Cannabis Sustainability Symposium Cannabis Sustainability Symposium
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What Cannabis Can Learn from the Good Food Movement?

- MDT
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Sara Brito
Good Food Media Network, Inc., Co-Founder & President

A former Advertising Executive –CP+B Agency of the Decade-and innovator who thrives on leading people to make big ideas happen and change the world for good, Sara Brito is Co-Founder and President of the Good Food Media Network, Inc., publisher of the Good Food 100 Restaurants™.  Sara is a 20-year food (Chefs Collaborative, The Kitchen Restaurant Group, Snooze) and advertising/digital tech (Crispin, Porter + Bogusky, Digitas) industry veteran with a successful track record transforming brands and catapulting businesses. While serving on the Board of Slow Food NYC, she co-created and launched the Slow Food ‘Snail of Approval’ program, a designation given to restaurants, bars, food and beverage artisans that contribute to the quality, authenticity and sustainability of the food supply of the City of New York. 

Under Sara's leadership, Chefs Collaborative was nominated for the 2016 Taste Talks inaugural "Outstanding Nonprofit" award, and four of her past clients, The Kitchen, Big Green, Domino's, and Vail Resorts (EpicMix), were named to Fast Company's 2016 and 2018 World's Most Innovative Companies list. Sara has been recognized with numerous advertising and marketing industry awards, and her work has been featured in national and regional media outlets including The New York Times, Forbes, ABC News, The Colbert Report, Rachel Ray Everyday Magazine, Eater, and The Denver Post. 

In 2015, she was invited by the U.S. Department of State and the James Beard Foundation to speak at the American Chef Rally at ExpoMilano in Milan, Italy, and in 2018 she was invited by HRH The Prince of Wales to attend a Crop Trust reception at Clarence House in London, England recognizing leaders from around the world for their dedication to sustainability


Like food, the cannabis industry has the power to change the world. Join us as we explore the evolution of good food and how it can set an example of what to do (and not to do) for the sustainable cannabis movement to grow and make a positive impact. This session will dive into the history of the good food movement, lessons learned and the 11 principles cannabis industry professionals can apply today in order to create a more open, transparent, and sustainable industry for all.