Toni Antonellis and Nicole Derrick

Toni Antonellis

For the 26 years prior to embarking on what she refers to as her “career of passion” with the launch of Green Bellies, Toni was founder and president of TSA & Company, a firm that specialized in strategic/scenario planning and organizational redesign. In the ’80s, TSA ventures included the launch of a startup that consolidated human resource functions for small businesses. Upon the sale of that successful business, Toni refocused TSA & Company as a consultancy. In 2000, after almost two decades working across numerous industries, her practice evolved exclusively on media companies. With the onset of the digital age, the media industry’s most notable institutions and universities sought out her services. Some of which included: The New York Times Media Group, Cox Enterprises, Toronto Star, Morris Communications Group, The Hearst Corporation, Columbia University J School, The Maynard Institution, Kellogg School of Media Management, Knight Ridder and the E.W. Scripps Company. Toni also served on the Arizona Governor’s Task Force for the New Economy as well as several boards.

Today, Toni serves as the CEO of Green Bellies.  With her partner, daughter and co-founder, Nicole Derrick, Green Bellies pioneered “clean” ingredient foods for public schools.  A foodie and avid student of nutrition, she has integrated her passion, knowledge and business expertise to bring to market the first healthy, delicious, “clean” foods for schools that meet kid approval, public school budgets and volume capacity.

Green Bellies currently serves over 3 million children in California schools and is posed to roll out nationally through strategic partnerships.

Nicole Derrick shares her mother’s passion for food and nutrition. After receiving her undergraduate degree, she entered the world of corporate America. Nicole quickly advanced her career to managing the production operations for the leading supplier for private label leather goods for some of the largest department store chains in the country. She regularly traveled to China to select material and oversee quality control. Feeling unfulfilled professionally, Nicole redirected her career. While maintaining her corporate job, she attended and graduated from the Institute for Integrative Nutrition & Columbia Teacher’s College in New York. She went on to receive a culinary degree from the Restaurant School in Philadelphia. Nicole joined her mother in co-hosting cooking classes and seminars in the Southeast and operates her own personal chef service in the Philadelphia area, where she currently resides.