Holly Fowler
Co-founder & CEO
Holly is a recognized sustainability leader, systems thinker, and strategic advisor with fifteen years of international business experience. She has consulted on sustainable agriculture, energy, water, waste, health, and employee engagement to clients of all sizes in all sectors including Fortune 500 companies, national health care networks, public school districts, colleges and universities, city and state governments, and non-profit organizations.
Holly previously served as the Senior Director of Sustainability & Corporate Social Responsibility for Sodexo North America, the world's second largest provider of institutional food service. In that role, she advised the development of global sourcing and operational goals for food and facilities management, led implementation of best practices, and deployed a sustainability dashboard for measuring site-level impact.
Holly has designed and facilitated more than 20 major sustainability seminars and has a unique gift for creating experiential learning events that inspire informed action. Her work has touched thousands of institutions, food service professionals, farmers and food producers, food processors and suppliers, community advocacy groups, NGOs, health and nutrition professionals, academics, scientists, public officials, policy makers, and many others positioned to lead and to influence sustainable change.
In the community, Holly serves on the City of Montpelier’s Complete Streets Committee and is an advisory board member of The Carrot Project. From 2013-2022, she was a co-organizer of the Boston Area Sustainability Group, advisor to CitySprouts, and Ambassador for the International Living Future Institute, which administers the Living Building and Living Community Challenges (retired program).
Holly holds a Professional Certificate in Sustainable Food Systems Leadership from the University of Vermont, a Masters in Business Administration from Babson College, and a BA from Bowdoin College.
Scott Richardson
Co-founder & Partner
Scott has a broad range of finance, operations and strategy experience serving the private, philanthropic and public sectors as well as a deep background in the use of software to improve and to reinvent industry supply chains.
From 2010 to 2016, Scott was the Director of Research and Strategic Initiatives for Project Bread, a statewide anti-hunger organization. His responsibilities included identifying, implementing, and measuring the impact and feasibility of new projects to improve access to healthy food for underserved populations across Massachusetts. Scott's work to improve public school nutrition has been documented in several academic journals and he continues to help lead innovative pilot programs aimed at advancing student health and operational sustainability.
A former management consultant with Root Cause, Scott served as an advisor to the Boston Public Schools Food Nutrition Services, identifying opportunities for improving the health and palatability of school meals while creating more than $3 million in savings through improved purchasing and operational practices.
Scott holds a Professional Certificate in Sustainable Food Systems Leadership from the University of Vermont, a Masters in Business Administration from Babson College, a BA from Rutgers University and a PhD in Population Health Sciences from Harvard University's T.H. Chan School of Public Health.
Read Scott’s dissertation on the USDA School Breakfast and Lunch Programs: National Prevalence of Sodium and Saturated Fat Exposure and the Impacts of School Kitchen Infrastructure on School Meal Selection and Consumption.
Read other publications authored by Scott here.