Stacey holds a MS in Public Health Nutrition and a BS in Nutrition and Food Science from the University of Tennessee-Knoxville. A Registered Dietitian for over 25 years, her current expertise centers in evidence-based marketing of foods and wellness. She partners with brands to unlock wellness opportunities by utilizing insights and science to develop marketing tools, communications, and external influencer engagement. She has over 10 years experience specializing in food wellness commercialization strategies, from small start-ups to large global companies. Her career started in Public Health, focusing on family wellness programs, which continues to influence her work, even to this day. This foundation drives her passion for mission-driven branding and social causes. A 5th generation farmer and co-owner of a Century Farm, she is literally grounded in the “seed to plate” story. Because Stacey is a passionate believer that food is more than simply nutrients—it is also the compilation of our celebrations, memories, and culture—she enjoys nourishing her husband and 4 teen athletes around the family table.
Studies, Articles and Answers
Showing 1 out of 1 results
A: Linda Boccuzzo from the Vermont Agency of Agriculture, Food & Markets reports, “Of the 10 GMO crops, only 3 are reported grown in Vermont last year: corn (silage), soybean and alfalfa for forage. Corn silage is the highest at approximately 80,000 - 90,000 acres; soybean and alfalfa substantially less/limited.” It is very difficult to quantify the exact amount of bioengineered ingredients in the food supply, especially relative to one state because we have a local to global food marketplace. There are 10 crops commercially available from GMO seeds in the US: apple, potato, corn [...]Land use Farmers