Claire Floyd-Lapp

Client Experience Associate

Born and raised in Portland, Oregon, Claire grew up in a family of foodies that won’t let her forget when, in sixth grade, she declared, “I am not a foodie!” Needless to say, she fell for food. Claire learned about the value of sharing local, sustainable food from her mom, a food writer and recipe tester, and through hands-on education at Sunnyside Environmental School. Her first job was serving at a farm-to-table restaurant in Portland, where she also began baking professionally.

Claire graduated with Honors in Politics from Whitman College in Walla Walla, Washington, where she also worked as the pastry chef at Passatempo Taverna. She developed her menu seasonally, and prioritized sourcing from local farms. Inspired by her experiences, Claire focused on the alternative food movement in her undergraduate thesis, “Paranoia and Pleasure: from ‘Real Food’ to ‘Real Politics.’ “ In her thesis, Claire seeks to understand the limitations of critical food scholars’ critique of the alternative food movement in order to form an approach that addresses both critical analysis and the pleasure of food.

As a Client Experience Associate at the Non-GMO Project, Claire relishes the opportunity to apply her service skills while engaging these issues on a new scale, all in the company of similarly passionate people. When she’s not in the office, Claire is probably biking home precarious stacks of books from the library, writing letters, chopping chocolate for her latest baking project, or plotting the next dinner party.