Elliott Notrica is the Founder & CEO of Symbio Bioculinary, a food-tech company transforming food waste into high-value ingredients to reduce emissions and keep food within the human food system. Trained as a chef and food scientist, he is committed to building sustainable food processes with a goal of eliminating 1 million tonnes of CO2 production by 2030. Under his leadership, Symbio developed a bioprocess system that transforms food byproducts into valuable resources, reducing waste and generating additional revenue for farmers and producers. This approach addresses food waste at the source, capturing nutritional and economic value before it is lost.

Current projects include a cashew apple valorization system that engages 15 smallholder farms in developing an ethanol production system and providing additional revenue sources for those farms. Symbio is also engaged in cocoa industry projects for the valorization of cocoa bean shell into fibers and antioxidants, working with farmers throughout Ghana and producers in the US. Current commercial systems eliminate over 300 MT of Co2e emissions per year, supporting key sustainable development goals. 

Elliott's work sits at the intersection of environmental impact and food system resilience, demonstrating that sustainable food systems and viable economics can reinforce one another rather than conflict. Through continued development of low-cost, accessible bioprocess equipment, Elliott aims to make this model scalable internationally. Additionally, Elliott is an alumni board member of Future Founders, a nonprofit serving over 50,000 underrepresented entrepreneurs through programming and support, which has generated over $433M in revenue. He is also a founding board member of The Collective, an organization providing entrepreneurial support to central Illinois-based founders.