Meet Our Speakers

HELENE YORK teaches Building Values-based Supply Chains to Improve the Food System at the Haas School of Business, UC Berkeley, and Sustainability, Climate Change and Biodiversity Loss in the Culinary Institute of America's Master's Program in Food Systems. Having finished a full-time career leading both food procurement decision-making and sustainability initiatives for several leading food companies, Helene is now teaching, mentoring, writing, and inspiring others to think more critically and take bolder actions. 

In academia, food systems and supply chain dynamics are typically siloed as separate disciplines. Students in each area learn little about the other. Consequently, we have managers in private, nonprofit, and public institutions who can’t speak each others’ languages, much less understand their concerns, goals, or mechanisms, or work together. Her cross-disciplinary forthcoming book hopes to bridge this gap, providing case studies and a framework for working collaboratively toward mutual goals.

Throughout his career, Steve Giardini has always put the guest experience and food quality first in line.  Caring for guests, staff, the environment, and community is paramount to hospitality and guides Steve’s thought process at Michigan Dining.  Steve brings over 25 years of global food service experience in a variety of roles with Aramark & Sodexo. Originally from the Philadelphia area, Steve holds a Bachelor’s degree and MBA from the University of Delaware.  As the Director of Residential Dining for UM, Steve was part of the group leading the team through the COVID-19 pandemic and out the other side.  Focusing on staff and connecting with colleagues across the country allowed the team at UM to maintain a level of service and staff education that was industry leading.  Steve focuses on providing the best student and staff experience in his role as Sr. Director of Michigan Dining.  Enhancing partnerships with students, the University and local communities will continue to allow Michigan Dining to be a leading dining program that the University community can be proud of.

Lars has dedicated his entire career to the food industry, building deep expertise across both the food and agriculture sectors. His current work centers on advancing sustainable procurement practices and guiding companies in developing effective supply chain decarbonization strategies. He holds a Master’s in Sustainability from the University of Michigan, a Bachelor’s in Agribusiness & Food Industry Management from California Polytechnic State 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 Sustianability, 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.

Heather “H” Nieto-Friga is the founder of SupplyChange, a social impact firm operating in California and New York that empowers underserved producers by building resilient, regional supply chains for institutional foodservice. SupplyChange has helped BIPOC, family-owned, and regenerative farmers achieve sales to numerous institutional and corporate buyers including tech companies (Google, LinkedIn, PayPal, Broadcom), hospitals (Kaiser Permanente, public health systems), higher ed (the University of California system, private colleges), K12 schools, and many Sodexo and Aramark accounts across 8 states.

With a rich and diverse background in food systems, H’s experience spans food justice organizing, farm-to-school and farm-to-institution initiatives, local government programs, and private sector procurement leadership. This eclectic expertise reflects her deep curiosity about dismantling hidden systems of power, and driving transformative change with coalitions built on trust, integrity, imagination, and joy. Proudly queer and half-Mexican, H lives in upstate New York with her wife, Madeleine, and their puppy, Xochi.

Sean Dimin is CEO and co-founder of Sea to Table. Responsible for leading company direction while still holding direct charge over the fast growing B2B consumer channel as well as the supply and operational teams. A graduate of Brown University with concentration in Commerce, Entrepreneurship, and Organizations. His work experience consists of building Sea to Table from the ground up with a prior history of starting and running small businesses. An unlikely fishmonger, he hopes one day to retire and become an actual fisherman.

Frank Turchan is an award-winning executive chef with over 20 years of experience in high volume food service, menu development, and staff training. As Campus Executive Chef at the University of Michigan, he oversees 27,000 daily meals, campus catering for up to 10,000 guests, and 20+ retail locations.

A Certified Executive Chef (CEC) through the ACF, Frank has mentored 20+ chefs and developed the Culinary Foundations Program to train future culinary professionals.

Passionate about global cuisine and sustainability, he has pioneered initiatives like the Global Chef Series and built strong partnerships with local farmers, fisheries, and sustainable meat suppliers.

Awards & Recognitions

✔ 2024 Chef of the Year – ACF Central Region & Michigan Chef de Cuisine Association

✔ Dr. LJ Minor Professionalism Award (2022) – American Culinary Federation

✔ Marine Stewardship Council Ocean Hero (2016)

A Culinary Institute of America graduate, Frank continues to drive innovation, sustainability, and culinary excellence in campus dining.

A long-time leader in the higher education sustainability community, Julian was one of AASHE’s co-founders and served as Associate Director from 2004 until 2009, when he left AASHE to pursue graduate studies. He rejoined AASHE in 2015 as the Director of Programs. In his work with AASHE, Julian played leadership roles in creating the Sustainability Tracking, Assessment & Rating System (STARS) as well as the American College & University Presidents’ Climate Commitment. Outside of AASHE, Julian served for two years as the Chief Sustainability Officer of Alfred State College and spent another year as Senior Program Manager with GreenerU. Julian has an MBA and an MS in Natural Resources and the Environment from the University of Michigan and a BA in Environmental Studies from Lewis & Clark College.

The idea to market Greek Extra Virgin Olive Oil (EVOO) to the US came during George’s pivotal engagement with the Athens 2004 Olympic Games, which had the olive reef as its emblem. He teamed up with wife Ann, a Cordon Bleu chef and UC- Davis trained olive oil taster to source the local EVOO that could beat an Italian premium brand. And we did.

We selected two top Greek Cooperatives whose annual harvest we oversee and export as stakeholders. Zingermans, the Fresh Market grocery chain and Farmers’ Markets in the Carolinas preceded my “active” retirement challenge to fuel the trend towards the Mediterranean Diet in leading US universities with a Farm-to-Table partnership that meets farming sustainability and product traceability. We meet the MCURC and Plant Forward Movement’s Supply Chain Integrity and Resilience for a product that is almost entirely imported in the country from sources outside the buyer’s reach. 

Kourtney serves as a Food Business Manager for Compassion in World Farming, working closely with major food businesses to adopt and implement commitments for higher animal welfare and regenerative agriculture. She is passionate about transforming food systems and is excited to partner with companies to drive systemic change toward more sustainable farming practices.

Kourtney holds a Master’s in Higher Education Administration and a Bachelor’s in Hospitality Business from Central Michigan University. She lives in Michigan and enjoys spending time on her growing homestead gardening, baking, and raising chickens.

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.

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.

Dave and his wife Diana own & operate Fischer Farms near Jasper, Indiana on the same farm he grew up on raising cattle, hogs, and crops. After graduating from Purdue University with a BS & MS in Industrial Management, Dave worked for 15 years as an Industrial Engineer focusing on supply chain management computer software. After years of working abroad, Dave and Diana made the decision to return to the family farm to raise their 3 children in 2002. By 2004, Dave had begun selling their naturally raised beef to restaurants and retail stores, which are partnerships that Fischer Farms still has today.

Over the years, Fischer Farms has expanded the family farm to include 750 home acres, over 800 rented acres, and the expanded support of neighboring farm businesses through the sales of their pork, turkey, eggs, syrups, and more. They currently process more than 40 beef and 90 hogs per week.  Fischer Farms ships meat and products to over 250 restaurants and institutions across the Midwest and directly to home consumers who want to experience farm fresh meats delivered directly to their door. Dave has utilized his supply chain and computer knowledge to build a business that minimizes inventories and delivers custom cut products directly to the customer. Fischer Farms has become known for their premium, natural, quality, local meats.

Fischer Farms performs innovative farming practices to make a positive impact on the environment with the cattle they raise.   They utilize techniques that sequester carbon and have dramatically increased the organic matter in their soils over the past 10 years while breaking up over 14 inches of their fragipan.   They have also installed a water filtration system of 7 ponds and a wetland to greatly reduce any runoff from their farm.

Jodee Smith leads the FARMWISE Indiana project focused on values-based food procurement. With more than 12 years’ experience, Jodee works with agencies, nonprofits, and municipalities to re-regionalize food systems for Indiana, and to support the small and midsized businesses that are critical for a thriving food economy. As the resilient food systems manager for the Environmental Resilience Institute at Indiana University, Jodee supports communities working to inventory their food system using the CARAT tool, and co-leads efforts to create a statewide food charter, the Indiana Food Vision. Jodee earned her BA in Botany at the University of Montana and her MS in Plant Biology from the University of California, Davis.

Anya Dale is the Manager in the Office of Campus Sustainability, where she and her team work on waste education, outreach, and program development.  She’s proud of having established a staff-zero waste events program, leading the expansion of campus-wide composting, coordinating large-scale waste audits, and developing a system for tracking construction and demolition waste.  She has spearheaded broader initiatives to further additional sustainability goals, including those to advance resilient land management practices, protect the Huron River, and further integrate sustainability into campus operations.

Lars has dedicated his entire career to the food industry, building deep expertise across both the food and agriculture sectors. His current work centers on advancing sustainable procurement practices and guiding companies in developing effective supply chain decarbonization strategies. He holds a Master’s in Sustainability from the University of Michigan, a Bachelor’s in Agribusiness & Food Industry Management from California Polytechnic State 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 Sustianability, 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.

Jake is currently pursuing his MBA at the University of Michigan’s Ross School of Business with a concentration in Environmental, Social, and Governance (ESG). He previously spent seven years at the Kraft Heinz Company, where he successfully managed procurement strategies across packaging and operations. Now, as an MDining Student Intern, he is leading strategic initiatives focused on sustainable procurement. With a background in Mechanical Engineering from the University of Illinois, Jake aims to integrate technical expertise with business strategy to drive sustainable solutions in the food industry. Outside of work, he enjoys gardening, golf, and exploring the world of wine. 

I am a junior at the University of Michigan-Ann Arbor, double majoring in Earth and Environmental Science and Program in the Environment (PitE) with a focus on sustainability and policy. As the Chairman of the Enhance Our Environment Initiative for Alpha Kappa Alpha Sorority, Incorporated, I lead efforts to promote environmental awareness and sustainability on campus. My passion for advocating for sustainable policies aligns with my growing interest in environmental law, where I aim to create impactful, systemic change. My experience includes researching environmental issues, organizing community projects, and engaging in campus-wide initiatives to drive positive environmental action. I am dedicated to understanding the intersection of sustainability and law, exploring legal avenues to address environmental justice issues.

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.  

Best things happen without even knowing sometimes.  Started back full-time on the farm and was looking for an additional income stream.  By chance started distributing apples to a college where my wife worked, and by word of mouth and some networking started my farm to school journey.  Nothing better than seeing the smile on the kids faces when you bring them an apple they enjoy.  I truly enjoy working with Food Service directors and watching their passion for the students.

Rachel Terry is an advocate for a more just and sustainable food system, working to build connection and resiliency across supply chains and communities. She leads partnerships and strategy work for The Common Market, a nonprofit local food aggregator and distributor that connects family farms to institutions and the communities they serve. In this role, she builds relationships with foodservice leaders, community members, and food justice advocates to create access and build capacity for local food procurement. Prior to her work with The Common Market, Rachel served with FoodCorps in Newark, New Jersey, and helped launch FoodCorps New York. Rachel has an MBA in Sustainability from Bard College and a B.S. in Biopsychology from the University of Michigan. Outside of her work, you can undoubtedly find Rachel in the kitchen, listening to Norah Jones and cooking delicious meals for friends and family.

Eliana Pinilla serves as the Cook County Good Food Purchasing Program (GFPP) Implementation Manager. In collaboration with the Cook County Department of Public Health, the aim through this program is to shift institutional procurement practices that enhance transparency and accountability and promotes equitable, healthy, fair, local, humane, and sustainable food systems across Cook County's departments and agencies.

Her leadership extends to serving on the board of Marbleseed, an organic farming non-profit, mentoring future food entrepreneurs through the Good Food Accelerator and as a Steering Committee member of the Illinois Food System Infrastructure Collaborative, working to strengthen the state's food infrastructure. Her 19 years of experience in the food industry, food systems development work and leadership in these initiatives, underscore her dedication to fostering a resilient and equitable food ecosystem. ​

With more than a decade of experience in associations, Jenna Goins currently serves as the Director of Membership and Marketing at the National Association of College and University Food Services (NACUFS). At NACUFS, she leads two teams to drive growth in both brand recognition and membership engagement. Prior to her time at NACUFS, Jenna worked in membership at the National Association for Catering and Events (NACE) and the National Association of Manufacturers (NAM). Jenna earned the CAE credential in 2018, and holds a master’s degree in nonprofit management and an MBA, along with her undergraduate education which she completed at Michigan State University.

Jessica Piñeros is the Senior Manager of Learning & Member Engagement. In this role, Jessica leads SPLC's new member engagement, peer learning circles, on-demand learning, supplier innovation platform, and supports the ongoing delivery and advancement of SP guidance and climate training. Prior to joining SPLC, she was a Zero Waste Manager for Live Nation, where she diverted 120 tons of venue waste, recycled over 140,000 lbs., and composted over 100,000 lbs. She also has experience in urban/hydroponic farming and community organizing as an advocate for sustainable food systems. Jessica holds a Master of Science degree in Global Sustainability (with a concentration in Food Systems) from the University of South Florida. Prior to her career shift to sustainability, Jessica worked in the events and hospitality industry for 10+ years with an undergraduate degree from the University of Central Florida in Event Management.

Jake is currently pursuing his MBA at the University of Michigan’s Ross School of Business with a concentration in Environmental, Social, and Governance (ESG). He previously spent seven years at the Kraft Heinz Company, where he successfully managed procurement strategies across packaging and operations. Now, as an MDining Student Intern, he is leading strategic initiatives focused on sustainable procurement. With a background in Mechanical Engineering from the University of Illinois, Jake aims to integrate technical expertise with business strategy to drive sustainable solutions in the food industry. Outside of work, he enjoys gardening, golf, and exploring the world of wine. 

Navya is a 4th-year undergraduate student studying Computer Science and Cognitive Science. She chose to participate in the PACLSHR W24 research because she is incredibly passionate about sustainable food systems and food sovereignty, especially within the campus community. She wants to explore sustainability within the field of food procurement, and work towards new ideas for how we can make Michigan Dining more sustainable. Outside of this research project, she has experience in food sustainability through her work with the University of Michigan Sustainable Food Program (UMSFP), and the University of Michigan Campus Farm. She works on the leadership team of UMSFP as the Farm Stand Engagement Manager. Her role involves leveraging the Farm Stand as an educational platform to further UMSFP & the Campus Farm’s mission of student food sovereignty. 

Daniel Arini helped start Palm-to-Palm during the pandemic after Dr. Francine Dolins suggested the University of Michigan-Dearborn ECO Club work on primate conservation. Palm-to-Palm has since become a nonprofit organization. He is also a board member at-large with the Young Nonprofit Professionals Network of Detroit. Daniel previously was an American Climate Corps member with the Michigan Economic Development Corporation where he cultivated green workforce development programs. Earning a bachelor’s degree in Environmental Studies from UM-Dearborn, Daniel was involved in several conservation initiatives while in undergrad, including two environmental clubs which he co-founded in addition to Palm-to-Palm. He was selected to be part of the United Nations Millennium Fellowship program, which empowered him to conceptualize an online 3D museum space for team-based environmental activism. He has held sustainability internships with the Michigan Department of Environment, Great Lakes, and Energy as well as the City of Dearborn.

Jenny Panergo is a passionate advocate for social justice and sustainability, with a strong background in community engagement and environmental initiatives. A graduate of Saint Michael's College (with academic honors) and a former collegiate varsity athlete (soccer and tennis), Jenny's commitment to creating positive change is evident in her diverse experiences.

During her time at Saint Michael's College, Jenny was deeply involved in organizations focused on social justice and sustainability. As a Civil Rights Alliance Leader, she worked directly with refugee communities, addressed campus accessibility issues, and contributed to ecological landscaping projects, including soil restoration. Her internship at Life After Life solidified her philosophy of environmental sustainability as a process of continuous healing and regeneration.

Currently a transportation planner and a soccer player for Detroit City FC, Jenny continues to apply her skills to community and policy initiatives. She is an alumnus of the Challenge Detroit Fellowship program and has collaborated on a historical fiction novel with Joe Covais (2024).

Jenny's dedication to environmental and social responsibility led her to Palm to Palm, where she contributes her expertise to addressing the complex challenges of unsustainable palm oil production. Referred by fellow Challenge Detroit alumnus, Daniel, Jenny is committed to fostering a world where institutions prioritize sustainable procurement and support the autonomy of Global South communities.

Elly Ventura has been a part of the materials management industry for over a decade.  As the Resource Recovery Manager for World Centric, she brings a varied professional background to advance the understanding of certified compostables as a solution to the waste reduction and diversion goals. 

In addition to holding a BA in Athletic Training & Psychology and a master's degree in Exercise Science, Elly is a Certified Composting Professional through the US Composting Council and serves as an advisory board member for several state composting councils. 

Ashley Ouendag is the Assistant Director of Social Impact Programs at the University of Michigan's Procurement Services. With 8 years of experience in various Supply Chain Management fields, Ashley has developed an expertise in procurement and operations. In her current role, she is dedicated to promoting sustainable purchasing practices, enhancing supplier diversity, and supporting small business programming. In addition to her duties at the University of Michigan, Ashley is actively involved with the Big Ten Academic Alliance Business Diversity Group, where she serves as co-chair. Ashley has a Supply Chain Management and International Business degree from Bowling Green State University and her Project Management Professional (PMP) certification.

Caylie Peet is an experienced professional dedicated to fostering economic inclusion and expanding business opportunities. She currently serves as the Lead Consultant for Supplier Opportunity and Engagement at the University of Notre Dame, where she is building and leading Bridging to Business – Supplier Opportunity and Engagement within Procurement Services. In this role, she works to develop strategic partnerships and create pathways for a broader range of businesses to engage with the university.

Caylie holds both a bachelor's degree in Hospitality and Tourism Management and a master's degree in Communications from Grand Valley State University. She is currently pursuing her Ph.D. in Community Engagement at Point Park University, further deepening her expertise in fostering meaningful collaborations between institutions and businesses.

Recognized for her leadership, Caylie was nominated for the Emerging Leader category at the West Michigan Brilliance Awards. Her commitment to driving impactful business initiatives and strengthening community partnerships continues to shape her work in procurement and engagement.

I joined the University of Notre Dame and the Procurement team in November 2022 as a Procurement Specialist.  Before joining the University, I held different roles in banking. I have also received my MBA from Ball State University about a year ago. As a Procurement Specialist my focus is on our food service areas, along with events, security, and our research areas. With many of my contracts and sourcing events I handle, making sure there is language and actions around sustainability is key. 

Sara Pollock Hoverter is a director of the Center for Community Health Innovation at the O’Neill Institute. She works with frontline communities and grassroots organizations to address social determinants of health in cities and neighborhoods, focusing on access to health, food justice, climate change, worker rights, and other systemic factors that cause disproportionate health outcomes for long-underserved racial and socioeconomic groups in the United States.

AMY NELMS enthusiastically joined the Center for Good Food Purchasing in June 2023 as a Policy Fellow. She works with advocates across the country to identify local, state, and federal opportunities to support values-aligned procurement. Previous to the Center, Amy worked as a Senior SNAP Policy Associate at the Center for Science in the Public Interest and as the Director of Healthy Food Incentives at Nourish Colorado where she also launched Double Up Food Bucks Colorado, a SNAP Nutrition Incentive Program. Ultimately, Amy tries to approach policy making creatively, believing that communities oftentimes know and vocalize what they need. As a policy advocate she aims to make shifts that offer more resources and opportunities to create the food system communities envision for themselves. When she isn’t working, you might find her hiking on the trails, hanging out with her mini schnauzer, or baking a pie. She is currently based in Lansing, MI.

Michiko Shima is Acting Senior Vice President, Agriculture at FLA. She has more than two decades of experience working with small and medium-sized enterprises as well as large corporations on human rights and environmental diligence, ESG/reputational risk strategies, and management systems. She has advised and supported companies to achieve their objectives with external supply chain partners.

Shima is a proven leader in strengthening and improving labor rights and working conditions. Prior to joining FLA, she managed ESG due diligence and performance reviews of complicated financial investments, ranging from microfinance to financial derivatives, at the World Bank Group. She also conducted a modern slavery assessment of a global shoemaker and developed an analytical tool at a consulting company to estimate the origins of forced labor victims in destination countries based on publicly available data.

Shima is trained as the lead auditor in several schemes including Roundtable on Sustainable Palm Oil Chain of Custody; Bonsucro Chain of Custody; International Organization for Standardization (ISO) 14001 on environmental management systems; and Occupational Health and Safety Assessment Series 18001 (current ISO 45001). She has an MBA in international business and finance from George Washington University and a master’s degree in environmental sciences and policy from the Johns Hopkins University.

Danielle Roberts is FLA’s University Program Manager. With more than a decade of professional experience at the intersection of higher education and human rights, she is passionate about supporting colleges and universities in their efforts to positively impact lives and livelihoods around the world. In her role at FLA, Roberts is responsible for the strategic planning and management of programs for, and engagement with, FLA’s approximately 135 University Caucus members, 2,500 Licensee affiliates, and other higher education stakeholders.

Before joining FLA in March 2022, Roberts worked with collegiate partners at Catholic Relief Services for almost eight years, supporting university students, faculty, and staff in leadership, education, and advocacy on human rights and international justice issues.

Roberts has a master’s degree from Boston College and a bachelor’s degree from the University of Toledo. She splits time between Ohio and Maryland and speaks English fluently and Spanish conversationally.

Founder and CEO of Impact Collective Group, Sarah Weishaar launched ICG to empower business leaders everywhere to achieve industry-leading success through customized, ESG solutions. With nearly 20 years of experience in leadership and expertise in ESG and GHG protocol, Sarah has guided leaders across diverse sectors—including manufacturing, education, healthcare, economic development and more —in their pursuit of sustainability.  She holds an FSA credential from the International Financial Reporting Standards (IFRS) Foundation along with multiple advanced degrees and certifications in sustainable business, nonprofit management and more from NYU, MIT, Indiana University, and the University of Michigan. Sarah’s recent appointment as a Board Member of the Michigan Sustainable Business Forum further underscores her leadership and commitment to driving positive change in the global sustainability landscape. 

Michael is an MBA candidate at Ross with 6+ years of experience in Supply Chain & Operations strategy, spanning both consulting and industry. He specializes in optimizing supply chains, enhancing operational efficiencies, and creating value through strategic sourcing, procurement, category management, and cost reduction.

Michael focuses on driving sustainable growth for scaling businesses by implementing innovative solutions that reduce costs and improve operations. His expertise in data analysis and market trends enables him to identify cost-saving opportunities and streamline processes. He has a strong track record in post-merger integrations, operational turnarounds, and enterprise-wide projects, consistently delivering impactful results across sectors such as Finance, Consumer Products, and Industrial Products & Construction.

Bio coming soon!