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Sophie Egan

Sophie Egan

Director of Health and Sustainability Leadership and Editorial Director for the Strategic Initiatives Group, The Culinary Institute of America

Sophie Egan, MPH is director of health and sustainability leadership as well as the editorial director for strategic initiatives at The Culinary Institute of America. In this role, she oversees a portfolio of a dozen initiatives, which includes: co-leading projects for a number of key partnerships such as those with Google and Harvard T. H. Chan School of Public Health; directing programming for four annual conferences; and serving as co-director of the Menus of Change University Research Collaborative, a joint initiative with Stanford University. Based in San Francisco, Sophie is a contributor to The New York Times’ Well blog, and has written about food and health for The Washington Post, EatingWell, Time, The Wall Street Journal, Bon Appétit, WIRED, and Sunset magazine, where she worked on The Sunset Cookbook and The One-Block Feast book. She holds a master of public health, with a focus on health and social behavior, from University of California, Berkeley, where she was a Center for Health Leadership fellow. She also holds a bachelor of arts with honors in history from Stanford University. Sophie is the author of the book, Devoured: How What We Eat Defines Who We Are (William Morrow/HarperCollins, 2016), which is a journey into the American food psyche. Her forthcoming second book—a conscious eater’s radically practical approach to food—will be published by Workman in spring 2020. In 2016, she was named one of the UC Global Food Initiative’s 30 Under 30. Twitter: @SophieEganM

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TomXYZTom Mastrobuoni
_Grant Recipient_0000_Gareth SullivanGareth Sullivan
_Speaker_0010_Jian LiJian Li
Lavanya AnandanLavanya Anandan
UmaVUma Valeti, MD
Patty TrevinoPatty Trevino
_Speaker_0010_SethGoldmanSeth Goldman
Sara YoungSara Young
Ann-VenemanAnn Veneman
OK-Evan-Square-2Evan Rapoport
Maisie GanzlerMaisie Ganzler
Gil PhippsGil Phipps
_Speaker_0010_Vince SewaltVince Sewalt
Mohammed OufattoleMohammed Oufattole
Marcus KeitzerMarcus Keitzer
Christy LeborChristy Lebor
Didier-white backgroundDidier Toubia
_Speaker_0010_MarkMatlockMark Matlock
Eric ChristiansonEric Christianson
CelesteSchietingerCeleste Holz-Schietinger, PhD
Sandhya SriramSandhya Sriram
Chuck MuthChuck Muth
Kelvin NgKelvin Ng
Rosie WardleRosie Wardle
Jaime AthosJaime Athos
LisaFLisa Feria
LouCLou Cooperhouse
Stephanie FeldsteinStephanie Feldstein
_Speaker_0001_Chatrathi_Kris_2018-1_WEBKris Chatrathi
Max ElderMax Elder
BarbSBarb Stuckey
Shir FriedmanShir Friedman
Thomas JonasThomas Jonas
Dilrukshi ThavarajahDilrukshi Thavarajah
Varun DeshpandeVarun Deshpande
Darren StreilerDarren Streiler
Bruce Headshot_Kristin LamyBruce Friedrich
Amy RowatAmy Rowat
James JoaquinJames Joaquin
Niya-GuptaNiya Gupta
Dan Altschuler MalekDan Altschuler Malek
Michele FiteMichele Fite
Jessica AlmyJessica Almy, Esq.
Costa YiannoulisCosta Yiannoulis
David LipmanDavid Lipman
Liz SpectLiz Specht, PhD
JoshTJosh Tetrick
DeeptiKDeepti Kulkarni
David WelchDavid Welch, PhD
Anubhav S. GoelAnubhav Goel
Brian-PlattnerBrian S. Plattner
Anja SchwenzfeierAnja Schwenzfeier
_Speaker_0010_michael_kleindl-014-Edit-Edit-2Michael Kleindl
Yuguo LeiYuguo Lei
_Speaker_0010_David BenzaquenDavid Benzaquen
20190423_132532Christopher Kong
Ando Close Up Photo ID GlassesAmadeus Driando Ahnan
Andy-BassAndy Bass
christieaug2015Christie Lagally
blair.crichton.hsbc.com_2Blair Crichton
SriArtham profile cropSri Artham
Barcelona 26.04.2019 Entrevista para +Emprendedores a Giusseppe Scionti, creador de un filete vegano con textura muy parecida a la de la carne e imprimible con impresora 3D. Fotografia Albert BertranGiuseppe Scionti
Nathaniel-PopperNathaniel Popper
Regan-MorrisRegan Morris
JacobBungeJacob Bunge
_Moderator_0000_Adam Rogers_Jenna Garrett_Mar19_01Adam Rogers
Brodwin-2Erin Brodwin
_Moderator_0000_Kristy Hamilton HeadshotKristy Hamilton
JeffJeff Bercovici
Janelle BitkerJanelle Bitker
EZRAKLEINEzra Klein
LesleyMcClurgLesley McClurg
John CumbersDr. John Cumbers
Elaine-WatsonElaine Watson
brian-cooleyBrian Cooley
Peter StogiosPeter Stogios, PhD
Filiz KokselFiliz Koksel
Ivana GadjanskiIvana Gadjanski
Mario MartinezMario Martinez, PhD
Beth ZotterBeth Zotter
RSMRicardo San Martin, PhD
Petra HangaPetra Hanga, PhD
Mari-Liis TammikMari-Liis Tammik
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Twitter Highlights
  • While there are hurdles to overcome, signs point to China being "on the cusp of a plant-based-protein revolution th… https://t.co/V0L2ZM7n6A
    about 11 hours ago
  • In some ways, Chinese consumers are primed to embrace plant-based alternatives to conventional meat, eggs, and dair… https://t.co/ZrfAyKId04
    about 11 hours ago
  • Chinese competitors are now jostling with international food conglomerates like @Nestle, @Unilever, and @Cargill fo… https://t.co/elaKr0R8Bo
    about 11 hours ago
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Due to the Covid-19 crisis, GFI is not hosting the Good Food Conference in 2020.

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