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Rachel Kelly is a Senior Resource Research Development Specialist at the Center for Regional Food Systems in the Department of Community Sustainability at Michigan State University. She has been instrumental in various food initiatives and has contributed significantly to community scholarship. Since 2016, Rachel co-leads the Michigan Local Food Council Network and has supported the Michigan Good Food Initiative. In 2018, she chaired the Michigan Good Food Summit planning committee and played a key role in updating the Michigan Good Food Charter in 2020. Currently, she is leading the update of the Annotated Bibliography on Structural Racism in the Present U.S. Food System and coordinating related projects aimed at publishing synthesis papers. Rachel is also working on the development of a Salesforce-based data collection platform for the Great Lakes Midwest Regional Food Business Center, a project that is set to terminate with USDA funding in July 2025. She received her M.S. in Community Sustainability from Michigan State University and has numerous publications concerning food-related businesses and sustainable practices.
Department of Psychology