Monday, April 21

Sevrine Bethy joined Sodexo Group in 2007 as a Quality Manager, where she oversaw the portfolio of suppliers. She quickly began collaborating with the Corporate Responsibility Department on initiatives to enhance the social and environmental impacts of supply chains. Driven by her passion for safeguarding human health and rights and her commitment to conserving resources, she formalized Sodexo's Responsible Sourcing roadmap. This initiative focused on sourcing healthy solutions and ingredients, fostering social equity, and protecting and restoring natural ecosystems.

Sevrine played a pivotal role in founding the Global Coalition for Animal Welfare—a pre-competitive initiative dedicated to advancing animal welfare worldwide. Currently, she serves as Head of Responsible Sourcing for Sodexo North America, where she supports category managers in making purchasing decisions that prioritize the well-being of people and the planet while safeguarding the company's brand and reputation. Originally from the Caribbean, Sevrine holds an engineering degree specializing in food safety and quality for the food industry.

Hamzah’s journey into the sustainability space started with a background in ecology. He has built a 15+ year sustainability focused career, with experience in various industries and topics including waste management and recycling, sustainable agriculture, and hospitality and foodservice. To further expand his knowledge in sustainability, Hamzah, pursued and graduated in 2015 from American University with a MS in Sustainability Management.  Hamzah now leads various sustainable sourcing initiatives for Aramark and Avendra International as Director of Sustainable Sourcing. In that role Hamzah is responsible for the implementation of the company’s sustainable sourcing strategy. His role includes facilitating conversations between customers, suppliers, and the company’s Strategic Sourcing team to help advance sustainability within the supply chain. Hamzah also proudly serves on the Board of the Sustainable Purchasing Leadership Council. 

Ken Keeler is a Lead Sustainability Analyst with the University of Michigan’s Office of Campus Sustainability.  Ken received his Bachelor’s degree from U-M’s Atmospheric and Oceanic Sciences department in 1988. After graduation, Ken spent the next 20 years working as an Environmental Chemist testing for toxins in the environment such as PCBs, lead, mercury, and many types of pesticides and herbicides.  In 2007, U-M asked Ken to switch gears and help monitor the university’s environmental footprint through the development of a new annual sustainability report.  Ken’s current duties include data tracking for annual environmental metric and STARS reporting as well as helping the university achieve its Carbon Neutrality and 2025 sustainability goals. Ken currently lives in Salem Township with his wife Lisa and their six-year-old labradoodle; his interests outside of work include scuba diving, traveling and ice fishing.

Amy has the privilege of evolving the stewardship journey at Gordon Food Service. Key focus areas include: understanding the organizational environmental footprint, waste diversion, and increasing the transparency of sustainable product features. This collaborative approach allows Amy to support customers in their sustainability ambitions while fostering meaningful progress within the organization.

With a career foundation as a  Registered Dietitian Nutritionist, Amy recognized the need for specialized sustainability knowledge, earning a certificate in Corporate Sustainability from NYU Stern in 2022. Recently, Amy joined the board of the Michigan Sustainable Business Forum. 

Amy's dedication to ongoing learning and partnership fuels her passion for bringing sustainability into business operations, community, and individual choices, all contributing to a more sustainable tomorrow.

Claire grew up as the 7th generation farming the cash crops corn & soy in the village of Addison, Michigan. After graduating from University of Michigan, she moved to Canada. During a visit with her parents, they pitched the idea to leave the city and come back to the farm to do something with the ancient grain teff they were starting to grow. Eventually, the granola & snack brand Teffola emerged and seven years later Claire is now working with farmers and processors in the agriculture space to help diversify revenue channels. 

Joann Jen is a seasoned brand strategist, operator, and founder with a track record of scaling innovative consumer brands. As Co-Founder and CEO of Topi Ventures, she leads the growth of emerging food, beverage, and wellness companies through strategic positioning, market expansion, and brand storytelling. Previously, she spearheaded marketing at inKind, driving triple-digit revenue growth and consumer/restaurant engagement, and led customer experience strategy at Restaurant Brands International, overseeing initiatives across global markets. Joann specializes in transforming bold ideas into scalable, high-impact businesses.

Keith Soster is the Director of Sustainability and Student and Community Engagement for Michigan Dining. Keith also has oversight of the campus food pantry (Maize & Blue Cupboard). He leads sustainability initiatives from classroom collaborations and sustainable student organizations and advises several student groups on campus. 

Resilient, collaborative, and visionary, Cheryl Bauer is a seasoned food industry professional with over two decades of experience spanning higher education, public health, and full-service restaurants. Currently serving as Director of Supply Chain and Sustainability at the University of Notre Dame, Cheryl oversees vendor management, negotiates contracts up to $15 million, and champions sustainability initiatives, including the award-winning Grind 2 Energy program, which diverted over 2.5 million pounds of waste from landfills.

Known for operational excellence, Cheryl has implemented transformative systems like upgraded food management software, developed comprehensive SOPs and training manuals, and facilitated engaging culinary events. Previous roles in food safety, purchasing, and academia underscore a deep commitment to fostering industry best practices and innovation.

Holding an MBA from Creighton University and a Bachelor of Science in RHIT from Purdue University, Cheryl complements technical expertise with certifications in project management and Six Sigma Green Belt Training.

Ji Hye Kim is the award-winning chef/owner of Miss Kim in Ann Arbor, MI. Named one of Food & Wine’s Best New Chefs of 2021 and a James Beard Award Best Chef National and Great Lakes semifinalist 20, 22, 23, 24 and 25, Ji Hye aims to broaden the understanding of Korean cuisine through her cooking. At her acclaimed restaurant Miss Kim — named one of Ann Arbor’s “Most Essential Restaurants” by Eater — her seasonal menu is inspired by ancient Korean culinary traditions, and adapted with local Midwestern ingredients.

Born and raised in Seoul, Korea, Ji Hye was introduced to cooking by her mother, a talented home cook who would make large batches of kimchi every fall with seasonal vegetables, dumplings for their annual New Year’s parties, and rice cakes for the mid-autumn harvest festivals. When Ji Hye was a teenager, her family immigrated to New Jersey, and Ji Hye went on to study political science and economics at the University of Michigan, before pursuing a successful career in hospital administration. In 2008 at 27 years old, Ji Hye decided to switch to hospitality and immediately immersed herself in the industry, training across the storied Zingerman’s businesses and the Rome Sustainable Food Project. She launched her first business, a Pan-Asian food cart named San Street, which she operated for four years, in partnership with Zingerman’s.

In 2016, Ji Hye opened her first restaurant Miss Kim, which features a menu inspired by ancient Korean recipes and culinary traditions from her family, while highlighting bountiful and seasonal Midwest ingredients. Signature dishes include Royale Style Tteokbokki (rice cake batons with savory soy sauce, sautéed with shiitake mushrooms and seasonal local vegetables); Buddhist Silken Tofu Soup, a deeply flavored soup inspired by Korean Buddhist cuisine; and Fried Caramel Broccolini tossed with anchovy caramel, almonds, fried onions, and cilantro; among others. A reflection of the restaurant’s focus on highlighting the regional diversity of Korean food, Miss Kim also offers three different regional variations of BiBimBob: a pork-heavy version from North Korea that is tossed in rich pork fat and topped with tender pork belly and soy sauce; one from the mountainous region of South Korea, which features rice and potato combining to form a crispy crust as the base for locally foraged mushrooms; and a version of BiBimbob that follows the dietary restrictions of Buddhist monks, incorporating all locally sourced vegetables and no alliums. With Miss Kim’s focus on regional intricacies, ancient histories, and its spotlight on local Midwest producers, the restaurant challenges common perceptions of Korean cuisine.  Her second restaurant Little Kim, focusing on vegetarian cuisine, is slated to open in Spring 2025.

Additionally, Ji Hye is committed to prioritizing fair wages, benefits and equity in the industry, and has been admitted and completed programs like James Beard Chef Boot Camp for Policy Change and Food Lab Detroit’s Fellowship for Change in Food and Labor.

Instagram: @chefjihyekim @misskimannarbor @littlekimannarbor

As International Director at ProVeg International, I lead the development and execution of strategies across our global offices to accelerate the transition to a more sustainable and healthy food system. I leverage my expertise in Blue Ocean Strategy, a proven methodology for creating new market space and value innovation, to identify and seize opportunities for growth and impact in the plant-based sector.

I have over 20 years of experience in strategy and innovation consulting, working with diverse clients across sectors and regions, from Fortune 500 companies and governments to nonprofits and entrepreneurs. I am also the founder of PB Health, a social enterprise that aims to prevent and reverse chronic diseases in Malaysia through plant-based nutrition. Through these roles, I have developed a passion for solving complex challenges and creating positive change at the intersection of health, environment, and society.

Bio coming soon!

I am a food service dietitian with over 20 years of experience in the industry, currently serving as the Director of Community Wellness and Sustainability for Chartwells Higher Ed at Eastern Michigan University Dining Services. In my role, I collaborate with chefs to develop plant-forward menus and source local ingredients, making them accessible to the campus community through initiatives like the campus Farmer's Markets. I am passionate about reducing food waste and fostering a culture that prioritizes sustainability, guiding teams with the mantra: “You can’t manage what you don’t measure—prevent, donate, then compost.”

I hold a Bachelor's degree in Dietetics and a Master's in Management Strategy and Leadership. Prior to joining Eastern Michigan University, I spent nearly 10 years with Michigan Dining, and learned a great deal from their robust sustainability and procurement program. Recently, I spearheaded a community-wide event that provided over 17,000 pounds of food to the community, including 5,000 pounds of locally grown produce. I am committed to creating teams that embrace sustainability and waste reduction in all aspects of food service.

Graduated from WMU in 2009. Worked for Walmart/Sam's Club 2004-2019 in various roles including Project Manager, Assistant Store Manager, and Assistant Club Manager. Started at MSU 2019 as a retail supervisor and have been a Procurement Coordinator for last 4 years. 

Spare time, volunteer as a wildlife rehabilitator working mainly with raptors, and play euphonium in local community band. 

As a SEAS and UM Campus Farm alumnus, Sam is thrilled to be contributing to this conference. She comes from an agricultural background having grown up on a hobby farm in Washtenaw County raising and showing dairy goats in 4-H, club and national shows. She left agriculture and moved North to get a B.Sc. in Wildlife Ecology and Management from Michigan Tech University before getting an M.S. in Environmental Justice from the University of Michigan and starting a Ph.D. at the University of Minnesota focused on Anishinaabek-centered cultural plant restorations and food sovereignty. A slew of serendipitous events throughout graduate school brought Sam back to raising dairy goats and inspired her to leave her Ph.D. program and pursue a career supporting small Michigan farmers and food producers.

When not in the CRFS office, Sam can usually be found in her garden, on a livestock farm or at one of the number shows, conventions or fairs that she participates in as an active member of the American Dairy Goat Association and dairy goat industry. She enjoys sharing her passion for agriculture with young people and sharing experiences that bring them closer to their food. So, regardless of the event, she can regularly be found with several kids — goat or human — in tow.

Beth Duffy, CPPB, is a highly experienced procurement professional with expertise in purchasing, contract management, and cost analysis. With over three decades of experience, she currently serves as the Washtenaw County purchasing manager, where she leads procurement operations, manages contracts, and develops policies to ensure fiscal responsibility and operational efficiency. Her prior roles at the State of Michigan Huron Valley Center and Center for Forensic Psychiatry involved optimizing processes, managing vendor relations, and overseeing major projects including a $4.5M “new” Forensic Center in 2005.

Beth's dedication to community extends beyond her career, as she actively teaches hot vinyasa yoga at Mota Thai Yoga in Ann Arbor, and substitute teaches yoga for cancer patients through Trinity Health, fostering wellness and inclusion to a variety of clients. She also has a creative background, with contributions as a featured extra and stand-in for various Hollywood film productions. Her blend of professional expertise, creativity, and community engagement demonstrates her versatility, diligence, and commitment to excellence in every endeavor.

Thel is a sustainability professional with experience in food systems, waste reduction, and community engagement. As a Sustainability Coordinator for Aramark at Florida State University, she leads initiatives to minimize food waste and expand food access. Thel studied Environmental Ethics at Appalachian State University, shaping her holistic approach to sustainability.

Brece Clark is the Michigan Lead Educator for the New Roots Institute, a national nonprofit dedicated to ending factory farming.

Growing up on a farm, Brece developed a passion for working with animals early on, training horses and immersing himself in farm life. In 2011, he earned a degree in Wildlife Biology from Grand Valley State University. Since then, his career has spanned a range of animal-focused roles, including animal cruelty investigations, zookeeping, wildlife rescue and rehabilitation, and farmed animal sanctuary management.

At the New Roots Institute, Brece works to end factory farming and build a more just and sustainable food system by empowering high school and college students with the knowledge and skills they need to make a difference.

You can learn more about Brece and his advocacy work through his podcast, "Everybody Hates Vegans." 

I am passionate about making sustainability accessible and inspiring individuals, communities, and organizations to take meaningful climate action. In my current role, I educate and empower students across the University of Michigan's campus to take sustainability action and work to make all of Michigan Dining's residential, retail, and catering operations more sustainable. 

Prior to this, I served as a Climate Corps Fellow with Strategic Energy Innovations at the City of Raleigh, NC's Office of Sustainability. I earned my bachelor's degree in Organizational Studies and Environmental Science from the University of Michigan, with a focus on Environmental Psychology and Education.

Lars is an accomplished professional with extensive experience in the food and agriculture industries. Currently, his work focuses on developing and implementing sustainable procurement practices and assisting companies in formulating their supply chain decarbonization strategies. Lars holds a Master’s in Sustainability from the University of Michigan, a Bachelor’s in Agribusiness & Food Industry Management from California Polytechnic University Pomona, and an Associate’s Degree in Culinary Arts from Johnson & Wales University. 

Ashley "Ash" Martinez is a strategy and innovation leader specializing in end-to-end supply chain development across people, process, and technology. She's worked in multiple industries but primarily focuses on consumer product goods and food & beverage. She's passionate about designing sustainable, end-to-end solutions with a particular focus on procurement, manufacturing, and R&D. Ash holds an MBA in Global Operations, MS in Environment and Sustainability, is a GRI Certified Sustainability Professional and Lean Six Sigma Black Belt. She was a delegate at COP28 in Dubai and served on the University of Michigan’s President’s Advisory Committee on Labor Standards and Human Rights. She is currently an advisory board member for Michigan’s Farm to Institution Network.