Liane Sullivan is passionate about leveraging her strategic and analytical skills to build a more sustainable food system. She has worked in many areas of food and agriculture and has supported the business strategy of dozens of start-up restaurants and food brands as a freelance consultant over the past few years. Previously, Liane served on the strategy team at a large nonprofit, where her research and strategic thinking were instrumental in developing their 10-year strategic plan. She also led cross-organizational initiatives related to food access, sustainability, diversity, and impact measurement.
Liane also holds expertise in restaurant operations, having worked five years for a national healthy restaurant concept, leading supply chain initiatives and menu analysis. She also built a proprietary prep production system and implemented it across their kitchens to increase food quality and efficiency. Liane has also held a number of hands-on roles in the food system, as an organic vegetable farmer, produce manager, and baker.
Liane holds a Master’s degree in Human Ecology & Sustainability from the University of Gastronomic Sciences in Italy as well as a Bachelor’s in Mathematics and French from Georgetown University.