Our Team
The People Behind the Veggies
Christopher Gergen
Chief Growth Officer
Christopher Gergen has over 25 years experience building, scaling, and supporting systems-based solutions in communities globally. With a growing passion for the impact that planet-friendly food can have on our local economies, the health of families, and our warming climate, Christopher is thrilled to be working with 4P to expand our collective impact. He is the founder of Forward Impact that works with policy makers, philanthropists, investors, and innovators seeking to deploy capital into high-impact scalable solutions to address systemic economic inequities. Christopher is also co-host of Moving the Needle featuring guests driving innovative solutions to address economic inequities and create generational wealth. He is the co-founder and past CEO of Forward Cities – a national nonprofit that has worked with over 30 cities to strengthen their equitable entrepreneurial ecosystems and founding partner of Raleigh Founded, the largest entrepreneurial co-working community in North Carolina, and Founding Chairman of BlueCo, a co-warehousing company based in Raleigh. Additionally, Christopher is a Senior Advisor with the Algernon Sydney Sullivan Foundation and has been a fellow and faculty member with Duke University’s Innovation & Entrepreneurship initiative, the Innovator in Residence at the Center for Creative Leadership, a regular columnist for the Raleigh News & Observer, is co-author of the nationally acclaimed book Life Entrepreneurs: Ordinary People Creating Extraordinary Lives (Jossey-Bass, 2008), and has started and scaled several social ventures. Christopher graduated with honors from Duke and has an MPP from George Washington University and an MBA from Georgetown. He currently serves on the Governor’s NC Works Commission in North Carolina and lives with his wife and two children in Durham, NC.
Favorite Fruit or Veggie:
Jalapenos grown out of our struggling garden (though my go-to daily vegetable is steamed and slightly crispy broccoli with a touch of olive oil and salt and pepper)