I consult mostly for food companies; advising them on the most current innovations in sustainability, food systems and biotech and then show them how to leverage these new technologies + practices to optimize and future-proof their products and business models.

I’ve been a professor of food, technology, design + climate change for 8 years at NYU in the Graduate Food Studies + Interactive Telecommunications Program. I also teach classes at Parsons in Food Design + Food Media + Food Activism in the departments of Food Studies + Integrated Design.

I have successfully migrated the systems and design thinking methodologies I have used as an artist + professor to my corporate and business clients in order to show them (through workshops + lectures) how to connect the dots between internal and external issues like climate change + means of production + CSR + global impact and create new pathways for products, branding and messaging.

More importantly I work with companies on innovation and growth strategies; teaching tools for reimagining current workflows, product development and systemic initiatives for cohesive growth for the company, its employees and consumer trust.