Prior to co-founding the Good Food Foundation, Sarah worked side by side with the sustainable food movement’s visionaries across the globe. Fresh out of college, as the Director of Communication for the Slow Food International Office in Italy, she was immersed in the roots of the food movement before heading to California to become Alice Waters’ “Girl Friday” (in Alice’s words). Next she spearheaded the development of the first large scale U.S. sustainable food event, Slow Food Nation with 85,000 guests, then went on to produce the 20,000 person Organic Food Festival in Bristol, England for the Soil Association, which enjoyed the patronage of H.R.H. The Prince of Wales. Subsequently she helped launch the first Sips & Suppers annual fundraiser with Alice Waters, Joan Nathan and Jose Andres, as an answer to President Obama’s call for a day of service before his first inauguration. To date, it has raised over $4.5 million for organizations addressing food insecurity through a sustainability lens in our nation’s capital.
Samantha is a graduate of the University of North Carolina at Chapel Hill where she studied both Archaeology and Anthropology. Upon moving to San Francisco in 2014, she began looking for opportunities with organizations that shared her love of food and desire to promote sustainability. Samantha joined the Good Food Foundation team soon after and has enjoyed immersing herself in the food community in the Bay Area.
In 2018, Laura graduated from the University of Gastronomic Sciences with a Masters in Food, Culture and Communications: Marketing and Sustainability of High-Quality Products. Most recently she was the Event and Communications Manager for the first ever Terra Madre Nordic event held in Copenhagen. She has worked in the food, beverage and hospitality industry from the age of 15 and gained her Bachelors degree from the Culinary Institute of America. She believes that farmers are the stewards of our land and it is important to honor and respect the work they do. She finds the easiest way to support farmers is to vote with your dollar by purchasing products at your local farmers market or store. "Eat well and in good company!"
Anna is a recent graduate of the University of North Carolina, where she majored in Public Policy and History. She is interested in all things sustainable food, and is excited to put her energy towards building a more equitable food system. She spent her time in college shopping at farmer's markets, helping coordinate summer meal sites across the state, and working with her local food policy council. As a lifelong North Carolinian, there is nothing she appreciates more than a ripe summer tomato with salt and pepper - though she's excited to explore the Bay Area food scene.
Laura graduated from Princeton University in 2020, where she studied History with a focus on the political and social history of the 19th century American West. Laura has always been interested in what it takes to successfully run small-scale, sustainable food businesses. She is grateful to have worked alongside and learned from the dedicated and passionate folks at Dandelion Chocolate, Tomales Farmstead Creamery, and The Coffee Club, Princeton’s first student-run coffee shop. She is thrilled to join the Good Food Foundation team to support the incredible farmers, makers, and merchants working to make positive change in our food systems.
Adriana is a graduate of the IE University in Madrid, Spain but is originally from the DC area. During her time in Spain, she fell in love with simple yet delicious, local & responsibly sourced food. After graduating in 2019, she began her career in the food industry working alongside Danielle Vogel of Glen’s Garden Market, where she learned about the vital role that communities play in the advancement of the good food movement. When she’s not playing with her cats or strolling through the farmer’s market, you’ll most likely find her eating a big salad made from the produce in her garden or drinking a cup of coffee from a local roaster.
Simran is a senior at Northeastern University with a major in Marketing and dual minors in Sustainable Business Practices and Environmental Studies. Originally from San Diego, she loves morning beach walks at any time of year, though her semesters in Boston have also given her a newfound appreciation for living and cooking seasonally. Most recently, she completed a summer course in Copenhagen, studying Nordic Culinary Culture with a focus on sustainable food practices and biodynamic farming. She's delighted to join the Good Food Foundation team and contribute to meaningful sustainable action and awareness. In her free time, she can be found writing, watching sea creature videos, baking scones, and ticking foodie recommendations off her ever-growing list.
After graduating from SUNY Buffalo State with a B.S. in Forensic Chemistry, Max pivoted to the restaurant industry, ultimately applying his education to the world of food and beverage. In 2015, with a growing passion for food culture and how it influences people and their community, their overall wellbeing and relationships with others, he jumped from one coast to the other. The last 6 years have been spent working in the California olive oil industry, most recently overseeing a quality assurance program. He has cherished discovering the bounties that the California landscape has to offer and taking every opportunity to learn and taste along with the producers and crafters of the golden state. His free time is ideally spent at the local farmers market, checking off places on his neverending list of restaurants, breweries and wineries to experience, and when he isn’t filling his belly, he is likely hiking or spending time with his partner, friends and two dogs, Bengal and Cali.