Week 3 Presenters

August 5, 10 a.m. – 12:30 p.m. PT/ 1 p.m. – 3:30 p.m. ET

Please see below for confirmed presenters week 3 of the Menus of Change: Virtual Series and click on each presenter to read their bio.

Omer Alkalay
Culinary Chef, Yarzin-Sella @ Google (Tel Aviv, Israel)

Sophie Attwood, PhD
Senior Behavioral Scientist, World Resources Institute

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

Tom Bené
President & CEO, National Restaurant Association; CEO, National Restaurant Association Educational Foundation (Houston, TX)

Bill Billenstein ’10
Senior Director Culinary & Nutrition, Guckenheimer @ Google (San Mateo, CA)

Cathy Burns
Chief Executive Officer, Produce Marketing Association (Newark,DE)

Heidi Blanck, PhD, MS
Team Lead CDC COVID-19 Food Systems Working Group, CDC; Branch Chief, Chronic Disease Nutrition/Obesity, CDC (Atlanta, GA)

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

Max Elder
Research Director, Institute for the Future (Palo Alto, CA)

Felipe Frangione
Latin American Regional Executive Chef, Compass @ Google (Sao Paolo, Brazil)

Michael 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)

Cassie Hoover
Nutrition, Health, and Wellness Manager at Nestlé Professional. (Salon, OH)

Cathy Jörin, MBA
Director, Food Business School, CIA (Santa Rosa, CA)

Michael Kann
Global Culinary Strategy & Development Lead, Food@Google (Boston, MA)

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

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

Logan McCoy
Corporate Chef, Nestlé Professional (Solon, OH) 

Rob Morasco, CEC
Senior Director of Culinary Development, Sodexo (Gaithersburg, MD)

Fernando Salazar
Co-Founder and Executive Vice President, E-Spain, formerly Senior Vice President – Food & Beverage, Interstate Hotels & Resorts (Dallas, TX)

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

Ben Tamlyn
Head of Operations, Restaurant Associates @ Google (London, UK)

Russell Walker, PhD
Author and Director of Experiential Learning in Analytics and Senior Lecturer, Foster School of Business, University of Washington (Seattle, WA)

Timothy York
Produce Industry Consultant; Past President, Markon Cooperative, Inc. (Salinas, CA)

Thomas Zacharias ’09
Executive Chef, The Bombay Canteen (Mumbai, India)