{"id":2723,"date":"2013-12-03T12:00:20","date_gmt":"2013-12-03T12:00:20","guid":{"rendered":"http:\/\/www.goodfoodjobs.com\/blog\/?p=2723"},"modified":"2013-12-03T13:37:50","modified_gmt":"2013-12-03T13:37:50","slug":"sarah-cabell-director-of-business-development-credibles","status":"publish","type":"post","link":"https:\/\/www.goodfoodjobs.com\/blog\/sarah-cabell-director-of-business-development-credibles\/","title":{"rendered":"Sarah Cabell \/ Director of Business Development \/ Credibles"},"content":{"rendered":"

\"\"<\/a>
\n So many of us, having grown up in a household where pantry rules are strict, can relate to the childhood lure of junk food. While Sarah was no exception, her awakening to how food affects our bodies started early, in adolescence, and never quite left her as she pursued a variety of other studies. We love how she describes finding her way to a dream job in the midst of overwhelming options.<\/em><\/p>\n

When did you know that you wanted to work in food?
\n<\/em><\/strong>
\n<\/em><\/span><\/div>\n
As an undergrad, I studied Human Development alongside issues of racial and social inequality. On the one hand we were discussing nature vs. nurture to understand how people develop.\u00a0On the other, we learned the detrimental effect of genetically modified agriculture on people’s ability to feed and support themselves, and the implications for health and well-being\u00a0(Vandana Shiva<\/a> became one of my heroes). I was also learning about more sustainable living through green cities and robust local food sheds. Meanwhile I was teaching outdoor education, practicing nutrition for healing and prevention, and shopping at the farmers’ market, as influenced by my family.<\/div>\n
I suddenly saw the whole picture come together and realized that\u00a0food was at the intersection of everything<\/em> I believed in and cared about — economic, racial, and social equality and empowerment; environmental justice and sustainability; personal and community health and happiness; friends, family, and cultural traditions. I found my calling. I had to work in food. The big question was…what would I do??<\/em> <\/em><\/span><\/div>\n

\n<\/strong><\/div>\n
How did you get your current good food job?<\/strong><\/p>\n

<\/em> <\/em> <\/em> <\/em> <\/em> <\/em> <\/em> <\/em> <\/em> <\/em> <\/em> <\/em> <\/em><\/p>\n

<\/span><\/div>\n

I met Arno Hesse, co-founder of Credibles<\/a> and\u00a0founding member of Slow Money<\/a>, through Slow Money events while getting my MBA in Sustainable Management at Presidio Graduate School<\/a>. I was helping him plan a seed funding workshop<\/a> for food entrepreneurs\u00a0when he posted a job description for Credibles to the Presidio job board. I wrote Arno to find out more. “Oh! I forgot you’re graduating soon!” he said. I interviewed and was very soon turned down for the job. The good news is that I was offered a different <\/em>job at Credibles, one that better matched my skill set and allowed me to finish grad school responsibly. <\/em><\/span><\/div>\n

\n<\/strong><\/div>\n
How did your previous work or life experience prepare you for a good food job?<\/strong><\/em><\/span><\/div>\n

\n<\/strong><\/em><\/span><\/div>\n
I could track a very long, very clear path to here, but I won’t bore you with all the details!<\/div>\n
As a kid, I loved junk food, but my parents kept strict, healthy offerings in the house and trained me to read labels.<\/div>\n
When I was 12, my aunt showed me the film by John Robbins, Diet for a New America<\/a> <\/em>(based on the book<\/a> of the same title). <\/em>I gave up red meat. My aunt continued to shape my knowledge of food and nutrition (and is now a very talented raw and vegan chef in Montana).<\/div>\n
As a six-year varsity rower, I also needed nutrition for performance and recovery and\u00a0thought about the benefits of everything I ate. When I lived in Vienna after college (after my “ah ha” moment), it struck me that everyday affordable food there was wholesome, hearty, fresh, mostly local, and delicious. The junk food was the more expensive “luxury” food. Why, in a country where we have seemingly endless land and resources (i.e., the US), are we so trapped into eating lifeless, overly processed foods that make us sick and in no way reflect our capacity for greatness? As someone who prioritizes health and sustainability, I wanted to help make access to healthy sustainable foods\u00a0the norm<\/em>.<\/div>\n
In America, money and business talk. I realized one way to make an impact was to drive funding and market influence toward more sustainable food production to support healthier communities and economies. I’ve made my way through foundation and government grants to impact investing, and now to crowdfunding and community currency for local food entrepreneurs.<\/div>\n

\nWhat was the greatest obstacle you had to overcome in pursuing your Good Food Job dream?
\n<\/strong>
\n<\/em><\/span><\/div>\n
I always wanted to go big and solve everything — the entire broken food system! But this wasn’t really possible, and I had a hard time focusing.<\/div>\n
In grad school, I learned to let go of what I can’t change and focus on what I can do right here and now. I started getting involved and jumping into projects both where I had the skills and knowledge to contribute, or where I could bring in others who did, and where I was most excited. From there I was able to find my sweet spot — at the intersection of food, sustainability, and finance — and eventually, my Good Food Job. <\/em><\/span><\/div>\n

\nWhat can you identify as the greatest opportunities in food right now?<\/strong><\/em><\/span><\/div>\n

\n<\/strong><\/em><\/span><\/div>\n
Currently 40% of all food goes to waste. This food represents the potential to nourish families at a lower cost; reduce the use of significant amounts of water, energy, and land that could be used for other purposes; and reducing greenhouse gas emissions from landfill-ed food scraps. There is lots of talk about people going hungry and the need to increase agricultural production and land efficiency to feed a rapidly growing world population. These would be non issues if we actually used what we’re already producing.<\/div>\n

\nIf you could be compensated for your work with something other than money, what would it be?<\/strong><\/em><\/span><\/div>\n

\n<\/strong><\/em><\/span><\/div>\n
Food (of course!), travel, and a beautiful place to live.<\/div>\n","protected":false},"excerpt":{"rendered":"

So many of us, having grown up in a household where pantry rules are strict, can relate to the childhood lure of junk food. While Sarah was no exception, her awakening to how food affects our bodies started early, in adolescence, and never quite left her as she pursued a variety of other studies. 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