El-Sayed sees herself as mycelia, the vegetative part of fungi, diffusing, and absorbing knowledge with the people surrounding her – like fungi in a forest she hopes to create a mesh of connections. She is a Ph.D. candidate in food system sustainability, at Arizona State University, focusing on regenerative food practices in arid regions. She is both a researcher and lecturer at The Biomimicry Centre, with a focus on Life’s Principles, as well as a researcher at the School for the Future of Innovation and society, focusing on Food ecologies. She is co-founder of Nawaya, a social enterprise working as a catalyst to transition small scale farmer communities in Egypt into more sustainable ones through education and research. She is co-founder of Dayma an LLC responsible for outdoor Environmental Education, teaching young adults about Biomimicry and local Egyptian communities. She is an avid traveler, nature lover, and enjoys tasting foods, cooking and interacting with people through food experiences. Sara currently sits on the Slow Food Phoenix board, heading the policy and advocacy committee and previously was an international councilor for Slow Food International, a movement whose aim is to safeguard local food cultures and traditions and does so by promoting Good, Clean, and Fair food for all.