Skip to content
  • Aquaculture
  • Agrobiodiversity
  • Food Is Medicine
  • Food Choices
  • Food Packaging
  • Foodicons
  • REGEN1
  • About
Menu
  • Aquaculture
  • Agrobiodiversity
  • Food Is Medicine
  • Food Choices
  • Food Packaging
  • Foodicons
  • REGEN1
  • About

Community of Experts

Green Brown Blue is an invitation-only accelerator that gathers domain experts from across the globe to tackle some of the most complex challenges facing our food systems.

  • ALL
  • Agrobiodiversity
  • Food is Medicine
  • Food Choices
  • Single-Use Materials
  • REGEN1
  • Team
Menu
  • ALL
  • Agrobiodiversity
  • Food is Medicine
  • Food Choices
  • Single-Use Materials
  • REGEN1
  • Team

Food is Medicine Accelerator

Contributor

Alice Waters

Chef, Author, Food Activist, Founder

Edible Schoolyard Project

LinkedIn
Twitter
Website

Food is Medicine Accelerator

Alice Waters is a chef, author, food activist, and the founder and owner of Chez Panisse Restaurant in Berkeley, California. She has been a champion of local sustainable agriculture for over four decades. In 1995 she founded the Edible Schoolyard Project, which advocates for a free school lunch for all children and a sustainable food curriculum in every public school. She has been Vice President of Slow Food International since 2002. She conceived and helped create the Yale Sustainable Food Project in 2003, and the Rome Sustainable Food Project at the American Academy in Rome in 2007. Her honors include election as a Fellow of the American Academy of Arts and Sciences in 2007; the Harvard Medical School’s Global Environmental Citizen Award, which she shared with Kofi Annan in 2008; induction into the French Legion of Honor in 2010; and induction into the National Woman’s hall of Fame in 2017. In 2015 she was awarded the National Humanities Medal by President Obama, proving that eating is a political act, and that the table is a powerful means to social justice and positive change. Alice was most recently awarded the honor of “Cavaliere dell’Ordine al Merito della Repubblica Italiana” in 2019. Alice is the author of fifteen books, including New York Times bestsellers The Art of Simple Food I & II, The Edible Schoolyard: A Universal Idea, and, a memoir, Coming to My Senses: The Making of a Counterculture Cook.

Alice Waters

Edible Schoolyard Project

Food is Medicine Accelerator

Contributor

Food is Medicine Accelerator

Contributor

Allison Hess

Vice President of Health Innovations

Geisinger Health Plan

LinkedIn
Twitter
Website

Food is Medicine Accelerator

Allison Hess is the Vice President of Health Innovations for Geisinger. She has been part of the Geisinger family for 12 years and is responsible for the oversight and implementation of health and wellness programs for Geisinger patients and insured members, employees and community members.  She started her career in community health education/corporate wellness and has continued to expand to include community-based population health initiatives driven by data analysis and clinical outcome measurements.

Ms. Hess earned her bachelor of science in Health Education with a concentration in Psychology from Bloomsburg University. She is currently pursuing her MBA and has been recognized for her leadership within the organization. She has been the recipient of several awards focused in various areas of health including health equity, worksite wellness and supply chain.  She has also been recognized nationally for her work with the Fresh Food Farmacy program.

Ms. Hess has 20 years of experience in the health and wellness field. Her most recent work involves community based strategies impacting food insecurity and other social determinants of health.  She is deeply committed to the health and wellbeing our patients, members and communities.

Allison Hess

Geisinger Health Plan

Food is Medicine Accelerator

Contributor

Food is Medicine Accelerator

Member

Ann Cooper

Chef, Founder

Chef Ann Foundation

LinkedIn
Twitter
Website

Food is Medicine Accelerator

Chef Ann Cooper is an internationally recognized author, chef, educator, public speaker, and advocate of healthy food for all children. In a nation where kids are born with shorter estimated life expectancies than their parents due to diet-related disease, Chef Ann has been a constant champion of school food reform as an important avenue through which to improve childhood nutrition.

In 2009, Chef Ann founded the Chef Ann Foundation, a nonprofit organization dedicated to helping schools take action so that every child has daily access to fresh, healthy food.

I envision a time, soon, when being a chef working to feed children fresh, delicious, and nourishing food will no longer be considered renegade.

– Chef Ann Cooper

Also known as the “Renegade Lunch Lady,“ Chef Ann serves as Director of Food Services for Boulder Valley School District in Boulder, Colorado, and is Partner of Lunch Lessons, LLC, a consultancy for school districts going through large-scale food change. Ann attends many national conferences and performs regular Speaking Engagements. Visit our Multimedia Center to view some of Ann’s notable lectures, including her four TED Talks.

A graduate of the Culinary Institute of America, Ann has 40 years of experience as a chef, including 17 years in school food programs. Her books Bitter Harvest and Lunch Lessons: Changing the Way We Feed Our Children have made her a leading advocate for safe, sustainable food. To raise further awareness about the value of healthy food systems, Chef Ann has held several advisory positions:

  • Executive committee member, Chefs Collaborative
  • Fellow, W.K. Kellogg Foundation Food & Society Policy
  • Board member, USDA’s National Organic Standards Board (by congressional appointment)
  • Member, Google Innovation Lab for Food Experiences
  • President and board member, Women’s Chefs and Restaurateurs
  • President, American Culinary Federation of Central Vermont
  • Advisory Board Member, Real Food for Kids

Chef Ann has also been honored by the National Resources Defense Council, awarded an honorary doctorate from SUNY Cobleskill for her work on sustainable agriculture, and received IACP’s 2012 Humanitarian of the Year award.  Named one of the “Influential 20” by Food Service Director Magazine and one of the top 15 Crusaders for Health in the Food Industry by Greatist.com, Ann has also received the Women Chefs and Restaurateurs’ Community Service Award and a Special Inspirational Award from the Susan B. Komen Foundation. In 2016, she was named “One of the Top 50 Food Activists” by the Academy of Culinary Nutrition.

Ann Cooper

Chef Ann Foundation

Food is Medicine Accelerator

Member

Food is Medicine Accelerator

Contributor

Anna Lappé

Author

realfoodmedia.org

LinkedIn
Twitter
Website

Food is Medicine Accelerator

Anna Lappé is a national bestselling author, an advocate for sustainability and justice along the food chain, and an advisor to funders investing in food system transformation. A James Beard Leadership Award recipient, Anna is the co-author or author of three books and the contributing author to more than a dozen others. Her most recent book is about the connection between food and the climate: Diet for a Hot Planet: The Climate Crisis at the End of Your Fork and What You Can Do About It (Bloomsbury). Named one of TIME’s “eco” Who’s-Who, Anna is the founder or co-founder of three national organizations, including the Small Planet Institute, which she launched with her mother Frances Moore Lappé, and Real Food Media, which partners with food movement allies to develop communications strategy and critical analysis for systems change. As a funder, she has led the grantmaking of the Small Planet Fund for more than a decade and created and runs the Food & Democracy program of the Panta Rhea Foundation. Anna is a founding Steering Committee member of the Castanea Fellowship and serves on the Advisory Boards of the Food Chain Workers Alliance and the Food and Farm Communications Fund along with board service at the Mesa Refuge and Rainforest Action Network. She lives in the San Francisco Bay Area with her husband and their two daughters

 

Anna Lappé

realfoodmedia.org

Food is Medicine Accelerator

Contributor

Food is Medicine Accelerator

Contributor

Cathryn Couch

Founder and CEO

Ceres Community Project

LinkedIn
Twitter
Website

Food is Medicine Accelerator

Cathryn Couch is the founder and CEO for Ceres Community Project, an innovative and award-winning non-profit organization working to foster health by connecting people to one another and to a healthier food system.  Ceres provides 100,000 organic meals annually to primarily low-income people struggling because of a health condition such as cancer or heart disease. Youth volunteers grow food and prepare the meals in Ceres’ two organic gardens and three kitchens as part of a youth development and culinary education program. The organization also provides ongoing nutrition and culinary education programming through community health centers and the Sonoma County library system.

She launched Ceres Community Project in 2007 as a one day a week volunteer project and has grown it to a $2.5 million budget with 3 program sites in the Bay Area and a global network with programs based on Ceres’ model operating in 12 US communities and Denmark. Cathryn is a founding member of the California Food is Medicine Coalition which is currently implementing a three-year statewide medical nutrition pilot for MediCal patients with congestive heart failure. In 2012 she received a Silver Jefferson Award for Public Service, one of only 5 awarded in the San Francisco Bay region, and was a national finalist for The Robert Wood Johnson Foundation’s Community Health Leaders Award. In 2013 she received the Leader in Sustainability Award from the Leadership Institute for Ecology and the Economy. She was a finalist for the James Irvine Leadership Award in 2015 and was named the Red Cross Adult Humanitarian Hero for Northern California. She was named one of 25 CNN Heroes in 2016.

Cathryn Couch

Ceres Community Project

Food is Medicine Accelerator

Contributor

Food is Medicine Accelerator

Member

David Eisenberg

Adjunct Associate Professor of Nutrition & Director, Culinary Nutrition

Harvard T. H. Chan School of Public Health

LinkedIn
Twitter
Website

Food is Medicine Accelerator

David M. Eisenberg, MD, is the director of culinary nutrition and adjunct associate professor of nutrition at the Harvard T. H. Chan School of Public Health.  He is the founding Co-Director of the Healthy Kitchens, Healthy Lives conference, and founding Co-Director of The Culinary Institute of America -Harvard Chan Teaching Kitchen Collaborative, a group of 30+ organizations with teaching kitchens, intended to establish and evaluate best practices relating to nutrition, culinary and lifestyle education.

From 2000-2010, Dr. Eisenberg served as the Bernard Osher Distinguished Associate Professor of Medicine at Harvard Medical School and founding chief of the Division for Research and Education in Complementary and Integrative Medical Therapies at Harvard Medical School. He simultaneously served as the director of the Program in Integrative Medicine at the Brigham & Women’s Hospital.

David is a graduate of Harvard College and Harvard Medical School and is Board Certified in Internal Medicine.

In 1979, under the auspices of the National Academy of Sciences, David served as the first U.S. medical exchange student to the People’s Republic of China.

He has served as an advisor to the National Institutes of Health, the Food and Drug Administration, the National Academy of Sciences and the Federation of State Medical Boards with regard to complementary, integrative and lifestyle medicine research, education and policy.

David Eisenberg

Harvard T. H. Chan School of Public Health

Food is Medicine Accelerator

Member

Food is Medicine Accelerator

Contributor

Dean Ornish

Founder / President

Preventive Medicine Research Institute

LinkedIn
Twitter
Website

Food is Medicine Accelerator

Dean Ornish, M.D., is founder/president of the non-profit Preventive Medicine Research Institute and Clinical Professor of Medicine at UCSF and UCSD.  He received his M.D. from Baylor College of Medicine, was a clinical fellow at Harvard Medical School, and his residency in internal medicine at the Massachusetts General Hospital.  He earned a B.A. in Humanities summa cum laudefrom the University of Texas in Austin, where he gave the baccalaureate address.

He directed clinical research demonstrating, for the first time, that lifestyle medicine may reverse even severe heart disease and slow, stop or reverse early-stage prostate cancer, change gene expression and reverse aging by lengthening telomeres.  Medicare created a new benefit category to cover his program. He is currently directing the first study to determine if lifestyle changes can reverse early Alzheimer’s disease.

He is the author of 7 books, all national bestsellers, including UnDo It!  His three main-stage TED.com talks have been viewed by almost 6 million people.

His research was published in the leading medical journals and featured in all major media, including cover stories in Newsweek, TIME, and USNWR.  He has written a column for TIME, Newsweek and Reader’s Digest, is a LinkedIn Influencer, and was Medical Editor of The Huffington Post 2010-2016. He established a lifestyle medicine clinic at the St. Vincent de Paul Homeless Shelter in San Francisco where over 30,000 homeless people were treated.

He was appointed by President Clinton to the White House Commission on Complementary and Alternative Medicine Policy and by President Obama to the White House Advisory Group on Prevention, Health Promotion, and Integrative and Public Health.

Dean Ornish

Preventive Medicine Research Institute

Food is Medicine Accelerator

Contributor

Food is Medicine Accelerator

Member

Dexter Shurney

Chief Medical Officer & Senior Vice President of Clinical Affairs

Zipongo

LinkedIn
Twitter
Website

Food is Medicine Accelerator

Dr. Dexter Shurney, MD, MBA, MPH is the Chief Medical Officer and Senior Vice President of Clinical Affairs for Zipongo, the San Francisco-based based digital health and wellness company that focuses on enabling healthy eating – Healthy Eating, Made Simple”.Dr. Shurney is the former Chief Medical Director / Executive Director for Global Health Benefits and Corporate Wellness for Cummins, Inc. He has an extensive background in health care management and policy. He has distinguished himself as a recognized leader in his profession in numerous ways. Prior to Cummins, Dr. Shurney was the Chief Medical Director of the

Employee Health Plan for Vanderbilt University and Medical Center. During his tenure at Vanderbilt he also held joint faculty appointments as Assistant Clinical Professor, Division of Internal Medicine and Public Health, and Adjunct Faculty, Owens Graduate School of Management. Other positions that Dr. Shurney has held include Senior Vice President and Chief Medical Officer for Healthways, Senior Health Policy Strategist in the Division of Government Affairs for the biotechnology company Amgen Inc., Chief Medical Officer and Vice President of medical affairs for Blue Cross Blue Shield of Michigan, and Editor of the Journal of Managed Care Physicians.

Dr. Shurney serves on numerous boards including: the American College of Lifestyle Medicine (ACLM) where he is the current President, the American Board of Lifestyle Medicine (ABLM), and the Health Enhancement Research Organization (HERO), the National Association of Managed Care Physicians (NAMCP). From 2007-2009, he served as the Chair of the Tennessee Diabetes Prevention and Health Improvement Board, appointed by Governor Phil Bredesen. He was also the most recent Chair of the Business Strategies Committee for Centers for Disease Control and Prevention (CDC)/National Diabetes Education Program (NDEP). For 12 years he served as the American College of Medical Quality’s (ACMQ) elected delegate to the American Medical Association (AMA).

Dr. Shurney is co-author of the book “Integrating Wellness into Your Disease Management Programs” which is a “how- to” strategic guide for employers that wish to innovate their approach to chronic condition management.

Dr. Shurney is board-certified in lifestyle medicine and general preventive medicine / public health. He is a fellow in the American College of Lifestyle Medicine.

Dexter Shurney

Zipongo

Food is Medicine Accelerator

Member

Food is Medicine Accelerator

Member

Emily M. Broad Leib

Assistant Clinical Professor of Law, Director

Harvard Law School

LinkedIn
Twitter
Website

Food is Medicine Accelerator

Emily M. Broad Leib is Assistant Clinical Professor of Law, Director of the Harvard Law School Food Law and Policy Clinic, and Deputy Director of the Harvard Law School Center for Health Law and Policy Innovation. Broad Leib founded Harvard’s Food Law and Policy Clinic, the first law school clinic in the nation devoted to providing legal and policy guidance on food law and policy issues. Broad Leib focuses her scholarship, teaching, and practice on finding solutions to the biggest health, economic, and environmental issues facing our food system. She has published scholarly articles in the California Law Review, Wisconsin Law Review, the Harvard Law & Policy Review, the Food & Drug Law Journal, and the Journal of Food Law & Policy, among others.

Broad Leib is recognized as a national leader in Food Law and Policy. She was named by Fortune and Food & Wine to their list of 2016’s Most Innovative Women in Food and Drink. The list highlights women who had the most transformative impact on what the public eats and drinks. Her work also has been covered in such media outlets as The New York Times, CNN, CBS This Morning, Los Angeles Times, Boston Globe, The Guardian, TIME, Politico, and the Washington Post. Broad Leib received her B.A. from Columbia University and her J.D. from Harvard Law School, cum laude.

Emily M. Broad Leib

Harvard Law School

Food is Medicine Accelerator

Member

Food is Medicine Accelerator

Contributor

Eric Trachtenberg

Practice Lead & Senior Director, Land & Agricultural Economy

Millennium Challenge Corporation (MCC)

LinkedIn
Twitter
Website

Food is Medicine Accelerator

Eric is an agricultural economist, diplomat, and executive driven by the desire to end malnutrition, global poverty, and food insecurity in his lifetime. His achievements in the public and private sectors include international agriculture development, nutrition policy, regulatory and government affairs, strategic planning, agriculture, trade policy, export promotion, management, and evaluation.

Eric has more than 25 years’ experience working globally on food and agricultural issues, including service as a Foreign Service Officer at United States Department of Agriculture’s Foreign Agricultural Service (FAS) both in Washington and abroad. Subsequent work included the USA Poultry & Egg Export Council, consulting at McLarty Associates, and with the Millennium Challenge Corporation (MCC). He has lived and worked in China, Taiwan, Mongolia, and Russia, with additional later field experience in Africa, South America, and South Asia.

He received a Master’s of Public Administration (MPA) from the University of Southern California with a concentration in program evaluation and an Master’s of Science (MS) in Agricultural Economics from Michigan State University with a focus on international economic development and public policy.

Eric Trachtenberg

Millennium Challenge Corporation (MCC)

Food is Medicine Accelerator

Contributor

Food is Medicine Accelerator

Contributor

Marion Nestle

Paulette Goddard Professor of Nutrition, Food Studies, and Public Health

New York University

LinkedIn
Twitter
Website

Food is Medicine Accelerator

Marion Nestle is Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at New York University, Emerita, and author of books about food politics, most recently, Unsavory Truth: How Food Companies Skew the Science of What We Eat. She blogs almost daily at www.foodpolitics.com, and tweets @marionnestle.

Marion Nestle

New York University

Food is Medicine Accelerator

Contributor

Food is Medicine Accelerator

Contributor

Mark Hyman

Founder and Director

The UltraWellness Center

LinkedIn
Twitter
Website

Food is Medicine Accelerator

Dr. Mark Hyman is the Head of Strategy and Innovation for the Cleveland Clinic Center for Functional Medicine, the Pritzker Chair in Functional Medicine at the Cleveland Clinic and the founder and director The UltraWellness Center. He is an eleven-time New York Times best-selling author, and Board President for Clinical Affairs for The Institute for Functional Medicine. He is the host of one of the leading health podcasts, The Doctor’s Farmacy.  Dr. Hyman is a regular medical contributor several television shows and networks, including CBS This Morning, Today, Good Morning America, The View, and CNN. He is also an advisor and guest co-host on The Dr. Oz Show.

Mark Hyman

The UltraWellness Center

Food is Medicine Accelerator

Contributor

Food is Medicine Accelerator

Member

Matthew Lange

President, CEO and Founding Member

IC-FOODS at UC Davies

LinkedIn
Twitter
Website

Food is Medicine Accelerator

Dr. Matthew Lange is a Food Scientist and Informatician at UC Davis with over 20 years experience building data, information, and knowledge systems for academia, industry, and government operations. As the Principle Investigator for International Center for Food Ontology Operability Data and Semantics (IC-FOODS) at UC Davis, Dr. Lange leads efforts to build the semantic and distributed ledger infrastructure for the Internet of Food. The Semantic Web of Food (SWoF) and Internet of Food (IoF) hold promise to fundamentally alter the way we produce, process, deliver and consume food: giving rise to ecosystems of next-generation knowledge tools that lower technical innovation barriers for creation of novel, traceable, ecologically-friendly foods, products, medicines, and lifestyle regimens: precisely personalized for health and delight, and aggregatable for population and market analyses. The IoF holds potential to provide infrastructure enabling companies to compete to deliver healthier, more sustainable, and more trustworthy foods.

Matthew Lange

IC-FOODS at UC Davies

Food is Medicine Accelerator

Member

Food is Medicine Accelerator

Contributor

Michel Nischan

Founder and CEO

Wholesome Wave

LinkedIn
Twitter
Website

Food is Medicine Accelerator

Michel Nischan is a four-time James Beard Award winning chef with over 30 years of leadership advocating for a more healthful, sustainable food system. He is Founder and CEO of Wholesome Wave, Co-Founder of the James Beard Foundation’s Chefs Action Network, as well as Founder and Partner with the late actor Paul Newman of the former Dressing Room Restaurant. Nischan, whose parents were farmers, began his career at 19, cooking breakfast at a truck stop. He quickly realized that the ingredients coming in the back door fell far short of the farm-fresh harvests he’d grown up on, and began a life-long career championing the farm-to-table concept, decades before it had a name.

Nischan was instrumental in securing $100M for Food Insecurity Nutrition Incentive (FINI) grants for the food equity field in the 2014 Federal Farm Bill, which was recently expanded to $300M in the 2018 Farm Bill to become a permanent part of all future farm bills. The Gus Schumacher Nutrition Incentive Program permanently expands affordable access to fruits and vegetables for low-income Americans, while creating a legacy for Wholesome Wave’s late co-founder Gus Schumacher.

He’s also the author of three cookbooks on sustainable food systems and social equity through food. A lifetime Ashoka fellow, he serves as a director on the board of the Jacques Pepin Foundation and on the advisory boards of Chef’s Collaborative, Modern Farmer, Good Food Media Network and The Culinary Institute of America. The James Beard Foundation honored Nischan as the 2015 Humanitarian of The Year, and he was awarded an Honorary Doctorate in Humane Letters from Post University with the graduating Class of 2019.

To learn more about Chef Nischan, follow him on Facebook, Twitter and Instagram and visit  www.chefnischan.com

To learn more about Wholesome Wave visit, follow us on Twitter and Instagram or visit www.wholesomewave.org

Michel Nischan

Wholesome Wave

Food is Medicine Accelerator

Contributor

Food is Medicine Accelerator

Contributor

Olivia Weinstein

Culinary Nutrition Manager

Boston Medical Center Teaching Kitchen

LinkedIn
Twitter
Website

Food is Medicine Accelerator

Olivia Weinstein is a registered dietitian and the culinary nutrition manager at Boston Medical Center’s Teaching Kitchen. In addition, Olivia has a private practice where she offers one-on-one nutrition counseling and at-home cooking lessons. Olivia is a group fitness instructor and certified personal trainer at local gyms in the Boston area. Olivia’s passion for health and cooking nutritious foods was born at an early age. Growing up in a single parent household, Olivia was responsible for cooking dinner and packaging lunches for herself and her siblings at 10 years old. Olivia has turned her passion for cooking into a career where she connects daily about food and helping people find easy and affordable ways to stay healthy.

Olivia Weinstein

Boston Medical Center Teaching Kitchen

Food is Medicine Accelerator

Contributor

Food is Medicine Accelerator

Member

Sarah Downer

Associate Director

Center for Health Law & Policy Innovation at Harvard Law School

LinkedIn
Twitter
Website

Food is Medicine Accelerator

Sarah Downer is the Associate Director of the Center for Health Law & Policy Innovation at Harvard Law School. She directs the Whole Person Care initiative, which seeks to improve care for underserved individuals at every point of interaction with the health care system. She works with clients and partners to nurture innovations in health care delivery and financing, scale successful interventions, convene powerful coalitions, translate emerging research into comprehensive and compelling resources for policy-makers, and to explore the short and long-term implications of health care trends. Ms. Downer is an expert on the national movement to integrate food and nutrition into health care. Along with the Boston-based nonprofit Community Servings, she convenes and leads the Food is Medicine Massachusetts Coalition, and is a primary author of the Massachusetts Food is Medicine State Plan, a blueprint for increasing access to vital nutrition services for every community in the Commonwealth. Ms. Downer also leads the Center’s Social Determinants of Health Law Lab, a special project dedicated to analyzing novel legal issues that arise when the health care system interacts with patients in new ways. Ms. Downer has a BA from Harvard College and JD from Harvard Law School.

Sarah Downer

Center for Health Law & Policy Innovation at Harvard Law School

Food is Medicine Accelerator

Member

Food is Medicine Accelerator

Contributor

Scott Stoll

Co-Founder

The Plantrician Project

LinkedIn
Twitter
Website

Food is Medicine Accelerator

Dr. Stoll is the co-founder of The Plantrician Project, The International Plant Based Nutrition Healthcare Conference, The International Journal of Disease Reversal and Prevention, and the Regenerative Health Institute; a unique collaborative project with The Rodale Institute that integrates a regenerative vision for human health, agriculture, and the environment. He serves on the advisory board at Whole Foods for their healthcare clinics and served as a member of the Whole Foods Scientific and Medical Advisory Board. Dr.Stoll is the Chairman of the Board for The Plantrician Project.Every year Dr. Stoll hosts the very popular one week health immersion, Dr. Stoll’s Total Health Immersion in Naples Florida and helps attendees restore and optimize their health, suspend and reverse common lifestyle diseases, and develop a sustainable regenerative lifestyle. In addition to authoring several books including Your Next Bite, Alive!, and numerous scientific articles, Dr. Stoll has appeared on national shows including the Dr. Oz show, hosted a 2018 PBS special Food As Medicine, and numerous documentaries including Eating You Alive, Wait till its Free, and The Game Changers. As well as being a published author and member of the 1994 Olympic Bobsled Team, he is a highly sought- after international speaker. Dr. Stoll and his family live in Bethlehem, Pennsylvania.

Scott Stoll

The Plantrician Project

Food is Medicine Accelerator

Contributor

Food is Medicine Accelerator

Contributor

Stephen Devries

Executive Director

Gaples Institute

LinkedIn
Twitter
Website

Food is Medicine Accelerator

Stephen Devries is a preventive cardiologist and the Executive Director of the Gaples Institute, an educational nonprofit with the mission of advancing the role of nutrition and lifestyle in healthcare. He is also an Associate Professor of Medicine in the Division of Cardiology at Northwestern University Feinberg School of Medicine.

Dr. Devries wrote “What Your Doctor May Not Tell You About Cholesterol”and co-edited the book “IntegrativeCardiology”.  He has been voted by his peers many years over as one of the “Best Doctors in America.” Dr. Devries and his work in integrative cardiology have been featured on National Public Radio and PBS.

Stephen Devries

Gaples Institute

Food is Medicine Accelerator

Contributor

Food is Medicine Accelerator

Contributor

Sue Daugherty

CEO

Manna

LinkedIn
Twitter
Website

Food is Medicine Accelerator

Sue joined MANNA in December 1999 as a Registered Dietitian Nutritionist (RDN). Sue was instrumental in MANNA’s shift from providing comfort and care to those dying from AIDS into an organization helping people with over 85 different illnesses through nutrition counseling and home-delivered medically appropriate meals.

At MANNA, Sue has held several positions prior to being appointed Chief Executive Officer in 2014, including Director of Nutrition and Client Services, Chief Operating Officer, and Executive Director. Sue garnered national recognition in June 2013 when she co-authored a key study, “Examining Health Care Costs Among MANNA Clients and a Comparison Group” published in the peer-reviewed Journal of Primary Care & Community Health. This research study examined the health care cost savings associated with MANNA’s model and has ongoing impact on nutrition policy nationwide.

Sue has presented MANNA’s work at conferences and meetings across the United States including the annual Food and Nutrition Conference and Expo, Harvard University’s Food as Medicine Symposium, Tulane University’s Culinary Medicine Conference, and the Root Cause Coalition’s National Summit on Social Determinants of Health. She has also testified in front of the United States Congress.

Sue served as a board member of Association of Nutrition Service Agencies (ANSA) from 2010-2012 and currently is co-chair of the national Food Is Medicine Coalition.  Other accolades include, the 2015 Jefferson College of Population Health Education Hero Award, Comcast’s Newsmakers selection, the Cancer Treatment Center’s America Caregiver Women of the Week Award, and Bank of America’s Neighborhood Builders Award.

Sue Daugherty

Manna

Food is Medicine Accelerator

Contributor

Food is Medicine Accelerator

Contributor

Trenor Williams

Co-Founder

Socially Determined

LinkedIn
Twitter
Website

Food is Medicine Accelerator

Dr. Williams is a family physician, entrepreneur, former health system executive and consulting leader and he most recently was the founder and CEO of Clinovations which he sold to the Advisory Board Company (ABCO) in 2014. In 2017, Dr. Williams co-founded Socially Determined in order to create an analytics platform that integrates the social determinants of health with clinical and claims data in order to quantify and visualize social risk and the specific impacts on health and healthcare outcomes.  Socially Determined creates holistic models of people, the communities they live in, and their interactions with the healthcare system. Through that process, the company creates a SDOH risk score, a FICO score for healthcare, which will help health systems and health plans more comprehensively understand their patients and how to support them. With more than 20 years of healthcare experience, Dr. Williams’ unique perspective is formed at the intersection of healthcare and technology. He has an extensive understanding and knowledge in the implementation of healthcare technology, clinical process redesign, consumer market strategy development, and clinical adoption strategy development for leading healthcare stakeholders here in the United States and around the world. Before beginning his consulting career, Dr. Williams was the medical director of Family Practice at Mammoth Hospital in California. He also served as a Lieutenant Commander in the United States Naval Reserve. Dr. Williams completed his family practice residency at Kaiser Permanente in Los Angeles. He holds a Bachelor of Science in Biology from Virginia Polytechnic Institute, and received his Medical Doctorate from Marshall University.

Trenor Williams

Socially Determined

Food is Medicine Accelerator

Contributor


To the extent possible under law, Green Brown Blue, a Food Systems Solutions Activator is releasing all its content under Creative Commons Attribution-NonCommercial-ShareAlike 3.0 IGO (CC BY-NC-SA 3.0 IGO) licence.

JOIN OUR MAILING LIST

Follow our latest activities and learn more about how you can take part in your own community.

DONATE NOW

Our work depends on contributions by people like you. If you like what you see, you can support us here!

GET IN TOUCH

We’d love to hear from you! Contact us with general questions or media requests.

This website was built by The Lexicon™, a 501(c)(3) tax-exempt nonprofit organization headquartered in Petaluma, CA.
Check out our Privacy Policy, Cookie Policy, and Terms of Use.

© 2023 – The Lexicon™

Facebook Twitter Linkedin Youtube Vimeo Instagram Pinterest
This website uses cookies to improve your experience. Accept Reject Read Our Cookie Policy
Cookies Consent

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT

Join a bold, new online community for anyone who cares about building more resilient, inclusive food systems.

Contact us

Please share your comments and questions and get a response from a real person!

Water Quality

Providing best water quality conditions to ensure optimal living condition for growth, breeding and other physiological needs

Water quality is sourced from natural seawater with dependency on the tidal system. Water is treated to adjust pH and alkalinity before stocking.

Learn how to improve

Smallholder Farmer

Producers that own and manages the farm operating under small-scale farming model with limited input, investment which leads to low to medium production yield

All 1,149 of our farmers in both regencies are smallholder farmers who operate with low stocking density, traditional ponds, and no use of any other intensification technology.

Learn how to improve

Worker Safety

Safe working conditions — cleanliness, lighting, equipment, paid overtime, hazard safety, etc. — happen when businesses conduct workplace safety audits and invest in the wellbeing of their employees

Company ensure implementation of safe working conditions by applying representative of workers to health and safety and conduct regular health and safety training. The practices are proven by ASIC standards’ implementation

Learn how to improve

Community Livelihood

Implementation of farming operations, management and trading that impact positively to community wellbeing and sustainable better way of living

The company works with local stakeholders and local governments to create support for farmers and the farming community in increasing resilience. Our farming community is empowered by local stakeholders continuously to maintain a long generation of farmers.

Learn how to improve

Frozen at Peak Freshness

Freezing seafood rapidly when it is at peak freshness to ensure a higher quality and longer lasting product

Our harvests are immediately frozen with ice flakes in layers in cool boxes. Boxes are equipped with paper records and coding for traceability. We ensure that our harvests are processed with the utmost care at <-18 degrees Celsius.

Learn how to improve

Deforestation Free

Sourcing plant based ingredients, like soy, from producers that do not destroy forests to increase their growing area and produce fish feed ingredients

With adjacent locations to mangroves and coastal areas, our farmers and company are committed to no deforestation at any scale. Mangrove rehabilitation and replantation are conducted every year in collaboration with local authorities. Our farms are not established in protected habitats and have not resulted from deforestation activity since the beginning of our establishment.

Learn how to improve

Natural Feed

Implement only natural feeds grown in water for aquatic animal’s feed without use of commercial feed

Our black tiger shrimps are not fed using commercial feed. The system is zero input and depends fully on natural feed grown in the pond. Our farmers use organic fertilizer and probiotics to enhance the water quality.

Learn how to improve

Increased Biodiversity

Enhance biodiversity through integration of nature conservation and food production without negative impact to surrounding ecosysytem

As our practices are natural, organic, and zero input, farms coexist with surrounding biodiversity which increases the volume of polyculture and mangrove coverage area. Farmers’ groups, along with the company, conduct regular benthic assessments, river cleaning, and mangrove planting.

Learn how to improve

THE TERM “MOONSHOT” IS OFTEN USED TO DESCRIBE an initiative that goes beyond the confines of the present by transforming our greatest aspirations into reality, but the story of a moonshot isn’t that of a single rocket. In fact, the Apollo program that put Neil Armstrong on the moon was actually preceded by the Gemini program, which in a two-year span rapidly put ten rockets into space. This “accelerated” process — with a new mission nearly every 2-3 months — allowed NASA to rapidly iterate, validate their findings and learn from their mistakes. Telemetry. Propulsion. Re-entry. Each mission helped NASA build and test a new piece of the puzzle.

The program also had its fair share of creative challenges, especially at the outset, as the urgency of the task at hand required that the roadmap for getting to the moon be written in parallel with the rapid pace of Gemini missions. Through it all, the NASA teams never lost sight of their ultimate goal, and the teams finally aligned on their shared responsibilities. Within three years of Gemini’s conclusion, a man did walk on the moon.

FACT is a food systems solutions activator that assesses the current food landscape, engages with key influencers, identifies trends, surveys innovative work and creates greater visibility for ideas and practices with the potential to shift key food and agricultural paradigms.

Each activator focuses on a single moonshot; instead of producing white papers, policy briefs or peer-reviewed articles, these teams design and implement blueprints for action. At the end of each activator, their work is released to the public and open-sourced.

As with any rapid iteration process, many of our activators re-assess their initial plans and pivot to address new challenges along the way. Still, one thing has remained constant: their conviction that by working together and pooling their knowledge and resources, they can create a multiplier effect to more rapidly activate change.

Douglas Gayeton

Douglas Gayeton

Co-Founder
THE LEXICON

Michiel Bakker

Michiel Bakker

Vice President
Global Workplace Programs
GOOGLE

Eligibility, Submission Terms and Conditions

Sponsor

A Greener Blue Global Storytelling Initiative is sponsored by The Lexicon, a US based 501(c)(3) public charity.

Opportunity

Storytellers will join A Greener Blue Storytelling Collective to create stories for the International Year of Artisanal Fisheries and Aquaculture with the FAO and its partner organizations. Members of the Collective will take part in a private online “Total Storytelling Lab” led by The Lexicon’s Douglas Gayeton. Upon completion of this online certificate program, members of the Collective will join seafood experts from around the globe in creating A Greener Blue Storytelling initiative.

Terms

Who can enter and how selections are made.

A Greener Blue is a global call to action that is open to individuals and teams from all over the world. Below is a non-exhaustive list of subjects the initiative targets.

  • Creatives and storytellers with a passion for food and the willingness to support small-scale fisherpeople and experts worldwide. This category includes, but is not exhausted in photographers, videomakers, illustrators, podcasters, and writers.
  • Food Activists working to change open sea fishing and aquaculture; 
  • Members of fishing and indigenous communities that support their communities, share their stories and protect their way of life;
  • Local and International NGOs work every day with actors across the whole value chain to create more sustainable seafood models.

To apply, prospective participants will need to fill out the form on the website, by filling out each part of it. Applications left incomplete or containing information that is not complete enough will receive a low score and have less chance of being admitted to the storytelling lab.

Nonprofit organizations, communities of fishers and fish farmers and companies that are seeking a closer partnership or special support can also apply by contacting hello@thelexicon.org and interacting with the members of our team.

Special attention will be given to the section of the form regarding the stories that the applicants want to tell and the reasons for participating. All proposals for stories regarding small-scale or artisanal fishers or aquaculturists, communities of artisanal fishers or aquaculturists, and workers in different steps of the seafood value chain will be considered.

Stories should show the important role that these figures play in building a more sustainable seafood system. To help with this narrative, the initiative has identified 10 principles that define a more sustainable seafood system. These can be viewed on the initiative’s website and they state:
Seafood is sustainable when:

  • it helps address climate change
  • it supports global ecosystems
  • it optimizes impact on resources and nutrient cycles.
  • it promotes a safe growing environment for safe food sources.
  • it advances animal welfare.
  • it enhances flavor and nutrition.
  • it builds resilience and self-sufficiency in local communities.
  • it prioritizes inclusion, equality, and fair treatment of workers.
  • it preserves legality and the quality and the story of the product throughout the value chain.
  • it creates opportunities along the whole value chain.

Proposed stories should show one or more of these principles in practice.

Applications are open from the 28th of June to the 15th of August 2022. There will be 50 selected applicants who will be granted access to The Lexicon’s Total Storytelling Lab. These 50 applicants will be asked to accept and sign a learning agreement and acceptance of participation document with which they agree to respect The Lexicon’s code of conduct.

The first part of the lab will take place online between August the 22nd and August the 26th and focus on training participants on the foundation of storytelling, supporting them to create a production plan, and aligning all of them around a shared vision.

Based on their motivation, quality of the story, geography, and participation in the online Lab, a selected group of participants will be gifted a GoPro camera offered to the program by GoPro For A Change. Participants who are selected to receive the GoPro camera will need to sign an acceptance and usage agreement.

The second part of the Storytelling Lab will consist of a production period in which each participant will be supported in the production of their own story. This period goes from August 26th to October 13th. Each participant will have the opportunity to access special mentorship from an international network of storytellers and seafood experts who will help them build their story. The Lexicon also provides editors, animators, and graphic designers to support participants with more technical skills.

The final deadline to submit the stories is the 14th of October. Participants will be able to both submit complete edited stories, or footage accompanied by a storyboard to be assembled by The Lexicon’s team.

All applicants who will exhibit conduct and behavior that is contrary to The Lexicon’s code of conduct will be automatically disqualified. This includes applicants proposing stories that openly discriminate against a social or ethnic group, advocate for a political group, incite violence against any group, or incite to commit crimes of any kind.

All submissions must be the entrant’s original work. Submissions must not infringe upon the trademark, copyright, moral rights, intellectual rights, or rights of privacy of any entity or person.

Participants will retain the copyrights to their work while also granting access to The Lexicon and the other partners of the initiative to share their contributions as part of A Greener Blue Global Storytelling Initiative.

If a potential selected applicant cannot be reached by the team of the Initiative within three (3) working days, using the contact information provided at the time of entry, or if the communication is returned as undeliverable, that potential participant shall forfeit.

Offering

Selected applicants will be granted access to an advanced Storytelling Lab taught and facilitated by Douglas Gayeton, award-winning storyteller and information architect, co-founder of The Lexicon. In this course, participants will learn new techniques that will improve their storytelling skills and be able to better communicate their work with a global audience. This skill includes (but is not limited to) how to build a production plan for a documentary, how to find and interact with subjects, and how to shoot a short documentary.

Twenty of the participants will receive a GoPro Hero 11 Digital Video and Audio Cameras by September 15, 2022. Additional participants may receive GoPro Digital Video and Audio Cameras to be announced at a later date. The recipients will be selected by advisors to the program and will be based on selection criteria (see below) on proposals by Storytelling Lab participants. The selections will keep in accordance with Lab criteria concerning geography, active participation in the Storytelling Lab and commitment to the creation of a story for the Initiative, a GoPro Camera to use to complete the storytelling lab and document their story. These recipients will be asked to sign an acceptance letter with terms of use and condition to receive the camera. 

The Lexicon provides video editors, graphic designers, and animators to support the participants to complete their stories.

The submitted stories will be showcased during international and local events, starting from the closing event of the International Year of Fisheries and Aquaculture 2022 in Rome, in January 2023. The authors of the stories will be credited and may be invited to join.

All selection criteria

Storytelling lab participation:

Applicants that will be granted access to the storytelling Lab will be evaluated based on the entries they provided in the online form, and in particular:

  • The completeness of their form
  • The relevance of their story (coherence with the main goal of the initiative and 10 principles)
  • Written motivation explained
  • Geography (the initiative aims at showcasing stories from all over the world so the mix of locations will be a factor that the selection committee will take into account)
 

Applications will be evaluated by a team of 4 judges from The Lexicon, GSSI and the team of IYAFA (Selection committee).

When selecting applications, the call promoters may request additional documentation or interviews both for the purpose of verifying compliance with eligibility requirements and to facilitate proposal evaluation.

Camera recipients:

Participants to the Storytelling Lab who will be given a GoPro camera will be selected based on:

  • Quality of the story (coherence with the initiative and the 10 principles)
  • Motivation demonstrated during the interaction in the online class
  • Participation in the online class (participants that will attend less than 4 classes will be automatically excluded)
 

The evaluation will be carried out by a team of 4 judges from The Lexicon, GSSI and the team of IYAFA (Selection committee).

Incidental expenses and all other costs and expenses which are not specifically listed in these Official Rules but which may be associated with the acceptance, receipt and use of the Storytelling Lab and the camera are solely the responsibility of the respective participants and are not covered by The Lexicon or any of the A Greener Blue partners.

All participants who receive a Camera are required to sign an agreement allowing GoPro for a Cause, The Lexicon and GSSI to utilize the films for A Greener Blue and their promotional purposes. All participants will be required to an agreement to upload their footage into the shared drive of The Lexicon and make the stories, films and images available for The Lexicon and the promoting partners of A Greener Blue.

Additional Limitations

Selection and distribution of the camera is non-transferable. No substitution or cash equivalent of the cameras is granted. The Lexicon and its respective partners and representatives are not responsible for any typographical or other errors in the offer or administration of the Initiative, including, but not limited to, errors in any printing or posting or the Official Rules, the selection and announcement of any selected participant, or the distribution of any equipment. Any attempt to damage the content or operation of this Initiative is unlawful and subject to possible legal action by The Lexicon. The Lexicon reserves the right to terminate, suspend or amend the Initiative, without notice, and for any reason, including, without limitation, if The Lexicon determines that the Lab cannot be conducted as planned or should a virus, bug, tampering or unauthorized intervention, technical failure or other cause beyond The Lexicon’s control corrupt the administration, security, fairness, integrity or proper play of the Contest. In the event any tampering or unauthorized intervention may have occurred, The Lexicon reserves the right to void suspect entries at issue.

Close