Sara Andrews

Founder, CEO

Sara is passionate about accelerating the pace of regenerative agriculture by contributing to an food system that works with nature instead of against it. She believes that a food system should be climate friendly (sequestering carbon and protecting biodiversity), equitable, and nourishing.

The granddaughter of Montana ranchers, Sara has worked in various parts of the food ecosystem —including as an agricultural policy advisor to U.S. Senator Max Baucus and the U.S. Senate Finance Committee and as a consultant with the NGO TechnoServe in Zimbabwe. In addition, she has spent many years as a strategy consultant helping to grow and build emerging businesses within large organizations. 

After spending time working in Zimbabwe, she realized that a new type of food company was needed to provide the type of products that customers want. She founded Bumbleroot to provide nutrient dense, delicious food and beverage products with full supply chain transparency to consumers and to celebrate the farmers, ranchers, and harvesters contributing to a regenerative food system. 

Sara holds a bachelor’s degree and a Masters of Business Administration from the University of Notre Dame.

 

Matthew White

Chef/Advisor

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.