1 Articles0 Comments
Andrew graduated from The Culinary Institute of America, completed early training at Blue Hill at Stone Barns and spent the first five years of his career in high-volume corporate dining environments with Compass Group USA. He later returned to academia to pursue a Bachelor of Arts in Political Science at Baruch College, focusing on environmental sustainability, economics, and public policy, becoming a Menus of Change Fellow and conducting CUNY-wide recognized public policy research. He recently joined Matriark Foods, where he helps design programs that incorporate upcycled farm surplus products into institutional food service, improving labor models, menu engineering and supporting corporate sustainability efforts. He is deeply committed to eliminating food waste at different points of the supply chain, and agrifood policy as a key tool to change our food systems.
