Katie is COO at Replate where she works towards a world where everyone has access to nutritious food and no food goes to waste. She joined Replate last year after working as Director of Operations for a catering company where she saw first hand the amount of surplus food generated from events large and small. Katie holds a Bachelor’s degree in Psychology from Mills College and her Master’s degree in Food Studies from the University of the Pacific where her research focused on the implications of free food in the tech workplace.
August 19 - Food Rescue
Insights from the ReFED Accelerator and COVID-19 Fund