Rebecca Chesney

Food Anthropologist and Director of Sustainable Innovation, Guckenheimer; San Francisco, CA

Rebecca Chesney is a food anthropologist and innovation leader dedicated to building a more resilient food system. Known as a rigorous researcher, master synthesizer, and creative collaborator, she drives impactful change through partnerships and innovation. As Director of Sustainability Innovation with ISS Guckenheimer, Rebecca builds strategies for climate-friendly food service operations. She previously held leadership roles with IDEO and Institute for the Future, working with global clients across the food supply chain. Her insights have been featured in Wired and The New York Times, and she was selected for the Aspen Institute's Food Leaders Fellowship. 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, where she was named outstanding student among 11,000 graduates. A native of Texas, she has lived on three continents and is now based in the San Francisco Bay Area. (San Francisco, CA)