Divya Saravana Email & Phone Number

Singapore

In this role, my focus is on strengthening the downstream portion (food product development, go-to-market, and distribution) of the smart protein value chain across plant-based, fermentation-derived, and cultivated proteins. I'll be working with smart protein companies, retail, QSR stakeholders and branding agencies with the goal of increasing the velocity of high-quality smart protein foods, and positioning and distributing these foods for market success. My role spans the mapping and analysis of diverse stakeholders, building on relationships with executives at corporations in the field as well as infrastructure investors, and convening multi-stakeholder partnerships to ensure GFI India enables the sector to accelerate at the pace needed to sustainably feed 10 billion people by 2050.

Chennai, Tamil Nadu, India

Worked on research and data analytics for the Innovations in Data and Experiments for Action (IDEA) lab, which aims to facilitate and promote the use of administrative data in the production of high-quality empirical evidence to drive policies and programs for development.

Boston, Massachusetts, United States

Assisted a faculty led project at the Tufts School of Public Health and Friedman School of Nutrition in collaboration with USDA ERS to research: Household Expenditures at Dollar Stores and Implications for Health, 2008-18' using big data from the IRI Consumer Network. Worked with and was mentored by Drs. Elina T. Page (ERS), Wenhui Feng (Tufts University), Sean B. Cash (Tufts University). I am a co-author on the upcoming publications related to this study.

Singapore

Data Analysis and Market Research work for the development of a carbon footprint tracking for agri consumers and producers in pursuit of sustainable production and consumption.

New York, New York

➔ Broadly research the environmental, health, and economic impacts of the plant-based /plant-forward eating movement.➔ Build social media presence & following through insights from research and ‘test post’ reception analysis.➔ Provide Competitive Landscape & Market Analysis for clients as needed - involves in-depth research and analysis of a category in the plant-based space (e.g. vegan meats or milks).➔ Process the many brands in the marketplace, how they do or not stand out, their pricing, packaging, messaging, key attributes (nutritional & functional), target customers, etc.➔ Craft and write newsletter articles & blogs for the website to create public and entrepreneurial awareness

Singapore

➔ Plan, organize and arrange plant forward culinary programs for Food at Google - Teaching Kitchen, Farm to Table program, Pop Ups, Food Talks etc.➔ Engage and interact with the Googlers and Google’s clients to showcase sustainability initiatives.➔ Ensure good food quality and plan for a balanced plant forward and multi-cuisine menu variety in compliance with core program expectations.➔ Organize appropriate marketing ideas to promote plant forward and educate Googlers➔ Ensure that all products and ingredients used are following Google Food Procurement standards➔ Liaise with suppliers to bring new and innovative ingredients relevant to the focus on plant forward and sustainable eating

Mountain View, California

As part of the Google Food Program,The Google Production and Assembly Kitchen (GPAK) is a new project to be a fully automated central processing unit for caves across the Bay Area. This is to minimize waste, ensure consistency and quality, greatly reduce food safety and hygiene risks and thus make a much more efficient use of our resources.

California

Hospitality Management- Daily set up, floor management and service training- Focus on food safety, allergens and risk management- Menumaker, Invoice reconciliation, delegation and people skills - Training on coaching, employee policies and performance reviews- Participation in weekly GM meetings to discuss budget tracking, safety policies and core program expectations

Mountain View, California

Farm to Table Program- Work with the Google Food Team while learning corporate food service models with attention to sustainability and plant forward diets- Work in the Google Gardens a few hours a week to plant, water, maintain and harvest produce- Learn the art of farming - plant and produce associated diseases, pests, agricultural practices, techniques and solutions- Engage with Googlers and others about the Farm To Table program and plant forward nourishment

Mountain View, California

Teaching Kitchen- Work in the Google Teaching Kitchens established to run cooking classes for the Googlers- Organise prep, setup and breakdown of all class related activities- Develop and edit recipes for organisation of recipe packets- Participate in curriculum development, ideas for new classes and syllabus discussions to improve culinary education - Interact and assist Googlers during class sessions as they need

San Francisco Bay Area

- Training under Michelin starred Chef - Run various stations from opening to closing- In charge of complete service - from prep to plating- Assist head chef and sous chef with new dishes- Menu and recipe development- Supply coordination and weekly Farmer’s market in-charge

Singapore

Part time employee as front of the house floor staff at the cafe while finishing up my baccalaureate studies at the CIA. Roles included interacting with customers, explaining the menu and dishes, taking orders, bussing, making beverages and coffee, conducting various social and cultural events and marketing the global famous 'Friends' brand to customers.

Singapore

In this Start-up restaurant by my father, I involved in* Designing Kitchen and dining hall, interior, Menu design, Recipe finalization of Indian Cuisine.*Purchase of Kitchen equipment, Storage systems, Dessert Corner set-up* Chef Interviews and selection, Support Chefs in prep, storing ,cooking and planning* Raw material supplier sourcing and Dessert (selective) preparation *Servicing customers during week ends and peak hours, feed back analytics and menu updates.

Singapore

Full time assistant Chef involved in prep to delivery. This was my first job that made me to pursue professional degree in Culinary business. Within 6 months, landed in Culinary Institute of America.

Master Of Science - Ms, Agriculture, Food And Environment, 3.93 Gpa

Cross-Registrant, Econometric Impact Evaluation And Development Economics

Bachelor Of Culinary Skills And Business Administration - Bba, Food Business Management And Culinary Arts