Rachel directs Food Sol, a platform for eaters and entrepreneurs to gather and connect ideas for action, and teaches food entrepreneurship in the graduate school. In addition, she teaches writes on an array of food topics including new business models and the forces driving our food culture.
Rachel received her Babson MBA in 2011 with a concentration in food-system innovation. With her then faculty advisor Cheryl Kiser, she co-founded Food Sol, which lives inside Babson's Social Innovation Lab.
Before business school, Rachel worked in adventure and active travel. She has observed a range of food cultures across the globe and sees America's hunger for a return to community, culture, and connection through food.
Now a recognized thought leader in food entrepreneurship, Rachel writes and speaks on food-system dynamics, meta values and the future of food. Her work has appeared in the Stanford Social Innovation Review and Boston Globe, and both The Economist and The Financial Times have recognized Food Sol as a leader in food entrepreneurship education and innovation.
Beyond Babson, Rachel advises her husband's boutique food-tourism company Food.Stories.Travel., (which are her three favorite things) and serves on the Board of Advisors to the Boston Public Market Association.