Sophie Egan Email & Phone Number

I lead collaborative initiatives and organizations to accelerate solutions at the intersection of food, health, and climate.Full Table Solutions is a consulting practice that's a catalyst for food systems transformation. It focuses on translating ideas into action to accelerate the global transition to food that's good for you, others, and the planet. The portfolio of Full Table Solutions is centered around what I call The Defining Decade Project: a concerted effort to address the urgent need for climate action by 2030—and harnessing the positive, powerful potential contributions from food consumption and production. On an ongoing basis, I am Director of Strategy for Food for Climate League and Director of the Stanford Food Institute and Sustainable Food Systems, where I am also Co-Director of the Menus of Change University Research Collaborative. I also have the pleasure of supporting the International Fresh Produce Association as Strategic Advisor for their White House Industry Commitment.Past projects include: -Facilitating a multi-stakeholder roundtable discussion including both public and private sector partners and advisors across California to shape a nourishing, climate-smart future for Sodexo’s K-12 school food program--from scratch production and local sourcing to plant-forward menus.-Conducting an international study for Alpha Food Labs on consumer perceptions of regenerative agriculture.-Serving as a strategic advisor to a health food entrepreneur within the REACH mentorship program of the Nordic Innovation House.-Drafting a strategic communications plan for Teaching Kitchen Collaborative.-Advising climate-smart cold chain company Therma on its foodservice strategy.-Providing expertise on food culture and the future of alternative proteins for KitchenTown's innovation platform called Speakeasy.-Advising on national food policy for Mike Bloomberg 2020 during the 2020 presidential election.Learn more at fulltablesolutions.com.

Stanford, Ca, Us

In support of the academic mission of the university, the Stanford Food Institute was created by Stanford Residential & Dining Enterprises (R&DE) to advance research, education, business, and practice to promote a holistic approach to improving what people eat, how they access food, and the role that food plays in our lives. SFI is a platform to inspire and share ideas, and investigate solutions for a better food future by uniting a community of people who are passionate about delicious, healthy, and sustainable food. We focus our impact on diversity, equity, inclusion and belonging (DEIB) and bold climate leadership. Together with our growing stakeholder ecosystem, we can accelerate innovative, evidence-based pathways to the systems-level changes that are needed in order to secure a nourishing, equitable, climate-smart food future for every generation to come. Working with an extraordinary team, I lead the institute across our core programs of research, education, and flavor and innovation. 2023 was a big year for us! We hosted our inaugural SFI Food Systems Research Symposium, which featured presentations from 73 food systems researchers across campus. Building on Stanford R&DE’s longstanding partnership with Farms to Grow, Inc., our Equitable Harvest Black Farmers Initiative published two toolkits: one to guide institutional foodservice leaders in sourcing from more Black farmers, and one to help more Black farmers sell to wholesale buyers. SDHA also became the first campus dining program in the nation to earn the James Beard Foundation’s Smart Catch Ambassador Award for sustainable seafood purchasing. Lastly, I was appointed the Food Systems Lead for the University’s new Climate Action Plan, and I’m excited to be convening a diverse working group of campus stakeholders to shape the most impactful, evidence-based steps the university can take. Learn more in our 2023 SFI Impact Snapshot below.

The MCURC is a collaboration of forward-thinking scholars, foodservice leaders, executive chefs, and administrators for colleges and universities who are accelerating efforts to move people toward healthier, more sustainable, and delicious foods using evidence-based research, education, and innovation. Learn more about who we are and what we do at moccollaborative.org.Two specific examples:Multi-Site Behavioral Research Using Campus Dining Halls as Living Laboratories: The DISH Study, below, was published in the journal Psychological Science in 2019. It represents the largest study ever measuring food choices across multiple dining halls throughout the U.S. Key findings: Taste-focused language--the more indulgent-sounding the better--can boost both selection and consumption of veggies! The Edgy Veggies Toolkit below can help you learn how.In 2023, we were proud to share some exciting news about the MCURC’s Collective Impact initiative: Between 2019-2022, across 200 million pounds of food purchased by 24 participating institutions, we achieved a remarkable 24.3% reduction in food-related greenhouse gas emissions. This represents over 97% progress toward the Collective Impact target goal set in 2019 to reduce food-related greenhouse gas emissions across the MCURC by 25% by 2030. This collective shift saves over 133 million kg of greenhouse gas emissions per year, which is equivalent to 93,795 people taking a round-trip cross-country flight and taking 28,954 cars off the road for a year. With the substantial progress already made, the MCURC has extended its target goal to a 40% reduction by 2030. Learn more in the 2023 MCURC Year in Review below.

Chicago, Us

Food for Climate League is a trailblazing, women-led nonprofit working to make climate-smart eating the norm. We create toolkits, programs, and campaigns—founded in original behavioral science research—to shift the perception of climate-smart eating​ and drive engagement. We do this by connecting the dots between sustainable food culture and people's unique needs, values, and cultures. In 2022, we were named one of Fast Company's World-Changing Ideas in the Climate category. In my role, I lead partnerships, ecosystem strategy, and systems thinking for impact, including impact measurement. I also support key projects such as our recent communications toolkits to drive demand for bivalves and seaweeds, which we developed in partnership with Food+Planet. Check out eataquaticfoods.org, which has already received over 12,000 visits from over 100 countries—illustrating the unmet need and tremendous potential to improve perceptions of these under-loved foods. Continuing this important work on aquatic foods, in 2023 FCL earned its first government-funded project, and a landmark one at that: We are helping the Alaska Mariculture Cluster (AMC) grow the U.S. market for Alaska mariculture kelp and oysters. This pioneering effort is funded through a $49 million grant Alaska won from the U.S. Economic Development Agency’s Build Back Better Regional Challenge. One of my favorite parts of my role is co-leading two trainings to influential leaders across the globe--"How to Talk About Food and Climate" and "How to Reframe Narratives to Shift Perceptions and Drive Consumption of Healthy, Sustainable Foods." To date, we've conducted trainings for 300 participants from 25+ countries and 120+ companies, agencies, and organizations. These include C40, The Climate Collaborative, Good Food Purchasing Program, New York City Mayor's Office, the United Nations, World Business Council for Sustainable Development, and Puratos. Learn more in the 2023 FCL Winter Newsletter below.

New York, Ny, Us

I contribute on a regular basis to The New York Times Well blog. I have reported on topics ranging from smoking rates and local grain economies to the stress of entrepreneurship and robots in the doctor’s office. My focus is on healthy eating, and I love having the opportunity to address readers’ most burning questions through the AskWell platform. Some recently published pieces include "10 Nutrition Myths Experts Wish Would Die," "How to Read a Food Label," and "Is a Fiber Supplement Just as Good as Fiber From Food?"

Redwood City, Ca, Us

New York, New York, Us

Stanford, California, Us

Stanford, Ca, Us

Hyde Park, Ny, Us

I oversaw over a dozen thought-leadership initiatives for the foodservice industry to help make American menus healthier and better for the environment. This role included: co-leading projects for a number of key partnerships such as those with Google, EAT Foundation, 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. I also wrote, edited, and produced the Strategic Initiatives Group's major editorial resources, toolkits, and the like, such as the Menus of Change Annual Report.

Hyde Park, Ny, Us

Berkeley, Ca, Us

Berkeley, California, Us

Los Angeles , California, Us

Executive Education For Sustainability Leadership, Harvard T.H. Chan School Of Public Health | Center For Climate, Health, And The Global Environment

Master Of Public Health (M.P.H.), Health & Social Behavior

Bachelor Of Arts (B.A.), History