The Sustainable Business Leadership Council

The Sustainable Business Leadership Council is a group of leading chefs, food and foodservice executives, entrepreneurs, investors, and social innovators working to inform, support, and confront issues that are surrounding the food industry today. These issues include public health, the environment, demographics, and food ethics, and they can be addressed through executive training, open dialogue, and research. Integrating insights into these issues and results from accumulated research into the CIA’s curriculum will also prepare the next generation of culinary leaders to be socially aware citizens. Click on a name below to read that expert’s biography.

Arlin Wasserman
Chair of the Menus of Change Sustainable Business Leadership Council, Principal and Founder of Changing Tastes (Gaithersburg, MD)

Michiel Bakker
Director, Global Food Services, Google, Inc. (Mountain View, CA)

Shelley Balanko, PhD
Senior Vice President of Business Development, The Hartman Group (Bellevue, WA)

Dan Barber
Chef-owner of Blue Hill and Blue Hill at Stone Barns, Creative Director of Stone Barns Center for Food & Agriculture (New York, NY)

Rick Bayless
Chef-Owner of Frontera Grill, Topolobampo, and XOCO (Chicago, IL)

Gail Christopher, DN
Vice President for Programs at the W.K. Kellogg Foundation (Battle Creek, MI)

Sierra B. Clark, PhD
Independent scholar (Washington, DC)

Amanda Cohen
Chef/Owner, Dirt Candy (New York, NY)

Christy Consler
Founder and CEO of Sustainable Leadership Advisors (San Francisco, CA)

Steve Ells '90
Founder and CEO of Chipotle Mexican Grill (Denver, CO)

Michael Faherty
Vice President of the Foods Category for Unilever NA (Englewood Cliffs, NJ)

David Feller
Founder and CEO of Yummly (Palo Alto, CA)

Danielle Gould
Founder and CEO of Food+Tech Connect (New York, NY)

Claudia Hogue
Foodservice Marketing Director at the Alaska Seafood Marketing Institute (Seattle, WA)

Nicolas Jammet
Co-founder and co-CEO, Sweetgreen (Washington, DC)

Michael Kaufman
Managing Partner, Astor Group (Chappaqua, NY)

Ellen Kennedy
Manager of Environment and Climate Change for Calvert Investments (Bethesda, MD)

Dan Kish '88
Senior Vice President, Food at Panera Bread (Millbrook, NY)

Arik Markus
Executive Brand Chef for True Food Kitchen (Phoenix, AZ)

Craig McNamara
President and Owner of Sierra Orchards (Winters, CA)

Jehangir Mehta '95
Restaurateur (New York, NY)

Bart Minor
President and CEO of the Mushroom Council (San Jose, CA)

Eric Montell '89
Executive Director of Residential and Dining Enterprises, Stanford Dining (Palo Alto, CA)

Steven Petusevsky '77
Founder and Principal, Steven M. Petusevsky Enterprises (Plantation, FL)

Jim Prevor
Founder and Editor-in-Chief of Produce Business magazine (Boca Raton, FL)

Michelle M. Ratcliffe, PhD
Director of Market Development, Truitt Family Foods (Salem, OR)

William Rosenzweig
Dean and Executive Director of The Food Business School (San Francisco, CA)

Diana Simmons
Director of New Product Commercialization for Clif Bar & Company (San Francisco, CA)

Rafi Taherian '95, CEC
Executive Director of Yale Dining (New Haven, CT)

Kirsten Saenz Tobey
Founder and Chief Innovation Officer for Revolution Foods (Berkeley, CA)

Ken Toong
Executive Director of University of Massachusetts Auxiliary Enterprises (Amherst, MA)

Scott Uehlein '85
Vice President of Food & Beverage and Corporate Chef for Canyon Ranch (Tucson, AZ)

Marc Zammit
Partner, Changing Tastes; Advisor, Compass Group (Los Gatos, CA)

Anthony Zolezzi
Consultant, environmental entrepreneur, author (New York, NY)