Samantha Sturhahn (Conrad)
Sticky Fingers Cooking, LLC
Samantha Sturhahn is the Co-Founder of Sticky Fingers Cooking, a mobile cooking school for kids. Previously, Samantha was an independent corporate social responsibility consultant working for Chipotle Mexican Grill, a quick-service restaurant offering naturally-raised pork, chicken and beef and pursuing other socially responsible programs with suppliers and in its restaurants. Prior to Chipotle, Samantha was a Senior Manager within the Social Responsibility Department at McDonald’s Corporation. In this position, she coauthored the company’s second social responsibility report, drafted McDonald’s global antibiotics policy, and helped to lead the Socially Responsible Food Supply Initiative, a pilot project to measure progress toward environmental goals among key suppliers. Samantha spent the summer of 2001 as an Associate with Deloitte Consulting working on a strategic planning project in the Financial Services sector. During summer 2000, Samantha performed market and financial analyses to support the commercial licensing activities of the Department of Energy’s National Renewable Energy Laboratory, and contributed to the design of a network of business incubators assisting clean energy companies. Samantha graduated from Yale University in 1995 with a B.A. in Political Science and a focus on global conservation issues. During 1996, she worked with Conservation International in Madagascar, helping to launch local community development and ecotourism activities tied to the conservation of a complex of protected areas. Upon return to the U.S., Samantha became the Program Coordinator for Conservation International’s projects in Ghana and Cote d’Ivoire, West Africa, managing two multilateral-funded conservation and enterprise development projects, serving as the liaison between the field, U.S. headquarters, and public and private sector stakeholders, and helping to develop corporate partnerships and in-kind support.