Deborah Blum, director of the Knight Science Journalism program at MIT, is a Pulitzer-Prize winning science journalist, columnist and author of six books, most recently, The Poison Squad, a 2018 New York Times Notable Book, and the subject of a 2020 PBS documentary.
Blum won the Pulitzer in 1992 for a series on primate research that became her first book, The Monkey Wars. She has since focused on influential moments in the history of science; that list includes the New York Times bestseller, The Poisoner’s Handbook (2010).
She has worked as a science columnist for The New York Times, a blogger for Wired, and has written for numerous other publications. She was named the fourth director of KSJ in 2015. Shortly later, she launched the award-winning digital science magazine, Undark. A former president of the National Association of Science Writers, she currently serves on the board of the Council for the Advancement of Science Writing.
Steven Kotler is a New York Times Bestselling Author, award-winning journalist and Executive Director of the Flow Research Collective. The author of Stealing Fire, The Rise of Superman, Abundance, Bold, and The Future is Faster Than You Think. His bestselling books and research decode how scientific and technological breakthroughs are radically changing the world for both businesses and individuals, and how to stay ahead of the curve. Kotler is a master storyteller who decodes our new world with enthusiasm and optimism to provide what the Wall Street Journal called “a manifesto for the future that is grounded in practical solutions addressing the world’s most pressing concerns.
Steven’s work has been translated into over 40 languages and appeared in over 100 publications, including The New York Times, Atlantic Monthly, Wall Street Journal, Forbes, Wired and TIME. He also appears frequently on television and radio, and lectures widely on human performance, disruptive technology and radical innovation.
Daniel Akinmolayan is the Senior Manager, IT systems at the Safe Quality Food Institute where he oversees SQFI’s IT systems and audit assessment database. Daniel has a Masters in Information Technology, Database Systems Technology from the University of Maryland and a Bachelors of Applied Science in Economics from Joseph Ayo Babalola University in Nigeria. Daniel previously worked at Whole Foods Market in operational support and systems administration and has a comprehensive background in managing multiple complex programs/projects, establishing priorities, leveraging technology & resource mix to exceed tactical & strategic business needs.
Shanti Anant, 25+ years in agriculture, food and packaging industry, from farm to fork. Currently Director Supply Quality, ProAmpac. Education: MSc Food Science, University of Guelph ON Canada and BSc (Hons) Agronomy, University of West Indies. Expertise includes food safety systems, quality management systems, regulatory, training and competency development, auditing (1st, 2nd and 3rd party). Knowledgeable across GFSI schemes: ISO 22000/ FSSC 22000, BRC and SQF High Risk – 19 food sector categories.
Umme Arsiwala is the SQF Customer Service representative for Australia. She has a background in Food science and Nutrition with seven years of experience in the industry. She is committed to improving the health and quality of life of individuals through the provision of practical and evidence-based advice.
Doug Baker is a food retail industry relations vice president for FMI – The Food Industry, where he facilitates professional, non-competitive collaboration among member communities across private brands and technology issue areas. In addition to his oversight of the private brands council and their efficiency-driven initiatives to encourage brand owner innovation, Doug also leads FMI’s CIO Technology Board efforts related to omnichannel commerce facilitating benchmarking, research studies, and other collaborative projects that enable the path to modern retailing.
Prior to FMI, Doug began his career in the food retail industry in 1984 as a bagger with Fry’s Food Stores. His 30+ years in grocery retail have included leadership roles at Fry’s, Kraft/Nabisco and Federated Group. Baker holds a Bachelor of Science in Marketing, and throughout his career, he has focused on retail operations, consumer packaged goods manufacturing and private brand development and marketing.
Mark Baum currently serves as Senior Vice President of Industry Relations and Chief Collaboration Officer for FMI. In this role, Baum engages retailer, manufacturer, supplier, and service provider CEOs to further trading partner collaboration, leading to operational improvements and growth opportunities across all segments of the food retail supply chain.
Prior to joining FMI, Baum was a Managing Partner of MARCAT Group, LLC a consulting/advisory firm specializing in business, market, channel, and customer development. Baum is known for his intricate knowledge of every aspect of the food, beverage and related businesses, and is recognized among the foremost experts in the design, management, and execution of strategy, sales, marketing, and merchandising activities throughout the industry.
Lynn Buck is the Food Safety Specialist and PCQI for Mother Murphy’s Laboratories. Lynn has worked for Mother Murphy’s for 10 years and in Manufacturing in food packaging plastics, food packaging printing, pharmaceutical and industrial power tool plastics. Lynn was awarded the SQF Practitioner of the Year award in 2016 and strives to help companies in understanding the need for better food safety practices.
Dyane Burke is currently the Senior Director of Food Safety and Quality Audits at ConAgra Foods in Omaha, NE. Dyane has been with ConAgra Foods for over 22 years, and has over 27 years of experience in the food industry. In her current role, Dyane’s and her team’s responsibilities include the internal auditing of all ConAgra Foods plant locations, co-manufacturing facilities, and suppliers (based on risk). The Food Safety and Quality Audit Team works closely with plant locations to help drive continuous improvement with regards to food safety and quality. Dyane also has responsibility for training, policies and procedures, and customer facing.
Dyane has a B.S. degree in Food Science from Purdue University. She is an ASQ Certified HACCP Auditor and Quality Auditor. She actively participates and supports GFSI, and is currently serving as a member on the SQFI TAC Committee.
Wai-Chan is the Managing Director of the Consumer Goods Forum. Prior to joining the CGF, he was a senior partner with various consulting firms such as McKinsey, OC&C Strategy Consultants and Oliver Wyman, based out of Shanghai and Hong Kong, leading their retail and consumer goods practices. He was also the North Asia Regional Director for the retailer Dairy Farm where he ran the Wellcome, 7-Eleven and Mannings banners.
Colin joined EAGLE in 2019 as a Managing Director to support EAGLE’s International growth. He is an experienced professional with 20+ years in the food industry working for Nestlé in various technical roles including Business Excellence, Audit & Verification and Supplier Management & Improvement. Colin had the privilege to live and work in numerous countries around the world which helped developed an excellent understanding for process, systems and standardization whilst working with different cultures.
Colin has a Bachelor of Arts Degree in Computing & Business Analytics from The University of Huddersfield, with specialization in Quality Control, Quality Management Systems and Business Process Management. He also has program completion certificates from Wageningen University & Research for Food Safety Management and from London Business School for an Executive Leadership Program.
LeAnn has over 30 years of foodservice experience specializing in supply chain food safety and quality assurance. Currently LeAnn is the Vice President of Technical Affairs for the Safe Quality Food (SQF) Institute responsible for the technical elements of the SQF program including the development, maintenance and technical support of the SQF Code and supporting materials.
Prior to working at the SQF Institute, LeAnn worked for the National Restaurant Association Solutions as the Director of Science and Regulatory Relations. In this role, she was responsible for the technical accuracy of the ServSafe food safety program and developed program and services on food safety and food defense to fit with all segments of the restaurant industry. LeAnn graduated from Iowa State University with a B.S. in Food Science and is active with many organizations including GFSI, AFDO and the International Association for Food Protection.
Jennifer Crawford is the Supplier and Audit Manager for Coles, which is one of the largest retailers in Australia, and now loves living with her family in sunny Melbourne having moved from sunny Scotland 7 years ago.
She has over 30 years experience in life saving, sorry, the food industry. She has held various roles, and has worked not only in factories but with retailers and a certification body.
Jennifer has a passion for auditing and developing standards. She has not only audited, but has managed auditing teams all over the world.
Her current role allows her to visit some of the best suppliers in the world and to support or witness best practice .
She is also part of the GFSI local group for Australia and is also a key stakeholder with the HARPS (Harmonised Australian Retailer Produce Standards.)
Luis A. Cruz
Luis is an expert in sanitary and phytosanitary measures and in food safety and quality management systems and since 2004 is the SQF Institute Representative in Mexico and Central America. He is an opinion leader in the food safety sector in Mexico. Luis is an Agronomist from the Universidad Autónoma Chapingo with a mayor in Agricultural Parasitology and Master in Business Administration from Tecmilenio.
Rob Dongoski leads Ernst & Young LLP Agribusiness sector and focuses on strategy, innovation and M&A for many of our clients in the Agribusiness and Food sectors. As EY’s global Food and Agribusiness leader, Rob is at the forefront of industry issues working directly with executives to optimize their approach in the global markets. Rob works across the food and agriculture value chain integrating innovation, driving digital adoption and developing strategy. Through his work with corporate clients, private equity firms, venture capitalists and the accelerator community Rob has become a knowledge leader on matters of critical importance to global and market-leading companies.
Rob’s experience ranges from growth strategy to operating model design to digital innovation across the agri/food value chain. He works directly with client executives in the design and implementation of the appropriate operating model for their business, including strategy/portfolio management, marketing/merchandising, digital, operational areas and backoffice efficiency.
Randy Fields’ career reflects his strong entrepreneurial skills and passion for learning and building. He moved from establishing a financial and economic consulting firm to co-founding Mrs. Fields Cookies with Debbi Fields in the 1970s, to creating Park City Group in 1990. Today, Randy continues to define the strategic direction of Park City Group. His most recent innovation is ReposiTrak®, Inc., an internet-based solution that helps retailers and suppliers manage regulatory, financial and brand risk associated with issues of food safety in the global supply chain. Randy received his B.A. magna cum laude and M.A. from Stanford University.
Belinda is a system thinker and loves to dive into the world of Quality Assurance (QA). Leveraging her extensive expertise, she thrives on providing clients with the ability to broaden their thinking to see QA and their systems as business assets that can solve problems in innovative and diverse ways to build competitive advantage.
Paul Holder is an enthusiastic, highly motived and dedicated person with over forty years experience in the food industry, including thirty years in food safety / quality assurance. Currently a high risk auditor across many GFSI and retailer standards and food industry codes. Originally, Paul was a SQF auditor back in the early 2000. Currently used as a food safety witness auditor for a range of GFSI standards and retailer standards.
Paul has spent many years in Asia helping and developing seafood products for a major Australian retailer so has vast experience with contract management of product development, production processes and QA compliance with overseas food companies in Asia (China, Thailand, Vietnam) and Europe.
Paul is a Cert IV food safety trainer which has undertaken food safety training, from basic GMP to Food safety auditor over the last 15 years.
Sheronda Jeffries is an industry leader at TIA QuEST Forum, a collaboration of companies dedicated to ICT supply chain quality and performance. She is a key developer of the sanctioned TL 9000 training courses, and a Supervisory Master Trainer. In addition, she is an Exemplar Global Principal Auditor, an ASQ Certified Quality Auditor, a charter member of ASQ’s Quality Audit Division, a former ASQ Audit Division Regional Councilor and an ASQ Fellow.
Allison Jennings is responsible for setting Amazon’s strategy for food safety, developing and implementing food safety policies, programs, and standards, and incorporating customer feedback to ensure outstanding product safety and quality in the North American food businesses, which include: foods sold on Amazon.com, Private Label Foods & Supplements, Amazon Fresh, Prime Now, Treasure Truck, and Amazon Go. Allison holds a Master of Science in Food Service Systems Management from the University of Tennessee, Knoxville and a Bachelor of Dietetics/Nutrition from the University of California, Davis, and is a Registered Dietitian.
Prior to joining Amazon, she served as Senior Manager of Food Safety & Regulatory Compliance for the Kroger Company with corporate responsibilities for Retail Food Safety Programs, Recalls, Regulatory Compliance and Labeling. Prior to her role at Kroger, Allison held positions in food manufacturing product development at C.H. Guenther & Son, Inc, and in the foodservice industry at the RK Group and the University of TN, Knoxville. Allison also spent time serving in the US Peace Corps, in Kenya.
John Kern is the Auditing Compliance Manager for Merieux NutriSciences Certification LLC. Currently John completes technical reviews of completed audits, audit resolutions and training. John has been with Merieux NutriSciences for eleven years and started as an auditor. John has conducted hundreds of SQF audits during his career starting in 2010.
Prior to auditing John spent fifteen years in food manufacturing mostly in quality management for large and small manufacturers developing and implementing food safety programs.
Roy Kirby is the Director Global Food Safety for Mondelēz International.
Roy completed his B.Sc. in Microbiology at the University of Surrey and his PhD at the University of Reading. Roy started his career as a lecturer in Food Microbiology at the Universidade Catolica Portuguesa in Porto and became vice-chair of the AESBUC.
Prior to joining Mondelez, Roy was a member of the European Food Safety Authorities Executive Office responsible for Quality Management.
Roy’s current responsibilities cover all Food Safety relevant disciplines including Microbiology, Toxicology, Allergens and Packaging right across the Product Lifecycle. He leads a high performing team across the world to ensure that Mondelez International’s Quality policies and expectations are applied and validated on a consistent basis.
He is a member of Mondelez International’s Global Quality leadership team and Board Member of the Global Food Safety Initiative.
Outside of work, Roy is married with 3 children and has many hobbies, with wine tasting being the principle one and lives part time in Portugal.
Dr. Jason Liu is the Food Safety & Care Office VP, Ting Hsin International Group and GFSI China Steering Committee Vice-chair.
Dr. Jason Liu was graduated from the University of Maryland with a doctorate in food science/food microbiology, and he was affiliated with the Beltsville Agricultural Research Center of USDA, ADM, Goodman Fielder (Taiwan), McCain Foods (Taiwan). Dr. Jason Liu joined Ting Hsin International Group in 2009. The business mainly includes CVS, QSR, bakery and coffee chain.
Dr. Liu developed a “”100 – 1=0 internet food safety management system””, which including the establishment of e-MOST raw material food safety dashboard, e-360° restaurant/convenience store/factory food safety dashboard, e-CCP, AI box rat detecting system, etc. The 100-1=0 system covers offline and online channels such as catering, retail, factories, logistics, procurement, and e-commerce. In 2019, Dr. Liu established the Yunchuang Food Safety Tech Team to provide smart food safety for the food industry.
Kendra Lunt is the Technical Services Director at Reichel Foods, Inc. She has been with the company for 9 years. Her experience includes ready-to-eat fresh produce. She is knowledgeable in FDA and USDA operations and maintains FSMA and SQF compliance for her company. Kendra has a Bachelor of Science degree in Biology and Chemistry from the University of Wisconsin Eau Claire.
An accomplished attorney and national expert in food safety, William (Bill) Marler has become the most prominent foodborne illness lawyer in America and a major force in food policy in the U.S. and around the world. Marler Clark, The Food Safety Law Firm, has represented thousands of individuals in claims against food companies whose contaminated products have caused life altering injury and even death.
Palova D. Marques
Palova Marques is an Experienced Quality and Food Safety Professional with 15+ years experience in managing, auditing and assisting food industries to achive GFSI certifications, retailers protocols and Social Accountability. Skilled in International Business, Operations Management, Management and Process Improvement and Audit of Management System. Versatile professional Graduated in International Business Administration with a MBA Degree in Quality Management to be Competitive and Specialization focused in Food Microbiology.
Since AGO/2019, among others projects she also assumed the challenge of representing SQF in Brazil as SQF LATAM Representative.
Clara Martin joined the SQFI Customer Service and Administrative team in January of this year. She brings several years of communications, language, and international experience to her support of SQFI teams and stakeholders. Clara attended the University of Mary Washington where she majored in both English and Spanish.
Bill is the Principal of Foodlink Asia Pacific, based in Sydney, Australia, and for the past ten years has served as the Asia Pacific Representative for the SQF Institute, supporting the growth of the SQF program in Australia, New Zealand and Eastern Asia. He won the SQFI Distinguished Service Award in 2015 and is a key member of the SQF technical team.
Bill is a forty-year veteran of the food industry with experience in food industry change management, food safety certification, quality assurance, international food standards, GFSI, training, consulting, and auditing. He is the former Chair of the GFSI Working Group on Auditor Competence; past Chairman of the personnel certification body QSA International (prior to the merger with RAB); and was the project manager and author of “Food Safety Auditor Competency – Proposed national competency criteria and management systems” for the Australian Government Department of Agriculture, Fisheries and Forestry.
Kris Middleton has been involved in the food safety auditing business since 2003 and involved with SQF since 2009. Throughout the years Kris has worked as an Auditor, Trainer, Technical Manager, and Program Manager at several different Certification Bodies and Training Centers. He is devoted and passionate about World Class service in any area that he is in with a focus on customer experience. Customers greatly appreciate his style, knowledge, and positive attitude, and energy that he brings to the table in anything that he is a part of.
Kris has previously been a part of the SQFI Technical Advisory Committee, has recently been part of the SQFI Technical Working Group for Pet Food Ed. 9.0, was part of the SQFI Retail Code Working Group when the code was first established, is an active member in the GFSI Technical Working Group for Services Provisions, and actively participates in the International Association of Accredited Registrars Food Group.
Betty Murie is the Global Compliance Manager for Wedderspoon Organic (NZ, US, CA), and is based in New Zealand. With over 20 years’ international experience in compliance management, as well as international standards compliance in automotive, food contact packaging, and food across the United States and New Zealand, Betty currently specializes in the apiculture industry, but consults across the NZ primary and processing food industries.
Noriko Nakama is the SQFI representative in Japan. She has worked for one of the biggest retailers in Japan in various positions for nearly 20 years and became an independent management consultant in 2006. She works with organizations such as the National Supermarket Association of Japan, FMI and other businesses, mainly in Japan, that are exploring opportunities overseas. She became a member of the SQFI Family in May 2020.
Deni currently oversees human and animal food safety, with a global value chain that includes approximately 450 crop procurement locations, more than 330 food/feed ingredient manufacturing facilities, 62 innovation centers, and the world’s premier crop transportation network. ADM was named the world’s most-admired food-production company by Fortune magazine for three consecutive years: 2009, 2010 and 2011.
With extensive experience in food safety and quality management systems, Dr Odugbemi had previously worked for several companies including, Pepsi bottling, Weston Foods, the Kroger Co and most recently Wayne farms.
Brian Perry is a food safety and quality assurance professional with 20+ years of experience directing and refining food safety and quality, driving innovative R&D processes, leading risk prevention, and refining operational standards for Fortune 500 companies. His management experience spans across multiple business units, facility locations, and organizational initiatives with specialized knowledge of HACCP and other food safety guidelines, a range of key food technologies, and various food types.
Brian Perry currently leads food safety, quality and regulatory efforts for TreeHouse foods, a leading manufacturer and distributor of private label packaged foods and beverages.
Julián is an Industrial Microbiologist from the Pontificia Universidad Javeriana in Colombia and has a Master’s degree in Quality Management from the Universidad de Valencia, Spain. He is also a leading auditor of food safety management systems according to ISO 19011:2018.
Julián has held technical and commercial positions in different companies, with 6 years of experience in quality management systems, and is a specialist in training technical teams. He currently represents SQF in Colombia, Ecuador, Peru, Costa Rica and Panama, and also serves as a Supply Chain and retail auditor, as well as a trainer in HACCP, environmental monitoring, prerequisite programs, allergens, etc. In addition, he has consulted on Legionella risk assessment and developed water safety plans for companies in Colombia and Ecuador.
Dr. Donald A. Prater is the Associate Commissioner for Imported Food Safety. In his current capacity, reporting to the Deputy Commissioner for Food Policy and Response (FPR), he serves as a member of OFPR’s executive leadership team providing direction and management to all imported food safety programs under the jurisdiction of the Deputy Commissioner FPR. In addition, he serves as a senior scientific advisor and technical expert, supporting the Deputy Commissioner FPR on matters related to human and animal food safety and the implementation of the Food Safety Modernization Act (FSMA) to ensure the safety of the U.S. food supply.
Previously, Dr. Prater was the Assistant Commissioner for Food Safety Integration serving as the principal spokesperson on behalf of FDA’s Foods and Veterinary Medicine Program for imports discussions with external stakeholders, including foreign governments, as well as being responsible for import-related strategic resource planning activities. During his FDA tenure, Dr. Prater was Director of FDA’s Europe Office in Brussels, Belgium and the Department of Health and Human Services (HHS) Country Representative to the European Union.
Dr. Prater received a Doctor of Veterinary Medicine from the Virginia-Maryland Regional College of Veterinary Medicine (Government and Corporate track) in 1996. Following a three-year residency in anatomic pathology, he joined FDA’s Center for Veterinary Medicine (CVM) in 1999 as a Veterinary Medical Officer. He served in several roles including Leader of the Aquaculture Drugs Team, CVM Pathologist, and Director of the Division of Scientific Support.
Leslie G. Sarasin is the president and chief executive officer of FMI, the association of food retailers and wholesalers, which represents more than 1,500 member companies in the United States and around the world. Under Sarasin’s leadership, FMI has become a forward focused and member centered organization committed to help supermarkets excel in their role of feeding families and enriching lives. Her synergistic style and determined spirit of collaboration has infused FMI with a renewed commitment to help its members address the critical industry issues of the day – food safety and the emerging importance of health and wellness. Prior to coming to FMI, Sarasin was president and CEO of the American Frozen Food Institute.
Frank Schreurs has more than 35 years of management and leadership experience in the food and beverage industry. Frank began his career in food manufacturing with the Kellogg Co. and transitioned into the services sector with the Guelph Food Technology Centre (GFTC). Over the course of 18 years there he established and grew the food safety & quality consultancy and auditing business units until its successful merger with NSF International. His knowledge of risk and quality management throughout the supply chain was illustrated through the hundreds of completed client projects, including numerous HACCP-based food safety programs for industry sectors from farm (primary production) to fork (retail and food service).
Frank is currently operating a consultancy business through which he provides technical and business development services to the Safe Quality Food Institute (SQFI) and its stakeholders.
Tracie Sheehan is currently the VP Technical Services for Merieux Nutrisciences leading teams in auditing, consulting, and nutrition labeling. Tracie was previously the CEO of TGS Quality Consulting, LLC, assisting food companies in food safety, quality, sanitation, regulatory, and sanitary design engineering. Prior to this role, she led a team in people safety, food safety, regulatory, engineering and sustainability as Chief Health, Quality & Sustainability Officer for ARYZTA. She previously worked for the Sara Lee Corporation as Senior Vice President of Food Safety and Scientific Affairs, leading global food safety, quality and regulatory policies and programs for meat, bakery, coffee, tea, and ice cream. Before Sara Lee she held a similar food safety role at Kellogg Company for cereal, bakery items, canned, and frozen foods.
Erica Sheward is the Director of the Global Food Safety Initiative (GFSI) at The Consumer Goods Forum, a global industry network working with its 400+ member companies to support Better Lives Through Better Business. Leading the CGF’s work in product safety, Erica is responsible for defining the strategic development roadmap of GFSI, steering Working Groups and Local Groups and overseeing collaborations with key private and public partners. Ultimately, Erica’s vision for GFSI is to further expand and strengthen its ability to lead food safety advancements globally, working towards GFSI’s vision of safe food for consumers everywhere.
Erica is an internationally-renowned expert in food safety management. Prior to joining the CGF, she spent 14 years working for a UK food manufacturer, six years in food safety academia as both a lecturer and researcher, and five years in the UK government’s Office for Product Safety & Standards, among other roles.
With an MS in Environmental Biology from Governors State University and a BS in Animal Sciences from the University of Illinois, Gary brings 30 years of industry experience to his duties at FoodChain ID.
In this role he is responsible food safety services for FoodChain ID within North America and support for Global Certification. Food Safety Services includes audits, certification, training and consulting.
Gary has worked as a regulator, buyer, supplier, this broad perspective means Gary is uniquely equipped to help organizations determine which standards offer the best benefits to their business and their most practical strategies for complying with them.
Mr. Sugimoto is the General Manager at AEON TopValu. Mr. Sugimoto joined Dalei, one of the biggest retailers in Japan, in 1988. Daliei became part of the AEON Group in 2015.
Seton Talty joined the SQF Marketing and Customer Service team this past year. With over five years of experience in communications, she is skilled in communicating company values and engaging diverse audiences. Seton graduated with a Bachelor of Arts from Middlebury College.
Emilia Torres Sánchez
Emilia Torres Sánchez is a Customer Service Representative at Safe Quality Food Institute. Her role is to support SQF stakeholders and partners.
She has a combined of 19 years of experience in the hotel management industry and in international business operations.
Emilia received her professional certification in hotel management in Frankfurt, Germany.
Tammie van Buren
Tammie Van Buren has been with SQFI since November of 2019 as the Manager of Compliance. She has been in quality control for over 25 years. She most recently served as the SQF Practitioner for TreeHouse Foods in Princeton, Ky. In her spare time, she teaches courses to assist quality professionals seeking ASQ certification.
Gigi Vita is a forward-thinking, innovative influencer and problem solver who is currently the Vice President of Sales at the Safe Quality Food Institute (SQFI). In her current position Vita oversees entire sales division of SQFI and has proven to be a key asset to the organization’s expansion, increasing the SQFI portfolio in Latin America and Asia. Vita has seasoned knowledge of the food industry with over 30 years’ experience, having previously worked across all trade channels and led highly successful initiatives within domestic and global organizations.
Most recently Vita was a Partner within the Customer Development Practice of The Partnering Group providing global strategy and general management consulting focused on sustainable value for leading retail and consumer product companies worldwide. Vita led strategic business development and innovation for the nation’s largest dairy cooperative, Dairy Farmers of America (DFA) and has worked as President and COO for Fonterra, North America. Vita also held senior leadership roles at other major consumer packaged goods companies including PepsiCo, Coca-Cola, Kraft/Nabisco, Campbell Soup, Nestle and Procter & Gamble. Vita holds a BA in English from Lafayette College in Easton, Pennsylvania.
Colleen Webster is a food safety and quality (FSQ) leader within the Ernst and Young, LLP (EY) Food and Agriculture Advisory Risk Transformation practice. Colleen works with clients to reduce foodborne illness and increase consumer satisfaction given high quality foods and increased choice, driving EY’s purpose of building a better working world. Colleen has 20 years of experience in regulatory risk management, focusing on food safety and quality (FSQ), environmental, health and safety (EHS) and sustainability. Over the course of her career she has knowledge across regulatory compliance, operations, culture, risk evaluation, and crisis management. Her work covers risk assessment, process and function optimization, and solution implementation.
Sarah Wu works with SQFI in China, Taiwan, Korea and South East Asian region. Sarah has worked on international food safety programs of training, consulting and auditing with NSF, Diversey Consulting and Hitachi Consulting since 2010 in the region. Previously Sarah worked as corporate communications & brand protection lead with Tesco and Carrefour. She holds a postgraduate diploma of global business analysis at Manchester Business School in the UK, with research focus on global retail formats and sustainability development. Sarah is currently based in Taiwan and travels regularly to China and SEA to maintain the food business network and promote SQF certification with CB partners.