean Official. We Dig Into: Blue blocker glasses and the impact screen time has on circadian rhythm. Deans background in professional football and how he set up Raw Sport Official. Dean's most recent cycling trip to the French Alps and how he adapted his body composition beforehand. How Dean and his team have worked on the taste factor of the Raw Sport Official products over the years and the nutritional profiles. Unique products like Raw Sport Mushroom Blend. Things to consider for Men's Health. How Dean approaches Healthspan. Sexual Energies. If you like the episode please share it with someone. It is the only real way the show will grow and if you found it useful maybe one of your friends, family or colleagues will too. If possible, please also leave a comment on Apple Podcast, that would be superb. If you want a new episode in your feed each week then subscribe on SoundCloud, Apple Podcast and Spotify. Links and Resources: Raw Sport Website - https://www.rawsport.com/ Dean on Instagram - https://www.instagram.com/therealhealthcoach/ Raw Sport on Instagram - https://www.instagram.com/rawsportofficial/?ref=q-hebip__a2 33 Fuel: Gain 10% off your first order with matt10 at checkout: https://www.33fuel.com/ My favourite product at the moment is the Natural Energy Drink. I am really enjoying getting out on the bike at the moment and if I manage more than 1 hr I drink 5 tbsp with 500-750ml of water:https://www.33fuel.com/collections/during-sport-energy-hydration/products/better-fuel-energy-drink-blend Supporting Champions Membership Community: If you are interested in a role in Sports & Performance definitely consider joining the supporting champions community. https://mgnutrition--supportingchampions.thrivecart.com/graduate-member/ (I am an affiliate and I will receive a kickback if you purchase through me.) Steve on the Big Feed Up HQ Podcast - https://soundcloud.com/user-188029167/translating-high-performance-to-a-wider-community-of-people-with-steve-ingham Supporting Champions Instagram - https://www.instagram.com/supportingchampions/ Forth Edge BioMarker Testing: Vitamin D, Cholesterol and subtypes, blood sugar and more. Gain 15% off: https://www.biomarkertracking.com/mhnut (I am an affiliate and I will receive a kickback if you purchase through me.)

Treasure Talks to Dean Howell in this podcast episode. Dean is an ex professional footballer and is the second ever to go vegan. Since then, he's opened two whole-food and plant-based businesses- Revolution Foods and Raw Sport respectively. We discussed nutrition, lifestyle and his experience as a vegan footballer. The Raw Sport owner also reveals details about his successful business and why he recently turned down £1m for his shares. Follow Dean's journey: Dean's Instagram - @RealHealthCoach Rawsport Instagram - @Rawsportofficial Revolution Foods Instagram - @Revfoods Rawsport Website - https://bit.ly/2Hy32eH You can also visit my website - TreasureTalks.Net and listen to this podcast or use Spotify, Apple, iTunes or Google Podcasts.

Chef Cliff Lyles, Vice President of Culinary Excellence and Product Development at Revolution Foods has traveled all over the world as a chef. One of the things that he has always wanted to do and felt is important is for everyone, in any type of eating environment, to enjoy the food and just have high-quality good food to eat. When he found out about Revolution Foods and their mission, he just had to be a part of it. They didn't come looking for him. He went looking for them. Now, he and the team at Revolution Foods, which is mission-driven to support communities with culturally relevant, healthy meals, are feeding two to three million people a week based on our capacity and where we are throughout the country. Goal is to take care of something. I need to be flexible to meet Take the parameters off Look at it as a problem or an opportunity. Challenge their creativity. flip the switch of the chefs... making sure that you're creating things that people who have gluten sensitivities and allergies actually want Chef Cliff, Lyles, VP of Culinary Excellence and Product Development, Revolution Foods. At REV We focus on making sure that, not just kids, communities have great, healthy foods. Never ever list have been shown impact "You can feed a person a great, healthy meal on a very tight budget, successfully. You don't always have to spend a lot of money to do it." Understanding what you are feeding people/ Cliff is an award-winning chef who specializes in elevating food. From turning airplane meals into a hot commodity to making clean, gluten-free dishes delicious, Chef Cliff is known in the U.S. and abroad for creating high-quality food at scale. Chef Cliff grew up knowing firsthand the impact of childhood hunger while growing up in Midwest. Because of his personal experiences, he is excited to join Revolution Foods’ team and help fuel children’s minds and bodies. https://www.revolutionfoods.com/ https://www.linkedin.com/in/clifton-lyles-9723651/

Mark Kriedler speaks to Kristen Tobey, Co-Founder of Oakland's Revolution Foods.

Kristin Groos Richmond and Kirsten Saenz Tobey had no idea that they were building a nationwide phenomenon when in 2006, they founded Revolution Foods. Their mission was simply to provide kid-inspired, chef-crafted food to school aged children. Fast forward to 2020, they were serving over 2 million meals per week to kids across the country. When COVID hit and they saw their revenue decline, they made the choice to get into the fight. Kirsten and Kristin used their food supply chain to get meals to the most vulnerable among us at nursing homes and homeless shelters. While there is so much more work to do, Revolution Foods is providing crucial support at a time of need. We should all follow their example.

Kristin Groos Richmond and Kirsten Saenz Tobey had no idea that they were building a nationwide phenomenon when in 2006, they founded Revolution Foods. Their mission was simply to provide kid-inspired, chef-crafted food to school aged children. Fast forward to 2020, they were serving over 2 million meals per week to kids across the country. When COVID hit and they saw their revenue decline, they made the choice to get into the fight. Kirsten and Kristin used their food supply chain to get meals to the most vulnerable among us at nursing homes and homeless shelters. While there is so much more work to do, Revolution Foods is providing crucial support at a time of need. We should all follow their example.

A “Lightning Rod Personality” is one of the 5 traits your brand can leverage, and today, Prentice is diving into Part 2 of this 5-part series. “There has to be a better way.”In this episode of Prentice's Corner, Prentice is digging into why heretical brands are almost always born out of frustration. Prentice discusses heretical brands like Netflix, Revolution Foods, and Epic Provisions, and challenges how you can redefine perspectives and tell innovative stories within your company. Resources:Prentice's LinkedInDoor No. 3 Website

Kristin Groos-Richmond is the CEO of Revolution Foods which provides healthy school meals to children with no artificial anything. In this episode she explains why mission-driven companies are winning the talent war, how Rev Foods is addressing a $20 Billion market, and even some of the recipes she incorporated off the advice from Asian and Haitian parents. Receive 25% Nunbelievable Cookies at real-leaders.com/podcast CODE: REALLEADERS Receive 25% Off Real Leaders magazine at real-leaders.com/subscribe CODE: podcast25 Subscribe on YouTube: https://www.youtube.com/user/RealLeadersMagazine?sub_confirmation=1

12 million children in the U.S. lack access to healthy food, leading to childhood obesity doubling in the last 30 years. On top of that, providing healthy school meals has a positive correlation to students' academic outcomes.  Learn about Kristin Richmond, the co-founder and CEO of Revolution Foods, a school lunch provider serving over 2.5 million meals a week! Revolution Foods is ranked as one of the healthiest school meal providers in the U.S., directly addressing food insecurity for low-income students with after-school programs, community cooking classes, and nutrition education. With their "kid-inspired, chef-crafted" meals, Revolution Foods emphasizes sustainable supply chains, healthy eating habits, and reducing food waste - all while serving 1.2 million servings of fruit per week in more than 400 cities! "The link between what I'm doing as a parent, as a community member, and as a CEO is a real honor," says Kristin. "Despite the challenges, purpose and a bigger belief in what I am doing has fueled me to stay in the game." For more on the podcast, see the Beyond Capital Podcast website. 

Eating local, sustainable and seasonal is something we hear a lot in the “Farm-to-Fork” capital city of Sacramento. Is that message making its its way to school lunchrooms here as well? Many school districts are trying to get local ingredients on the menu. And other organizations, from Bay Area startups to the California Department of Food and Agriculture, are helping them out with a big push to promote healthy eating and local agriculture. But three questions: How will school districts pay for it? How can parents, farmers and other food promoters help out? And will California kids eat it if it’s not fried or chocolate? Join us for a food-focused conversation about how schools, parents, the public and private sectors, and foodies in general can work together to bring the fresh high-end cuisine California is known for into the cafeteria. PANELISTS * Nick Anicich, Farm to School Program lead at the California Department of Food and Agriculture * Diana Flores, director of Nutrition Services, and the future Central Kitchen, at Sacramento City Unified School District * Todd McPherson, Urban Agriculture Academy coordinator at Luther Burbank High School * Kirsten Saenz Tobey, co-founder and chief impact officer of Revolution Foods * Amber Stott, founding executive director of the Food Literacy Center PODCAST PLAY BY PLAY * 0 to 6 minutes - Intro to California Groundbreakers, and why we're having this discussion * 6 min - Panelists introduce themselves, and share their favorite lunchtime meal * 12:30 min - How Sacramento City Unified School District is getting fresh, local food into its cafeterias * 21:15 min - How California's Department of Food and Ag is helping other school districts statewide to do the same * 24:20 min - How Oakland-based Revolution Foods is getting public school districts nationwide to serve its meals * 29:05 - Teaching kids about food literacy, and lessons learned about how to make them more food adventurous * 33:15 min - Teaching students about growing, gardening, food activism, and agriculture as a career * 37:40 min - Working with Federal rules and regulations about school meals * 51:45 min - Any new state legislation that passed to boost "Farm to School" programs? * 55:20 min - How would proposed changes to the Supplemental Nutrition Assistance Program (SNAP)affect school funding and meals for children? * 58:05 min - How can small school districts procure better foods and partner with farms to improve their meal offerings? * 1 hr, 7:50 min - Panelists share their recent Farm to School success stories (e.g., making pesto for fellow students, testifying in front of City Council, building a cooking school and commercial kitchen, partnering up with Stephen Curry) * 1 hr, 17:20 min - How can farmers and ranchers better connect with schools for offering climate change-focused food and ag education? * 1 hr, 17:20 min - The challenges of switching over school menus to healthier food that won't make students revolt * 1 hr, 24:05 min - What can individual Californians do to help public schools serve better, healthier, fresher food to their students? RESOURCES For info on panelists' organizations, and other organizations mentioned during the podcast, go to the event info on our website - www.californiagroundbreakers.org/events/2019/9/25/farm-to-fork-in-california-schools

While she was in business school, Kirsten Tobey started a revolution. In a fight against childhood obesity and with a goal to set students up for success, she sought to redefine school lunches. Kirsten and Kristin Richmond co-founded Revolution Foods, which has grown from an MBA project into a thriving business that employs over 1500 people who serve over 3 million healthy meals to schools and communities every week. 

“We've always been focused on communities and schools that have less access… we've made sure that our meals are healthy, fresh, nutritious, and delivered everyday, but also that they are fully reimbursable through the federal meal reimbursement program.” This week on The Produce Moms, Kirsten Saenz Tobey, Co-founder and Chief Impact Officer of Revolution Foods shared about the incredible impact being made in schools around the nation. Revolution Foods provides 3 million meals a week to over 3000 school sites in 16 States. Their mission is to provide fresh, healthy meals that are fully reimbursable through the federal meal reimbursement program. Children who may not have access to healthy meal options are given the opportunity to receive the nutrition they need to help set them up for academic success. “You're operating with the principle that food is culture. Food is such a part of how we celebrate life, family traditions, and I love how that principle carries forward in Revolution Foods ” One of the unique aspects of Revolution Foods is their attention to crafting culturally relevant foods for the schools in each region. Revolution Foods has a unique approach to how the food is designed. They are kid inspired and chef crafted! Revolution Foods is partnering with schools to help implement breakfast programs, and working to make this option as convenient as possible for schools and students. Their foods are free of artificial colors, sweeteners, high fructose corn syrup, and so many other additives that are found in so much of our food offerings in the current market. “We're incredibly focused on making sure that kids always have access to fresh, whole produce.” For more information about Revolution Foods, check out www.revolutionfoods.com. If you have been inspired by the work Revolution Foods is doing, peak with the education administration about bringing them to your children's school! Some Topics we talk about in this episode: Introduction // Kirsten Saenz Tobey - 1:39 What is Revolution Foods? - 2:25 Fresh Food Access in Public Schools - 4:48 Partnership with Schools - 10:01 Target Demographics and Growth - 16:08 Fresh Produce and Revolution Foods - 18:10 Lessons Kirsten Has Learned  - 21:34 Wrap-up - 23:50   How to get involved Join The Produce Moms Group on Facebook and continue the discussion every week! https://www.facebook.com/groups/316715662104709/ Reach out to us - we'd love to hear more about where you're at in life and business! Find out more at www.theproducemom.com   If you liked this episode, be sure to subscribe and leave a quick review on iTunes. It would mean the world to hear your feedback and we'd love for you to help us spread the word!

Emerging technologies like biotech and artificial intelligence have the potential to transform so many of the systems that make up the world around us.           At our 2018 Frontiers of Social Innovation conference, Katherine Milligan, who directs the Schwab Foundation for Social Entrepreneurship spoke with a few savvy social entrepreneurs who are harnessing these tools for social impact right now. Milligan speaks with Keller Rinaudo, CEO and cofounder of Zipline, which is using drones to deliver blood and medicines to remote parts of the world; Kristin Richmond of Revolution Foods, which is using data and technology to increase access to fresh, healthy food to underserved communities and schools; and David Risher, CEO and co-founder of Worldreader, a global nonprofit that provides people in the developing world with free access to culturally relevant, digital books via e-readers and mobile phones.   https://ssir.org/podcasts/entry/embracing_emerging_technology_for_social_change

050 | Kirsten Tobey from Superstore Failure to $130 Million in Revenue Kirsten Tobey founded Revolution Foods in 2006 with co-founder and CEO Kristin Groos Richmond while in graduate school at UC Berkeley’s Haas School of Business. Revolution Foods, now over $130 million in revenue, today serves nearly 3 million healthy meals per week to students in 30 cities across 15 US states and distributes a line of retail food products to over 3000 grocery stores nationwide. Kirsten continues to steward the mission and drive the vision for the company.  Kirsten spearheaded the company’s expansion into the retail/packaged goods space and has led the company’s efforts on thought leadership, nutrition strategy and impact. Are you afraid of having the tough conversations? Do you have a client that is high-maintenance or an employee who is sucking you dry? This week’s guest, Kirsten Tobey, shares how she’s taken those difficult conversations and used them to further her and her business. Kirsten quickly learned that when you decide to let the clients go that are sucking you and your business dry, you can actually put your energy and focus into the things that will help you and your company grow. Kirsten and her company, Revolution Foods, have had the opportunity to be sold in Walmart, but she and her partner found out the hard way, that being in a superstore just wasn’t going to work. Their healthy, top of the line ingredients led their product to cost too much, which is often not what the consumers of Walmart want. If your ready to learn how having those painful conversations can actually change the trajectory of your business, this episode of Success Unfiltered is a MUST LISTEN! Enjoy, and thank you for listening and tuning into Success Unfiltered! To share your thoughts: Email The Pitch Queen @ hello@thepitchqueen.com Ask a question over at www.ThePitchQueen.com Share Success Unfiltered on Twitter, Facebook, Instagram, & LinkedIn To help the show out: Please leave an honest review on iTunes. Your ratings and reviews really help and I read each one. Subscribe to the show on iTunes. Special thanks goes out to Kirsten Tobey for taking the time to chat with Michelle. Be sure to join us next week for our next new episode! P.S. What Do Your Clients REALLY want? They aren’t interested in flashy websites or perfect copy. What they want the most is to get rid of their PAIN. Want to know how to get their attention and sell them their dream solution? Click here for my FREE guide, “The Point Of The Pain Point: How To Sell Them What They REALLY Want.” Here are a few key secrets we talked about in this episode: Michelle introduces Kirsten. Kirsten shares a quick synopsis of who she is and what Revolution Foods is. Right out of business school, Kirsten and her partner, Kristen heard NO after NO when approaching investors. One particular investor spent a great deal of time trying to learn about what Kirsten was doing and what they wanted him to invest in, but in the end it turned into a crushing NO. Kirsten took this opportunity to ask the investor questions about what his concerns were and what milestones need to be met. Kirsten believes you should always ask investors what other investors they know that would be interested in the opportunity. Kirsten and her partner went through 25 to 30 NO’s before they heard any YES’s. Revolution Foods was brought  into Walmart, but it turned out not to be a good thing, Kirsten shares the full story. “As an entrepreneur you have to have a healthy balance of confidence and humility” ~ Kirsten Tobey Kirsten shares the 3 biggest things she learned from working with Walmart. Revolution Foods lost over a $1 million dollar investment while working with Walmart. Revolution Foods became a food supplier for some smaller charter schools, which then led to Kirsten trying to bring them into bigger school districts. When trying to get Revolution Foods into bigger school districts Kirsten and Kristen had some serious growing pains to go through. However, it turned out in their favor - listen to hear the full story! Kirsten’s had to turn businesses and schools away because the cost benefit wasn’t worth it because of different factors, like the distance to deliver the foods and the sizes of the schools. Kirsten shares what she would tell her younger self. Connect with Kirsten: Facebook Twitter LinkedIn Revolution Foods P.S.  What Do Your Clients REALLY want? They aren’t interested in flashy websites or perfect copy. What they want the most is to get rid of their PAIN. Want to know how to get their attention and sell them their dream solution? Click here for my FREE guide, “The Point Of The Pain Point: How To Sell Them What They REALLY Want.” Music produced by Deejay-O  www.iamdeejayo.com  

Toni Marraccini is a long time promoter of nutrition and advocate for equal access to food. She completed her Masters in Public Health at the University of Cape Town and published research evaluating a Healthy Tuck Shop Guide in Childhood Obesity. Afterward, she spent three years at Revolution Foods, a company seeking to increase access to healthy food in schools. Now at Rise Against Hunger, she is working to build global partnerships with a goal of ending world hunger by 2030. In our first episode of the Positive Podcast we talk with Toni about how being sustainable really does have a Positive Impact on the Earth and communities at large.

Experienced impact investor about her first impact investments and important blended capital is in the food system of the future. ---------------------------------------------------------- Welcome to Investing in Regenerative Agriculture and Food. Join our Gumroad community, discover the tiers and exclusive benefits here: https://gumroad.com/investinginregenag Other ways to support my work: - Share the podcast - Give a 5-star rating - Or buy me a coffee… or a meal! www.Ko-fi.com/regenerativeagriculture ----------------------------------------------------------- I had the great pleasure of interviewing Renske Linde, impact investor and co founder of Food System 6 (FS6) a nonprofit organization based in the San Francisco Bay Area that is working to transform our current industrial food system into a new model that is focused on environmental, physical and social health. They run a very interesting cohort for disruptive food entrepreneurs, if you are interested please scroll down for more information. Or check the website: www.foodsystem6.org We discussed how Renske ended up in the space and why it is so important to look at the whole food system and not just the producing/agriculture part. And why non profits and blended capital are so important for the development of the space. We also discussed some companies which inspired her and her first sustainable agriculture investments: Revolution Foods: www.revolutionfoods.com Imperfect Produce: www.imperfectproduce.com Pasture Map working on making it easier for farmers to manage their herds holistically www.pasturemap.com Heritage Poultry company: www.emmerandco.com Apeel, Gates Foundation backed company creating edible skin for fruit and vegetables to last longer: www.apeelsciences.com Land Institute research on Perennials: www.landinstitute.org FS6: www.foodsystem6.org FS6’s innovative, four-month cohort model provides tailored support and technical assistance to teams of both non-profit and for-profit entrepreneurs, and delivers valuable content and programming at critical points throughout the process that facilitates growth and connection of cohort participants. Further, FS6’s programming brings their early-stage entrepreneurs into contact with investors, corporations, nonprofits, educational institutions, government agencies and other stakeholders involved in the transformation of the food system, aligning the opportunities and resources needed to achieve sustainable innovation and growth.  FS6 Fall 2017 Cohort Session Dates (SF Bay Area): * Session One: August 29-31, 2017 * Session Two: October 3-5, 2017 * Storytelling (invite-only investor event): November 11-12, 2017 * Forum: November 14, 2017 Feedback, comments? Please share via: www.twitter.com/koenvanseijen If you want to receive an email when I upload a new episode, subscribe here eepurl.com/cxU33P The above references an opinion and is for information purposes only. It is not intended to be investment advice. Seek a duly licensed professional for investment advice.

Brian Duncan has over 12 years in the restaurant industry beginning his career in college working every job from dishwasher to server. After graduating from Purdue University, Brian went on to work in food and beverage consulting focusing on international chains and consumer products manufacturing for such companies as Hilton and Revolution Foods. During his time consulting Brain focused on creating efficiencies by utilizing technology. Brian’s background paved the way to multiple tech startups including Chowly. Brian now serves as co-founder and board member for Chowly Inc. and is primarily focused on business development, sales and marketing. What you’ll learn about in this episode: Brian’s background What Chowly is and why Brian created it The challenges of the early stage of a startup Why strong relationships are so important when you’re starting a business Why you need to plan for everything What Brian has learned from his mentor Why you need to provide your employees the opportunity to learn and grow Why Chowly offers unlimited time off for their employees Why your employees need to know that you understand that your business is not more important than their life Why Brian lives in his to-do list Why you need to speak with the people you depend on every single day Ways to contact Brian: Website: www.chowlyinc.com LinkedIn: www.linkedin.com/in/brian-duncan-5929745

Megan Cyrulewski  opened her mediation practice in February 2015.  Megan mostly deals with domestic relations issues such as divorce, child custody and parenting time.  She is a member of the American Bar Association, State Bar of Michigan ADR section and Association for Conflict Resolution.  Brian Duncan co-founder of Chowly. He went on to work in food and beverage consulting focusing on international chains and consumer products manufacturing for such companies as Hilton and Revolution Foods. During his time consulting Brain focused on creating efficiencies by utilizing technology. Brian's background paved the way to multiple tech startups including Chowly. Brian now serves as co-founder and board member for Chowly Inc. and is primarily focused on business development, sales and marketing For more information go to MoneyForLunch.com. Connect with Bert Martinez on Facebook. Connect with Bert Martinez on Twitter. Need help with your business? Contact Bert Martinez. Have Bert Martinez speak at your event!

"Inflection Point" host Lauren Schiller talks with Revolution Foods co-Founders Kristin Richmond and Kirsten Tobey.

Kirsten Saenz Tobey, co-founder and chief impact officer of Revolution Foods, shares how she and her co-founder started their business school idea in their kitchen in 2006, and have built it into a thriving company with more than $100 million in annual revenue that serves more than 1.5 million healthy meals per week to students in 25 U.S. cities. Revolution also now distributes retail food products to more than 3,000 grocery stores nationwide. Series: "UC Davis Graduate School of Management's Executive Speakers and Special Events" [Business] [Show ID: 30461]

Kirsten Saenz Tobey, co-founder and chief impact officer of Revolution Foods, shares how she and her co-founder started their business school idea in their kitchen in 2006, and have built it into a thriving company with more than $100 million in annual revenue that serves more than 1.5 million healthy meals per week to students in 25 U.S. cities. Revolution also now distributes retail food products to more than 3,000 grocery stores nationwide. Series: "UC Davis Graduate School of Management's Executive Speakers and Special Events" [Business] [Show ID: 30461]

William Rosenzweig Food: Business, Movement, or Both? Join Michael Lerner for a conversation with William Rosenzweig about sustainable living and ethical business. William is the Republic of Tea’s founding CEO, and also co-author of the bestselling book The Republic of Tea: How an Idea Becomes a Business, recently named one of the 100 best business books of all time. William Rosenzweig William is currently co-founder and Partner at Physic Ventures, a venture capital firm supporting science-based companies focused on health and sustainability. Will currently works closely with EnergyHub, GoodGuide, Pharmaca Integrative Pharmacy, Own, Recyclebank, Revolution Foods, and Yummly. As an entrepreneur, Will has been involved as a founder and executive of more than a dozen early-stage ventures. Will was founding CEO (and Minister of Progress) of The Republic of Tea, an award-winning specialty tea company that is credited with creating the premium tea category in the United States. He has played key leadership roles at Nakamichi, the TED Conference, Odwalla, Leapfrog Toys, Brand New Brands, Hambrecht Vineyards and Wineries, Kingdom of Herbs, and Winetasting.com. Find out more about The New School at tns.commonweal.org.

Kirsten Tobey and Kristin Richmond Founders, Revolution Foods Kristin Groos Richmond, Founder and CEO, served as the Vice President of Programs and Development at RISE, a nonprofit organization dedicated to recruiting and retaining outstanding teachers in public schools nationwide. During her tenure at RISE, she worked with over 50 charter and district schools and expanded the program from the San Francisco Bay Area to Los Angeles and Chicago. Kristin worked at Leadership Public Schools in San Francisco where she redesigned the food service program at four public high schools. Kristin co-founded a special education school in East Africa and began her career as an investment banker at Citigroup in NYC. She has a BS from Boston College and an MBA from UC Berkeley. Kirsten Saenz Tobey, Founder and COO, began her career as a teacher and coordinator of experiential education programs at Phillips Academy in Massachusetts as well as with Amigos de las Americas in Ecuador. During college, she ran children’s garden education programs in California and Rhode Island, where she enjoyed helping children to connect with the source of their food. Her passion for sustainability and community health led her to run a public health campaign for Earthjustice. She managed a study abroad program for the School for Field Studies in Mexico where she worked with college students to study the environmental and socioeconomic impacts of the fishing industry. During graduate school, she worked with the United Nations Hunger Task Force to evaluate the scalability of school feeding programs in Ghana and with the McDonald's Corporation to incorporate social and environmental responsibility into the supply chain. Kirsten has an AB from Brown University and an MBA from UC Berkeley

Kirsten Tobey and Kristin Richmond Founders, Revolution Foods Kristin Groos Richmond, Founder and CEO, served as the Vice President of Programs and Development at RISE, a nonprofit organization dedicated to recruiting and retaining outstanding teachers in public schools nationwide. During her tenure at RISE, she worked with over 50 charter and district schools and expanded the program from the San Francisco Bay Area to Los Angeles and Chicago. Kristin worked at Leadership Public Schools in San Francisco where she redesigned the food service program at four public high schools. Kristin co-founded a special education school in East Africa and began her career as an investment banker at Citigroup in NYC. She has a BS from Boston College and an MBA from UC Berkeley. Kirsten Saenz Tobey, Founder and COO, began her career as a teacher and coordinator of experiential education programs at Phillips Academy in Massachusetts as well as with Amigos de las Americas in Ecuador. During college, she ran children’s garden education programs in California and Rhode Island, where she enjoyed helping children to connect with the source of their food. Her passion for sustainability and community health led her to run a public health campaign for Earthjustice. She managed a study abroad program for the School for Field Studies in Mexico where she worked with college students to study the environmental and socioeconomic impacts of the fishing industry. During graduate school, she worked with the United Nations Hunger Task Force to evaluate the scalability of school feeding programs in Ghana and with the McDonald's Corporation to incorporate social and environmental responsibility into the supply chain. Kirsten has an AB from Brown University and an MBA from UC Berkeley