Sophie Egan is the director of programs and culinary nutrition for strategic initiatives at The Culinary Institute of America, where she works to help the food service industry make its menus healthier and more sustainable. She co-leads two high-impact year-round initiatives, in partnership with Harvard School of Public Health and Stanford University. She also co-leads two annual leadership retreats that convene high-volume food service leaders who collectively feed more than 100 million Americans per day. She serves on the steering committee of the National Fruit & Vegetable Alliance, works with Google, and supports the CIA’s Healthy Kids Initiative and more. She also contributes to the New York Times’ Well blog and has just written her first book: Devoured: From Chicken Wings to Kale Smoothies – How What We Eat Defines Who We Are.