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(July 2018) In 2017, Sheryl O'Loughlin introduced her first book, Killing It: An Entrepreneur's Guide to Keeping Your Head Without Losing Your Heart. The book has garnered attention from many media outlets, including Fortune, Conscious Company, Inc., Forbes and the Huffington Post.Sheryl is the CEO of REBBL, the first plant-based, super herb adaptogen beverage company. In partnership with Not for Sale, a non-profit dedicated to eliminating human trafficking, REBBL works to create regenerative and just supply chains. At REBBL, Sheryl leads the development of a new beverage that uses ancient wisdom confirmed by science to help modern-day, busy people adapt to stress.
Earlier in her career, Sheryl served as the CEO of Clif Bar and Company. There, 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 and continues to be a core brand in the Clif Bar and Company portfolio. She then went on to co-found and serve as CEO for Plum, Inc., a healthy, organic food company that aims to nourish 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, where she taught hundreds of aspiring entrepreneurs and other professionals.
Sheryl currently serves on the board of directors for Once Upon a Farm, an organic family food company. She is an advisory board member of The Harvest Summit, an annual gathering of innovators working to solve the biggest world challenges, and an advisor to Conscious Capitalism-The Global Diversity and Inclusion Initiative. She is a member of the Forbes San Francisco Business Council and One Step Closer to a Sustainable Community (OSC2,) whose mission is to address the toughest sustainability problems by building new regenerative businesses. In OSC2, she co-leads a diversity, equity and inclusion initiative. Previous boards include Zuke’s, thinkThin, Sugar Bowl Bakery and Gardein.
Sheryl earned her Bachelor of Business Administration from the Ross School of Business at the University of Michigan and her Master of Business Administration from the Kellogg School of Management at Northwestern University. She lives in Santa Rosa with her husband, Patrick, and their two sons.