2025 ReFED Food Waste Solutions Summit

Ghislaine Challamel is a leader in sustainable food systems, specializing in food choice architecture and behavioral science to transform operations, from institutional dining to broader supply chains and workplaces. As Senior Advisor for the Stanford Food Institute and MCURC, she authored the MCURC Repurpose Report and developed the accompanying toolkit, equipping organizations to repurpose overproduced food and measure the economic, environmental, and social benefits. Leading FoodWISE, a pilot program designed in partnership with ReFED and WWF, Ghislaine harnessed employee insights to reduce back-of-house waste.

Previously, she designed and scaled culinary education initiatives across multiple campuses as Compass@Google’s global Teaching Kitchen program lead, to promote employee wellness, food literacy, and healthier eating patterns. At Stanford Residential & Dining Enterprises, Ghislaine coordinated multi-site behavioral science academic research to increase vegetable intake, and overhauled food waste data collection protocols to generate actionable insights.

Ghislaine holds a master's degree in Food Science with a major in Nutrition from AgroParisTech (France), a master's degree in Business, Communications, and Marketing strategies from INSEEC Paris, and a bachelor's in biology and biochemistry from Universite Paris XII (France).