We work with change-makers leading the way in creating more healthful, sustainable and just food systems.
Rachel—and the tailored team of experts she pulls together for each each food mission they work on—are good food advocates with extensive nutrition strategy, communications, education, and event planning experience.
As our food environment expands from personalized nutrition needs to global food issues, we have a fire to be the change we want to see in the world. We do that by working with the people and organizations leading the way in creating more healthful, sustainable and just food systems.
We start by helping them identify their higher purpose for existing, which serves as the foundation for an authentic and powerful education and communications strategy. Our experience is in helping bring together the science, consumer trends, and industry data with expert advisors and internal stakeholders to build communications platforms that create dialogue, raise awareness and inspire others to action to tackle our most challenging issues.
Rachel is an avid educator, having conducted 1000+ interviews to provide food and nutrition expertise to top media outlets, including ABC, NBC, CBS and Fox news station affiliates around the country, 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. She is also a public speaker, educating the public, industry and fellow food visionaries, and is a freelance writer to many trade and consumer publications.
Rachel proudly serves as Scientific/Medical Advisory Council Member for Beyond Celiac, Advisory Board member for the #GiveHealthy movement, Culinary Council member for the Sterling-Rice Group, and LA Chapter Board Member for Step Up.
Rachel graduated Phi Beta Kappa from Emory University in Atlanta, GA with a B.A. in Biology and a concentration in pre-medical studies and earned a M.S. degree in Nutrition Education from Columbia University as well as completed a didactic dietetic internship program there. To round out her food and nutrition skills, she completed the natural chef certification program with Bauman College.