Rachel Brooks

As Founder and Chief Executive Officer of SSF, Rachel leads the organization’s national strategy to expand access to allergen-safe foods in underserved food pantries. She directs public relations and internal programming, oversees the U.S. team, and ensures the financial and operational sustainability of SSF. Rachel works closely with clinical, research, and industry stakeholders to strengthen collaborations that improve the availability of medically tailored foods and guide food rescue initiatives across the country.

Rachel established SSF in 2020 with a mission to create a safer, more equitable food system for individuals with food allergies and dietary restrictions. Her leadership has driven the expansion of SSF’s pantry network, donor partnerships, and community-centered programming. She continues to shape the organization with a focus on long-term sustainability, collaborative innovation, and systemic change that improves nutritional support for families nationwide.