Food Supply Chains, Retail, Sustainability

Megan Burritt

Entrepreneur, Food Value Chains & Sustainability

Megan Burritt is a Detroit-based food industry entrepreneur who 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 launching a small format retail grocery in food deserts in Detroit.

Most recently, Meg led the Produce Category at Blue Apron in NYC, after leading it’s West Coast supply chain team learning about the nascent meal kit delivery industry from the inside. Prior to Blue Apron, she was Director of Sustainability & Wellness for family-owned, Northern California grocery chain Raley’s where she launched the U.S.’s first “imperfect produce” program. 

Meg is an Aspen Institute First Movers Fellow and currently serves on the Advisory Board for this program. She is a board member of the non-profit Food Literacy Center in Sacramento, CA, which teaches kids about the joys of fruits and vegetables in the pursuit of healthier families across the region. She also serves on the Retail/Foodservice board of United Fresh Produce and is a regular guest lecturer at various MBA and MPA leadership classes, as well as the Marketing and Culture programme of Bard’s Sustainable MBA program.

She holds an MBA in Sustainable Business from Presidio Graduate School and a BA in Human Biology from Stanford University.

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