Praveen is a MBA/MS in Sustainable Systems candidate at the University of Michigan focusing on the commercialization of climate technology through the lens of agricultural and industrial decarbonization. He graduated from Cornell University with a major in Natural Resources and spent 8 years in sales and marketing analytics and consulting.

Katie is an MBA/MS Candidate at the University of Michigan through the Erb Institute. A passion for understanding how we can build resilience and adapt to climate change landed her an internship at Lewis & Clark AgriFood. During that internship she was exposed to the breadth of opportunity and creativity within the food, bev and ag industries. Determined to stay involved to continue learning about these complicated industries made joining FB&A leadership a must for her. Katie holds a Bachelor of Arts in Communication from the University of Southern California, where she was a four-year member of the NCAA DI WomenÔÇÖs Rowing team.

Carter is deeply committed to building a more resilient, just, and sustainable food and agriculture system through business. Prior to coming to Ross, she spent six years in Washington, DC scaling strategic public-private sustainability initiatives in agriculture, transportation, and energy. Most recently at the non-profit Field to Market, she empowered a diverse coalition of industry stakeholders to deliver conservation and climate solutions for American farmers. Carter earned a BA in English from Columbia University. She is a life-long classical musician, a prize winning pie baker, and a national parks enthusiast.

Isabel Bonnyman is an MBA/MS candidate through the Erb Institute. Prior to Michigan, she worked at Conservation International, building upon a lifelong passion for sustainable food systems. As an MBA1, she worked on an Amazon Fresh MAP project and interned with Walmart through EDF Climate Corps.

Emily Alexander is a Masters of Science student at the School of the Environment and Sustainability, focusing in Environmental Justice. She has worked in food, beverage, and hospitality for over a decade, exploring almost every facet of the industry: working on the line of a farm-to-table dinner centered around whole animal butchery, managing and executing day-to-day pastry operations, and cooking for 100-guest weddings. She found her niche in bartending and beverage consulting, leading and designing bar programs for world renown companies. In the future, sheÔÇÖs hoping to pursue work that advocates for food sustainability and sovereignty.

Jacob Kennedy is an MBA/MS in Environmental Justice candidate at The University of Michigan where he explores issues in sustainable food systems. Before Michigan, Jacob earned his BA from The University of Georgia in Anthropology, where he developed an interest in food systems. After graduation, Jacob spent six years in the nonprofit sector working on grassroots climate adaptation in community agriculture and forestry. Wanting to go beyond the grassroots level, Jacob came to Michigan to learn how to scale environmental and social impact.