Our Team
We are a team of ordinary people who are
dedicated to doing extraordinary things.
Guided by the values of respect, inclusiveness, integrity, transparency, and equality, we work to co-create solutions with all stakeholders and provide support to help foster economic growth, healthy oceans, and sustainable livelihoods.
As the newest division of Where Food Comes From, the leading provider for third-party certification and verification services to the food industry, we take on challenges, constantly innovate, and create value through knowledge.
Director of Operations, Co-Founder
Director of Marketing
Program Manager
STRATEGIC ADVISORS
Corey Peet
VICE PRESIDENT OF SUSTAINABILITY, AQUASTAR
A passionate advocate for creative change, Corey Peet is the
Co-Founder of Postelsia and has worked on sustainable seafood issues for nearly 20 years. He advises the Postelsia team to build sustainability solutions for chefs and the seafood industry that seek to solve problems for the entire supply chain. His recent work has focused on building place-based sustainability solutions that are designed to support small-scale seafood producers around the world to bring their unique sustainability stories to market. This work includes supporting the development of the Asian Seafood Improvement Collaborative, a group of Asian seafood industry stakeholders working to build their own fisheries and shrimp aquaculture improvement programs as well as supporting similar efforts in Japan and the United States. He also supports Postelsia’s work to develop an innovative restaurant sustainability program with the James Beard Foundation. Corey has led the development of multi-stakeholder initiatives as well as working to help buyers understand sustainability issues and provide guidance to inform their sustainability commitments.
Helene York
FACULTY, FOOD BUSINESS SCHOOL, CULINARY INSTITUTE OF AMERICA
A supply chain innovator with nearly two decades of global and national experience, Helene has held several leadership positions including serving as the Head of Social and Environmental Responsibility for Guckenheimer, as Global Director, Responsible Business, for Compass Group at Google and as Director of Purchasing Strategy and Strategic Initiatives at Bon Appétit Management Company. Helene currently serves as an adjunct professor in the Food Business School of the CIA. She started her career in food promoting sustainable seafood to chefs who, along with supply chain managers, are the “choice editors” of our food system and can be the real levers of change. Helene has also written for The Atlantic online magazine. She graduated from Harvard College and the Yale School of Management.
Hari Pulapaka
CEO & FOUNDER, GLOBAL COOKING SCHOOL | ASSOCIATE PROFESSOR OF MATHEMATICS, STETSON UNIVERSITY | AUTHOR
A tenured, Associate Professor of Mathematics on faculty at Stetson University, Hari is also a classically-trained professional chef. A four-time semifinalist for a James Beard Best Chef Award, Hari has cooked by invitation at the prestigious James Beard House, earned multiple Food and Wine Best Chefs in America recognitions, was chosen as a GRIST 50 inductee for his pioneering work in reducing food waste in his restaurant kitchen, earned and maintained National Leader status in the JBF Smart Catch Program, and remains a member of the Seafood Watch Blue Ribbon Task Force. Hari is co-founder and co-owner of award-winning Cress Restaurant, Chef Partner for EnRoot, Certified Executive Chef of the American Culinary Federation, Worldchefs Certified Master Chef, won gold at the Inaugural national Chefs Taste Challenge in New Orleans, and has published two books – most recently, Dreaming in Spice: A Sinfully Vegetarian Odyssey. Hari is Founder of The Global Cooking School, partnering with causes and organizations committed to improving the Global Food Systems at all levels.
