Since 1977, Barb has been at Mattson, a Silicon Valley-based insights, strategy, and development firm. She is currently President and Chief Innovation Officer at the country’s most successful independent developer of foods and beverages for the retail foods and chain restaurant industries. Barb is known as a taste, food trend, innovation, consumer insights, and product development expert. As part of Barb’s role in the innovation projects that make up her daily job, she is required to taste food and figure out how to make it better. After more than 2 decades doing this, she’s honed her tasting skills and ability to help others make food taste better. She shared this insight with the world in 2012 when her book TASTE WHAT YOU’RE MISSING was published (the paperback edition was released under the simplified title TASTE). Barb was instrumental in helping The San Francisco Cooking School integrate the science of taste into their curriculum. She now teaches the Fundamentals of Taste to each entering class. Barb is a regular contributor to Forbes.com where she writes about the food industry. She serves on the Advisory Board of the Plant Based Foods Association, and was previously on the boards of the Robert Mondavi Institute for Wine and Food Science, as well as La Cocina, the San Francisco-based food incubator for low income women of color. Barb lives with her hypertaster husband and two artisan cats, and splits her time between San Francisco and Healdsburg, in the heart of Sonona wine country. She can be bribed with good tomatoes.

Birgit Cameron is the Head of, CA-based Patagonia Provisions, a division of Patagonia Works, founded in 2012 by Patagonia founder/owner Yvon Chouinard and Patagonia former CEO Rose Marcario. Patagonia Provisions was created as a way to broaden Patagonia’s environmental mission by partnering with forward-thinking farmers, ranchers and fisherman and offers a variety of regeneratively sourced organic food. Under Birgit’s direction, Patagonia Provisions has introduced a varied line of mission-based food products intended to address critical environmental issues while establishing a model to help restore the food chain. Patagonia Provisions has doubled its sales each year, as Birgit has rapidly expanded distribution into national grocery stores and outdoor lifestyle chains. In addition, she has introduced Patagonia Provisions to international markets in Europe and Asia. Birgit has been a fervent advocate, financial supporter, and partner to a variety of like-minded organizations who follow a similar mission as Patagonia's: We're in business to save our home planet. Her work with Patagonia Provisions has been featured in numerous media outlets, including The Wall Street Journal, The New York Times, NPR and Bloomberg Businessweek. In 2016, Birgit produced Unbroken Ground, an award-winning documentary detailing the critical role food plays in solving the environmental crisis. Later that year, working closely with The Land Institute, she introduced Patagonia Provisions’ Long Root Ale, the first beer made with a perennial grain called Kernza. In 2018, she worked as part of a larger Patagonia effort to establish the Regenerative Organic Alliance (ROA). ROA is a new high-bar organic certification that includes optimizing soil health to sequester more carbon, and values animals' and workers' welfare. Under Birgit’s leadership, Patagonia Provisions has become a recognized leader in the organic food movement. Birgit lives in Marin County, CA, with her husband and their two daughters.

Colby Darling leads development projects across multiple product platforms and brands. He currently supports Annie’s mission focused product activations including two limited edition Macaroni and Cheese pastas made with ingredients grown using regenerative farming practices. Colby also played an integral role in bringing innovation like Paleo, grain-free and Keto formulations, to the grain and nutrition bar categories, specifically for the emerging brands of Autumn’s Gold, Ratio and Larabar. He also led the launch of Annie’s Mac & Cheese frozen entrees. Prior to joining the R&D team at General Mills, Colby spent one year at Food Should Taste Good, which was acquired by General Mills in 2012. There he was a research chef and product developer responsible for new tortilla chip development and recipe development for the consumer-facing website. Colby holds a B.S. in Culinary Nutrition from Johnson & Wales University and lives in the Minneapolis area with his wife and two dogs.

Dag Falck has worked tirelessly in progressing the organic movement for the past three decades. Since joining Nature’s Path Foods in 2003, Dag has had the opportunity to work within all aspects of the organic movement, including regulations, enforcement, supply chain integrity and customer expectations. Prior to joining Nature’s Path, he worked as an organic inspector for 14 years, auditing all types of farms and processing facilities. Dag also currently oversees the operations of Legend Organic Farm (LOF) in Saskatchewan Canada, which produces ingredients for Nature’s Path products. The grain farm helped pioneer the Regenerative Organic Certification program (ROC) and is currently ROC certified at the Silver level. Dag is the Co-Chair of the Carbon Sequestration in Organic Task Force, the past president of COTA (Canada Organic Trade Association), and has served on numerous boards and committees including the Organic Trade Association, the Organic Agriculture Centre of Canada, and the International Organic Inspectors Association. Dag recognizes our times are filled with challenges that threaten our very existence. His overriding belief is that organic agricultural practices are the most important way to regenerate our essential resources of land used for food production.