Sheryl O’Loughlin

Sheryl O'Loughlin — an accomplished entrepreneur known for leading with bold humility rooted in love — introduced her first book, Killing It: An Entrepreneur's Guide to Keeping Your Head Without Losing Your Heart in 2017. From 2015 to 2019, she was CEO and “Chief Love Officer” of REBBL, the first plant-based, super herb adaptogen beverage company. REBBL works to create a sustainable and just supply chain through its partnership with Not for Sale, a nonprofit dedicated to co-creating a future without human trafficking. 

With a heart for human rights and mental health advocacy, Sheryl is co-founder of the Justice, Equity, Diversity and Inclusion (JEDI) Collaborative and the co-founder and board chair of the Women on Boards Project for the natural products industry, through One Step Closer to an Organic Sustainable Community (OSC2).

Previously, Sheryl was the CEO of Clif Bar and Company, where she led the concept development and introduction of Luna, the first whole nutrition bar for women, which became a $70 million business in three years. She then co-founded and served as CEO for Plum, Inc., an organic food company nourishing kids “from the high chair to the lunch box.” In 2013, Plum was successfully sold to Campbell Soup Company. Following her time at Plum, Sheryl was the Executive Director of the Center for Entrepreneurial Studies at the Stanford Graduate School of Business, and she held a faculty position at Sonoma State University. 

Sheryl currently serves on the board of OSC2 and Foodstirs, and she is on the advisory boards of Martinelli’s and Once Upon a Farm. Previous boards include the American Sustainable Business Council, the Harvest Summit, Zuke’s, thinkThin, Sugar Bowl Bakery and Gardein. She is also a member of the Forbes San Francisco Business Council

Sheryl earned her BBA from the University of Michigan and her MBA from Northwestern University. She lives in Santa Rosa, California, with her husband, Patrick, and their two sons.

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