I’m Sophie Egan, an author and leader at the intersection of food, health, and climate. In 2020, I founded Full Table Solutions, a consulting practice that’s a catalyst for food systems transformation. Currently, I am humbled and energized to spend the majority of my time embedded in two organizations in leadership roles: Director of Strategy for Food for Climate League and Director of the Stanford Food Institute and Sustainable Food Systems, where I am 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.Beyond those positions, my consulting work ranges from facilitating multi-stakeholder collective action initiatives to strategic advising, communications strategy and climate-smart food innovation. To date, I've worked with Alpha Food Labs, The Culinary Institute of America, KitchenTown, Mike Bloomberg's presidential campaign, Nordic Innovation House, Sodexo, Teaching Kitchen Collaborative, and Therma. Details on FTS projects and roles can be found below, and at fulltablesolutions.com.I'm also a contributor to The New York Times, and my latest book is "How to Be a Conscious Eater: Making Food Choices That Are Good for You, Others, and the Planet" (Workman, 2020). Details on my writing and speaking can be found at sophieegan.com.Previously, I served as Director of Health and Sustainability Leadership and Editorial Director for the Strategic Initiatives Group at The Culinary Institute of America. I helped improve millions of meals served each day, across restaurant chains, foodservice companies, K-12 school districts, and institutions—from phasing out antibiotics in the meat supply to boosting the appeal of vegetables.As an undergrad at Stanford, I studied history and math, competed on the triathlon team, and managed a student dining hall. In 2014, I earned my MPH in Health and Social Behavior at UC Berkeley, where I studied food systems, design thinking for food, and food writing under Michael Pollan. I was also a Fellow at the UC Berkeley Center for Health Leadership. Two years later, I was named to the UC Global Food Initiative's 30 Under 30.A lover of lifelong learning, in 2018 I completed the Executive Education for Sustainability Leadership program at Harvard's Center for Climate, Health, and the Global Environment. I also returned to Stanford, this time as a lecturer in Earth Systems, where I co-taught an innovative course cultivating the next generation of food systems leaders.