Sophie has lectured at colleges and universities including Harvard, Stanford, UC Berkeley, Northeastern, The Food Business School, Lebanon Valley College, and University of the Pacific; at companies including Google and IDEO; at cultural hubs including Town Hall Seattle and Litquake in San Francisco; and at conferences including the International Association of Culinary Professionals (IACP) annual conference (Louisville, KY, in 2017/New York, NY, in 2018) and the Global Food Tourism Conference in Montreal, Canada.

She brings authority and a fresh take to topics that include:

  •  Consumer insights and the psychology of food
  • Food labeling and health claims: empowering consumers to understand labeling loopholes, identify misleading marketing claims, and outsmart them in the grocery store
  • American food culture
  • How American values—a strong work ethic and penchant for productivity; fierce independence and emphasis on personal freedom; and unwavering faith in science, technology, and innovation—shape eating habits
  • Health and social behavior: how social norms affect food choices and other lifestyle behaviors that support or undermine well-being
  • How the role of food in daily life (consumption) relates to the problems associated with our current food system (production)
  • The loss of food literacy—from culinary skills and confidence in the kitchen to knowledge about seasonality and where food comes from—particularly among millennials and Generation Z. (All while, ironically, they express greater interest in food and “foodie” experiences than ever before.)
  • Food trends: the separation of fads from long-term shifts in the food landscape, and how those distinctions will shape the future of food

To inquire about having Sophie speak to your organization, please complete this form:

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