About

Mission

Empowering global change agents in food and nutrition

Vision

A world where good nutrition is good business

Team Members

Founding Partner

Julie Meyer,
RDN

Julie was born to two entrepreneurs – who met at Weight Watchers. What else is there to say?  Destined to start a nutrition-focused business, Julie’s global perspective was shaped by her Indian-born British grandmother as well as two stints living abroad – in France and in China. She started Eat Well Global to fill white space in the agency market – to bring together nutrition, communications and a global point of view to empower clients to make change in the world.

Julie gets up every day thinking about how to make clients’ lives easier, the food supply healthier and revolutionize the way we work. After coffee, of course. Prior to starting Eat Well Global, Julie ran Eat Well Shanghai and worked as a nutrition communications consultant.

Can there ever be too much pizza? Born in Chicago and living in Brooklyn, I am completely agnostic when it comes to pizza

What is your go-to late-night snack? I go to bed really early, so for me, it’s actually dinner.

Location:Brooklyn, NY

Managing Partner

Erin Boyd Kappelhof,
MS, MPH, RDN

Erin first became interested in nutrition as a high school cross-country runner when she started reading copies of the Tufts Health & Nutrition Letter that her nutrition-minded mom left on the kitchen counter. Years later, it all came full circle for Erin after earning master’s degrees in nutrition communication and public health from Tufts University. Soon after that, Erin realized the power of working through the food industry as a vehicle for change and built a career driving nutrition from within multinational manufacturers, retailers and communication agencies. Today, Erin leads Eat Well Global’s efforts to make positive impact on global health. She is proud to be working with an incredible group of colleagues to build an authentic culture, a new way of working and a company with quality, integrity, thoughtfulness and leadership at its core. There’s no place she’d rather be!

Describe your ideal sandwich: My ideal sandwich has multiple layers and textures. There’s no single type because variety is my favorite flavor. But it’s crunchy and creamy, savory and tangy, and isn’t complete without vegetables and cheese.

Do you support birthday pie? If so, what type? Yes, peach blueberry or appeltart met slagroom

Location:Amsterdam, The Netherlands

Account Lead

Amaris Noguera Bradley,
MPH, RDN

Growing up as a first-generation kid, food was a central part of Amaris’ culture and family life. As a high schooler, her love of food and science drew her to enroll in a nutrition course which ultimately led her to pursue a career in dietetics.

Amaris currently works in nutrition communications at Eat Well Global, helping companies and organizations thoughtfully engage with health and wellness professionals. Prior to joining Eat Well Global, Amaris was Senior Director of Partnerships at Partnership for a Healthier America, Senior Account Executive at Porter Novelli and a corporate wellness dietitian at Orlando Health. She serves on the Executive Committtee of the Academy of Nutrition and Dietetics’ Food and Culinary Professionals Dietetic Practice Group.

What was your favorite food vacation? A few years ago my husband and I traveled to Turkey and my taste buds have never been the same. I fell in love with the feast of small plates overflowing with tasty spreads and dips, beans made every which way, soft and warm unleavened breads, stuffed grape leaves and fire-roasted eggplants …and let’s not forget the epic meal that is Turkish breakfast! The craveable cuisine was matched only by the country’s rich culture and history, and the most hospitable people I’ve ever met in my world travels.

What is your go-to late-night snack? Vanilla frozen yogurt with a fudge swirl and peanut butter cups – balanced because it contains all three macronutrients! 😉

Location:Washington, DC

Communications Specialist

Tina Carlucci,
RDN

Tina was originally set to work in medicine, but after realizing blood made her queasy and functioning on little sleep was not her jam, she decided to veer off the pre-med track and started exploring other options in the field of healthcare. Tina took her first nutrition class at the University of North Carolina at Chapel Hill and was immediately hooked. She enjoyed learning about the science of nutrition and was fascinated with food’s role in health. Tina moved to New York for her dietetic internship, where her love of food, cooking, and fine dining grew.

Today, Tina lives just outside of Washington, DC with her husband and two adorable children. She works in nutrition communications with a focus on social media and influencer partnerships. Prior to joining Eat Well Global, Tina worked as the Editorial Director for Joy Bauer Ventures and before that was a Corporate Wellness Dietitian for Emblem Health.

Describe your ideal sandwich: A “grown up” grilled cheese made with really good sourdough bread spread with Trader Joe’s Zhoug sauce, plus sharp cheddar cheese, sliced avocado, and a fried egg.

Do you support birthday pie? If so, what type? Absolutely! Pie > Cake. I like a good Apple Pie or Chocolate Bourbon Pecan Pie for something a little less traditional. Oh! Or Key Lime Pie! I like all pie, really.

Location:Washington, DC

Account Lead

Sue Cloran,
MBA, RD(SA)

Growing up in a household where everything was made from scratch, food was adventurous, and there were always fruits and veggies growing in the garden, it’s fair to say Sue has always been fascinated by food and the food chain! When she journeyed to Japan on Rotary Exchange as a curious 17-year-old, she was exposed to a whole new culinary world (though she did come back saying ‘if you don’t know what you’re eating in Japan, it’s inevitably made from rice, fish or beans!’).

She was also always scientifically minded and knew she wanted to get into health, but preferred the ‘clean’ part of medicine. This drew her to dietetics. She started her career in rural South Africa, treating patients in a government hospital, but soon realised that she could have more impact in the corporate world reaching populations, rather than through one-on-one patient counselling. She felt that the knowledge she’d learned was no good if she couldn’t pass it on in a meaningful way.
Her passion lies in staying up to date with Nutrition science and being able to translate it to marketeers, consumers, health care professionals and policy makers, but doing so within regulatory frameworks. She also enjoys learning about new processing technologies and is naturally business minded; helping food companies create value from Nutrition is what makes her tick!

What food would you take to a dessert (not a typo) island? TiramiSUE

Describe your ideal sandwich I’m going to cheat and say it’s the Japanese take on a sandwich that’s my favourite. An onigiri, or rice ball, especially with the basic salmon filling, is a flavour that takes me back to my childhood. It’s portable, delicious, and healthy!

Location:Washington, DC

Account Lead

Vanessa Costa,
MS, RDN, CDN

One could say a career in food and nutrition was preordained for Vanessa, who has long considered grocery shopping to be one of her favorite hobbies. However, she followed the opposite of a linear path toward her current role leading client work and overseeing operations at Eat Well Global.

With an undergraduate degree in business management, Vanessa started her career in the fast-paced industry of health care investment banking, during which she swiftly learned that professional pivots would be a theme of her early years in the working world. Following other roles in business development and strategy, Vanessa decided to change direction and pursue her passion for nutrition and ardent interest in its impact on individuals, business, and society. She embarked on the path to becoming a registered dietitian nutritionist while attaining her Master’s in nutrition education from Columbia University. Prior to joining Eat Well Global in her current position, Vanessa counseled clients and patients at a private practice and, more recently, served as an in-house dietitian and communication manager at KIND Snacks.

Can there ever be too much pizza? Never; pizza just can’t be topped (see what I did there?)

Do you support birthday pie? If so, what type? 100% (but I’d still pick cake if given the choice). Let’s keep it celebratory and go big with Momofuku’s Milk Bar Pie.

Location:Darien, Connecticut

Account Lead

Ali Dorazio,
MS, RDN

Growing up in a large family where fruits, veggies and milk were a must at every lunch and dinner, Ali first learned about eating healthy from her mom. Her interest in nutrition began in high school as she was focused on eating well for athletic performance and fixated with having not one, not two, but THREE considerably thinner sisters.

Today Ali leads a team that supports nutrition communications and influencer engagement for the Egg Nutrition Center. Prior to joining Eat Well Global, she worked as a Nutrition Scientist for General Mills. Ali also has experience as a retail dietitian and WIC nutritionist.

Describe your ideal sandwich: Crispy chicken sandwich with deviled egg spread, shaved cabbage, pickles + mayo

What food would you take to dessert (not a typo) island? Scones + donuts (I feel like other people may forget breakfast desserts)

Location:Annapolis, Maryland

Account Coordinator

Jenna Mills,
MS, RDN, LDN

As a dedicated cooking show viewer, avid home baker, and Anthony Bourdain superfan, Jenna dreamed of a career in food as early as high school. While culinary school and imminent Top Chef stardom seemed like the obvious choice, she eventually found an alternate route to becoming a professional foodie when she discovered the field of nutrition, the perfect convergence of her passions. In addition to being a culinary enthusiast, Jenna was a competitive figure skater, which gave her an appreciation of food from two different angles—as a source of joy and indulgence and a source of fuel for athletic performance.

Since graduating, Jenna has embarked on a career in nutrition communications within the food industry. She enjoys using the left and right sides of her brain to creatively communicate science-based information to the consumer. Before joining the Eat Well Global team, Jenna was the Nutrition Scientist at RXBAR. While she has hung up her skates and bedazzled spandex, she continues to channel her competitive nature into marathoning and creating the best cookie recipe the world has ever tasted.

Describe your ideal sandwich: Turkey, cheese, avocado, grilled sourdough bread—basically #73 from Zingerman’s.

What was your favorite food vacation? Cinque Terre—it was the epitome of energy balance—eat, hike, wine, repeat.

Location:Chicago, IL

Creative Director

Steven Newman

Steven’s 15 years of experience designing and developing websites, mobile apps and interactive kiosks made him the strong problem-solver he is today—whether he is leading a team of designers, copywriters and technologists or creating wireframes and responsive HTML/CSS prototypes.

While serving as Creative Director for the boutique agency Fusebox, Steven had the unique opportunity to be at the forefront of the digital technology space. Working in the technology industry from the bubble through the bust and beyond, he learned to be nimble, yet deliver quality work—winning a Silver Pencil from the One Show and a Webby award, among other industry praise.

Steven holds a Bachelor of Fine Arts degree in Illustration from the School of Visual Arts. He is currently an Adjunct Professor at Pratt Institute, where he is passionate about teaching digital design and coding to the next generation of designers.

Describe your ideal sandwich: I have recently been trying to eat more on the vegetarian side, so it would have to be smoked mozzarella, roasted artichoke hearts, sun-dried tomatoes, oil and vinegar on some fresh Italian bread.

Do you support birthday pie? If so, what type? Yes! For me, it would have to be Steve’s Key Lime Pie.

Location:Brooklyn, New York

Account Manager

Allison Pigatto,
MS, RDN

Allison first became interested in nutrition at the age of 18, when her gallbladder started producing small, painful stones after eating fatty foods. While disappointed that she could no longer indulge in some of her favorite treats, Allison was also intrigued by the impact food has on the body.

Today, Allison’s gallbladder is gone (surgically) but her interest in food and nutrition remains. She now works in communications with a global focus – helping clients develop high-quality content and activate nutrition initiatives. Prior to joining Eat Well Global, Allison worked as the Nutrition Engagement and Outreach Manager at the Egg Nutrition Center.

Can there ever be too much pizza? Yes. But only if pepperoni or pineapple are involved.

Do you support birthday pie? If so, what type? Absolutely. 100%. I’d go with Dutch apple, cherry or pecan pie, depending on the time of year. I also support wedding pie.

Location:Amsterdam, The Netherlands

Billing Coordinator

Alex Pradier

Alex provides bookkeeping and administration services to Eat Well Global. She has worked for a broad variety of clients that are active globally in many different sectors, including hospitality, fitness, health, skincare and non-profit organizations.

What was your favorite food vacation? London – such a wide variety of cuisine from all over the world to explore and greats choices for vegetarians!

What food would you take to dessert (not a typo) island? Stem Ginger and Acacia Honey ice-cream

Location:Bordeaux, France

Account Coordinator

Georgia Rounder,
RDN, CDN

Growing up in a household with two active, nutrition-obsessed parents in southern Indiana, Georgia knew she was destined for a career in dietetics for as long as she can remember. One fateful summer internship in Washington, DC introduced her to new, wide world of nutrition communications, an area she fell head-over-heels in love with as she ran around the nation’s capital attending congressional hearings, meeting a who’s who of the nutrition policy leaders, and taking one-too-many pictures of the National Mall at sunset.

Now out of her summer internship days and working on “adulting” as a young professional in Brooklyn, Georgia is passionate about supporting clients in telling their nutrition stories and helping them make a global impact through her work as an Account Coordinator. Before joining Eat Well Global’s all-star team, Georgia dipped her toes in both clinical dietetics and the start-up world, working as an oncology dietitian in Portland, Oregon and then as a community manager for a personalized nutrition platform in NYC.

Can there ever be too much pizza? If said pizza is coming from Joe’s on 5th and Bedford in my beloved neighborhood of Williamsburg, Brooklyn (and preferably eaten half asleep at 12 am) then the answer is a hard NO.

What food would you take to dessert (not a typo) island? A complete assortment of nut butter (I’m envisioning a treasure chest of nut butters) would be in order for a dessert island to top ALL of the desserts with of course! – almond, hazelnut, coconut, cashew, ooh pistachio! I could go on and on if you let me, I don’t discriminate.

Location:Brooklyn, New York