Kelly is a Program Director for Sustainable Food Lab’s Agriculture and Environment team, focused on large-scale grain and livestock systems. She works to bring together companies, growers, NGOs, and community members to find solutions to scaling regenerative agriculture. She brings a background in public opinion research, strategy, communications, best practice advising, corporate sustainability, sourcing and contracting, and project management. Prior to the Food Lab, she worked for Anheuser-Busch InBev, Corporate Executive Board, and Greenberg Quinlan Rosner. She holds an M.B.A. from MIT’s Sloan School of Management and a B.A. in International Relations from Northwestern University.