Kelley is a food and animal law attorney specialized in the regulation of alternative proteins. She has worked for the Good Food Institute, representing the nonprofit before the federal government, and consulted for organizations active in the alternative protein policy space. Kelley also worked for the Vermont General Assembly’s Office of Legislative Counsel, where she researched and drafted legislation related to food, agriculture, and the environment.
Previously, as a student in the Harvard Animal Law & Policy Clinic, Kelley co-authored a petition from the Clinic to USDA that helped spur the agency to issue a favorable advance notice of proposed rulemaking regarding cultivated meat product labels. Also while in law school, she served as a legal fellow for the US Senate Committee on Agriculture, Nutrition, & Forestry and as a judicial intern for the US Court of Appeals for the Second Circuit. Kelley received a BA magna cum laude in International Studies and a BS magna cum laude in Business Administration from Trinity University. She holds a JD cum laude from Harvard Law School. Kelley lives in Vermont, her home state, where she is licensed to practice law.