Title:Contributing WriterEducation:University of San Francisco, New York UniversityLocation:Berkeley, CaliforniaExpertise:Sustainable food systems, the environment, food and beverageJennifer Kaplan is the director of sustainability at C16 Biosciences, a biotechnology firm that uses microbiology to brew sustainable alternatives to palm oil. It was founded in 2017 with the objective of creating a sustainable, environmentally friendly alternative to conflict palm oil. She played a similar role for Miyoko’s Creamery, an award-winning plant-based dairy.She has many years of experience teaching, currently teaching classes on marketing and communications for social impact and sustainable food systems at Presidio Graduate School in the Bay Area. She has also taught at Marymount University in Arlington, Virginia, and the Culinary Institute of America at Greystone, where she taught undergraduate and graduate-level writing and sustainable food systems courses and served as a capstone advisor.She is the author of Greening Your Small Business, and her work has appeared in EatingWell, Entrepreneur, Salon, LA Review of Books and more. As a founding board member of Impact Justice, a national criminal justice innovation and reform organization, Jennifer remains involved in their work. She is currently on the advisory board of their Food In Prison Project, the first-ever landmark study on prison food.M.F.A. in Nonfiction Writing, University of San Francisco; M.B.A. in Marketing, New York UniversityEatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
Title:Contributing WriterEducation:University of San Francisco, New York UniversityLocation:Berkeley, CaliforniaExpertise:Sustainable food systems, the environment, food and beverage
Title:Contributing Writer
Education:University of San Francisco, New York University
Location:Berkeley, California
Expertise:Sustainable food systems, the environment, food and beverage
Jennifer Kaplan is the director of sustainability at C16 Biosciences, a biotechnology firm that uses microbiology to brew sustainable alternatives to palm oil. It was founded in 2017 with the objective of creating a sustainable, environmentally friendly alternative to conflict palm oil. She played a similar role for Miyoko’s Creamery, an award-winning plant-based dairy.She has many years of experience teaching, currently teaching classes on marketing and communications for social impact and sustainable food systems at Presidio Graduate School in the Bay Area. She has also taught at Marymount University in Arlington, Virginia, and the Culinary Institute of America at Greystone, where she taught undergraduate and graduate-level writing and sustainable food systems courses and served as a capstone advisor.She is the author of Greening Your Small Business, and her work has appeared in EatingWell, Entrepreneur, Salon, LA Review of Books and more. As a founding board member of Impact Justice, a national criminal justice innovation and reform organization, Jennifer remains involved in their work. She is currently on the advisory board of their Food In Prison Project, the first-ever landmark study on prison food.
Jennifer Kaplan is the director of sustainability at C16 Biosciences, a biotechnology firm that uses microbiology to brew sustainable alternatives to palm oil. It was founded in 2017 with the objective of creating a sustainable, environmentally friendly alternative to conflict palm oil. She played a similar role for Miyoko’s Creamery, an award-winning plant-based dairy.
She has many years of experience teaching, currently teaching classes on marketing and communications for social impact and sustainable food systems at Presidio Graduate School in the Bay Area. She has also taught at Marymount University in Arlington, Virginia, and the Culinary Institute of America at Greystone, where she taught undergraduate and graduate-level writing and sustainable food systems courses and served as a capstone advisor.
She is the author of Greening Your Small Business, and her work has appeared in EatingWell, Entrepreneur, Salon, LA Review of Books and more. As a founding board member of Impact Justice, a national criminal justice innovation and reform organization, Jennifer remains involved in their work. She is currently on the advisory board of their Food In Prison Project, the first-ever landmark study on prison food.
M.F.A. in Nonfiction Writing, University of San Francisco; M.B.A. in Marketing, New York University
EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
