Hailing from Vermont's Northeast Kingdom, Annie Rowell is a prominent figure in the development of resilient food systems. As the Environmental Sustainability Manager at King Arthur Baking Company, she spearheads their work in regenerative agriculture, responsible sourcing, emissions reduction, waste management, and sustainable packaging.

Before her role at King Arthur, Annie spent nine years at Sodexo, a global food service provider, where she led their local food sourcing program, Vermont First. Her efforts bolstered Sodexo's approach to local sourcing in Vermont, New England, and beyond, earning the program the Sustainable Purchasing Leadership Council's Best Practice Award in 2018. Annie also served on the Board of Directors for the Vermont Working Lands Enterprise Initiative, the Vermont Fresh Network, and Farm to Institution New England during her time at Sodexo.

Prior to her corporate roles, Annie founded the social enterprise Just Cut at the Center for an Agricultural Economy in Hardwick, Vermont. There, she aggregated, processed, and distributed local produce to institutional markets across New England

Annie graduated from Middlebury College in 2011 with a degree in Political Science. She furthered her education with a Sustainability Leadership Certificate from Harvard's T.H. Chan School of Public Health in 2021, followed by a Sustainability MBA from the University of Vermont, where she graduated with honors in 2023. During her MBA, Annie consulted for Vermont Creamery, a subsidiary of Land O' Lakes, aiding in the development of their GHG emissions reduction roadmap.

Outside of work, Annie spends her time gardening, skiing, biking and any opportunity to play the cello or stand-up bass. She lives with her partner, Jeremiah, and their small yet formidable dog, Pierre.