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 writes on an array of food topics including new business models, meta values, and the future of food.
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, a startup living inside Babson's Social Innovation Lab. Now a recognized thought leader in food entrepreneurship, Rachel writes and speaks on action-oriented food education and the interinfluence of food industry and food culture. Her work has appeared in the Stanford Social Innovation Review and Boston Globe. The Economist, Financial Times and Poets & Quants have all recognized Food Sol as a leader in food entrepreneurship education and innovation.