Abhi Ramesh is the CEO and Founder of Misfits Market, a direct-to-consumer online grocery marketplace focused on sustainability, affordability, and accessibility.

In 2018, Abhi founded Misfits Market, building an entirely new food value supply chain that solves the many inefficiencies across the food system. Through working directly with farmers and producers to rescue food that might otherwise go to waste, the company has saved over 228 million pounds of food and has delivered $155 million as a new stream of “rescue revenue” to farmers and producers. Abhi led the company through the acquisition of Imperfect Foods in November of 2022, putting both companies on a path to profitability and one step closer to creating a more affordable and sustainable grocery experience.

Abhi holds a Bachelor of Science in economics and a Bachelor of Arts from The Wharton School at the University of Pennsylvania and has been recognized as a Forbes 30 Under 30 honoree and EY Entrepreneur of the Year for 2021.

Alex Nichols-Vinueza, Program Manager, Food Waste—Alex supports the US Food Waste team’s portfolio of projects, including work with the agricultural, grocery retail, hospitality and food service sectors. This includes the Global Farm Loss Tool, the Food Waste Warrior program (which empowers students and teachers to learn about the food system by measuring and reducing their school food waste); the Zero Food Waste Coalition (in its work to advance common sense policies at the state and federal levels to develop a more circular food economy and mitigate climate change); and the US Food Waste Pact (a national voluntary agreement to accelerate leading food businesses’ progress toward their waste reduction targets).

Alex brings over 15 years of project and partnership management experience across tech, government, and sustainability consulting in the US and Latin America. He is bilingual in Spanish and English, and holds a BA from the University of Michigan and an MEM from Duke’s Nichols School of the Environment.

Alex hails from Traverse City in northern Michigan, where he grew up camping, spending summers in the area’s many parks and lakes, and working on local farms.

Ana is a seasoned professional with over a decade of experience in the field of sustainability, currently serving as the Sustainability Global Program Manager at Fresh Del Monte Produce. Her expertise lies in developing and implementing initiatives that promote environmental stewardship and social responsibility.

At Fresh Del Monte Produce, Ana leads various projects aimed at enhancing sustainability practices. Her recent endeavors include driving ESG disclosure efforts, overseeing the development of ESG reports, and actively participating in the Carbon Disclosure Project and the innovative DM Zero Pineapple initiative. As a leader of socio-environmental programs within the organization, Ana fosters a culture of sustainability and spearheads initiatives to minimize environmental impact while maximizing social benefits.

Ana also plays a pivotal role as the leader of Multidisciplinary ESG Working Groups within the company, where she collaborates with cross-functional teams to develop comprehensive strategies around sustainability. Her background in the Costa Rican banana operation provides her with a deep understanding of integrated systems and allows her to implement strategies tailored to the specific needs of the industry.

Ana holds a degree in Agricultural Engineering with an emphasis in Agricultural Economics from the University of Costa Rica. Additionally, she recently completed the Sustainability Business Strategy course from Harvard Business School Online, further enhancing her skills and knowledge in sustainability management.

Ana's expertise extends beyond theoretical knowledge, as she has been actively involved in the development of safety, quality, and environmental programs throughout her career. Her focus on reducing food waste at various stages of the production process underscores her commitment to sustainability and drives her passion for creating a more sustainable future.

With over 29 years of protein industry experience connecting the buyers and sellers of the meat world, Billy is now working alongside his growing team at Marcus Technologies to standardize and transform the way protein is discussed, sold, transported and eventually consumed, creating a wholesale shift in the supply chain.

Driven by a personal mission to see the end of food waste, Billy and his team have built a technology platform to streamline the exchange of information regarding the supply and demand of one of our most environmentally taxing commodities - protein.

Equipped with the knowledge that industry-wide change only occurs in tandem with increased financial efficiencies, Billy and his team are building Tomorrow’s Protein Marketplace as a way to shift the system forward.

As Manager within the Village Capital’s Latin America team, Daniela has led the implementation of 12 acceleration programs and was previously involved in implementing another seven since 2017. This has meant providing support and quality service to more than 140 startups in 16 countries and five sectors.

While Daniela has been involved in five programs surrounding food systems, circular economy or sustainability, this is Daniela’s second year working in initiatives specifically focused around food waste and loss. In 2023, she led the first accelerator of its kind with eight startups focused on reshaping consumer environments in Mexico, Chile, Colombia, and Argentina. This year, she is in charge of the second accelerator program which will support eight to ten different startups working on Optimizing the Harvest, Reshaping Consumer Environments, Maximizing Product Utilization and Recycling Anything Remaining.

Daniela initiated her career in the entrepreneur support ecosystem in 2015 at ANDE (Aspen Network of Development Entrepreneurs), and has a degree in Visual Communications from Universidad Iberoamericana, as well as a postgraduate degree in Accounting and Finance from ITAM (Instituto Tecnológico Autónomo de México). Most recently she completed a certificate in Strategy Execution from Harvard Business School

Dave Lampert is CEO of Food Rescue US, a national non-profit disrupting the cycle of food waste in the US by diverting nutritious excess food to social service agencies directly supporting individuals, families and communities experiencing food insecurity. Food Rescue US continues to expand its reach and impact, and in 2023, the organization rescued 38 million pounds of food across a network of 40 sites in 22 states and the District of Columbia.

While the bulk of Dave's career has been in the private sector, he has long been involved in mission-driven organizations as a volunteer, fundraiser, and board member with a particular passion for food security.

Dave spent 19 years at Dutch multinational Wolters Kluwer, where he led multiple businesses, including as CEO of Wolters Kluwer Asia Pacific based in Sydney. After Wolters Kluwer, Dave led a number of smaller, tech-enabled privately held businesses. In the nonprofit world, Dave has been a regular volunteer at a soup kitchen, organized cooking days and food drives, and he spent 2-3 days/week at a food pantry through the first year of the pandemic. He served as Vice President of the board of a nonprofit theater and is currently co-treasurer of the board of his synagogue.

Dave and his wife have three grown children and live in Hartsdale NY. In his spare time, Dave enjoys outdoor activities including skiing, biking, hiking, and softball, as well as reading, travel, and of course, volunteering.

Dawn leads food waste diversion at Chick-fil-A, where she partners with Restaurant Operators to reduce waste generation, donate surplus food to community partners, and divert organic waste from landfill. She has held several roles since joining Chick-fil-A in 2009, in both Supply Chain and Sustainability functions. Prior to Chick-fil-A, Dawn worked in Supply Chain at Atlanta-based Gourmet Foods International. She holds a B.S. and an MBA from Georgia Institute of Technology.

As a foodie, Dawn enjoys cooking, hosting dinners for family and friends, and attempting to grow vegetables in her garden. You can find her most weekends enjoying the Chattahoochee River National Recreation Area network with her husband and 2 young children.

Dr. Anika Warren Wood is Operating Partner and Chief Organizational Effectiveness Officer at Draper Richards Kaplan Foundation (DRK). Anika is a member of the Operating Committee, the leadership team that sets priorities, manages organizational capacity, facilitates growth, and develops strategies for the Foundation. More specifically, Anika is responsible for driving organizational effectiveness to maximize impact on DRK’s portfolio and optimize team performance, productivity, and culture. She also provides principal support for talent recruitment and development. Together with DRK colleagues, Anika developed and sustains programs focused on board sourcing, executive coaching, leadership development, organizational assessment, and strategic engagement programs for DRK’s 235+ portfolio organizations. Anika currently serves on the board of DRK grantees Labhya, REACH Institute, Represent Justice, Shamiri Institute, and Worth Rises. She previously served on the boards of DRK grantees The Common Market, FreeFrom, Lessonbee, and TeachingLab.

From 2013 through 2017, Dr. Warren served as Senior Associate Vice President of Foundation and Corporate Relations in the Office of Institutional Advancement at Drexel University. In that position, she led Drexel’s philanthropic fundraising and strategic engagement with foundations and corporations – co-raising nearly $100 million for FCR and over $400 million for OIA by working closely with Drexel’s president, senior leaders, deans and other academic administrators, faculty, executive directors of centers and research institutions, and external stakeholders.

Prior to working at Drexel, Anika functioned as a Senior Director of Research and Global Member Services at Catalyst Inc., the leading global non-profit organization focused on gender diversity and workplace inclusion. During her nearly eight years at Catalyst, she was responsible for leading path-breaking research and consulting projects in diversity and inclusion, healthcare, academic medicine, women of color in law, global talent management, and strategic career development in North America, Europe, and Asia.

She served as graduate-level faculty in the Department of Counseling and Clinical Psychology at Teachers College, Columbia University for six years. As a mental health professional, Dr. Warren has worked with hundreds of patients with a broad range of issues and diagnoses. Her investment banking, finance, and for-profit business experience includes positions with Charles Schwab and Gap, Inc., and strategic consulting to senior executives at hedge funds, private equity firms, and multinational corporations including but not limited to Baxter, McKinsey, Goldman Sachs, UBS, PepsiCo, Verizon, Citi, JPMorgan, and Moody’s.

Anika has published book chapters, articles, and clinical training videos and served as a board member for non-profits. External to DRK, Anika currently serves on the board of Richard Allen Preparatory Charter School in Philadelphia, PA and as an expert panelist and reviewer of corporate for Healthcare Businesswomen’s Association’s (HBA) annual Award. HBA is a global nonprofit organization committed to the advance and impact women in the business of healthcare.

Anika has a B.B.A. in Finance from Howard University; an M.A. and an M.Ed. in Psychological Counseling from Columbia University, specializing in organizational, school, and multicultural psychology; and a Ph.D. in Counseling Psychology from Boston College.

Erika Thiem joined Feeding America, the nation's largest hunger relief organization, as Chief Supply Chain Officer in 2021. She leads a team that helps enable Feeding America and its network of more than two hundred food banks, regional cooperatives and partner state associations to source and distribute nutritious food for people facing hunger in America. Her team works to innovate, develop strategies, and build strong donor partnerships with food manufacturers, retailers, foodservice operators, and agricultural food producers to meet today's demand for healthy food and work to create a hunger-free tomorrow. She is responsible for purchasing, transportation, technology systems, and data and analytics services in support of network food sourcing and sharing activities. Erika is passionate about the intersection of food rescue and hunger and developing ways to safely and efficiently rescue, sort, process, and repack high-quality, nutritious food for its intended and best use - feeding people.

Erika began her career with General Mills, where she spent 27 years in a broad range of roles within supply chain and quality functions across a diverse set of business units, including serving as the Supply Chain Director for Yoplait yogurt and Häagen-Dazs ice cream.

Her food bank experience began with a role with The Food Group, a food banking organization based in Minnesota. As a board member and volunteer, she helped grow The Food Group’s reach with mobile foodbanks, the integration of Big River Farms, a program supporting local food systems through farmer training and economic mobility, and the expansion of temperature-controlled warehouse storage capacity.

Erika earned her B.S. in Chemical Engineering from Iowa State University and an MBA from the University of Minnesota Carlson School of Management. She is officed in downtown Chicago and calls the Minneapolis, Minnesota area home.

Evan Ehlers is the Founder and CEO of Sharing Excess, a national nonprofit committed to rescuing and redistributing surplus food from wholesalers, grocers, and retailers to communities experiencing food insecurity. Since its inception, Sharing Excess has partnered with hundreds of food businesses to provide nearly $100 million in free food to over 3 million people.

Evan's journey with Sharing Excess began in his college dorm room at Drexel University. Days before the semester ended, he realized that he had 50 meal swipes left in his dining account that he knew he wouldn’t be able to use. He made a spur-of-the-moment decision to swipe out all his meals and drive around Philadelphia to give them away to anyone who needed them. This day changed his life forever, revealing the vast need for food in his community and the potential to share perfectly edible food that was needlessly going to waste.

From 50 meal swipes to 50 million pounds of food, Evan has grown Sharing Excess to become one of the largest food rescue nonprofits in the United States. What started as a college startup has evolved to a team of 45 employees and thousands of volunteers working to revolutionize solutions to food waste and food access in the USA and beyond. Sharing Excess’ innovative approach has led to food rescue operations inside two of the world’s largest wholesale produce markets in Philadelphia and New York City. In 2023, Evan was honored with a spot on the Forbes' 30 Under 30 list for his social and environmental impact.

Recently, Evan and his team gained international recognition after being featured in a MrBeast video that now has over 20 million views on YouTube. Their ongoing partnership with Beast Philanthropy has allowed Sharing Excess to distribute food in 31 states and poised the organization to expand operations globally in the coming years. The ultimate vision of Sharing Excess is to create a sustainable and equitable food system; maximizing surplus redistribution to ensure that all people have access to the resources they need to live healthy and prosperous lives. 

Gwyneth brings over 2 decades of diverse experience to her role as Vice President of Sustainability at Compass Group. With a career journey spanning from retail merchandising to international logistics, she has honed her skills in various aspects of business operations. Gwyneth's journey with Compass Group began 12 years ago, and for the last 10 years, Gwyneth has been a driving force at Foodbuy, the procurement arm of Compass Group, where she spearheaded Category Development and Corporate Social Responsibility (CSR) initiatives.

Her tenure at Compass Group also included two years on the global accounts team, providing her with a broad perspective on the company's operations.

In her current capacity, Gwyneth serves as the VP of Sustainability, leading comprehensive sustainability efforts across Compass US. Her responsibilities encompass a wide array of initiatives aimed at driving positive environmental and social impact. From waste reduction strategies and the management of Compass Group's Waste Not platform to spearheading the Net Zero roadmap and carbon reduction endeavors, Gwyneth is at the forefront of sustainable transformation within the organization.

Moreover, Gwyneth is deeply committed to animal welfare, championing initiatives such as the adoption of group housed pork, cage-free eggs, and the responsible use of antibiotics. Her dedication extends to maximizing the utilization of local produce and promoting locally sourced foods, further underscoring her holistic approach to sustainability.

One of Gwyneth's key strengths lies in her ability to leverage her multifaceted background to navigate complex projects successfully. She thrives on tackling challenging issues, finding innovative solutions, and driving results that align with both sustainability objectives and financial goals. Gwyneth's passion for sustainability, coupled with her strategic acumen and cross-functional expertise, positions her as a visionary leader driving positive change within Compass Group and beyond.

Hannah Semler became attuned to issues of hunger and food waste on a college research trip to Guatemala, which has Latin America’s highest malnutrition rate, when she noticed how much food deemed unsalable was left on the ground to rot there in industrial operations growing food for the first world. In 2006, she graduated from College of the Atlantic, and in 2011, she completed a master’s degree in international food business and consumer studies at the University of Kassel in Witzenhausen, Germany. Her thesis was on retail food waste prevention in Europe and the role of donations programs in supporting business bottom line.

In 2016 FarmDrop co-founder and CEO Hannah Semler, was the Gleaning Coordinator for Healthy Acadia, one of the first homes to FarmDrop, after it left the Blue Hill Wineshop. Hannah’s job back then was to harvest or rescue surplus from farms and bring it to food pantries and meal sites in Hancock County. During her time at Healthy Acadia, she also organized the largest free public meal ever, alongside the Food Recovery Coalition, a Portland-local coalition of food rescue and food security organizations. The “Feeding the 5000” Portland, ME event took place in 2016, and Hannah is excited to celebrate another great win, which is FarmDrop.us.

The collaborative coordinating and organizing of that day, had long lasting effects, some examples of which are the Maine Gleaning Network and the Food Recovery Coalition. However, it was clear that more solutions were needed for customers to directly access the bounty being produced on our local farms.

The hybrid approach to FarmDrop.us–a for-profit with a nonprofit culture–is at the core of what Hannah has fiercely innovated around, and passionately driven forward in her work. Until now, FarmDrop’s contributions to food access were only indirect, as FarmDrop generates revenue for nonprofits and helps build better relationships between gleaners and farms. In terms of food waste prevention, farmers are able to smartly manage their inventory, but haven’t been able to sell to multiple market channels, only the direct-to-consumer, which does not result in a whole crop inventory management solution.

Hannah is a consultant for food rescue organizations nationally and has been a Jesse and Betsy Fink Family Foundation Fellow since 2018. When not working on FarmDrop, Hannah has been found in Tucson, consulting for the Nogales Produce Rescue efforts that rescued nearly 200 million pounds of fresh produce from going to waste. She is now working with New Mexico’s Roadrunner Food Bank consulting for Dana Yost, the new President and CEO for almost a year. The roots of this work come back to Maine, to gleaning, to her international food business studies, and to the local farms she now supports through FarmDrop.

Though she loves her work immensely and often approaches it with a sense of play, everyone needs downtime. In hers, Hannah can be found fly fishing, hiking, paddle boarding and generally enjoying the outdoors with her gentle giant sidekick, Barley the magical dog.

Harry Tannenbaum is the President and Cofounder of Mill, where he has built an entirely new system to prevent waste, starting with food. Mill makes it easy to prevent food waste at home with an innovative new kitchen experience and pathways that keep food out of landfills.

Prior to Mill, Harry led the centralized analytics group and ecommerce business at Nest, which launched the first learning thermostat and became the leading brand for the connected home. During his time at Nest, Harry helped to scale the business to more than $1B in annual revenue. Following Nest’s acquisition by Google, he was a director in Google’s hardware organization focused on ecommerce and subscription offerings. Before Nest, Harry briefly worked at an investment bank, before deciding he wanted to work in climate.

He received his bachelor’s degree in Economics from UCLA. Harry is a surfer, and was raised in San Francisco.

Ignacio Ramirez is the Managing Director for Winnow in the Americas, based in Chicago. Prior to joining Winnow in 2016 he spent 15 years in the weeds of the F&B industry, managing operations from quick-service outlets all the way through to Michelin star restaurants and global hotel chains such as Hilton. With his extensive knowledge of the industry, Ignacio is passionate about helping large hospitality businesses embrace Artificial Intelligence (AI) for good.

Winnow builds AI tools to help chefs run more profitable and sustainable kitchens by cutting food waste in half. Since launching in 2013, Winnow has been deployed in 77 countries and has saved its customers over $50m by reducing food waste. Clients include global brands like Hilton, Iberostar, IKEA and many more.

Jake Simon, co-founder and CEO of ConnectedFresh, combines his deep expertise in operational efficiency and a passion for sustainable innovation to lead the company's mission in transforming the food service industry through smart sensor technology. With roots building Smart Factory solutions at Deloitte Consulting and further growth with the Techstars Future of Food Powered by Ecolab Accelerator, Jake's journey is fueled by a commitment to using tech for good – specifically, cutting down food waste and boosting food safety in kitchens everywhere.

At ConnectedFresh, Jake is not just the CEO; he's hands-on building products and learning from operators, pushing the boundaries of what's possible with sensors and analytics to make food service operations smarter, safer, and more sustainable. His approachable leadership style and forward-thinking vision make him not only a leader in the industry but also a relatable team member aiming to make a real difference one sensor at a time.

ConnectedFresh is a proud recipient of ReFED's Catalytic Grant Fund, which supports their efforts in driving innovation and impact in reducing food waste. Jake's work has been recognized with several awards and accolades, reflecting his commitment to excellence and innovation in the food technology industry. As a speaker at the ReFED Summit, Jake is excited to share his expertise and insights, contributing to the collective effort to rethink food waste and build a more sustainable future.

Jeffrey Clark, an eight-year veteran of the National Restaurant Association, engages industry professionals who oversee three separate areas of expertise within their restaurant companies: food safety & quality assurance, nutrition, and sustainability.

Mr. Clark develops focused, collaborative gatherings in which these professionals connect and educate each other about industry issues and challenges they’re experiencing such as food safety policy and education, sustainable foodservice packaging, children’s nutrition policy, menu labeling, and animal rights activism.

In addition, Mr. Clark develops research reports, educational videos, and sustainability case studies highlighting specific best practices such as reducing food waste in restaurants and avoiding seafood fraud.

Mr. Clark manages member-only platforms for these groups within the Association, including food safety & quality assurance, nutrition, and sustainability, where colleagues can regularly ask questions and share best practices on current concerns.

A widely sought-after speaker, Mr. Clark’s passion is sustainability, where he presents the latest research and resources to businesses, state restaurant associations, and the public. He represents the restaurant industry regularly each year, moderating panels on live and virtual events, hosting webinars, and presenting at meetings covering many restaurant-related topics.

He is actively involved with efforts to improve local food systems and with initiatives designed to give low-income communities access to nutritious foods. He served three years on the Montgomery County Food Council, acting as secretary to the board, where he helped the organization transition into a 501(c)3 nonprofit.

Mr. Clark completed his Master’s in Public Policy from Duke University, and his Bachelor of Science in physics from the University of California, Santa Cruz.

His hobbies include photography, surfing, cycling, and gardening. He has lived and worked in Europe and the Middle East and is currently teaching a sustainability course at Georgetown University.

Jenn is an Investor at FTW Ventures, where she is focused on opportunities related to Climate Solutions, Sustainable Packaging, and innovation in Health and Wellness.

Prior to joining FTW, she was a Senior Associate at Evolv Ventures, Kraft Heinz's $100M corporate venture capital fund, where she focused on Food Tech, Sustainability, and Packaging.

She is a 2021 graduate from the Yale School of Management where she led initiatives on impact investing, venture capital, and entrepreneurship in the sustainable food/agriculture industry with time spent at a variety of venture firms including Equal Ventures, AmplifyHER Ventures, and as a founding partner of Fishbowl Ventures, Yale SOM’s first student run impact fund.

Jenn has always been food motivated: she ran the culinary entertainment department on-board Holland America Line cruise ships before moving to New York City to work for the Marcus Samuelsson Group, a celebrity chef driven media and restaurant group. In her free time, you can find Jenn hosting overly elaborate dinner parties or finding a mountain to hike in the northeast, where she currently resides with her 40+ houseplants.

Jennifer Louie is a managing director at Closed Loop Partners (CLP). She is responsible for the firm’s private credit and catalytic investment strategy, which makes impact-first debt and equity investments in companies and projects across North America that improve the circularity of packaging materials.

Prior to joining CLP, Jennifer spent the last ten years managing emerging market debt portfolios across both the public and private markets. It was through Jennifer’s experience of living and working in emerging markets that she developed an interest in the role of catalytic capital and impact investing.

Jesse is a venture philanthropist and impact investor who has dedicated the past two decades to working on solutions to climate change and other environmental and social issues. In 1999, upon leaving Priceline where he was the founding COO, Jesse and his wife, Betsy, became pioneers in the field of impact investing. Jesse co-founded MissionPoint Partners in 2014 to guide other families and foundations in their pursuit of Impact. MissionPoint Partners incubated ReFED, where Jesse served as Founder and Inaugural Board Chair, and CapShift, a mission-driven platform to enable charitable assets to access a broad array of impact investment opportunities.

Jessica Josephine Synkoski is a certified sustainability practitioner with nearly two decades of hands-on contributions across the food service, pharmaceutical, building systems, and aerospace & defense industries. She has in-depth experience with sustainability strategy setting and implementation. She specializes in combining value-added stakeholder engagement approaches and balanced sustainability disclosures with influential ambition setting.

As the Vice President of Sustainability and CSR for Sodexo she leads the North American strategies for achieving a Better Tomorrow 2025 and Net Zero 2040 to improve social and environmental impacts of food service and facilities management. Her focus is scaling solutions for food waste management, low carbon meals, and employee engagement.

She is an advocate for ethnic and gender equity. She is the Executive Sponsor of Sodexo’s US gender inclusion employee group, SoTogether. She serves as Vice Chair of the Board of the Montgomery County Food Council, which cultivates a more resilient and equitable local food system. She is also a member of Food Tank’s Chief Sustainability Officer Peer Group.
Jessica lives in Maryland, U.S.A. with her husband Stan and their twin sons. She holds a B.S. from the University of Pennsylvania’s Wharton School, an M.B.A. from the Yale School of Management, and a Sustainability Excellence Associate certification from the International Society of Sustainability Professionals.

Jill Conklin is the Director and Strategic Officer of Food for Soul, an international nonprofit organization founded by chef Massimo Bottura and Lara Gilmore to cultivate a more just sustainable food system by saving food from waste and reducing barriers to food security and livelihood. Jill directs the organization’s global advocacy efforts, Refettorio project expansion and coordination of the Refettorio Network of Partners whose collective impact has helped transform more than 2100 tonnes of food from waste into 3.591 million nourishing meals. Food for Soul developed their first Refettorio project in 2015 during the World Expo in Milan Italy. The project began as a cultural initiative to raise awareness of the correlated effects of food waste on the planet, social isolation and hunger crisis. The Refettorio has evolved into a community based model centered around civic engagement that brings together eco-conscious design, beauty and hospitality to enable social, environmental and economic change for socially vulnerable people. Throughout the week the Refettorio culinary team rescues surplus imperfect foods from landfill, transforming ingredients into nutritious menus that return the economic value of food back into communities. Jill joined the team officially in 2019 after guiding the organization’s expansion research in San Francisco and Oakland, California; and with the launch of Food for Soul’s nonprofit 501(c)3 USA arm. As a former restaurant and research Chef and business development executive, Jill possesses a dynamic set of skills, knowledge and experience that cuts across the sectors of gastronomy, culinary arts, technology, public health and strategic development. As a graduate of Johnson and Wales University her culinary degree in food applied science and nutrition, has led her to a career of accomplishments including a decade of research and cookery of the Mediterranean spice trade routes and Italian Sephardic Jewish diaspora in Italy.

She has held positions in public policy and civic leadership working to improve domestic and global child nutrition and school feeding programs. Prior to joining Food for Soul, Jill specialized in bringing healthy foods to market through environmentally conscious technology and packaging solutions, improved USDA commodity processing, menu development; and marketing conceptualization. She has led food safety and HACCP training programs across commercial and noncommercial markets, working eight years in food start up ventures with a focus on sous vide technology. Her personal passion for giving back began at the young age of 12 working as a camp counselor for Make a Wish Foundation supporting children living with AIDS and terminal cancers. She was quickly inspired by the resilience of the young people in the camp and the overwhelming gratitude they had for volunteers and helping hands. Every year thereafter, Jill has dedicated time to support those vulnerable, with a cumulative 34 years of volunteer service, she has found a unique path that blends her passion for food and culture with her commitment to improve food security, nutrition and wellness around the world.

Jill currently serves as acting Board Member and Program Advisor to SuperChefs Cookery for Kids in British Columbia, helping to advise on the nonprofits summer cooking camp programs and international Westin Worldwide “Kids Eat Well” menu; Board Member, Refettorio Paris and Board Advisor, Refettorio Harlem, project collaborations of Food for Soul. Amongst the nonprofit philanthropic work, she has acted as Chair of “Kids in the Kitchen” Interest Section of the International Association of Culinary Professionals, Chair of “The Culinary Trust”: Chair of “Chef's Table Committee” for the School Nutrition Association, ad-hoc member of the SNA Industry Advisory Board and PR Co-Chair for the USDA and First Lady, Michelle Obama’s "Let's Move, Chefs Move to Schools" campaign; Chair of Awards of Excellence for the International Association of Culinary Professionals, Chair of the Global Child Nutrition Foundation Forum for Ethiopia and Acting Nominations Committee of the “Gene White Lifetime Achievement Award” to Marshall Matz, M/M Law; Arlene Mitchell, Bill and Melinda Gates Foundation. A few of her culinary experiences and accolades include: Sous Chef, Kiawah Golf and Tennis Resort, SC; Executive Chef and Culinary Educator for Walters Restaurants, RI and ICC education programs; Chef Trainer for Kids in the Kitchen and Kids First, RI; USDA National School Food Safety and HACCP Trainer; US Domestic Sales Manager for Winston Industries, a leading manufacturer of precision temperature cooking equipment; VC Food Development incubator for series of Tier 1-2 Food Manufacturers, Hospitality and Cruise Brands, including Culinary Development with celebrity chef and entrepreneur, Carla Hall. She has held Euro Toques Nomination 5 Star Dining Award, Italian-Jewish Cookoff in-house winner of James Beard House, food styling and recipe development for Flavors and Knowledge Cooking Show, including Emmy Winner of PBS New England Holiday at the Breakers, Marian Esposito Ciao Italia, Food Network, publications Saveur, La Cucina Italiana, Food and Wine, and 2011 Industry Member of the Year award, SNA.

Josh Domingues is the Founder & Executive Chairman of Flashfood, a mobile marketplace that strives to eliminate retail food waste by connecting communities with discounted food nearing its best-by date, while earning grocery operators greater profits.

Josh founded Flashfood in 2016 after reading about the environmental effects of food waste. Determined to make a difference, Josh often cites that if international food waste were a country, it would be the third leading cause of Greenhouse Gas (GHG) emissions behind the US and China. Josh leads corporate strategy for Flashfood, which has diverted more than 100 million pounds of food from landfills and has made groceries more affordable for hundreds of thousands of families.

Flashfood is available in over 2000+ stores across Canada and the US and counts Stop & Shop, The GIANT Company, Meijer, Tops Friendly Markets, Giant Eagle, Stop & Shop, Hy-Vee, SpartanNash and Loblaw Companies Limited among its partners.

Josh earned a Bachelor of Commerce Cum Laude (Finance and Management Science) from Saint Mary’s University, Josh worked as an investment advisor before becoming a management consultant and VP at a boutique firm.

June Jo Lee is a food ethnographer. Food is her portal to understand generational shifts and track early signals of our future. What’s good-to-eat reveals our Modern Hungers — our deepest needs for self-improvement, our desperate desires for connecting deeper, and dreams of our future. How we eat, is eating up our world.

She delivers strategic insights (improvements, innovations, transformations) for organizations to maintain relevance, and sometimes even bend culture. There are three parts to her work: (01) qualitative cohort-based foodlife research to support business strategies; (02) ethnographic pop-ups to translate deep insights into design sprints and team builds (03) education platform to support food literacy.

June Jo studied medical and food anthropology at Harvard, and has spent her career working as an ethnographer for consumer packaged brands (Nestle, Pepsi, General Mills and more), retailers (from Walmart to Whole Foods Market), and food service (Google, ISS, UMass Amherst). She served as VP of Strategic Insights at The Hartman Group, leading their qualitative consumer research for food brands. Since 2014, she has served as Resident Food Ethnographer for Google’s Workplace Services that feeds their employees breakfast, lunch, dinner and snacks in 57 countries.

She is a speaker at national food and education conferences, co-founder of Readers To Eaters, and is co-author of two picture book biographies, Sandor Katz and The Tiny Wild (2022) and award-winning Chef Roy Choi and the Street Food Remix (2017).

June Jo grew up transnationally between Korea, California and Texas, eating her mom’s ‘alien’ kimchi. San Francisco is home.

As Global Sustainability Lead for Google’s Food Program, Kathy leads strategy and key initiatives across a portfolio of food venues in partnership with a large network of food vendor partners. Kathy is responsible for driving scalable change across the industry and food systems to drive economic value, support social initiatives and contribute positive environmental impact. Previously, Kathy served as Vice President of Enterprise Sustainability at Aramark, responsible for developing and leading the company’s 2025 global sustainability / environmental, social, governance (ESG) strategy.

Kathy’s commitment to sustainability has been a theme throughout her career through roles at the University of Virginia’s Office of the Architect, National Wildlife Federation, American Rivers, Greenpeace, and the Kenai National Wildlife Refuge in Alaska. During her tenure at Aramark, Kathy served on the Culinary Institute of America Menus of Change Business Leadership Council, National Restaurant Association’s Sustainability Executives Steering Committee, Humane Society of the US Corporate Roundtable, and Seafood Watch Foodservice Roundtable.

Kathy holds a Master’s degree in Urban and Environmental Planning from the University of Virginia’s School of Architecture and a Bachelor’s in Environmental Policy and International Development from American University, where she studied abroad in Denmark and Kenya.

Leann Edwards works as the Program Director of Project Green Fork, a program of Clean Memphis. Project Green Fork aims to develop a sustainable food system for all Memphians by reducing food waste, connecting local partners, and encouraging green dining practices. With over fifteen years in the foodservice industry, she is deeply rooted in food culture and systems and has a passion for using food to its highest potential. Leann has worked as a professional chef in locally owned, farm to table restaurants, in healthcare foodservice, and in child nutrition. As the culinary specialist for one of the largest school districts in the United States, Memphis-Shelby County Schools, Leann spent a great deal of time educating staff and students on food as a resource.

Leann holds a bachelor's degree in communications from Huntingdon College in Montgomery, Alabama, and an associate degree in culinary arts from Johnson & Wales University in Charlotte, NC. 

Linda Dunn is the Faculty Director and assistant professor for the Master’s in Supply Chain Management (SCM) Program at Georgetown University School of Continuing Studies; she also guided the curriculum and course development for the program. She is a passionate speaker, author, and researcher on how SCM intersects with corporate social responsibility, change management, communications, and organizational agility.

Dunn has extensive supply chain industry experience beyond academia. Before joining Georgetown, she served as Vice President of Supply Chain & Quality Assurance for HMSHost, overseeing planning, sourcing, distribution, supplier relationship management, food safety, and sustainable supply chain programs.

In 2020, Dunn received The Women in Supply Chain Award from Supply and Demand Chain Executive Magazine. Dunn served on the inaugural National Restaurant Association’s Conserve Sustainability Advisory Council.

Dunn earned her MBA from the Robert H. Smith School of Business at the University of Maryland. She graduated summa cum laude from James Madison University with a BBA majoring in both Finance and English.

Matthew Lange is Founder. CEO and Chief Science Officer of the International Center for Food Ontology Operability Data and Semantics (IC-FOODS), a non-for-profit research institution dedicated to building the ontological underpinnings for the emerging Semantic Web and Internet of Food.. Dr. Lange guides teams toward design, build, and implementation of knowledge environs enabling end-users to make new and insightful discoveries, create new products, and

improve human living conditions. In addition to having taught Food Product Innovation and Development, a capstone class for Food Science seniors at UC Davis, Dr. Lange publishes, teaches, and consults internationally on strategies and conceptual models for enterprise and industrial-scaleag⇔food⇔diet⇔health knowledge infrastructures. The Semantic Web and Internet of Food hold promise to fundamentally alter the way we produce, process, deliver and consume food: giving rise to ecosystems of next- generation knowledge tools that lower technical innovation barriers for creation of novel, traceable, ecologically-friendly foods, products, medicines, and lifestyle regimens.

Melissa Ackerman is the founder and CEO of Planet Harvest, a mission-based company dedicated to revolutionizing the way people enjoy fresh produce. Committed to driving consumption and accessibility, the company focuses on refining supply chains and introducing rescued produce to consumers, all while championing a sustainable future. Planet Harvest actively works to move products into commerce that were historically considered unsaleable through its affiliated distribution network, thereby minimizing the environmental and economic impacts of food losses.

Prior to launching this innovative company, Melissa served as President of Produce Alliance (PA), a leading national produce company specializing in consulting and purchasing of produce in the foodservice sector from field to fork. She proudly created the PA Foundation, a philanthropic organization designed to be a first-line responder delivering necessary nutrition to emergent humanitarian situations, such as hurricanes and floods. She serves on the Advisory Board of Freight Farms and most recently joined the Brighter Bites board, a nonprofit that delivers fresh fruits and vegetables directly into families’ hands. 

With over 14 years of leadership experience in the produce industry, Melissa possesses a deep understanding of the challenges and opportunities facing growers, distributors, retailers, consumers, and healthcare providers. Her passion lies in finding the right balance between doing business and doing good, all the while seeking innovative solutions to improve the quality and accessibility of fresh, nutritious food.

Michelle Mullins supports Tyson Foods as the Director of Operations, Food Loss and Waste. Her team works on initiatives to maximize the financial, social, and environmental uses for excess food to reduce food loss and waste. Michelle’s team also leads disaster relief efforts, partnering with Tyson’s operations and logistics teams.

Michelle has spent almost 3 decades at Tyson Foods in various roles supporting process improvement and data analytics for Poultry and Prepared Foods Operations, Supply Chain, and Logistics.

Michelle received a bachelor’s degree from the University of Arkansas. She lives in Fayetteville, AR with her partner, Jeff Mullins, daughters Devon and Maddie, as well as 2 dogs, Graham and Sugarbaby. Michelle spends her leisure time traveling, knitting, gardening, and is a saltwater aquarist and backyard chicken keeper.

Nicolás Díaz is an experienced professional focused on addressing climate change and advancing a sustainable society through consulting, research, and coordinating global, multistakeholder efforts. As the Senior Program Manager for Waste and Circular Economy at the Global Methane Hub, he coordinates the development, evaluation, and implementation of a thriving portfolio reducing global methane emissions in the waste sector.

Before his role in the Hub, Nicolás led research on organic waste management in Chile and the U.S, contributing to passing WA's Organics Materials bill (HB1799) which set the goal of reducing final disposal of organics by 75 percent by 2030 and preventing at least 20 percent of edible food from being disposed of by 2025. Nicolás holds a Master's of Public Administration from the University of Washington and a B.S. in Industrial Engineering from the P. Catholic University of Chile.

With over 20 years of experience in the online food and marketplace sectors, Philip works with the world’s talented leaders to build stronger, more sustainable, and more resilient food businesses. He has a track record of building and scaling e-commerce businesses, delivering customer-centric solutions, and decarbonizing value chains.

Philip was the CEO of Imperfect Foods from 2019 to 2022, where he scaled a mission-driven online grocery platform to $500m in revenue. Under his leadership, Imperfect saved over 100m pounds of food from lesser outcomes and raised over $150m in venture capital. From 2010 to 2019, Philip held senior operating roles at Walmart in the US, China and Mexico, where he was responsible building and running online food and non-food businesses.

Russell J. Strickland has been leading the Maryland Department of Emergency Management (formerly Maryland Emergency Management Agency, MEMA) since July 2015 and was reappointed Secretary of Emergency Management by Governor Wes Moore in January 2023.

In this role, Mr. Strickland directs a department that has the primary responsibility and authority for emergency preparedness policy, and for coordinating hazard mitigation, incident response, disaster recovery, the Maryland 9-1-1 Board, and the Office of Resilience for the State of Maryland. This includes serving as a direct advisor to the Governor during disasters and coordinating support for local governments as requested.

Mr. Strickland is an experienced emergency management professional who has more than 40 years of experience in the field of emergency services and first responder activities at the state and local levels of government, academia, and the private sector. This includes expertise in fire and rescue services, emergency medical services, fire inspection and investigation, communications, and emergency management leadership.

Directly prior to his appointment, Mr. Strickland worked as a Senior Law & Policy Analyst at the University of Maryland Center for Health and Homeland Security (CHHS), where he led CHHS’ work with the United States Department of State Anti-Terrorism Assistance Program and developed strategy for the Montgomery County (Md.) Fire Department to meet compliance with the National Incident Management System (NIMS). Mr. Strickland also has experience leading a cabinet-level emergency services department at the local level as the Director of Emergency Services in Harford County, Md. This position oversees emergency operations and communications, public safety answering points (the 9-1-1 center), training, and special operations among other responsibilities.

His executive responsibilities have also included previously serving the State of Maryland as Deputy Director of the Maryland Emergency Management Agency and the Assistant Director of the Field Programs Division at the Maryland Fire and Rescue Institute, University of Maryland College Park.

Mr. Strickland has a Master of Science degree in Management from Frostburg State College. He earned his Bachelor of Arts degree in Criminology from the University of Maryland, College Park.

Thomas J. Vilsack was confirmed as the 32^nd United States Secretary of Agriculture after being  nominated by President Joe Biden to return to a role where he served for eight years under President Barack Obama, the longest-serving member of President Obama’s original Cabinet.

Prior to returning to USDA, he served as president and CEO of the U.S. Dairy Export Council. He also served two terms as the Governor of Iowa, served in the Iowa State Senate and as the mayor of Mt. Pleasant, Iowa. He received his bachelor's degree from Hamilton College and his law degree from Albany Law School in New York. Prior to returning to USDA, he served as president and CEO of the U.S. Dairy Export Council (USDEC) from 2017 until February 2021.

Under Secretary Vilsack’s leadership, the U.S. Department of Agriculture is building back better by restoring the American economy, strengthening rural and historically underserved communities, responding to threats of climate change, creating good-paying jobs for American workers and the next generation of agricultural leaders, and investing in our kids and our families.

Shannon Kenny is a Senior Advisor in the U.S. Environmental Protection Agency’s Office of Research and Development. Shannon focuses on research needed to help the United States meet its goal to halve food waste by 2030. Shannon has more than 20 years’ experience at the EPA, with primary emphasis on climate change. Shannon has also served as staff to the Energy and Commerce Committee and the Select Committee on Energy Independence and Global Warming for the U.S. House of Representatives.

Shannon was lead author of two recent EPA reports on the environmental impacts of food waste: From Farm to Kitchen and From Field to Bin, which determined the new USEPA Wasted Food Scale.

Shiyang Li, currently serving as the General Manager, leads Rare China Center for Behavior, where she oversees all institutional programs and operations. Shiyang has been instrumental in leading the "Pride on our Plates" project, funded by the EU, which has empowered hundreds of restaurants across China to combat food waste through the strategic application of behavioral science.

Shiyang holds a Master's Degree in East Asia Studies from Columbia University and a Master's Degree in Sociology from Renmin University, reflecting her interdisciplinary approach to understanding social dynamics and behavior. Her commitment to creating positive change is evident in her leadership, strategic vision, and dedication to fostering sustainable development practices. Shiyang Li is a seasoned professional with a passion for making a meaningful impact in the realms of behavior science, conservation, and organizational leadership.

Mrs. Sian (Shan) Cuffy Young, an award-winning waste management educator, consultant, and social entrepreneur, is on a mission to spread the waste management gospel. With her coined phrase "WASTE IS SEXY," she captivates audiences with actionable and unforgettable tips that she believes must be shared with the world. Sian brings dynamic energy, engaging passion, and extensive knowledge to her work, which spans nearly two decades in the environmental sector, particularly waste management and mining.

Despite these male-dominated fields, she fearlessly founded and leads Siel (Sigh-el) Environmental based in Trinidad and Tobago, a highly successful social enterprise that specializes in waste management education and consultancy with a focus on food waste and revolutionizing waste perception and practices for individuals and businesses while inspiring others to join the movement.

Sian's achievements include holding a MSc in Environmental Engineering, being a Fulbright Fellow from Cornell University, a published children's book author, and the title holder for the Entrepreneurship World Cup for Trinidad and Tobago, among numerous other accolades. Beyond her professional endeavors, she cherishes her roles as a loving wife and a dedicated mother to three incredible children.

Stephanie has a lifelong passion for the seafood industry–one that she is fortunate to pursue and serve in many ways. From a young age she worked for her family’s wholesale and retail seafood company, where she was introduced to many aspects of the business.

After graduating with a degree in Marine Biology from Stockton University, she served as a research technician at the Stockton Marine Facility, then worked for the New Jersey Department of Environmental Protection, Bureau of Shellfisheries.

Joining J.J. McDonnell in 2016, and took on the role as Business Development Manager in 2017. In 2021, she was elected acting chair of Sea Pact to serve two years–having served as a board member since 2019. Sea Pact is a group of leading North American seafood companies dedicated to driving stewardship and continuous improvement of social, economic, and environmental responsibility throughout the global seafood supply chain. Stephanie was appointed as chair of the commissioners of the Maryland Seafood Marketing Committee in 2023 as a voice from the industry's mid-supply chain. Stephanie was elected to serve a 3-year term as a Board of Director for the National Fisheries Institute starting in 2024.

Known for her deep knowledge about the industry, she enjoys connecting consumers with fishing boats and sourcing information, sharing insights that will help guide purchasing decisions to enhance customer’s business. She is passionate about responsible sourcing and education-based outreach–two key pillars of J.J. McDonnell. With her team, she helps brainstorm creative approaches to build client knowledge. Along with education and outreach Stephanie is highly engaged with the industry, from commercial fishermen interactions to government and industry relations.

Sue Marshall has spent much of her professional career as an entrepreneur and is currently the founder and CEO of NETZRO, SBC. NETZRO provides a food technology platform that includes proprietary technology that powers the safe capture and conversion of industrial food & beverage byproducts into new sustainable upcycled food ingredients. Sue has entered NETZRO into numerous entrepreneurial contests, accelerators and incubators with success. She uses her proud range of business experience and education to assist other entrepreneurs with start-ups that desire a focus on socially responsible business models and funding. Sue is a founding member and emeritus board member of the Upcycled Food Association. She also is a board member of the newest chapter of Naturally Network in Minnesota.

Sue is partnering with Mother Nature to correct the mistakes of past generations. She spends her days collaborating with others that share her passion for economic & environmental justice & sustainability while creating socially responsible initiatives.

Wendelin Slusser, MD, MS (she/her/hers), serves as the Associate Vice Provost of the Semel Healthy Campus Initiative Center and a Clinical Professor at UCLA's Schools of Medicine and Public Health. Under her leadership, Semel HCI Center is building an inclusive culture of health for UCLA's community so everyone has a chance to thrive and flourish. Her career has been dedicated to promoting health and well-being with a keen focus on equity for children, young adults, and their families. Dr. Slusser's journey began with her international work in primary health care coordination with Save the Children in Africa, South America, and Asia, followed by her roles as a Clinical Faculty member with Wellstart International. Bringing her global experiences to local grounds, she has made significant contributions in Los Angeles through her roles as a UCLA physician, researcher, educator, and administrator. Food is central to Dr. Slusser's research such as the Fruit and Vegetable Bar Intervention study that inspired national policies and campaigns, including former First Lady Michelle Obama’s Let’s Move Salad Bar to Schools Campaign; and the Preventing Childhood Overweight through Parent Training intervention study, which was later adopted by the LA County Department of Public Health. In addition to her clinical practice in pediatrics, Dr. Slusser has been instrumental in integrating nutrition education into the training of health professionals across disciplines at UCLA. Her efforts culminated in the establishment of the UCLA Pediatric Residents’ primary care training track at Venice Family Clinic, a Federally Qualified Health Canter, and the UCLA teaching kitchen/learning laboratory. The teaching kitchen/learning laboratory aims to enhance nutrition education, address student food insecurity, and support research. Currently she is the Co-PI on the Teaching Kitchen Collaborative multisite clinical trial that is exploring the impact of food as medicine.

Dr. Slusser's contributions towards promoting health and optimal nutrition through the lens of equity are widely recognized. In 2008 she was Awarded the Beverllee Myers Award of Excellence, given annually to an individual in California who has exhibited outstanding public health leadership and accomplishments. In 2010 she was selected to be a member of the Institute of Medicine’s Obesity Prevention Policies for Young Children committee and she received the Robert F. Allen Symbol of H.O.P.E. award from the American Journal of Health Promotion for making an outstanding contribution to serving the health promotion needs of underserved populations. In 2020, she received the Venice Family Clinic Visionary Award and the UCLA Community Program Office’s Open Heart, Open Mind Award for her collaborative spirit, dedication in making the campus healthier and supporting basic needs of insecure students during the COVID-19 Crisis. In her free time, as a member of a fifth-generation California farming family, Dr. Slusser leads the sustainability efforts for her family’s ranch. See Dr. Slusser’s UCLA TedX talk, and UCLA LiveWell podcasts