Julián was born and raised in Colombia. He developed a passion for agriculture from his grandparents, who were farmers in “Palmira”. He studied Economics and Industrial Engineering in Bogotá. At the university, he helped to establish a sustainability consultancy company called RedES_CAR. After graduating from a Master’s degree in Economics, Julian joined the office of McKinsey in Colombia for three years. At Sloan, Julian was a finalist of the Patagonia Case Competition, co-led a Study Tour in Sustainable Agriculture in Colombia and is co-founding AdaViv, a hardware-enabled, predictive agriculture company.
Charlie is a Sloan MBA focused on food technology and sustainability. He worked for six years at Silicon Valley tech companies before coming to Sloan. His focus is on understanding how the tech culture and DNA can be applied to innovation and breakthroughs in food and agriculture. He loves brewing his own kombucha and cooking multi-course meals in his spare time.
Co-President & Director of Rabobank-MIT Food and Agribusiness Innovation Prize
Lee is a second-year MBA student at Sloan focused on innovation in the food and agriculture space. Prior to Sloan, Lee worked in Latin America for a sustainable agriculture non-profit, Semilla Nueva, and a specialty cocoa sourcing social enterprise, Uncommon Cacao. Lee is passionate about food and beverage, sustainable sourcing strategies, innovation, and entrepreneurship. She holds a B.S. in Resource Economics from the University of Massachusetts, Amherst.
Faina is a second-year MBA student at Sloan, and Vice President of Finance for the MIT Food & Agriculture Club. Prior to Sloan, she managed social due diligence at Root Capital, a nonprofit impact investment fund that works to unlock growth opportunities for small agricultural businesses in Latin America and Africa. Faina is passionate about the role that finance plays in supporting innovation in the food and agriculture space. Faina holds a Master’s in Economics and a Bachelor’s in Economics and International Relations from Boston University.
Dillon is a first-year MBA passionate about sustainability and ethically sourced food. Prior to Sloan, he worked in consulting in operations transformation at financial services and healthcare organizations. He is interested in expanding the reach of compelling plant-based products that can positively impact animals, people, and the planet. Dillon holds a B.S. in Industrial Engineering from the University of Wisconsin where he focused on operations research.