MISSION
In support of the academic mission of the university, the Stanford Food Institute was created by Stanford Residential & Dining Enterprises (R&DE) to advance research, education, policy, business, and practice to promote a holistic approach to improving what people eat, how they access food, and the role that food plays in our lives.
VISION
To create a wide-reaching platform to inspire and share ideas and investigate solutions for a better food future by uniting a community of people who are passionate about delicious, healthy and sustainable food.
RESEARCH
2 Pilot studies
4 Research studies with 20+ students and faculty partners
4 SFI student impact projects
EDUCATION
50 R&DE Teaching Kitchen classes reaching 440 students
~8,000 industry leaders reached through SFI conference presentations
FLAVOR & INNOVATION
64 Chef’s Tables
10 Tasting Tables
WELCOME & LEADERSHIP TEAM
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Dr. Shirley J. Everett, EdD, MBA
Senior Associate Vice Provost
Residential & Dining Enterprises Founder, Stanford Food Institute
Eric Montell
Assistant Vice Provost,
R&DE Stanford Dining,
Hospitality & Auxiliaries
Founder, Stanford Food Institute
Sophie Egan, MPH
Senior Advisor
Stanford Food Institute
and Sustainable Food Systems
Ghislaine Challamel
Senior Advisor
Elizabeth Hansen
Associate Director of Hospitality
Strategy and Multidisciplinary Programs