Week 6 Presenters

August 26, 10 a.m. – 12:30 p.m. PT/ 1 p.m. – 3:30 p.m. ET

Please see below for confirmed presenters week 6 of the Menus of Change: Virtual Series and click on each presenter to read their bio.

Nancy Andrade, MPA
Health Scientist, Lead for Sodium Reduction in Presenters: Communities Program, Centers for Disease Control and Prevention (Atlanta, GA)

Selassie Atadika
Chef-Owner, Midunu (Accra, Ghana)

Derek Azevedo
Executive Vice President, Bowles Farming Company (Los Banos, CA)

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

Kate Cox
Editor, The Counter; formerly The New Food Economy (New York, NY)

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

Joel Gamoran ‘08
Author; Executive Director, Ready for Seconds (Seattle, WA)

Mackenzie Gibson
Senior Director of New Product Development & Menu Innovation at Sonic Drive-In. (Oklahoma City, OK)

Dana Gunders
Author; Executive Director, ReFED (Truckee, CA)

Marie Haga
Associate Vice President of External Relations and Governance Department, International Fund for Agricultural Development (Bonn, Germany)

Carla Hall
Chef, Cookbook Author, and Food Network Contributor (Washington, DC)

Chavanne Hanson, MBH, 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)

Ellen Kennedy, MA
Investment and Sustainable Food & Agriculture Consultant, Ellen Kennedy Consulting (Bethesda, MD)

Tanuja Kulkarni
Food Standards Senior Coordinator, Bureau of Chronic Disease Prevention, New York City Department of Health and Mental Hygiene (New York, NY)

Maria Loi
Chef-Owner, Loi Estiatorio (New York, NY)

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

Mary Sue Milliken
Chef-Owner, Socalo and Border Grill Restaurants; Trustee, The James Beard Foundation (Los Angeles, CA)

Paul Newnham
Director, SDG2 Advocacy Hub; Coordinator & Founder, Chefs Manifesto (London, UK)

Michel Nischan
Chef, Founder and President, Wholesome Wave; Co-Founder, Chefs Action Network (Bridgeport, CT)

Kwame Onwuachi ’13 
James Beard Award-Winning Chef; Author (Washington, DC)

Naomi Oreskes, PhD
Professor of the History of Science and Affiliated Professor of Earth and Planetary Sciences, Harvard University (Cambridge, MA)

Keith Pascal
Partner and General Manager, ACT III Holdings- CAVA, Zoes Kitchen, Clover, and Life Alive (Highland Park, IL)

Paul Racicot '00
Director of R & D, Dunkin's Brands (Canton, MA)

Amy Senter
Chief Sustainability Officer, Kellogg Company (Battle Creek, MI)

Pam Smith
Culinary Nutritionist, Consultant, and Author; Co-Chair, CIA Healthy Menus R&D Collaborative (Orlando, FL)

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)

Michelle Wood, MPP
Director, CDC-funded Sodium Reduction in Communities Program (SRCP), Division of Chronic Disease and Injury Prevention, Los Angeles County Department of Public Health (Los Angeles, CA)