Sheryl O’Loughlin

Sheryl OLoughlinCEO REBBL, Co-Founder Plum, Former CEO Clif Bar

Sheryl O’Loughlin joined REBBL, Inc.—the first plant-based, super herb adaptogen beverage company—as CEO in July 2015. REBBL was recently awarded BevNet’s prestigious “Best Functional Beverage 2015”.

Sheryl is leading the team to develop a new category of beverages that uses ancient wisdom confirmed by science to help modern-day, busy people adapt to stress. She upholds REBBL’s vision of respecting human dignity through its focus on a sustainable and just supply chain and through its partnership with Not for Sale, a non-profit dedicated to eliminating human trafficking.

Sheryl co-founded and served as CEO for Plum, Inc., a healthy, organic food company nourishing kids “from the high chair to the lunch box.” She cultivated a culture around nurturing the human spirit and helping kids develop a lifetime love of healthy eating. She raised $30M in capital in three years and led the acquisition of two small brands. In 2013, Plum was successfully sold to Campbell Soup Company.

When she served as the CEO of Clif Bar and Company, Sheryl doubled its gross revenue, from $100M in 2004 to $200M in 2007, and operationalized its sustainability principles. She also led the concept development and introduction of Luna, the first Whole Nutrition Bar for Women, transforming the energy bar category from men-only to 50% women consumers.

Following her time at Plum, Sheryl was the Executive Director of the Center for Entrepreneurial Studies at the Stanford Graduate School of Business.

Sheryl is a faculty member at Sonoma State University, where she teaches entrepreneurship and provides career advice to hundreds of current and aspiring entrepreneurs and other professionals. She is a founding faculty member of The Food Business School, part of Culinary Institute of America. Sheryl has served on the boards of multiple entrepreneurial and high-growth companies, including Zukes Inc. (successfully sold in 2013) and Garden Protein International Inc. (successfully sold in 2014). Her current board membership includes for-profits like Sugar Bowl Bakery, and non-profits such as the American Sustainable Business Council. Sheryl speaks regularly to groups such as the Financial Women’s Association, the Social Venture Network, the Commonwealth Club, companies like the Clorox Company, and numerous universities.

Sheryl earned her Bachelor of Business Administration from the Ross School of Business at the University of Michigan and her Masters of Business Administration from the Kellogg School of Management at Northwestern University. Sheryl lives in Santa Rosa with her husband, Patrick, and her two sons, ages 15 and 12.