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Aspire to inspire.

 
 

Rachel Begun

 
 

I'm a nutrition strategy consultant, chef and co-founder of The Modern Loaf, LLC.

 
 

 

As a nutrition communications professional, I’ve worked and consulted for organizations focused on innovative approaches to creating a healthier and more sustainable food environment, including food brands, commodity boards, industry and advocacy organizations, foodservice and hospitality providers, and public relations and marketing agencies. My expertise is in helping organizations define the nutrition strategy and platform best suited to their mission and contribution to the marketplace, which informs every step of the product/service life cycle—from innovation to brand positioning and messaging to sales and marketing strategy to operations and consumer and stakeholder engagement.  

I also educate the public and other food and health professionals through spokesperson work, public speaking, writing, and media interviews.  I teach industry thought leaders and stakeholders through private consult and industry panel discussions.

I'm a savvy communicator that the media counts on for evidence-based expertise.  I've conducted 1,000+ interviews to provide food and nutrition expertise to top media outlets, including various ABC, NBC, CBS and Fox news station affiliates, The Wall Street Journal, USA Today, The Huffington Post, The Atlanta Journal-Constitution, Chicago Tribune, O The Oprah Magazine, Parade, Eating Well, Fitness, Shape, Women’s Health, MSNBC, CNN, and many more.

I serve as a Scientific/Medical Advisory Council Member for Beyond Celiac, Advisory Board member for Delicious Living magazine, Advisory Board member for the #GiveHealthy movement, and sit on the Board of Directors for the Garden School Foundation in Los Angeles.

My journey has allowed me to work with many start-up food companies and that’s how I caught the entrepreneurial bug.  As a nutritionist and chef with celiac disease, I’m keenly aware that what is missing from the gluten-free marketplace are truly artisanal, nutrition-forward breads.  That’s why my business partner and I founded The Modern Loaf, a savory bakery targeted to the modern day consumer who expects it all—best-in-class artisanal breads made from the highest quality and nutrient-dense ingredients that contain no gluten, dairy, soy, peanuts, sesame seeds, animal products, gums or commercial yeasts. Our breads contain no added sugars.  Our bagels contain a pinch of sweetener to ensure that browned crust you expect from a traditional bagel. Our breads do contain 100% organic whole grains and a natural sourdough starter.  

I graduated Phi Beta Kappa from Emory University in Atlanta, GA with a B.A. in Biology and a concentration in pre-medical studies. I earned my M.S. degree in Nutrition Education from Columbia University and completed my dietetic internship there. To round out my food and nutrition experience, I earned my natural chef certification at Bauman College in Boulder, CO.