Tambra Raye Stevenson

Tambra Raye Stevenson is an entrepreneur, nutrition educator, and public policy advocate known for her work at the intersection of food justice, health equity, and community empowerment. As the founder and CEO of Women Advancing Nutrition, Dietetics, and Agriculture (WANDA), Stevenson has established a platform focused on empowering Black women and girls to lead in the food system, supporting initiatives that address disparities in nutrition, agriculture, and health outcomes across Africa and the diaspora. Her leadership has been featured by Forbes and The Washington Post, and she has spoken at events including the White House Conference on Hunger, Nutrition, and Health, the World Bank/IMF Spring Meetings, and the World Food Prize Borlaug Dialogues.

Stevenson’s advocacy includes authoring the Black Health Bill of Rights and supporting the Food Bill of Rights, highlighting food as a fundamental human right. She has served in advisory roles for the USDA, the DC Food Policy Council, and the African Nutrition Society, contributing expertise to national and international discussions on nutrition security and sustainable food systems. Stevenson founded NATIVSOL Kitchen, a pan-African nutrition education initiative, and authored the bilingual children’s book series "Where’s WANDA?" to promote healthier communities through African foodways. Her work has been recognized with honors such as National Geographic Traveler of the Year, Science Defender by the Union of Concerned Scientists, and Changemaker by Clean Eating Magazine.

A Ph.D. candidate and adjunct professor at American University, Stevenson’s research centers on improving Black women’s health through digital communities, reflecting national priorities around social connection and well-being. Her academic background includes degrees in human nutrition, health communication, and media, technology, and democracy from leading institutions. Through public speaking, board service, and published works, Stevenson remains a thought leader in equitable, culturally rooted food systems and is committed to advancing health and inclusion in the nutrition and agriculture sectors.