2026 ReFED Food Waste Solutions Summit

Abby Fammartino, MBA, MSFS, is director of health and sustainability programs and research with The Center for Food & Beverage Leadership at The Culinary Institute of America (CIA), where she oversees an ecosystem of key Menus of Change research and initiatives including the CIA Healthy Kids Collaborative, the Menus of Change National Leadership Summit, the Healthy Kitchens, Healthy Lives summit, and the Menus of Change University Research Collaborative (MCURC). As the co-director for MCURC, she develops and strategically oversees new research and education programs in partnership with the collaborative’s many stakeholders.

Overall, Abby is a food and sustainability professional helping companies participate in a food system transformation that is healthy, climate-smart, and inclusive. Abby brings unique insights from her experience as a health-supportive chef, food entrepreneur, senior corporate food manager, private-sector research and innovation program director, and student of sustainability leadership and sustainable food systems. She is passionate about social sustainability in foodservice and accessible educational opportunities for frontline foodservice workers.

In 2021, Abby was recognized by KM Zero Innovation Hub as one of the 50 people leading the future of food transformation. Abby is a forever optimist who believes that fun and deliciousness are key ingredients to system-level change.