Dan Moccia-Field is an MBA-MEM joint degree candidate, and a 2017 Schmidt-MacArthur Fellow in circular economy. His focus is on linking industrial ecology to business strategy in the food industry. Prior to grad school he worked in restaurants, as a cook at Blue Hill at Stone Barns, Betony, Manresa, and Bar Tartine. He was the opening sous chef at High Street on Hudson in New York City, which earned 2 stars and a critics’ pick from the New York Times. He holds a B.A. in English from Williams College.