Susan Bratton
Lou Cooperhouse
Alexandre Ruberti
Spencer Maughan
Brian Sylvester
Audrey Gyr
Audrey is a Startup Innovation Specialist at the Good Food Institute (GFI), an international nonprofit focused on creating a healthy, just, and sustainable food system through plant-based, fermentation-derived, and cultivated protein innovation. She consults with alternative protein startups on all areas of building a business including fundraising, commercialization, and go-to-market strategy. Audrey manages GFI’s Business of Alt Protein Seminar series and was the author of the 2021 State of the Industry Report on Fermentation. Audrey holds a B.S. in Animal Sciences and Development Sociology from Cornell University. She joined GFI after several years of working at transformative organizations in the fields of financial technology, sustainable agriculture, and higher education.
Maureen Rinkunas
