Rebecca Chesney

Vice President of Sustainability, Guckenheimer

Rebecca Chesney is a food anthropologist and innovation leader with extensive experience across the food industry. She is Vice President of Sustainability with food service company Guckenheimer, where she develops strategy, programs, and partnerships that support a regenerative food system.

Rebecca was previously a food innovation consultant with IDEO and Institute for the Future, with projects that ranged from writing future scenarios for global food security to leading the Circular Economy of Food CoLab. Her work has been featured by CNN, Wired, and The New York Times, and she was selected for the Aspen Institute's Food Leaders Fellowship.

Rebecca holds an MA in the Anthropology of Food from SOAS University of London and degrees in accounting and finance from Texas A&M University, where she was awarded the Brown-Rudder Memorial Outstanding Student Award among 11,000 graduates. A native of Texas, she has lived on three continents and is currently based in the San Francisco Bay Area. (Albany, CA)