Angel Veza is COO of First Line, which aims to create both healthy individuals and communities, by transforming commonly wasted produce into the healthiest whole-food products. Originally, Angel worked in the education field teaching underserved communities. After working with students for 7 years, Angel received her Grade Diplome at the French Culinary Institute and worked through New York City’s top restaurants including Morimoto and two-Michelin starred Atera and with foodservice companies like Compass Group. During that time, she witnessed the significant amount of food being wasted and then decided to work with ReFED, a nonprofit dedicated to reducing food waste through Economics and Data. As an expansion of that, she also worked in supply chain and led strategic sourcing and procurement at Manhattan Restaurant, part of Danny Meyer’s Union Square Hospitality Group.