Food Supply Chains, Retail, Sustainability

Megan Burritt

Entrepreneur, Food Value Chains & Sustainability

Meg Burritt, a Detroit-based food industry leader, has literally worked from farm to fork, striving to understand the complex American food value chain. She is passionate about creating a more sustainable food system through industry disruption, community engagement, and delicious experiences. She is currently raising capital for the launch of small-format retail grocery options in Detroit’s food insecure neighborhoods. 

Meg currently serves as the Head of Sales and Marketing at Detroit’s vertical hydroponic farm start-up, Planted. Previously, she was the Director of Produce Category Leadership at Blue Apron in NYC, after leading BA’s West Coast supply chain team for a year during the meteoric rise of the meal kit delivery company. Prior to Blue Apron, she worked with Raley’s, the Northern Californian family-owned grocery chain as Director of Sustainability & Wellness. She made her way to grocery after learning the ropes as a regional organic produce buyer for Veritable Vegetable in San Francisco. 

Meg is a member of the Aspen Institute First Movers Fellowship Community and currently serves on the advisory board for the Business and Society Program. During her Fellowship, Meg launched the U.S.’s first imperfect produce program at a major retailer, Raley’s. S

Meg is a member of the Les Dames de Escoffier, an international association for women leaders in the culinary arts. She serves on the board of The Villages CDC which develops places and neighborhoods on Detroit’s East side, and is the president of the West Village Association.

She holds an MBA in Sustainable Business from Presidio Graduate School and a BA in Human Biology from Stanford University. She is a regular guest speaker in various MBA and MPA leadership classes and most recently, to business classes at U of M Ross in Ann Arbor, Michigan.

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