Week 2 Presenters

July 29, 10 a.m. – 12:30 p.m. PT/ 1 p.m. – 3:30 p.m. ET

Please see below for confirmed presenters week 2 of the Menus of Change: Virtual Series, and click on each presenter to read their bio.

Michiel Bakker
Director, Global Workplace Programs, Google (Los Gatos, CA)

Brad Barnes ‘87
Director, Consulting and Industry Programs, CIA (Hyde Park, NY)

Kim Bartley
Senior Advisor, White Castle (Columbus, OH)

Deanne Brandstetter, MBA, RDN
Vice President Nutrition & Wellness, Compass Group (White Plains, NY)

Sara Burnett
Vice President, Food Values, Sustainability, and Public Affairs, Panera (St. Louis, MO)

Jacquelyn Chi
Director of Programs and Special Projects, Strategic Initiatives Group, CIA (Napa, CA)

Mark Erickson ‘77, CMC, MBA
Provost, CIA (Hyde Park, CA)

Kathleen Finlay
President, Glynwood Center for Regional Food & Farming (Cold Spring, NY)

Matthew Goldberg, PhD
Associate Research Scientist, Yale Program on Climate Change Communication (New York, NY)

Teresa Gutiérrez
Chef-Owner, Azafrán (Villarrobledo, Spain)

Mike Hamm
C. S. Mott Professor of Sustainable Agriculture and Senior Fellow, Center for Regional Food Systems, Michigan State University (Lansing, MI)

Chavanne Hanson, MPH, RD
Food Choice Architecture and Nutrition Manager, Google Food; Vice Chair, Menus of Change Business Leadership Council (Mountain View, CA)

Michael Kaufman
Senior Lecturer, Harvard Business School; Partner, Astor Group; Chair, Menus of Change Business Leadership Council (New York, NY)

John Kotcher
Assistant Research Professor, Center for Climate Change Communication, George Mason University

Amy Kull
Founder, Marin Restorative Communications; Director of Communications, Food for Climate League (Marin, CA)

Rosa M. Lamuela-Raventós, PhD
Associate Professor and Director of INSA, University of Barcelona (Barcelona, Spain)

Jack Li
President, Datassential (Nashville, TN)

Anne McBride, PhD
Deputy Director, Torribera Mediterranean Center (North Plainfield, NJ; Barcelona, Spain)

Marie Molde, RD, MBA
Account Executive for Client Solutions, Datassential (Seattle, WA)

Anthony Myint
Co-Founder, Zero Foodprint (San Francisco, CA)

Brad Nelson ’84
Vice President, Global Culinary Portfolio, Marriott International (Bethesda, MD)

Mai Nguyen
Owner, Farmer Mai/Minnow (Upper Lake, CA)

Peggy Policastro, PhD, RD
Director-IFNH Center for Nutrition, Education, and Outreach; Director Nutrition Services, Rutgers Dining (Brunswick, NJ)

Sarah Schutzberger, RD, CSO
Director of Health and Sustainability Programs, Strategic Initiatives Group, CIA (Napa, CA)

Darel Scott
Founder, Earth in Color; Consultant, Hasso Plattner Institute of Design, Stanford University (San Francisco, CA)

Oona Settembre
Culinary Business Development Manager, Kellogg's (Lake Dallas, TX)

Scott Uehlein ‘85
VP of Product Innovation and Development, Sonic Drive-In (Oklahoma City, OK)

Jorge Vallejo
Chef-Owner, Quintonil (Mexico City, Mexico)

Zak Weston
Foodservice Analyst, The Good Food Institute (Lansing, MI)