The gender gap is pervasive across the food industry. Women make the majority of food-purchasing decisions and represent nearly half the entry-level workforce in the food industry, yet less than a fourth of executives are women and even fewer are women of color. Women are less likely to raise capital and start food companies than men. Beyond the lack of financial support is a widespread lack of recognition and respect, which at times can go so far as sexual harassment and abuse. What can be done to move forward and uplift the women who are transforming our food system?
Join us for a discussion on the unique ways women are transforming our food system with Elly Truesdell (Canopy Foods), Valerie Christy (Almanac Insights), Jessamyn Rodriguez (Hot Bread Kitchen) and Kimberly Chou (Equity at the Table & Food Book Fair).
Come network with the community and enjoy food and drinks from women-owned businesses, including: Zaam Root, White Moustache, Eat Offbeat, Mohawk Drumlin Creamery, Sun for Soul, Pilot Kombucha, NYrture, Aida, Ulli’s Oil Mill, Rise, Fizzy Fox and Cocina Atelier!
Are you a female or gender non-conforming innovator? Add your name to the list: http://bit.ly/womxninfood
6:30 - 7:30pm: Networking + Bites
7:30 - 9pm: Roundtable
9 - 9:30pm: Networking + Bites
Elly Truesdell, CSO, Canopy Foods
Elly Truesdell is Chief Strategy Officer of Canopy Foods, a Food Production Studio that offers manufacturing services and creative capital to craft unforgettable foods and build defensible brands. Truesdell built her career over 9 years at Whole Foods Market. Most recently as Global Director of Local Brands, Product Innovation & Development, Elly led strategic partnerships for local purchasing programs across the company. She sits on the Board of Canopy Foods, as a mentor to FOOD-X and the Chobani Food Incubator and acts as advisor to Agbotic, and Wellness in the Schools.
Valerie Christy, Senior Associate, Almanac Insights
Valerie Christy is a Senior Associate at Almanac. After initially enrolling in the Blue Hill at Stone Barns FARMS Program in 2014, she continued to manage special projects at Blue Hill, ranging from the launch of Blue Hill’s first nationally distributed CPG product to Blue Hill’s wastED pop-ups in both New York and London. Through managing Blue Hill Yogurt, Valerie experienced firsthand both the opportunities and the challenges facing early-stage food and beverage companies. Valerie launched Almanac in January 2018 with David Barber.
Jessamyn Rodriguez, Founder & CEO, Hot Bread Kitchen
Jessamyn Waldman Rodriguez is an entrepreneur and leader in the social enterprise movement. Before launching Hot Bread Kitchen, Jessamyn focused on human rights, education and immigration issues in positions at NGOs, the government and the United Nations. After receiving her Master Baker Certificate from the New School and becoming the first female baker at Daniel Boulud’s restaurant, she launched Hot Bread from her home kitchen in 2007. Jessamyn has been awarded the Global Citizen Award from the Clinton Global Initiative and Crain’s New York’s “40 Under 40.” She was named a 2016 Women of Influence by NY Business Journal and one of 2015’s “Most Innovative Women in Food” by Food & Wine and Fortune magazines.
Kimberly Chou, Co-Director, Food Book Fair; Advisory Board Member, Equity at the Table
Kimberly Chou Tsun An is a writer, curator and event producer who lives in New York. Her writing — from interviews with rapper Nicki Minaj and painter Ellsworth Kelly to literary criticism — has appeared in publications including The Wall Street Journal, Refinery29, and Art in America. She co-directs Food Book Fair, a festival that explores contemporary issues in and around food, with an emphasis on amplifying the voices of women of color and queer folks in media.
Danielle Gould, Founder & CEO, Food+Tech Connect; Co-Founder & Co-CEO, Alpha Food Labs
Thank you to our partners Kickstarter & Brooklyn Brewery