Rebecca Chesney is a food anthropologist and innovation leader with over 14 years of experience building a better future. As Director of Sustainability Innovation with food service company ISS Guckenheimer, she develops strategy, programs, and partnerships that support a regenerative food system. For the previous decade, Rebecca was a food industry consultant with IDEO and Institute for the Future. Her projects included writing ten-year scenarios for global food security, leading IDEO’s Circular Economy of Food CoLab, and designing a solutions challenge that engaged people from 85 countries in the first-ever UN Food Systems Summit. Rebecca holds an MA in the Anthropology of Food from SOAS University of London and degrees in accounting and finance from Texas A&M University. A native of Texas, she has lived on three continents and is currently based in Albany, California.