About
Kelly McGlinchey is a leader in the food sustainability sector, working to connect our local and global communities to the ecological landscapes and growers that support our food systems. She currently serves as Board Co-Chair of Slow Food New York City and has been a spokesperson for the good food movement on the national stage as a speaker at Slow Food Nations, the City Growers Education Conference, and the United Nations Commission for Social Development. She has spoken on urban food justice, sustainability, and food entrepreneurship at Dartmouth College, Columbia University, New York University, the Institute of Culinary Education, and Google. Kelly most recently served as Vice President of Operations at Butter Beans Kitchen, a wholesome school lunch and food education company based in New York City. In 2019, she founded Table & Tilth consulting services, dedicated to helping food businesses cultivate success and grow their impact. Certified in permaculture design, Kelly has worked in gardens in South Africa, the Bahamas, Thailand, Singapore and Australia, and savors any opportunity to get her hands in the soil. Kelly holds her BA in Environmental Studies from Dartmouth College, and is currently pursuing her Master of Environmental Management at the Yale School of Environment.
“McGlinchey cultivates a larger field by introducing children and adults to the pleasures of healthy, seasonal foods and advocating for farm-to-table solutions.”