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Three years ago, I was getting ready to graduate from college with a major in anthropology, which everyone swore was a death sentence for a job search.

I remember clearly the serendipitous meeting that landed me with the Bon Appétit Management Company Foundation. Through a series of extremely random events, I attended a presentation by Bon Appétit CEO and founder Fedele Bauccio, Vice President Maisie Greenawalt, and Foundation Director Helene York. In that one hour, I learned more about the problems of our food system than I had in my entire college career — and that’s despite the fact that I had long been interested in sustainability issues and had even spent time living with organic coffee farmers in Mexico. These three corporate executives talked about things like rBGH, reduced antibiotics in animal husbandry, and sustainable seafood [BAP1] — some issues I had never even heard of. I was blown away.