Abby Fammartino, MBA, MSFS

Director of Health and Sustainability Programs and Research, The Culinary Institute of America | Portland, OR

Abby Fammartino, MBA, MSFS is director of health and sustainability programs and research for the strategic initiatives group at The Culinary Institute of America (CIA), where she oversees several key initiatives including the CIA Healthy Kids Collaborative, Healthy Menus R&D Collaborative, Menus of Change National Leadership Summit, Healthy Kitchens, Healthy Lives, and the Menus of Change University Research Collaborative (MCURC). As the former research program manager for MCURC, she developed and oversaw new research and education programs in partnership with the collaborative’s many stakeholders. She is a food and sustainability professional helping companies participate in a food system transformation that is healthy, climate-smart, and inclusive. Abby brings unique insights from her experience as a health-supportive chef, food entrepreneur, senior corporate food manager, private-sector research and innovation program director, and student of sustainability leadership and sustainable food systems. She is passionate about social sustainability and accessible food and climate education for frontline food service workers. In 2021, Abby was recognized by KM Zero Innovation Hub as one of the 50 people leading the future of food transformation. Abby is a forever optimist who believes that fun and deliciousness are key ingredients to system-level change. (Portland, OR)