As Kaiser Permanente’s (KP) Sustainable Food Program Manager since 2008, Kathleen Reed designs and implements systems to manage and expand KP’s national food programs, including sustainable food sourcing initiatives, farmers markets, the Healthy Picks Program, and KP’s food-related environmental initiatives. She leads KP’s effort to increase the organization’s purchasing of sustainable food, which now includes beef and chicken from animals raised without antibiotics or added hormones. Kathleen also serves as KP’s National Farmers Market Coordinator, supporting the success of more than 50 farmers markets and farm stands at KP facilities in four states. Prior to starting with KP in 2008, Kathleen worked as a consultant with Sustainable Agriculture Education on the San Francisco Foodshed Assessment, an effort to connect San Francisco consumers with local food producers. She has served on the Board of City Slicker Farms, a nonprofit that works to increase food self-sufficiency and access to fresh healthy food in West Oakland, CA by creating organic, sustainable urban farms and backyard gardens. An avid organic gardener, farmers market enthusiast and cook, with a passion for foraging and preserving urban fruit, Kathleen has an extensive background in sustainable agriculture and food systems, and holds two Master of Science degrees from the University of California, Davis in International Agricultural Development and in Soils and Biogeochemistry.