George Kimbrell is CFS's Co-Executive Director and Legal Director, overseeing all of the Center's legal work. Along with his Director duties, George is counsel in many CFS cases. His legal, legislative, and policy work runs the gamut of many CFS program areas, including pesticides, genetically engineered organisms, animal factory pollution, food labeling, foodborne illness, organic standards, and aquaculture. Among other landmark cases, George was counsel in the first U.S. Supreme Court case on the regulation of genetically engineered crops. He received his law degree magna cum laude from Lewis and Clark Law School, where he now teaches food and agriculture law as an adjunct professor. He has authored numerous law review articles and other publications, and often speaks on all areas of food and agriculture law and industrial agriculture's impacts on the environment and public health. Before joining CFS in 2005, George completed a clerkship with the Honorable Ronald M. Gould, United States Court of Appeals for the Ninth Circuit.

Sylvia Wu is the Center for Food Safety's Co-Executive Director, where she works on law and policy related to genetically engineered crops, factory farming, aquaculture, pesticides, and other food safety issues. As an attorney with CFS, Sylvia has litigated against U.S. federal agencies over approval of herbicide-resistant genetically engineered crops and their associated pesticide use, the approval of pesticides that are harming pollinators and other sensitive species, as well as approval of industrial offshore aquaculture systems that will pollute our oceans and marine resources. Through legislative efforts and litigation, Sylvia also works with local communities to defend communities' right to protect themselves against the harms of industrial agriculture. Sylvia holds a J.D. from UC Berkeley School of Law (Boalt Hall). Sylvia is involved in various projects promoting local economy and urban agriculture in the Bay Area.

Amy is a Senior Attorney in the Center for Food Safety's Portland, Oregon office. After clerking for CFS in law school, Amy joined CFS as an attorney in 2015. As part of CFS's legal team, Amy practices environmental and administrative law to defend farmers, communities, and the environment from industrial animal factories, aquaculture, genetically engineered crops and animals, and the overuse of toxic pesticides, especially in the Pacific Northwest. Amy also works to protect the integrity of organic and ensure the transparent labeling of genetically engineered foods. A 2011 graduate of Lewis & Clark Law School, Amy has focused their legal education and career on public interest environmental and food law, earning a certificate in Environmental and Natural Resources Law. Prior to joining CFS, Amy served as a volunteer attorney with Earthjustice working on animal factories on the East Coast, and then litigated complex environmental insurance cases at a law firm in Manhattan. Amy is admitted to the bar in Oregon and New York.

Ashley Lukens, PhD, has worked in and with the impact sector in Hawai'i since 2006 as the founder of the Hawai'i Food Policy Council, owner of Baby Awearness, director of the RISE Program at Kupu, and director of Hawai'i Center for Food Safety. Currently she is the Regional Development Director, serving CFS members in Washington and Oregon. Her work with the Hawai'i Center for Food Safety earned national recognition, resulting in a cascade of new pesticide regulations. She has a degree in women studies and economics from Vassar College and a PhD in political science from the University of Hawai'i at Manoa where she examined culturally appropriate strategies for food system transformation.

Bill Freese is the Science Director for the Center for Food Safety. Bill joined CFS in 2006 as science policy analyst. In his six years with the Safer Food – Safer Farms campaign at Friends of the Earth, he authored numerous reports and comments to government agencies concerning the science and regulation of genetically engineered crops. Bill played a key role in the discovery of unapproved StarLink corn in the food supply in 2000/01. His comprehensive report on genetically engineered (GE) pharmaceutical crops in 2002 helped initiate public debate on "biopharming." In 2004, he teamed up with Salk Institute cell biologist David Schubert to write a comprehensive, peer-reviewed scientific critique of the regulation and safety testing of GE foods. Bill has given numerous public presentations on agricultural biotechnology to State Department officers, international regulatory officials, farm groups and the general public. More recent work involves assessments of the failed promise of GE crops, industrial biotechnology, and cost-effective alternatives to genetic engineering. Bill holds a B.A. in chemistry from Grinnell College.

Dashel Murawski is the Communications and Policy Coordinator at Center for Food Safety's San Francisco office. Dashel is a graduate of the University of San Francisco (USF) where he majored in environmental studies and politics. He is interested in the intersection of climate change with food systems and crafting equitable policy around these issues. He has previously interned with USF's Office of Sustainability and the San Francisco Department of the Environment where he worked on research, environmental education, and content creation. In his free time, he enjoys spending time outdoors, photography, creating collages, and playing video games.

Jaydee Hanson is the Policy Director for the Center for Food Safety. His expertise includes emerging technology issues related to nanotechnology, synthetic biology, animal cloning, animal genetic engineering and gene editing.

 He also works for the Center's sister agency, the International Center for Technology Assessment (ICTA) where he directs their work on human genetics, synthetic biology, genome editing and nanotechnology. He has a Master's degree in Biogeography and Resource Management from the University of Hawai'i. Before coming to the Center, he worked for the National Marine Fisheries Service, started both the environmental justice program of the United Methodist Church and their genetics and bioethics program. He is a co-author of the Principles for the Oversight of Synthetic Biology, the US co-chair for the Nanotechnology Taskforce of the Transatlantic Consumers Dialogue, a member of the synthetic biology experts committee for the Convention on Biological Diversity and a fellow of the Institute on Biotechnology and the Human Future.

Julia Ranney is the Creative Communications Associate for the Center for Food Safety in Washington, D.C. She is originally from Tucson, Arizona, and graduated from Oberlin College in 2018 with a B.A. in Politics. During college, she studied food security and sustainability abroad in four different countries and eventually wrote her thesis about the Green Revolution in Africa. Ever since she watched Food Inc. in her early adolescence, Julia has been curious about food systems and its many intersections. She is excited to continue supporting CFS's research and policy work, alongside growing our communications channels into new frontiers.

Kristina Sinclair is an Associate Attorney at the Center for Food Safety's San Francisco office. Before CFS, Kristina was a Fellow with the Public Justice Food Project, where she focused on redressing the harmful environmental impacts of industrial animal agriculture, and empowering affected communities. While in law school, Kristina was an Articles Editor for the California Law Review. She also participated in the Environmental Law Clinic, served on the steering committee for Students for Economic and Environmental Justice, and worked as a teaching assistant for Appellate Advocacy. Upon graduation, she received recognition for her pro bono work and a Certificate of Specialization in Environmental Law. Kristina earned her B.A. from the University of Illinois, Urbana-Champaign, and J.D. from the University of California, Berkeley, School of Law.

Meredith Stevenson is a Staff Attorney at Center for Food Safety's San Francisco office. She graduated from the University of California Hastings in 2019, where she studied environmental law. At Hastings, she was an active member of Hastings Environmental Law Association and a staff editor for Hastings Environmental Law Journal. Before attending law school, she developed a passion for gardening as a volunteer coordinator at Western Washington University's community garden. There, she taught workshops on producing compost, growing mushrooms, and saving seeds, while also educating the larger student body as a member of Students for Sustainable Food. In her free time, she enjoys long distance hiking, playing music, and riding her bicycle.

Pegga Mosavi is a Legal Fellow at Center for Food Safety's Portland office, where she works on pesticides, factory farming, aquaculture, and other food safety issues. Pegga graduated from Lewis and Clark Law School in 2022, with a certificate in Environmental and Natural Resources Law. While in law school, Pegga was a managing editor for the Environmental Law journal and worked with Earthrise Law Center, an environmental law clinic at Lewis and Clark. She also served as project coordinator for the Food and Agriculture group of Northwest Environmental Defense Center, working to restrict the use of harmful pesticides within Oregon. In her free time, she enjoys cooking, baking, crafting, and exploring the PNW.

Russell Howze is the Legal Assistant for the Center for Food Safety. Before joining CFS, Russell was a paralegal with the Center for Biological Diversity's Environmental Health program. Growing up in a rural town in South Carolina, some of his earliest memories are of weeding gardens and eating vegetables straight out of the ground. Russell has worked with many nonprofits over the years, most memorably as a co-manager of the CELLspace arts warehouse, as a "grassroots carny" with the Sustainable Living Roadshow, and as a puppeteer with the Big Tadoo Puppet Crew. Russell also wrote the book "Stencil Nation" (Manic D Press) and runs a street art website. In his spare time, Russell makes stencils, gives art tours, and reads books.