Operator Insights w/ Sarah Marjoram
About the Operator
Sarah Marjoram is a seasoned Registered Dietitian and a dynamic consultant specializing in bridging the gap between food, health, and business strategy. With a career spanning private practice, corporate consulting, and high-level strategy in the food and beverage industry, Sarah has become a champion for integrating nutrition and wellness into brand strategies. Her expertise centers on guiding food and beverage brands to navigate the complexities of regulatory standards, consumer behavior, and marketing communications—all while staying rooted in science-backed nutrition.
The Backstory
Sarah’s journey into foodservice began with a desire to impact health beyond individual client interactions. After years of private practice, she transitioned into consulting for major food and beverage brands. This shift allowed her to tackle the broader behavioral and systemic influences on consumer choices.
Now, Sarah works with leading organizations, helping them weave together health, nutrition, and wellness into every stage of their business—from product development to communication strategies.
Her approach focuses on ensuring that nutrition is more than just a checkbox for brands—it’s a strategic asset that resonates with today’s health-conscious consumers. Sarah has also become a thought leader in the emerging “Food as Medicine” movement, advocating for strategic partnerships and innovative solutions to promote health through food.
The Conversation
Ian Christopher: Sarah, your career trajectory is fascinating. What inspired your shift from private practice to working with food and beverage brands?
Sarah Marjoram: When I was working one-on-one with clients, I loved the impact I could make, but I wanted to scale that influence. I realized that changing individual behavior is incredibly challenging, so I became interested in tackling the bigger picture—how food companies influence consumer decisions on a massive scale. Transitioning into the corporate world let me apply my expertise in nutrition, food science, and consumer behavior to impact product development, marketing strategies, and even regulatory compliance. I help clients integrate health and nutrition into their core strategies, ensuring their products meet evolving consumer expectations while aligning with the brand’s business goals. It’s a perfect example of how food companies can use nutrition as a competitive advantage.
IC: What advice do you have for foodservice operators trying to integrate nutrition and health into their business strategies?
SM: First, start with collaboration. Nutrition doesn’t operate in a silo—it intersects with marketing, R&D, regulatory, and even procurement. To integrate health into a brand’s strategy, you need clear communication and a shared vision across departments. Second, digitize your systems. A centralized platform for recipe management, regulatory data, and consumer insights can be a game-changer. But most important, educate decision-makers on the value of nutrition. It’s not just a regulatory requirement; it’s a powerful differentiator that can build trust with consumers and open new market opportunities.
IC: You’re clearly sold on the importance of digitization. How does that tie into your work?
SM: Digitization is critical, especially when managing cross-functional teams and regulatory data. When systems are disconnected or outdated, it creates inefficiencies and risks. A centralized, digital platform functions as a single source of truth and allows everyone to access the same data, align on goals, and ensure compliance without duplication or errors. It’s one of the best ways to build efficiency and minimize risk while creating room for innovation. Convincing decision-makers to prioritize this investment can be tough, but it pays off significantly in the long run.
IC: What’s your take on the growing “Food as Medicine” movement, and how can operators get involved?
SM: The “Food as Medicine” movement is such an exciting space, but it’s also incredibly complex. Success here will depend on partnerships—bringing together food brands, healthcare organizations, and technology providers to create scalable solutions. Operators should start by understanding the business case. It’s not just about doing good; it’s about creating sustainable, profitable models that align health outcomes with consumer demand. Brands must think creatively, leveraging trends such as functional foods or medically tailored meals to carve out a niche.
For example, smaller, agile brands are leading the way because they can pivot faster. Larger organizations are still trying to figure out how to integrate this into their existing structures. Operators who can innovate and align with consumer needs will have a huge advantage as this space evolves.
IC: What’s one piece of advice you’d give to brands starting to explore the “Food as Medicine” space?
SM: Don’t wait for perfect conditions or universal standards. Instead, focus on actionable steps that align with current trends and consumer needs.
Key Takeaways
Sarah Marjoram’s expertise highlights the value of integrating nutrition and wellness into the fabric of foodservice operations. Here are her top insights:
Collaborate Across Teams
Nutrition should be a shared responsibility, connecting culinary, marketing, regulatory, and procurement teams.
Invest in Digitization
Centralized systems improve efficiency, reduce risks, and create space for innovation.
Leverage Partnerships
Collaboration with healthcare providers, technology platforms, and other stakeholders is crucial to success in the “Food as Medicine” movement.
Act Now
Don’t wait for perfect conditions; start with small, actionable steps that align with current trends and consumer needs.
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