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 (Lenox, MA)

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)

Chandon Clenard
Culinary Director for Guckenheimer at Google (Scottsdale, AZ)

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)

Sara Burnett
Director of Wellness and Food Policy, Panera Bread (St. Louis, MO)

Kathy Cacciola
Senior Director for Environmental Sustainability at Aramark (Philadelphia, PA)

Stephanie Chenevert
Director of Global Programs at Google Food (Mountain View, CA)

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

John Coker
Chief Creative Officer, AVI Foodsystems (Youngstown, OH)

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

David Farmer
Vice-President, Menu Strategy & Development Chick-fil-A, Inc.

Einav Gefen
Executive Corporate Chef, Unilever Food Solutions (Englewood Cliffs, NJ)

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

Amy Greenberg ’80
Senior Vice President of Executive Services, Citigroup (New York, NY)

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

Julia Jordan
Director of Sustainability Initiatives, Compass Group (Austin, TX)

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

Ellen Kennedy
Ellen Kennedy Consulting (Bethesda, MD)

Arik Markus
Rimon LLC (Phoenix, AZ)

Jehangir Mehta '95
Restaurateur (New York, NY)

Elizabeth Meltz
Director of Environmental Health at Batali & Bastianich Hospitality Group (New York, NY)

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

Marie Molde, MBA, RD
Account Executive for Client Solutions at Datassential (Chicago, IL)

Ted Monk
Vice President, Sustainability and Corporate Responsibility at Sodexo (San Francisco, CA)

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

Anthony Myint
Restaurateur and chef (San Francisco, CA)

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

Carl Potts
Executive Director, Saskatchewan Pulse Growers (Saskatoon, Canada)

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

Michelle Markesteyn Ratcliffe, PhD
Vice President of Sales and Marketing at Truitt Family Foods (Salem, OR)

Diana Simmons
Senior Director of Product and Process for Clif Bar & Company (Emeryville, CA)

Olly Smith
Vice President, Food at Pret à Manger (New York, NY)

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 Product Innovation and Development at Sonic Drive-In (Oklahoma City, OK)

Ken Whitacre
Executive Vice President of Produce Business (Boca Raton, FL)

Rosie Willis
Director of Food Development and Quality Assurance at Pret a Manger (New York, NY)

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

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