Dr. Ann Thrupp is the Executive Director of the Berkeley Food Institute, at the University of California, Berkeley, which aims to support the transformation of food and agriculture systems to promote sustainability, justice, and health. For over 25 years, she has been a pioneer in the field of sustainable and organic agriculture in the United States and internationally. She worked with the Environmental Protection Agency and the World Resources Institute on sustainable farming initiatives around the world. 

She has a Ph.D. and M.A. from Sussex University and a B.A. in Human Biology and Latin American Studies from Stanford University. Ann has over seventy publications, and served on a Scientific Advisory Committee of the California Department of Food and Agriculture, and on two committees of the National Academy of Science. She regularly gives presentations at conferences and seminars for diverse audiences in the US and abroad.