Hi! I'm Claire.
I've always been passionate about two things: food and the environment. Growing up, I was really inspired by Julia Child, and I created my own cooking shows in the family kitchen. When I wasn't whipping up a dessert on 'Claire Cooks,' I was running around outside in the redwoods or playing at the beach.
As I grew older, I began to understand how these two favorite things of mine - food and nature - are inextricably linked. I first came face-to-face with food waste when I co-founded Boston's first organic juice company. At the end of each day, we were left with a mountain of nutritious produce pulp. We knew that throwing away this pulp was a waste of the resources used to grow the fruits and vegetables, but we just didn't have a solution.
Motivated by this problem, I set out to find sustainable food waste solutions. When I learned about okara, the byproduct of soymilk production, a lightbulb went off. What if we could use this byproduct to both reduce food waste and provide affordable nutrition?
I founded Renewal Mill as the next generation ingredients company that upcycled byproducts, like okara, into high quality ingredients and keeps valuable nutrition in the supply chain. And okara is just the beginning. There's a world full of other byproducts just waiting for their day in the sun.
Renewal Mill has brought me back full circle to my two original loves: delicious food and our beautiful planet.
Hey! I’m Caroline.
I always knew that I was destined to work in food. My last name means “cooked” in Italian, I’m from the town of Sandwich, Massachusetts, and my parents own an ice cream store named after me.
I first came face-to-face with the link between nutrition and human health while working in the food deserts of Washington D.C during undergrad. After interning for Michelle Obama’s Let’s Move! childhood obesity initiative at the White House and working on rice fortification for the UN World Food Programme in Cambodia, it became exceeding clear that obesity and malnutrition were two problems with the same root cause: a broken food system.
When I met Claire (in a canoe, of all places), I knew that we were paddling towards the same goal. Renewal Mill is the result of our shared vision to drastically improve the efficiency of today’s food system, ensuring that 100% of the food we produce is put to its best & highest use — feeding people.
I’m proud to run a female-owned business fighting for a better food future for us all!
Hi! I'm Di.
I'm a lifelong proponent of animal welfare, having received my BSc in Animal Behavior & Welfare from Bristol University. Over the course of my studies, I experienced large-scale, industrial agriculture first-hand and soon began my quest to disrupt the system. In 2016, I worked on the Massachusetts Minimum Size Requirements for Farm Animal Containment, Question 3, which passed with a 77.64% vote. I was also instrumental in securing the first animal welfare policies from food conglomerates such as Sodexo; Aramark; and US Foods. In recent years, I've delved into the Bay Area plant-based food space - working with Just to get vegan mayo into college dining halls; selling the organic, artisanal tofu of Hodo Foods at the renowned San Francisco Ferry Building Farmers Market; and performing field marketing for Califia Farms and GT’s Living Foods.