A Montana native, Sara Andrews founded Bumbleroot to create delicious, unique, and nutritious food products and beverages that support a better food system. Her previous experience includes consulting for the NGO TechnoServe, developing emerging market strategy for a large-risk management firm, and serving as a policy advisor to U.S. Senator Max Baucus and the U.S. Senate Finance Committee on international trade and agriculture issues. She holds both a bachelor’s degree and Masters of Business Administration from the University of Notre Dame.
In Zimbabwe, Sara designed systems to integrate smallholder farmers into the agriculture value chain. Smallholder farmers were willing to work, but lacked access to markets, financing, and training. While in Zimbabwe, she learned about unique foods with fantastic nutritional profiles that grew naturally in many areas of the country. Sara started Bumbleroot to provide a way to connect these farmers to consumers in developed markets, thereby increasing incomes and a paving a better life for the farmers while offering healthier and better tasting beverage and snack food choices to consumers.
Sara believes that by engaging in a dialogue about sustainable food systems and providing delicious, nutritious products, consumers will opt for a fair and sustainable food system by way of their food purchases.
Matt graduated top of his class from Le Cordon Bleu Las Vegas, holds a degree in Economics from the University of Washington and worked in several Michelin-starred restaurants in Europe and the United States before moving to Singapore in 2011 to work as a restaurant consultant. At 20 years old, a traffic accident left Matt with two torn ligaments and a shattered knee cap. A doctor told him that he would never run again. He didn’t get the message. After six months of rehabilitation, he went back to skiing, mountain biking and extreme endurance sports. To date, Matt has completed more than 40 triathlons including his first Ironman in Australia this year. He is passionate about reducing the carbon footprint in all of his restaurants — all of his restaurants recycle, use electric bicycles for deliveries, use large format packaging and find local suppliers as close as possible. His newest project, a fast casual pizzeria & wine bar, will not use plastic bottles nor wine or beer bottles.