Week 4 Presenters

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

Please see below for confirmed presenters week 4 of the Menus of Change: Virtual Series, and click on each presenter to read their bio.

Dan Altshuler Malek
Managing Partner, Unovis Partners & New Crop Capital (San Francisco, CA)

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

Josh Diekman
Corporate Executive Chef, Land O'Lakes (Hurst, TX)

Greg Drescher
Vice President, Strategic Initiatives and Industry Leadership, CIA (Sacramento, CA)

Christopher Gardner, PhD
Professor of Medicine, Stanford University; Director, Nutrition Studies, Stanford Prevention Research Center (Palo Alto, CA)

David Jenkins, PhD
Professor, Departments of Nutritional Sciences and Medicine, University of Toronto (Toronto, Canada)

David Katz, MD, MPH
Founding Director, Yale University Prevention Research Center; Founder, True Health Initiative (New Haven, CT)

Hooni Kim
Chef-Owner, Hanjan and Danji (New York, New York)

Sandee LaMotte
Medical Producer, CNN (Atlanta, GA)

Nanna Meyer, PhD, RD
Associate Professor of Human Physiology and Nutrition, University of Colorado, Colorado Springs; Founder, Grain School Project (Colorado Springs, CO)

Taylor Reid, PhD
Assistant Professor, School of Liberal Arts and Food Studies, CIA (Hyde Park, NY)

Allison Righter, MSPH, RDN
Assistant Professor, School of Culinary Science and Nutrition, CIA (Hyde Park, NY)

Polly Sang
PinCuisine Culinary Program Manager, Pinterest (San Francisco, CA)

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

Kris Sollid, RD
Senior Director, Nutrition Communications, International Food Information Council (Washington, DC)

Matthew Thompson ‘11
Chief Culinary Officer, Harvest Table Culinary Group (Cumberland, RI)

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

Walter Willett, MD, DrPH
Professor and Past Chairman, Department of Nutrition, Harvard T.H. Chan School of Public Health; Chair, Menus of Change Scientific & Technical Advisory Council; Co-Chair, EAT-Lancet Commission (Cambridge, MA)

Leatrice Wilson
Candidate, Bachelor of Professional Studies, Culinary Science and Applied Food Studies, CIA (Hyde Park, NY)