Sarah has worked side by side with the sustainable food movement’s founders and visionaries across the globe. 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) for two years. Next she spearheaded the development of Slow Food Nation as its Content Director, produced the 20,000 person Organic Food Festival in Bristol, England for the Soil Association, developed the Art.Food.Hope fund-raising campaign on the eve of Barack Obama’s Presidential Inauguration, and co-founded Seedling Projects.
Dominic has been responsible for large-scale productions such as Slow Food Nation, the largest sustainable food festival in the U.S.A., with 85,000 people attending 80 distinct outdoor and indoor events. His passion is in utilizing events to build community that last well beyond when the last marquee is taken down. Dominic Phillips is the founder and president of Dominic Phillips Event Marketing (DPEM), a full-service event marketing, design, and production company founded in 2004. DPEM has become a pioneer in sustainable events, implementing “zero-waste” policies, carbon offsets, and other sustainable best practices into its creative process.
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.
Katherine is a gastronome, writer and adventurer hailing from the Bay Area. As an Outreach & Communications Intern with the Good Food Foundation in Summer 2014, Katherine assisted with sustainability vetting for new applicants to the Good Food Guild. In her previous role, Katherine served as the Executive Assistant to co-owner Cindy Daniel of Healdsburg SHED, a former member of the Good Food Merchants Collaborative.
After graduating from the University of Southern California in 2015, Hillary spent a year abroad, eating her way through Asia and Central America. It was on this trip that her passion for sustainability and small-scale food production developed, as she worked on a permaculture farm as well as in the kitchen of an eco-resort. Hillary then returned to California, where she combined her interest of food and business to help launch the Los Angeles market for office-catering startup, Chewse. Hillary is excited to be apart of the Good Food Foundation and have a hand in elevating our food system.
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!"
A Bay Area native, Jessica is passionate about the intersection of food, sustainability and social impact. Formerly the Partnerships & Programs Manager at the Good Food Foundation, she’s thrilled to return after spending time at Ireland’s Ballymaloe Cookery School and San Francisco bakery Josey Baker Bread.
A current student at the University of California, Santa Barbara, Jackie is double majoring in Political Science and Environmental Studies. While studying abroad in Ireland this past fall, she interned with the Prime Minister and dedicated her time to a research project on sustainable rural development, specifically focusing on agriculture. This project helped spark her commitment to the food system. Since then, she has worked with multiple organizations to decrease food insecurity on campus, hoping to eventually work in a field that is committed to an intersection of sustainability and agriculture. She couldn't be happier to work as an Outreach & Communications Intern this summer.