Wendy Weiden

Consultant

Food has always been Wendy’s passion; her essay on baking a particularly tricky Bon Appetit cover recipe helped her get into college. Today, she works with a diverse set of clients including large companies, budding entrepreneurs, and nonprofit organizations. While the clients are diverse, Wendy consistently uses cross-sector thinking to fuel invention, innovation, and new collaborations. Recently, Wendy has focused on strategy, program development, and feasibility analysis for enterprises seeking to source, distribute, and sell fresh, healthy food in financially sustainable ways, For KK&P, Wendy’s projects are both national and West Coast-based, including, most recently, the visioning, planning, and launch of FoodShed, the innovative new cafe at the Children’s Discovery Museum of San Jose.

Wendy is on the board of Seedling Projects, creator of the Good Food Awards and the Good Food Merchants Guild, and teaches on sustainable food business, entrepreneurship, and policy at Presidio Graduate School and several other institutions. She has a bachelor’s degree in American history and literature from Harvard University, and an MPA from Presidio Graduate School, where she focused on the social and economic benefits of regional food systems.

Wendy lives in the Mission District of San Francisco, where, when not eating all sorts of delicious food, she can be found running it off training for half (or occasional full) marathons.
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