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Kari Hamerschlag

Senior Program Manager

Friends of the Earth

Direct Phone: (510) ***-****       

Email: k***@***.org

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Friends of the Earth

1100 15th St NW 11th Floor

Washington, District of Columbia 20005

United States

Company Description

Friends of the Elderly's vision is a society where all older people are treated with respect and have the opportunity to lead fulfilled lives. As a national charity with over 100 years' experience, we provide support for all older people, particularly tho ... more

Find other employees at this company (845)

Background Information

Employment History

Senior Analyst

Environmental Working Group

National Campaign Manager

TransFair USA

Nation Campaign Manager

Washington Public Employees Association


Children's Rights Alliance for England

CRAE Prioritizes Ag

Board Member
IDEX Corporation

Oakland Food Policy Council

Doodlebit , LLC.

Catalyst Commons



Latin American Studies and City and Regional Planning

UC Berkeley


Latin American studies and city and regional Planning

University of California , Berkeley

Masters degrees

Latin American Studies and City and Regional Planning


Web References (200 Total References)

Our team [cached]

Kari Hamerschlag, deputy director of food & technology

Kari Hamerschlag is the deputy director of the food and technology program, based in Berkeley, California. Kari carries out research and implements market and policy campaigns aimed at reforming animal agriculture, protecting pollinators and promoting sustainable, fair, healthy and resilient food and farming systems. Prior to Friends of the Earth, Kari worked for five years as a senior analyst with the Environmental Working Group where she focused on wide range of food and ag issues including the U.S. farm bill, GMOs, climate change, organic agriculture, food security and conservation policy. Kari has done extensive research on the links between food production and climate change and was the lead author of a comprehensive web-based Meateater's Guide to Climate Change and Health, and numerous other blog posts, op-eds and reports. Prior to EWG, Kari worked for many years as a sustainable food policy and fair trade consultant. Kari began her career more than twenty years ago as an organizer, researcher and advocate for socially and environmentally sound development policy, focused in Latin America. Kari has a Masters from UC Berkeley in Latin American Studies and City and Regional Planning. She speaks Spanish, French and some Portuguese.

News [cached]

Despite receiving a call to action last month from over 350,000 concerned consumers, the company is still failing to do its part to protect people from superbugs.” “Antibiotic resistant infections already cause more than 23,000 deaths and up to $55 billion in costs each year and antibiotic misuse in animal agriculture threatens to drive these numbers even higher,” said Steven Roach, Food Safety Program Director of Food Animal Concerns Trust. “Even the CDC agrees that with the recent discovery of the latest colistin-resistant superbug, the end of the road for antibiotics is not far.” “It's exciting to see how investor and consumer pressure have inspired major restaurant companies, including McDonald’s and Subway, to curb antibiotics in their meat supply," said Kari Hamerschlag, deputy director at Friends of the Earth’s food and technology program.

This announcement comes just a year and a half after McDonald’s publicly committed to require its poultry suppliers to stop using medically important antibiotics -- and after a continued dialogue with Friends of the Earth and a coalition of groups working to end the misuse of antibiotics in meat production. Kari Hamerschlag, deputy director of the Food and Technology program at Friends of the Earth, made the following comment: We applaud McDonald's for moving forward so quickly to implement its commitment to eliminate antibiotics in human medicine from its chicken supply. As the nation’s largest restaurant chain, McDonald’s will send an important signal to the entire poultry industry -- as well as to its top competitors -- that offering chicken raised without antibiotics is both good for business and achievable in short order. Now, we look forward to the company taking similar swift action on its pork and beef supply, which continues to be produced with routine antibiotics. McDonald’s success on chicken raises the bar for other restaurant chains like KFC, Jack in the Box and Olive Garden that are dragging their feet on this issue. It’s time for all fast and casual restaurants to address the growing crisis of antibiotic resistance by working with their meat and poultry suppliers to eliminate the routine use of antibiotics and improve overall conditions in U.S. meat production. As a result of this announcement,  McDonald’s grade will improve  in the second annual Chain Reaction Scorecard -- due to be released in September 2016 -- a report card for America’s top 25 restaurant chains’ meat and poultry antibiotics policies. McDonald’s received a “C” grade last year. The scorecard is a joint project of Friends of the Earth, Consumers Union, NRDC, Center for Food Safety, Food Animals Concerns Trust and Keep Antibiotics Working. ### Expert contact: Kari Hamerschlag, (510) 978-4420,
Communications contact: Kate Colwell, (202) 222-0744,

said Kari Hamerschlag, Food and ... [cached]

said Kari Hamerschlag, Food and Technology Program Deputy Director at Friends of the Earth.

said Kari Hamerschlag, Food and ... [cached]

said Kari Hamerschlag, Food and Technology Program Deputy Director at Friends of the Earth.

"It's time for In-N-Out Burger to ... [cached]

"It's time for In-N-Out Burger to respond to consumers and fill the void left by the FDA's failed policies by working with its meat suppliers to improve practices and end the misuse of antibiotics," said Kari Hamerschlag, senior program manager at Friends of the Earth.

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