• education & research

  • menu & recipe development

  • environmental nutrition strategy

Rooted Food will advance your

  • Clarity: education & research

    Delve into the questions that need to be answered from food science challenges to behavioral economics. Effectively communicate health and sustainability-related ideas to your employees or customers. Develop forward thinking nutrition curriculum.

  • Creativity: Menu & recipe development

    Plant-rich, wild, biodiverse, culturally relevant, fermented, magic-making. Take your menu to the next level.

  • Culture: Environmental nutrition strategy

    What does your organization stand for? How do you want to change the world through the foods your produce or the foods you purchase? How do you want to communicate this to the public?

“If you are looking for an innovative expert in the field to help your organization with plant-forward, delicious food, look no further.”

- Shawn LaPean, past Executive Director of Cal Dining

CAse studies

Pop-ups named “one of the best things (they’ve) eaten all year” by the SF Chronicle

Pop-ups named “one of the best things (they’ve) eaten all year” by the SF Chronicle

Consultant and presenter for Healthy Kitchens, Healthy Lives, hosted by The Culinary Institute of America and the Harvard T.H. Chan School of Public Health.

Consultant and presenter for Healthy Kitchens, Healthy Lives, hosted by The Culinary Institute of America and the Harvard T.H. Chan School of Public Health.

Co-Investigator for Berkeley Open Source Food, an organization dedicated to wild foods.

Co-Investigator for Berkeley Open Source Food, an organization dedicated to wild foods.

Teaching Mediterranean Nutrition and Food Systems to Berkeley students in Chios, Greece

Teaching Mediterranean Nutrition and Food Systems to Berkeley students in Chios, Greece

Cheffed “West Coast Nordic” pop-ups covered by the San Francisco Chronicle.

Cheffed “West Coast Nordic” pop-ups covered by the San Francisco Chronicle.

Assisted Bon Appétit Management Company in nutrition strategy, communication, and chef training.

Assisted Bon Appétit Management Company in nutrition strategy, communication, and chef training.

Key fact checker for Salt, Fat, Acid, Heat - 2018 James Beard General Cookbook of the Year.

Key fact checker for Salt, Fat, Acid, Heat - 2018 James Beard General Cookbook of the Year.

Coined “flipped plate” menu concept for Brown’s cafe, a plant-forward café at UC Berkeley.

Coined “flipped plate” menu concept for Brown’s cafe, a plant-forward café at UC Berkeley.

Teach the first online nutrition course at UC Berkeley - Food, Culture, and the Environment.

Teach the first online nutrition course at UC Berkeley - Food, Culture, and the Environment.

Executive Chef Nutritionist for Blendid, an innovative AI-food company.

Executive Chef Nutritionist for Blendid, an innovative AI-food company.

Staged at various restaurants including Bar Tartine in SF and Selma in CPH.

Staged at various restaurants including Bar Tartine in SF and Selma in CPH.

Visiting Researcher at the Nordic Food Lab in Copenhagen, Denmark.

Visiting Researcher at the Nordic Food Lab in Copenhagen, Denmark.