About

Karin Endy is the founder and principal for Edible Resources, consulting for food companies and non-profits on education, sustainability and corporate social responsibility matters.

She brings more than fifteen years of experience in the culinary field and a background in environmental law and policy to Edible Resources. Her experience includes Porcupine, a critically acclaimed restaurant serving beautifully prepared seasonal ingredients. Most recently, she was Associate Dean of Students/General Counsel for The French Culinary Institute where she played an active role in the 2006 school expansion.

Karin serves on the Board of Directors for the International Association of Culinary Professionals and is Chair of The Culinary Trust, IACP’s foundation, founded in 1984 by Julia Child. The organization provides culinary professionals with the tools and opportunities to understand and act on critical issues in the world of food.

In addition to her work with The Culinary Trust, Karin is an active member of New York City’s Greenmarket Farmer and Citizen’s Advisory Committee. She has served on the James Beard Scholarship committee and led fundraising events for The Friends of The FCI. Karin was a panelist on school food at the Baum Forum, food labeling at the International Association of Culinary Professionals annual conference, and on heirloom seeds and heritage breeds for the Culinary Historians of New York honoring Betty Fussell.  She has responded to Michelle Obama’s call for chefs to adopt schools and has adopted P.S.230 in Kensington Brooklyn, a school with 78% of the students qualifying for free lunch.

Education
Grand Diplome, The French Culinary Institute
Juris Doctor, Brooklyn Law School, Editor Brooklyn Law Review
B.A. Philosophy, Minor in Urban Planning & Policy, Hunter College