Stephanie manages Food Lab impact and learning partnerships focused on living income, sustainable livelihoods and climate resilience. Her expertise is in responsible sourcing from smallholders in developing countries, with a focus on cocoa. Before joining the Food Lab, Stephanie founded and led Sustainable Supply, LLC providing strategic advice to clients such as WWF, Shell, Oxfam, Starbucks and Stonyfield Farms on ethical supply chain development. Prior to this, she managed procurement and supplier development at US confectioner OCP Chocolate. She is motivated by the vision of equitable food systems that harness the power of markets and trade to shift our food system towards better outcomes, particularly for those most vulnerable. She holds a B.S. Environmental Studies/Wildlife Biology from the University of Vermont, M.A. International Development from Clark University and a graduate certificate in Organizational Management from Boston College. She was a National Security Education graduate fellow and was a Leadership fellow of the Academy of Systemic Change.