When Sandwich, Massachusetts-native Caroline Cotto arrived at Georgetown University, she quickly learned that her chosen school was not known for its food curriculum. So she created her own study path—and has been following her personalized roadmap ever since.
“I was dedicated to the problem of childhood obesity,” she says. By combining nutrition studies, policy work, and volunteerism in D.C., she prepared to make a difference.
Next came the United Nations Food Programme in Cambodia to work on rice fortification, followed by a brief stint at Tufts. Then, tech. “I pivoted to work at HubSpot and managed its Women Employee Resource Group,” the 29-year-old Cotto says. She stayed for three years, then moved to Techstar, a tech incubator based in St. Paul, Minnesota.
And that’s where she met Claire Schlemme, on a canoe trip. The two shared a vision of food waste reduction. They founded Renewal Mill in 2016. The company utilizes byproducts of plant-based milk, primarily soy and oat, to create flour that is high in fiber and protein. Renewal Mill flours, baking, and cookie mixes have recently launched nationally at Whole Foods and are also sold as ingredients to manufacturers.
Cotto is passionate about the upcycled food movement. She currently serves as president of the Upcycled Food Association, a 250-member organization of companies, funders, and others.
“We need to educate consumers on what upcycled food is and how purchasing it can combat food waste, climate change, and other global problems,” Cotto says.
Her advice: “Don’t pretend to be the smartest in the room. You need to learn from the people around you.”
Related: 12 Under 35: Yin Chang and Moonlynn Tsai of Heart of Dinner Foundation; 12 Under 35: Jona Beliu, Gabrielle Lenart, Vanessa Parish, and Sunny Levine of The Queer Food Foundation
Image: Renewal Mill