The world’s largest chocolate company sets the standard for corporate sustainability in food, targeting 100-percent sustainably-sourced cocoa.
Miranda Grizio is a food scientist and advocate for the use of sustainable food systems and appropriate technology that can improve the lives of the rural poor in developing countries. She holds a master’s degree in Food Science from Kansas State University and a master’s degree in International Development from Tulane University. She has provided technical assistance to food processing start-ups in Senegal, India, Peru, and the U.S. and is passionate about the role of science in improving food security. Miranda is a Research Fellow at the Good Food Institute.