Anya Fernald

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Anya Fernald
Anya Fernald, Belcampo Farms, 2018.jpg
Fernald at Belcampo Farms, 2018
ResidenceOakland, California
Alma materWesleyan University
OccupationCo-founder & CEO, Belcampo
Years active2000–present
Renato Sardo (m. 2004–2012)

Anya Fernald is a sustainable food expert and the co-founder and CEO of Belcampo. She has appeared as a judge on the Food Network's Iron Chef America and The Next Iron Chef.

Early life and education[edit]

Fernald was born on a farm outside Munich, Germany, while her parents were teaching and researching abroad. When she was 3 years old, her family moved back to the United States, eventually settling in Palo Alto, California.[2] After graduating from Wesleyan University with a degree in political science,[3] she received a Thomas J. Watson Fellowship, leading to work as an itinerant cheesemaker in Europe and North Africa.[2]


Europe (2000–2005)[edit]

From 2000 to 2001, Fernald developed and implemented business and marketing plans for small-scale cheese makers in Sicily for a European Union-funded rural development initiative, CoRFiLaC. She then moved on to direct the International Presidia program at Slow Food in Bra, Italy, where she devised and instigated a micro-investment program that managed business planning and marketing for small-scale artisan food producers in countries such as Madagascar, Sweden, Ecuador and Bosnia between 2001 and 2005.[4][5]

United States (2006–present)[edit]

Soon after returning to California in 2006, Fernald began working with Alice Waters as executive director of Slow Food Nation to organize and direct a statewide farm-to-school and farm-to-hospital initiative in over 100 low income schools and hospitals,.[2][6][7]

In 2007, Fernald founded Live Culture Co., a business and marketing consulting firm that, in its three years of activity, helped for-profit and nonprofit companies create sustainable food businesses and develop events to showcase sustainable foods.[2][5][8] In 2009, she created the Eat Real Festival, an annual, two-day food festival that takes place in Oakland, California, and is attended by over 100,000 people each year. The festival focuses on food and drinks produced locally, sustainably and organically.[3][9] In 2011, she founded the nonprofit Food Craft Institute, and currently serves as its board chair.[9]

To further advocate sustainable agriculture, Fernald frequently delivers keynotes and appears on panels, including the Food & Wine Classic in Aspen, Colorado.[10] She authored the book A World Of Presidia: Food, Culture & Community for Slow Food, and contributed to various other Slow Food books, including Slow Food Nation's Come to the Table: The Slow Food Way of Living.

In Spring 2016, Fernald released her debut cookbook Home Cooked: Essential Recipes for a New Way to Cook for Ten Speed Press[11] to critical acclaim from publications including the Los Angeles Times[12] and Saveur, Best of 2016 [13] issue.


In November 2012, the Belcampo Meat Co. storefront opened its doors in Marin County, California, following the opening of Belcampo Butchery, a 10,000 square foot, USDA-approved multi-species slaughter facility designed by animal welfare expert Temple Grandin, and a nearby 27,000-acre (11,000 ha) farm. Belcampo also has an eco-lodge and a 23,000-acre (9,300 ha) farm in Belize.[3][4][7][14] It has butcher shops and restaurants in Los Angeles, Marin, Oakland, and New York. Fernald co-founded the company and serves as its CEO.[14]


Fernald has made frequent appearances as a judge on the Food Network's Iron Chef America, and was a judge on the second season of The Next Iron Chef.[5]


In 2010, Fernald was named one of 40 Big Food Thinkers 40 and Under by Food & Wine magazine,[15] and one of the New York Times' Nifty 50, recognizing America's up-and-coming talent.[8]

Personal life[edit]

Fernald resides in Oakland, California.[7]


  1. ^ Carol Ness, "Down to a Science," San Francisco Chronicle, March 15, 2006.
  2. ^ a b c d Tara Duggan, "Anya Fernald brings sustainable food to masses," San Francisco Chronicle, May 30, 2010.
  3. ^ a b c Emily Kaiser Thelin, "The Locavore Empire of Anya Fernald," Food & Wine, January 2013.
  4. ^ a b Josh Sens, "Anya Fernald's Empire of Meat," San Francisco, March 26, 2013.
  5. ^ a b c "Anya Fernald: Getting Real with Sustainability," Archived January 8, 2014, at the Wayback Machine Organic Connections. Retrieved January 9, 2014.
  6. ^ Carol Ness, "Chez Kaiser's food revolution / Hospital experiment putting locally grown produce on patients' plates," San Francisco Chronicle, August 6, 2006.
  7. ^ a b c Richard Bradley, "Fields of Green," Worth, February/March 2013.
  8. ^ a b Christine Muhlke, "The Nifty 50: Anya Fernald, Food Consultant," New York Times Magazine, January 12, 2010.
  9. ^ a b Renée Frojo, "Anya Fernald brings fresh food to Oakland," San Francisco Business Times, September 17, 2012.
  10. ^ Hayley Bosch, "Insider's Guide To Food And Wine Classic In Aspen," Forbes, June 12, 2013.
  11. ^ [1]
  12. ^ [2]
  13. ^ [3]
  14. ^ a b Dana Goodyear, "Elite Meat," The New Yorker, November 3, 2014.
  15. ^ "Anya Fernald: Slow-Food Activist," Food & Wine, November 2010.

External links[edit]