Erika creates and directs innovation programs for CFIE, develops collaborations with both internal university and external industry partners, and advises students and alumni. She enjoys strategic planning and envisioning future opportunities, projects, and programs.
She co-directs the Sustainable Food Systems minor and designed and teaches Management 176: Sustainable Food Systems. Erika also conducts research, most recently in upcycling and the outcomes of immersive study programs. She is passionate about the food system and especially interested in the intersection of food innovation, the three pillars of sustainability, and climate change mitigation opportunities.
Erika completed her Masters of Arts degree in Higher Education Administration at Santa Clara University in 2010 and worked for Stanford University in the Schools of Medicine and Business from 2005-2010. Erika started at the Food and Agribusiness Institute, now the Center for Food Innovation and Entrepreneurship, in 2011 after 15 months of volunteering in Southeast Asia, interning with UNESCO, and traveling.
She is a Napa Valley native and her family is in the wine industry. Erika's passions include spending time with her daughter, traveling, and running.
Erika French-Arnold, MA '10
Director, The Center for Food Innovation and Entrepreneurship and the