Innovation Demo Day: Refine Product Management

Selena Mao serves as ReFED’s Data & Insights Research Analyst, developing information and accompanying technical products to help galvanize national efforts to reduce food loss and waste. Previously, Selena supported the Chief Sustainability Office for Los Angeles County to assess how the L.A. regional food economy was impacted by the COVID-19 pandemic. Selena has authored policy and academic research on opportunities to localize food economies and build urban climate resilience. Selena holds a M.A. in Urban Planning from UCLA and a B.S. in Engineering from Stanford University.

Michael Wolf is the creator of the Smart Kitchen Summit and publisher of The Spoon. He put SKS together in 2015 because he is saw how new disruptive technologies would reinvent the food system over the next decade.

Through various international work experiences within Europe and the US, Anastasia developed a strong fascination for the hospitality industry. She holds a Bachelor of international hospitality management from Ecole hôtelière de Lausanne and is passionate about the improvement, development and implementation of sustainable practices within this dynamic industry.

Combining her personal interest for environmental topics with an industry she cares about, led her to co-found a start-up called KITRO together with Naomi MacKenzie in 2017. KITRO focuses on food waste management in the food service and hospitality industry by harnessing the power of AI technology. KITRO’s goal is to bring back the value of food, so it is appreciated and not wasted.

Kirsten Van Fossen is Galley’s Head of Sustainability and Education. The sustainability side of her work covers ESG (environmental, social, and governance) impact creation and measurement, and the education side of her work covers Galley employee learning and development, as well as customer/partner education. Kirsten especially enjoys working with Galley customers on how they can leverage technology to prevent food waste, upcycle surplus food, and improve foodservice worker well-being. With a PhD from the University of Cambridge Engineering Department’s Centre for Industrial Sustainability, Kirsten has expertise in sustainable business model innovation, systems thinking, and stakeholder management, all of which she applies to her food systems work at Galley and beyond to understand how we can create greater value for a greater number of stakeholders.

Tyler oversees acquisition and partnership with chains across the US in both the Food Service and Retail sectors and his team helps food businesses ensure their surplus food does not go to waste. Prior to his time at Too Good To Go, Tyler was the Director of Business Development at Bowery Farming, bringing delicious, local, indoor grown lettuce to the shelves of grocery stores across the Northeast and Mid-Atlantic.

Before he went into the world of climate and sustainably focused work, Tyler worked at Foursquare, spending time in Singapore as MD of APAC and working across both Enterprise and Advertising business units in strategy, partnerships, operations, and sales.

Tyler lives in Manhattan with his wife and son, and enjoys cooking, cycling, hiking, and traveling.