Kelly is a Program Director for Sustainable Food Lab’s Agriculture and Environment team, focused on large-scale row crop and livestock systems. She works with companies on designing strategies in regenerative agriculture, building out pilot programs in supply chains, and identifying levers that can scale regenerative practices. Kelly also works closely with academics, farmer networks, and agronomists to build place-based, landscape-scale programs to improve commodity agriculture. She has experience facilitating pre-competitive collaborations that enable peer coaching and best practice sharing.
She brings a background in public opinion research, strategy, communications, best practice advising, corporate sustainability, sourcing and contracting, and project management. Before joining the Food Lab, Kelly was a Global Category Manager in Procurement with Anheuser-Busch InBev. She holds an M.B.A. from MIT’s Sloan School of Management and a B.A. in International Relations from Northwestern University.