Paul Shapiro, Chief Executive Officer
Paul is the author of the Washington Post bestseller, Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World, and the co-host of the Business For Good Podcast. A four-time TEDx speaker, he has twenty years of experience as a nonprofit executive and has published more than a hundred articles on food sustainability, from daily newspapers to academic journals. He’s an avid lover of three As: animals, astronomy, and athletics.
Joanna Bromley, Chief Operating Officer
Joanna's interest in food started in high school while working as a waitress in a small fish restaurant outside Boston and continued throughout college. Post-graduation she was both an investment banker at Goldman Sachs and spent five years as a management consultant at Bain & Co. A former cofounder of a plant-based “nice” cream company, Joanna wants to do her part to improve the food system and the planet. She holds an MBA from Harvard Business School and B.S. in Economics from Duke. In addition to her love of yoga (both teaching and practicing), Joanna loves running, cooking and the ukulele.
Gus Pattillo, Chief Technology Officer
Gus is a microbiologist and fermentation extraordinaire, with experience working for the US Department of Energy turning microbes into materials. He has a B.A. in Environmental Studies with Ecology and Evolutionary Biology from the University of Colorado, Boulder.
Adam Yee, Food Scientist
As a former product developer for both Isagenix & LeClerc Foods, Adam’s passion for food dates back to his childhood, where he’d ask to buy groceries and cook for his parents. With a degree in food science from Cal Poly San Luis Obispo, Adam’s helped spread awareness of the benefits food science brings to the world via the popular podcast he hosts, My Food Job Rocks. Adam’s love for food spans all cultures, but he’s a particular expert in Chinese cuisine, and is a fan of eating at the coolest restaurants in the world.
Board of Directors
Milena Esherick, PhD
Dr. Milena Esherick is a licensed clinical psychologist and the director of counseling psychology at the Wright Institute. A passionate advocate for a better food system, she’s a frequent speaker on the psychology of dietary and social change. Dr. Esherick also co-founded the Bay Area's Plant-Based Food Professionals Networking Group. In addition to her doctorate in psychology from the Wright Institute, Dr. Esherick holds a B.A. in Economics and Women’s Studies from UC-Berkeley.