Alejandra Schrader is an award-winning author, plant-based nutrition certified chef, food TV personality, and activist based in Los Angeles, CA.

She is the author of “The Low-Carbon Cookbook and Action Plan: Reduce Food Waste and Combat Climate Change with 140 Sustainable Plant-Based Recipes.” Her book won the 2021 Gourmand World Cookbook Award for the United States in the Food Waste category.

Her message focuses on healthy diets, nutrition, and sustainability as the key for optimal food systems where everyone has access to good food. Alejandra has been invited to speak at the United Nations and the World Bank. She has been interviewed by high-profile media including The New York Times and Forbes.

Some of the international events where she has spoken include the Global Nutrition Summit 2017 in Milan, EAT Forum 2018 in Stockholm, Devex World 2020, United Nations Food Systems Summit 2021, Women in Food and Agriculture 2022 in Frankfurt, and AGRF 2022 Summit in Kigali where she also cooked for a dinner hosted by President Kagame.

As an Ambassador for the Periodic Table of Food Initiative, Alejandra has spoken at two different launching events of the initiative—the 75th World Health Assembly in Geneva and FINUT Conference in Mexico City.

Alejandra Schrader is a founding member of the Chefs’ Manifesto—a program by the SDG2 Advocacy Hub—and she has taken a lead in promoting equity and sustainability in our food systems. She is an Ambassador for Sustainable Development Goal 2: “Zero Hunger,” and has contributed to campaigns by the United Nations, World Health Organization, World Food Programme, EAT Foundation, and Global Citizen.

A Sister on the Planet Ambassador for Oxfam America, she has traveled internationally to work with ecological farmers and underprivileged communities in developing countries such as El Salvador, Honduras, and Peru. She has also done policy advocacy at the United States Capitol where she has met with elected officials including (former) Speaker of the House Nancy Pelosi and then US Senator, now Vice-President Kamala Harris, among others.

As a food TV personality, Alejandra has showcased her passion for planet-friendly food on all major television networks in the United States and Canada. She’s made appearances on national TV shows such as Access Hollywood Live, The Talk, Café CNN, Despierta América, the Marilyn Denis Show, and The Social. She is an alum of the popular cooking show ‘MasterChef’ with Gordon Ramsay where she earned the title of fan favorite as a top finalist in the competition.

Alejandra has a Certification in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies at Cornell University. She holds a Master of Arts in Urban and Regional Planning from the University of Michigan, Ann Arbor, and a Bachelor of Science in Architecture from the Southern California Institute of Architecture, where she graduated first in her class.

Alejandra was born in Chicago, Illinois. While still an infant, her family relocated to their homeland in Caracas, Venezuela, where she grew up.

Under the care of a single mother, she lived with two older sisters in a middle-low class neighborhood called Santa Monica. Although her mother worked really hard to provide the best life that she could, the family still experienced a lot of financial hardship. Food—especially nourishing and fresh food—was very scarce.

The lack of access to nourishing food and good eating habits have had life-long effects on Alejandra's health and development. At a young age, she was diagnosed with gallbladder disease and chronic anemia. She has battled with obesity her whole life, weighing over 450 lbs. at her heaviest.

Having experienced first-hand hunger and malnutrition is precisely what propels Alejandra's passion for wholesome food.

Having found a strong sense of purpose, she works hard to help ensure that GOOD FOOD is accessible to all, especially for BIPOC, disadvantaged communities, and marginalized populations around the globe. She wants to inspire people to find suitable ways to consume a wider variety of wholesome ingredients, especially plant-based foods.