Matriark Foods is a social impact business— inspired by the thousands of children Anna has worked with (including her 3 children and 4 grandchildren) — to scale access to healthy food for the benefit of people and the environment. Through upcycling, we create healthy, low-sodium multi-use products for vegetable-forward cooking.
112 MILLIONpounds of greenhouse gases
2.2 MILLIONgallons of water
779,553pounds of vegetables
Source: ReFED Impact Calculator
Matriark looks at sustainability holistically. We are dedicated to creating an inclusive environment for everyone, regardless of their various identities, including gender, race, age, ability, ethnicity, culture, class position, economic background, religious belief or affiliation. Matriark works for health and equity through our company by igniting it within our company.
Matriark is dedicated to giving back through our commitment as a 1% for the Planet member. We support and collaborate with the Glynwood Center for Regional Food and Farming to help support education and resources for farmers in our home state of New York.
Matriark is a certified Women-Owned Business (WBE) and works to mentor and support other WBEs. It’s a fact that despite receiving less than 5% of venture capital, WBEs outperform other structures by 63%. In the words of Joan Armatrading, “If women ruled the world, it would be a good thing.”
Anna has spent 25 years as a nonprofit leader scaling programs and teams into dynamic, and stable organizations. Most recently, she was Executive Director for The Sylvia Center and collaborated with farmers, institutions, funders, and foundations committed to solving food insecurity through education and reimagined food systems. Together they expanded healthy eating and cooking programs in public housing community centers in all 5 NYC boroughs and all 6 school districts in Columbia County.
Joyce has over 20 years of experience developing business strategies and pursuing revenue growth opportunities in the banking, beverage and nonprofit industries and developing and implementing financial and operational infrastructure. She has worked at Citigroup, The Owl’s Brew, The Food Network, ABC Kitchen, Make-A-Wish and The Sylvia Center. Joyce holds degrees from The Wharton School at the University of Pennsylvania and The International Culinary Center. Joyce is also a Certified Sommelier with the Court of Master Sommeliers Americas.
Philip was the founder of FoodSwing Inc. a private label co-packer specializing in aseptically packed soups and broths and acidified hot-fill pasta sauces, cooking sauces, salad dressings and salsas for Whole Foods, Trader Joe’s, and Safeway among a roster of national supermarket chains. Philip has been involved in bringing over 100 private label and branded food products to market and brings over 25 years of experience in food manufacturing and product development to the Matriark team.
Hannah joins Matriark with a passion for combating food waste and communicating about climate change. She is experienced in brand storytelling, building partnerships and developing start-ups in the sustainable food space.
Melanie has a deep background in foodservice and hospitality in NYC, having worked both front and back of the house in numerous restaurants and food operations. Mel views our food system as a critical intersection of environmental and social justice and she works to operationalize Matriark’s transformative mission at scale through the foodservice accounts she works with nationally, across multiple sectors.