Anya Fernald has developed her expertise in sustainable food, business development, and innovation in food and agriculture with over 15 years of hands-on experience in leadership roles in the sector. She is the co-founder and CEO of Belcampo, a group of innovative agricultural companies in California and Belize that strive to make good food the old fashioned way on a larger scale than ever before. Belcampo employs over a hundred people and plans to grow awareness, availability, and production of sustainably farmed food. Anya has been recognized as one of the 40 under 40 by Food & Wine Magazine, named a Nifty Fifty by the New York Times, appeared as a regular judge on Iron Chef America on the Food Network for the 2009, 2010, and 2011 seasons, and has co-authored two books for Slow Food’s international publishing house. In 2011, Anya founded the non-profit Food Craft Institute and currently serves as its board chair.