Who We Are
We are a collective of individuals with a distinct passion and determination for a better food economy. Like most, we have experienced the flaws of our current food system; from facing food insecurity, and tackling autoimmune disease, to working on the front line to feed millions during a global pandemic. Our commitment is to creating food resiliency, all while paying it forward.
Together, we are
Feed Forward
Team
Winston Chiu
Founder + Chief Executive Officer
Winston, a native New Yorker, received his degree in Mathematics/Finance. He started his career as an Actuary both in the public and the private sector. In pursuit of fulfilling a dream of making an impact through food + community, he attended the Institute of Culinary Education. Over the past decade, he’s been a chef and (co)founder of several food businesses/advocacy initiatives before recently launching Feed Forward; Rethink Food (501c3)/ Little Tong/Bonbite Catering & Food Incubator.
Meg Savage
Co-founder + Chief Growth Officer
Meg has over 15 years of experience in food innovation, marketing, communications, partnerships, and business development. She has run a successful consultancy in the food innovation space for the last ten years, and her past endeavors include Rethink Food, Conde Nast, Hearst Corporation, and Sotheby’s. She was a co-founder of Food Loves Tech; an experiential platform celebrating innovation and igniting change in our food system. As a longstanding champion for food accessibility, food as medicine, and food system innovation, she is extremely passionate about her responsibility for both early and long-term growth for the organization.
Elizabeth Peralta
Co-founder + Vice President, Impact
Elizabeth has deep roots within the food and community development scene. Her most recent endeavor played a significant role at Too Good To Go, a tech based organization focused on reducing food waste. She previously served as the Executive Director of the National Supermarket Association (NSA), where she served to protect the interest of over 500 supermarket owners in the tri-state area. She helped establish White House contact that supported bills being passed to help the most vulnerable New Yorkers, leading her to be selected as one of “city and state's NY power 100 list”.
Jimmy Tran
Director, Operations
Jimmy is from Houston, TX and has cooked in a number of restaurants and resorts around the US. He comes from a background of architecture, design, computer science, and integrated production of immersive art and technology installations. He understands the unique challenge of translating radical ideas and philosophies into feasible, sustainable work while building efficient and collaborative relationships between teams. Since moving to NYC, he’s run a couple design studios, opened a Vietnamese restaurant in Williamsburg, and maintains a food and art practice in Brooklyn.
Caitlin Black
Director, Philanthropy
Born and raised in Brooklyn, Caitlin has spent over a decade in business development and fundraising in both for-profit and not-for-profit organizations. She has a deep interest in the relationship between food insecurity and health outcomes. Caitlin lives in Pennsylvania with her husband and child and is working on perfecting her cinnamon roll recipe.
Winston, a native New Yorker, received his degree in Mathematics/Finance. He started his career as an Actuary both in the public and the private sector. In pursuit of fulfilling a dream of making an impact through food + community, he attended the Institute of Culinary Education. Over the past decade, he’s been a chef and (co)founder of several food businesses/advocacy initiatives before recently launching Feed Forward; Rethink Food (501c3)/ Little Tong/Bonbite Catering & Food Incubator.
Winston Chiu
Founder + Chief Executive Officer
Meg Savage
Co-founder + Chief Growth Officer
Meg has over 15 years of experience in food innovation, marketing, communications, partnerships, and business development. She has run a successful consultancy in the food innovation space for the last ten years, and her past endeavors include Rethink Food, Conde Nast, Hearst Corporation, and Sotheby’s. She was a co-founder of Food Loves Tech; an experiential platform celebrating innovation and igniting change in our food system. As a longstanding champion for food accessibility, food as medicine, and food system innovation, she is extremely passionate about her responsibility for both early and long-term growth for the organization.
Elizabeth Peralta
Co-founder + Vice President, Impact
Elizabeth has deep roots within the food and community development scene. Her most recent endeavor played a significant role at Too Good To Go, a tech based organization focused on reducing food waste. She previously served as the Executive Director of the National Supermarket Association (NSA), where she served to protect the interest of over 500 supermarket owners in the tri-state area. She helped establish White House contact that supported bills being passed to help the most vulnerable New Yorkers, leading her to be selected as one of “city and state's NY power 100 list”.
Jimmy Tran
Director, Operations
Jimmy is from Houston, TX and has cooked in a number of restaurants and resorts around the US. He comes from a background of architecture, design, computer science, and integrated production of immersive art and technology installations. He understands the unique challenge of translating radical ideas and philosophies into feasible, sustainable work while building efficient and collaborative relationships between teams. Since moving to NYC, he’s run a couple design studios, opened a Vietnamese restaurant in Williamsburg, and maintains a food and art practice in Brooklyn.
Caitlin Black
Director, Philanthropy
Born and raised in Brooklyn, Caitlin has spent over a decade in business development and fundraising in both for-profit and not-for-profit organizations. She has a deep interest in the relationship between food insecurity and health outcomes. Caitlin lives in Pennsylvania with her husband and child and is working on perfecting her cinnamon roll recipe.
Partners
We would not be able to do what we do without the help of our partners and community. We partner with aligned organizations who, like us, like to do good, while doing business. By working together we create expedited and groundbreaking results.
