Food Supply Chains, Retail, Sustainability
Megan Burritt
Entrepreneur, Food Value Chains & Sustainability Consulting
Meg Burritt, a Detroit-based food industry leader, has literally worked from fork to farm, striving to understand the complex American food value chain. She is passionate about creating a more sustainable food system through industry disruption, community engagement, and delicious experiences. In 2019, she launched Dot's Market, her local grocery start-up which currently thrives as a produce box delivery service in Detroit’s food insecure neighborhoods.
Meg serves as the managing partner over business development at Planted Detroit, a vertical CEA (controlled environment agriculture) farm start-up. Previously, she was the Director of Produce Category Leadership at Blue Apron in NYC, after leading BA’s West Coast supply chain team for a year during the meteoric rise of the meal kit delivery company. Prior to Blue Apron, she worked with Raley’s, the Northern Californian family-owned grocery chain as Director of Sustainability & Wellness. She made her way to grocery after learning the ropes as a regional organic produce buyer for Veritable Vegetable in San Francisco.
Meg is a member of the Aspen Institute First Movers Fellowship Community and currently serves on the advisory board for the Business and Society Program. During her Fellowship, Meg launched the U.S.’s first imperfect produce program at a major retailer, Raley’s. S
Meg is a member of the Les Dames de Escoffier, an international association for women leaders in the culinary arts. She serves on the executive committee of The Villages CDC which develops places and neighborhoods on Detroit’s East side, and is the president of the West Village Association.
She holds an MBA in Sustainable Business from Presidio Graduate School and a BA in Human Biology from Stanford University. She is a regular guest speaker in various MBA and MPA leadership classes and most recently, to business classes at U of M Ross in Ann Arbor, Michigan.
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Meg Burritt, a Detroit-based food industry leader, has literally worked from fork to farm, striving to understand the complex American food value chain. She is passionate about creating a more sustainable food system through industry disruption, community engagement, and delicious experiences. In 2019, she launched Dot's Market, her local grocery start-up which currently thrives as a produce box delivery service in Detroit’s food insecure neighborhoods.
Meg serves as the managing partner over business development at Planted Detroit, a vertical CEA (controlled environment agriculture) farm start-up. Previously, she was the Director of Produce Category Leadership at Blue Apron in NYC, after leading BA’s West Coast supply chain team for a year during the meteoric rise of the meal kit delivery company. Prior to Blue Apron, she worked with Raley’s, the Northern Californian family-owned grocery chain as Director of Sustainability & Wellness. She made her way to grocery after learning the ropes as a regional organic produce buyer for Veritable Vegetable in San Francisco.
Meg is a member of the Aspen Institute First Movers Fellowship Community and currently serves on the advisory board for the Business and Society Program. During her Fellowship, Meg launched the U.S.’s first imperfect produce program at a major retailer, Raley’s. S
Meg is a member of the Les Dames de Escoffier, an international association for women leaders in the culinary arts. She serves on the executive committee of The Villages CDC which develops places and neighborhoods on Detroit’s East side, and is the president of the West Village Association.
She holds an MBA in Sustainable Business from Presidio Graduate School and a BA in Human Biology from Stanford University. She is a regular guest speaker in various MBA and MPA leadership classes and most recently, to business classes at U of M Ross in Ann Arbor, Michigan.
