Rachel received her Babson MBA in May 2011 with a concentration in food-system innovation. Her year-long independent research focused on sustainable supply chain management and consumer response to terms such as organic, sustainable, natural, and humane.
Before business school, Rachel worked as a travel consultant designing and selling Himalayan trekking tours and later cycling trips in Italy. She has observed a range of food cultures across the globe and sees America's hunger for a return to community, culture, and connection through food.
Rachel writes on food-system dynamics and Boston local food for Examiner.com. She shares knowledge and perspective as widely as possible, leveraging social media to extend the Babson brand in the realms of food entrepreneurship, education and innovation. (Twitter is her preferred platform for idea swapping. Follow her at @businessforfood.)
Food Sol is an action tank fueling food entrepreneurs to create new food options that contribute to a brighter food future. Rachel has spoken on the power of Entrepreneurial Thought and Action™ to drive change at Babson, Northeastern, Boston University, and Yale.