Sofía joined the FAIRR Initiative in April 2021 as Investor Outreach Manager. She leads FAIRR’s investor outreach efforts in francophone and hispanophone countries and supports outreach activities globally. She also coordinates FAIRR’s involvement in the multi-stakeholder initiative ‘Investor Action on AMR’. Previously, she led the Innovative Finance Programme of the Global Alliance for Improved Nutrition (GAIN).

Sofía joined the FAIRR Initiative in April 2021 and is responsible for investor outreach. Prior to this, she led the Innovative Finance Programme of the Global Alliance for Improved Nutrition (GAIN). She has also worked as a Strategy Specialist at the World Economic Forum and an Analyst at J.P. Morgan.

Sofía holds a BA in International Relations and Economics from the University of Geneva, an MA in International Development and Economics from the Graduate Institute of Geneva, as well as an MSc in Public Health and Health Economics from the London School of Hygiene and Tropical Medicine (LSHTM). She also holds a CFA certificate in ESG Investing. Sofía has worked on projects and initiatives in Europe, Latin America, and Africa and is fluent in English, Spanish, and French.

Ivan has been an active venture capital investor for the last 25 years and he is the co-founder of Five Seasons Ventures, the first European venture fund fully focused on consumer Foodtech.

He is passionate about product and technology innovation aimed at solving big challenges in the food industry: from alternative sources of proteins, to functional foods, from new models of food distribution, to the reduction of food waste.  At Five Seasons he invested, among others, in Butternut Box (DNVB pet nutrition), THIS.co (plant-based meat alternatives), Cortilia (D2C fresh food retailer), La Fourche (D2C organic groceries), Air-Up (reusable water bottle + flavour pods), KoRo (D2C natural healthy snaking), YFood Labs (meal replacements) and Just Spices (D2C spices; acq. by Kraft Heinz)

His experience includes structuring investments, organizational and strategy development, setting up governance for growth and planning for successful exits. 

In his spare time, he enjoys family life, fly fishing, and practicing jiu-jitsu with his son Adam.

Juliane Caillouette-Noble came to the Sustainable Restaurant Association as Development Director in 2016 after five years of running Jamie Oliver’s programmes for improving school food and food education across the UK.

The SRA is a not for profit membership organisation committed to accelerating change toward an environmentally restorative and socially progressive hospitality sector in the UK. As Development Director, Juliane’s role included designing and developing strategic partnerships and campaigns, ensuring that the impact and influence of the SRA grows along with the size of the membership body. Juliane became the Managing Director of the SRA in January and looks forward to working with the industry to build back better and greener post Covid.

Sara is a conscious innovator, expert in how to buy consciously,  impact entrepreneur, and a transformational mentor. Her list of accomplishments include pioneering the world’s first 100% sustainable luxury denim brand and being the recipient of Grazia magazine’s award for sustainable entrepreneur of the year.

Alex has a wealth of expertise in the commercial and marketing sectors, as well as public services.

Her most recent role as Head of Marketing for NHS Blood and Transplant, focussed on engaging the public to support lifesaving blood and organ donation throughout the pandemic. Before that she was at Head of Marketing at Marks & Spencer, having worked across a number of categories during her time with the retailer, including produce, protein, hospitality, convenience and CSR policy with Plan A. She developed her FMCG experience at Ferrero working across a number of confectionery brands, including Kinder Chocolate and Ferrero Rocher.

She is also a board trustee for UFI VocTech Trust and Chair of their Ventures Committee a charitable trust which exists to further the development and adoption of technology to support vocational training.

Co-founder of Leon, food campaigner, speaker and non-executive director.

Before founding Leon, Henry worked at Bain & Company, working on private equity transactions and helping large companies to develop their strategies. Previously he was a journalist at the Daily Telegraph and a commis chef at the Michelin-starred Inn on the Park restaurant in London.

Henry is a regular speaker on how to create a purpose-lead business and how to create a better food system. He is the co-founder and chair of Chefs in Schools and sits on the board of Rockfish. He also advises the CEOs of a handful of high growth leisure businesses.

Harriet Lamb is passionate about environmental and social issues with a track record in making a difference around the globe. She is an experienced CEO who built the global movement Fairtrade – a certification scheme that sets standards to make trade fairer, working with producers in the developing world as well as thousands of companies and retailers, and creating a vibrant grassroots movement.

Following 15 years with Fairtrade – as CEO of the UK Fairtrade Foundation and then of Fairtrade International – Harriet led International Alert, a peacebuilding organisation. She was then appointed CEO of Ashden, which promotes just climate solutions including sustainable energy in the UK and globally.

Harriet has won a number of awards including a CBE, Orange Businesswoman of the Year, and Cosmopolitan EcoQueen. She was also the first woman Honorary Fellow of Trinity Hall, Cambridge

Helen farms in a family partnership on a mostly tenanted organic farm in Wiltshire with dairy, beef, pigs, cereals, agroforestry and small scale horticulture. Her products are sold through the Helen Browning’s Organic brand in retailers as well as through her hotel and restaurant/pub on the farm.

Her book ‘PIG; tales from an organic farm’, written with her partner Tim Finney, tells more about the trials and tribulations of their farming and food life.

She has been Chief Executive of the Soil Association since 2011, after a long involvement with the charity in a variety of exec and non-exec roles. Prior to rejoining the Soil Association, Helen was Director of External Affairs for the National Trust.

She is currently a Commissioner and trustee of the Food Farming and Countryside Commission and has had a number of roles in agri-politics over the years, including the Government’s Policy Commission on the Future of Farming and Food (‘the Curry Commission’), chaired the England Animal Health and Welfare Implementation Group and the Food Ethics Council. Helen was awarded an OBE in 1998 for her services to organic farming.

Dr Emma Keller is Head of Sustainability for Nestlé UK&I, focusing on delivering the ambitious net zero climate commitment and driving the business to be a force for good. Prior to joining Nestlé, Emma led a team at WWF on food system transformation and before that was in Unilever’s sustainability team working on bringing the Unilever Sustainable Living Plan to life. She also holds a doctorate in supply chain sustainability.

Co-founder of Leon, food campaigner, speaker and non-executive director.

Before founding Leon, Henry worked at Bain & Company, working on private equity transactions and helping large companies to develop their strategies. Previously he was a journalist at the Daily Telegraph and a commis chef at the Michelin-starred Inn on the Park restaurant in London.

Henry is a regular speaker on how to create a purpose-lead business and how to create a better food system. He is the co-founder and chair of Chefs in Schools and sits on the board of Rockfish. He also advises the CEOs of a handful of high growth leisure businesses.

Harriet Lamb is passionate about environmental and social issues with a track record in making a difference around the globe. She is an experienced CEO who built the global movement Fairtrade – a certification scheme that sets standards to make trade fairer, working with producers in the developing world as well as thousands of companies and retailers, and creating a vibrant grassroots movement.

Following 15 years with Fairtrade – as CEO of the UK Fairtrade Foundation and then of Fairtrade International – Harriet led International Alert, a peacebuilding organisation. She was then appointed CEO of Ashden, which promotes just climate solutions including sustainable energy in the UK and globally.

Harriet has won a number of awards including a CBE, Orange Businesswoman of the Year, and Cosmopolitan EcoQueen. She was also the first woman Honorary Fellow of Trinity Hall, Cambridge

Helen farms in a family partnership on a mostly tenanted organic farm in Wiltshire with dairy, beef, pigs, cereals, agroforestry and small scale horticulture. Her products are sold through the Helen Browning’s Organic brand in retailers as well as through her hotel and restaurant/pub on the farm.

Her book ‘PIG; tales from an organic farm’, written with her partner Tim Finney, tells more about the trials and tribulations of their farming and food life.

She has been Chief Executive of the Soil Association since 2011, after a long involvement with the charity in a variety of exec and non-exec roles. Prior to rejoining the Soil Association, Helen was Director of External Affairs for the National Trust.

She is currently a Commissioner and trustee of the Food Farming and Countryside Commission and has had a number of roles in agri-politics over the years, including the Government’s Policy Commission on the Future of Farming and Food (‘the Curry Commission’), chaired the England Animal Health and Welfare Implementation Group and the Food Ethics Council. Helen was awarded an OBE in 1998 for her services to organic farming.

Co-founder of Leon, food campaigner, speaker and non-executive director.

Before founding Leon, Henry worked at Bain & Company, working on private equity transactions and helping large companies to develop their strategies. Previously he was a journalist at the Daily Telegraph and a commis chef at the Michelin-starred Inn on the Park restaurant in London.

Henry is a regular speaker on how to create a purpose-lead business and how to create a better food system. He is the co-founder and chair of Chefs in Schools and sits on the board of Rockfish. He also advises the CEOs of a handful of high growth leisure businesses.