Ann Thrupp
Thrupp is the executive director of the Berkeley Food Institute, which seeks to transform food systems by promoting sustainable and equitable food production and expanding access to healthy, affordable food. For more than 25 years, Thrupp has been a pioneer in the field of agricultural sustainability. She has held leadership positions in nonprofit organizations, government, academia, and as a researcher and educator in sustainable agriculture, natural resource management, and environmental/food justice. She is the former director of sustainable agriculture at the World Resources Institute, consultant to the Environmental Protection Agency, and has served on the Scientific Advisory Committee of the California Department of Food and Agriculture and the National Academy of Sciences. After earning her Ph.D. from Sussex University, she did a postdoctoral fellowship at UCÂ Berkeley.
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