Sustainable Food Systems students learning in the field during residency.


The master’s degree in Sustainable Food Systems at The Culinary Institute of America is informed by the contributions of an external Advisory Council, comprised of leaders in sustainability and organizational strategy from top companies, foundations, and nonprofits. Members include:

Onika Abraham, Executive Director, Farm School NYC
Michiel Bakker, Vice President, Global Workplace Programs, Google (Advisory Council Chair)
Sara Burnett, Vice President of Food Values, Sustainability, and Public Affairs, Panera
Birgit Cameron, Head, Patagonia Provisions
Lorin Fries, Founder/Lead Partner, FutureTable
Dana Gunders, Executive Director, ReFed
Tanya Holland, Chef-Owner, Brown Sugar Kitchen, Trustee, James Beard Foundation
Julie Kunen, PhD, Director of Sustainability, Oatly North America
Renske Lynde, General Partner, 1st Course
Vanessa Maire, Senior Global Sustainability Manager, Food Systems, Unilever
Anne E. McBride, PhD, Vice President of Programs, James Beard Foundation
Michel Nischan, Chef and Chairman, Wholesome Wave
Cindy Noble, Chief People Officer, Compass USA
Marc Oshima, Chief Marketing Officer, Aerofarms
Tina Owens, Senior Director, Food & Agriculture Impact, Danone
Sunny Reelhorn Parr, Executive Director, The Kroger Co. Zero Hunger | Zero Waste Foundation
Erika Polmar, Executive Director and Co-Founder, Independent Restaurant Coalition
Aparna Prasad, Director of Innovation, Starbucks
Alison Rabschnuk, Business Development Director, Plant Protein, Kerry, Senior Advisor, Good Food Institute
Matthew Raiford, Chef and Farmer, Gilliard Farms
Sean Sherman, Founder, The Sioux Chef
Pierre Thiam, Chef and Founder, Yolélé Foods
Helene York, Independent Strategic Advisor, Adjunct Faculty, CIA’s Food Business School