Stephanie manages Food Lab value chain partnerships focused on impact and learning on sustainable livelihoods. She has a background in sustainable supply chains and ethical purchasing. Her expertise is in sourcing from smallholders in developing countries, with a focus on cocoa. Before joining the Food Lab, Stephanie consulted with companies and NGOs such as WWF Vietnam, Shell Oil, Oxfam America, Starbucks and Stonyfield Farms, on supply chain development in alignment with social and environmental impact goals. Prior to this, she managed procurement and farmer services at US confectioner OCP Chocolate. She holds a B.S Environmental Studies/Wildlife Biology from the University of Vermont, M.A. International Development from Clark University and a graduate certificate in Organizational Management from Boston College.