Dr. Robyn Metcalfe is the founder and director of Food+City (formerly the Food Lab at The University of Texas at Austin), an innovative platform for bold exploration of the global food system. Food+City provokes fresh perspectives on the realities of how we feed cities, and inspire action.
Robyn has had a lifelong interest in food from before the age of 10 when she began selling avocados that grew in her family’s backyard from her little red wagon. Past careers include writing and and production management for Sunset Magazine, strategic planning for Arthur D. Little, Inc., and writing articles and books on a wide range of topics from food history to the theft of high technology. In 2012, her book, Meat, Commerce and the City: The London Food Market, 1800-1855, was published by Pickering & Chatto. She founded Kelmscott Rare Breeds foundation in Maine in 1994, a working farm that raised heritage breeds and established educational programs. Between 1994 and the present, Robyn has completed the Cordon Bleu certificate for culinary skills (London), obtained the Cheese Certificate (Boston University) and completed the basic meat/butcher’s skills course (Fleisher’s Meats in update New York.) Robyn received her BA in American Studies from The University of Michigan and a MA and PhD from Boston University in History.