Jill Conklin is the Director and Strategic Officer of Food for Soul, an international nonprofit organization founded by chef Massimo Bottura and Lara Gilmore to cultivate a more just sustainable food system by saving food from waste and reducing barriers to food security and livelihood. Jill directs the organization’s global advocacy efforts, Refettorio project expansion and coordination of the Refettorio Network of Partners whose collective impact has helped transform more than 2393 tonnes of food from waste into 3.762 million nourishing meals. Food for Soul developed their first Refettorio project in 2015 during the World Expo in Milan Italy. The project began as a cultural initiative to raise awareness of the correlated effects of food waste on the planet, social isolation and lack of food security for all. The Refettorio has evolved into a community based model supporting civic engagement that bridges eco-conscious design, beauty and hospitality to enable social and economic empowerment for vulnerable people, resilient environments and communities. Throughout the week each Refettorio culinary team recovers surplus imperfect foods, transforming ingredients into nutritious culturally diverse menus that return the economic value of food back into communities. Jill joined the team officially in 2019 after guiding the organization’s expansion research in San Francisco and Oakland, California; and with the launch of Food for Soul’s nonprofit 501(c)3 extension.

As a former restaurant and research Chef and business development executive, Jill possesses a dynamic set of skills, knowledge and experience that cuts across the sectors of gastronomy, culinary arts, technology, public health and strategic development. As a graduate of Johnson and Wales University her culinary degree in food applied science and nutrition, has led her to a career of accomplishments including a decade of research and cookery of the Mediterranean spice trade routes and Italian Sephardic Jewish diaspora in Italy. She has held positions in public policy and civic leadership working to improve domestic and global child nutrition and school feeding programs. Prior to joining Food for Soul, Jill specialized in bringing healthy foods to market through environmentally conscious technology and packaging solutions, improved USDA commodity processing, menu development; and marketing conceptualization. She has led food safety and HACCP training programs across commercial and noncommercial markets, working eight years in food start up ventures with a focus on sous vide technology.

Her personal passion for giving back began at the young age of 12 working as a camp counselor for Make a Wish Foundation supporting children living with AIDS and terminal cancers. She was quickly inspired by the resilience of the young people in the camp and the overwhelming gratitude they had for volunteers and helping hands. Every year thereafter, Jill has dedicated time to support those vulnerable, with a cumulative 34 years of volunteer service, she has found a unique path that blends her passion for food and culture with her commitment to improve food security, nutrition and wellness around the world. Jill currently serves as acting Board Member and Program Advisor to SuperChefs Cookery for Kids in British Columbia, helping to advise on the nonprofits summer cooking camp programs and international Westin Worldwide “Kids Eat Well” menu; Board Trustee to Food for Soul and a board advisory to 16 their Refettorio Network nonprofit partners, including: projects in Paris, London, New York City, Rio de Janeiro, Merida and Sydney.

Amongst the nonprofit philanthropic work, she has acted as Chair of “Kids in the Kitchen” Interest Section of the International Association of Culinary Professionals, Chair of “The Culinary Trust”: Chair of “Chef's Table Committee” for the School Nutrition Association, ad-hoc member of the SNA Industry Advisory Board and PR Co-Chair for the USDA and First Lady, Michelle Obama’s "Let's Move, Chefs Move to Schools" campaign; Chair of Awards of Excellence for the International Association of Culinary Professionals, Chair of the Global Child Nutrition Foundation Forum for Ethiopia and Acting Nominations Committee of the “Gene White Lifetime Achievement Award” to Marshall Matz, M/M Law; Arlene Mitchell, Bill and Melinda Gates Foundation. Jill has been a mentor and expert contributor to think tanks such as the 2019 ReFED Food Recovery Accelerator, Food Systems Game Changer Lab; and is a member of the Federal Zero Waste Coalition and Right to Food Community of Practice.

A few of her culinary experiences and accolades include: Sous Chef, Kiawah Golf and Tennis Resort, SC; Executive Chef and Culinary Educator for Walters Restaurants, RI and ICC education programs; Chef Trainer for Kids in the Kitchen and Kids First, RI; USDA National School Food Safety and HACCP Trainer; US Domestic Sales Manager for Winston Industries, a leading manufacturer of precision temperature cooking equipment; VC Food Development incubator for series of Tier 1-2 Food Manufacturers, Hospitality and Cruise Brands, including Culinary Development with celebrity chef and entrepreneur, Carla Hall. She has held Euro Toques Nomination 5 Star Dining Award, Italian-Jewish Cookoff in-house winner of James Beard House, food styling and recipe development for Flavors and Knowledge Cooking Show, including Emmy Winner of PBS New England Holiday at the Breakers, Marian Esposito Ciao Italia, Food Network, publications Saveur, La Cucina Italiana, Food and Wine, and 2011 Industry Member of the Year award, SNA.