Food Institute

February 7-9, 2016 Chicago, Illinois Food Institute

® Food Institute

February 7-9, 2016 l Chicago, Illinois Welcome! Congratulations on being selected for the AFA Food Institute! This event is AFA’s Mission : part of a growing number of AFA Leader Institutes, exposing and connecting Agriculture Future of America college leaders to specific sectors of agriculture. identifies, encourages and supports outstanding college What to Expect: men and women preparing for • Increase your knowledge of food systems, processing, marketing and careers in the agriculture and related service careers food industry. • Gain an understanding of joint interests of food processors around global supply and food safety • Enhance awareness of food system integration Student Opportunities: • Discuss issues, trends and opportunities of the industry • See a representation of participating companies’ business practices as AFA provides a variety of well as the environment and culture opportunities for personal • Create relationships that may aid in internship and work experience and professional development • Leave more prepared for a career in the food industry throughout the year, including the following:

At a Glance: AFA Leaders Conference www.agfuture.org/conference Sunday, Feb. 7 Monday, Feb. 8 Cont.

Orientation AFA Leader Institutes AFA Food Institute Executive Panel Food Industry Overview www.agfuture.org/institutes AFA Food Institute Dinner Current Trends Overview AFA ONTAP Tour Preparation Tuesday Feb. 9 www.agfuture.org/ontap Super Bowl Dinner Careers in the Food Industry Monday, Feb. 8 Current Trends Feedback and Wrap Up Industry Tours

See the full AFA Food Institute Schedule on the following pages.

2016 Food Institute Partners AFA thanks Cargill and DuPont for providing program support toward the efforts of the 2016 AFA Food Institute. Food Institute

February 7-9, 2016 l Chicago, Illinois Sunday, February 7 Palmer House Hilton 17 East Monroe Street, Chicago, IL 60603

3:00 p.m. Student Registration Empire Foyer

3:30 p.m. Welcome Empire Room

4:00 p.m. Food Industry Overview Empire Room Maria Velissariou and Marianne O’Shea, PepsiCo Inc.

5:00 p.m. Current Trends Overview Empire Room

6:00 p.m. Tour Preparation and Training Empire Room

7:00 p.m. Super Bowl Dinner Honore Ballroom

10:00 p.m. Adjourn

Monday, February 8

6:00 a.m. Tour groups begin departing. Meet in Empire Room. Industry tours will take place from 8:00 a.m. – 5:00 p.m. Note: Bring a photo ID. Wear closed-toe, flat shoes and slacks. No heels, skirts or jewelry.

Group #1 Departs 6:00 a.m. Group #4 Departs 6:00 a.m. McDonald’s/Cargill, Inc. (Breakfast) Tate & Lyle (Breakfast) Ferrara Candy Company (Lunch) Oberweis Dairy (Lunch on bus) fairlife, LLC PepsiCo Inc.

Group #2 Departs 7:30 a.m. Group #5 Departs 6:45 a.m. FleishmanHillard, Inc. (Breakfast) Griffith Laboratories (Breakfast) Tyson Foods (Lunch) McDonald’s/Cargill, Inc. (Lunch) Plant Chicago Archer Daniels Midland Company

Group #3 Departs 7:15 a.m. James Calvetti Meats, Inc. (Breakfast) Tate & Lyle (Lunch) William Wrigley Junior Company 5:30 p.m. AFA Food Institute Executive Panel Steve Havlik, PepsiCo Inc. Kim Kircherr, National Dairy Council Maria McKean, Cargill, Inc. Dena Strehlow, Archer Daniels Midland Company

6:45 p.m. AFA Food Institute Dinner with Area Professionals Empire Room

8:30 p.m. Adjourn

Tuesday, February 9

Please check out of your room prior to the first session. You may store your luggage in the Empire Room or put it in your car or university vehicle.

7:00 a.m. Breakfast Red Lacquer Room

8:00 a.m. Morning Announcements Empire Room

8:15 a.m. Careers in the Food Industry Round Table Empire Room Moderator: David Schroeder, Kraft Heinz Company Group Inc. Tarrah DeClemente, Chicago Public Schools Susan Shivas, Tyson Foods, Inc. Katrina Kazda, Sustainable America Dena Strehlow, Archer Daniels Midland Company Mujahed Khan, Academy of Nutrition and Dietetics Pepin Tuma, Academy of Nutrition and Dietetics Sara Lopez-Barton, Quid, Inc. Katrina Walton, Cargill, Inc. Anders Porter, fairlife, LLC

10:00 a.m. Break

10:15 a.m. Current Trends Sessions Red Laquer Room Food Categories on the Rise | Sara Lopez-Barton, Quid, Inc. Food Waste | Katrina Kazda, Sustainable America Research and Development: Food Safety | Joy Dell’Aringa, bioMerieux Empire Room Food Access in the U.S. | Mari Gallagher, Mari Gallagher Research & Consulting Group Policy & Regulations | Pepin Tuma, Academy of Nutrition and Dietetics Marketing to Consumers | Grant Prentice, FoodMinds, LLC

12:00 p.m. Current Trends Presentations Empire Room

12:30 p.m. Lunch, Feedback & Wrap up Session Empire Room

1:30 p.m. Adjourn Food Institute February 7-9, 2016 l Chicago, Illinois

All student participants have been divided into five groups to tour designated food company locations. Tours will take place from 8:00 a.m.-5:00 p.m. Please stay with your group, as each tour is full and cannot accommodate extra participants.

Group #1: Group #2: Tour destinations: Tour destinations: McDonald’s/Cargill, Inc. (Breakfast) FleishmanHillard, Inc. (Breakfast) Ferrara Candy Company (Lunch) Tyson Foods, Inc. (Lunch) fairlife, LLC Plant Chicago

Staff: Nancy Barcus Staff: Kate Ladd

Students: Students: Srushti Acharekar University of Illinois Jacklyn Bennett Washington State University Elena Bailoni Purdue University Brittany Carter Auburn University Karina Barrios University of Illinois Rachel Chen University of Illinois Morgan Beach University of Missouri Morgan Dodson Kaskaskia College Bethany Bradford Auburn University Morgan Doggett University of Illinois Colleen Dommel Virginia Tech Cameron Jodlowski Iowa State University Michael Gallagher Illinois State University Katlyn Likens University of Nebraska - Lincoln Starr’Retiece Gibson University of Illinois Topanga McBride Kansas State University Natalie Hein-Ferris University of Illinois Abigael McClelland Purdue University Thomas Mallinson Kansas State University Chad McFee Michigan State University Molly Morello University of Illinois Claudette Reyes University of Illinois Ashley Moyna Iowa State University Tori Summey Oklahoma State University Lauren Tamm Michigan State University Jacqueline Thelen Michigan State University Asher Wenig California Polytechnic State University Sarah Wollenburg University of Nebraska - Lincoln

2016 Food Institute Partners AFA thanks Cargill and DuPont for providing program support toward the efforts of the 2016 AFA Food Institute. Group #3: Group #4: Tour destinations: Tour destinations: James Calvetti Meats, Inc. (Breakfast) Tate & Lyle (Breakfast) Tate & Lyle (Lunch) Oberweis Dairy (Lunch on Bus) William Wrigley Junior Company PepsiCo Inc.

Staff: Johnna Wallingford Staff: Annie Storey

Students: Students: Pierce Bennett Kansas State University Emily Bedwell Kansas State University Meghan Boucher Purdue University Emmalee Blough Michigan State University Kara Brockamp University of Illinois Jacquelyn Brown Purdue University Tara Cook Kansas State University Benjamin Conner University of Kentucky Katie Cregge University of Georgia Jacqueline Cook Michigan State University Peyton Greenwood Tuskegee University Kathlyn Engle Kansas State University Simon Itle The Pennsylvania State University Kelli Garry South Dakota State University Julianna Joseph Michigan State University Anne Geitner University of Illinois Lindsey Kelso University of Illinois Thomas Justison University of Illinois Kaitlyn Kornberg Oregon State University Victoria Lee University of California - Davis Elizabeth Kurburski Michigan State University Katherine Lukens Virginia Tech Shannon Liu University of Illinois Ahrianna Mitchell-Sodipe University of Illinois Alexandra Martin Purdue University Kimberley Morales Roca Michigan State University Sarah Maurer University of Illinois Ashley Nagele University of Illinois Gwynn Simeniuk Montana State University Amber Wampler Purdue University Efran Tash University of California - Davis Montana Wells Oklahoma State University Zachary Young Iowa State University

Group #5: Tour destinations: Griffith Laboratories (Breakfast) McDonald’s/Cargill, Inc. (Lunch) Archer Daniels Midland Company

Staff: Mark Stewart

Students: Alexandra Becraft University of Illinois Jodi Boe North Dakota State University Michael Cropp Kansas State University Michael Cylkowski Michigan State University Yahya Eddouks Illinois State University Ima Eno University of Illinois Layton Hrubes Montana State University Anju Kothari Michigan State University Rebecca Kouba University of Kentucky Carley Meeks University of Illinois Molly Messner University of Illinois Danika Miller Purdue University Chloe Shearon Kansas State University Matthew Smith Arkansas Tech University Paige Stevenson Purdue University Wear your AFA nametag! Sihong Zhu University of Missour Your AFA name tag must be visible at all times. Food Institute Presenters

Maria Velissariou Vice President — Nutrition R&D | PepsiCo Inc. Dr. Maria Velissariou is currently the Engineer pioneering Statistical Process Control and Total Vice President — Nutrition R&D with Quality Management. She then moved to the Food Industry responsibility for global technologies with (the then) Kraft Foods, first in the UK and subsequently that drive scale and growth in line with in the United States. During her 16-year career with Kraft the Global Nutrition Group agenda. Foods, Maria held various Regional and Global R&D positions Her focus is the delivery of advantaged in several categories, such as Coffee, Refreshment Beverages nutrition, superior product experiences and and Cheese & Dairy. Her corporate roles spanned Ingredient affordable solutions to consumers around Research, a critical assignment in Global Procurement leading the world seeking trusted and balanced options. Supplier Relationship Management, and building the Training Academies for Global R&D and Procurement. Maria is a member of the PepsiCo STEM Executive Council and Vice Chair for Million Women Mentors, an initiative of Maria holds an undergraduate degree in Chemical Engineering STEMconnector®. Maria is also member of the Board of from the Aristotle University of Thessaloniki, Greece, and a Directors of the Chicago Council for Science and Technology Master of Science and PhD in Biochemical Engineering from (C2ST). the University of Birmingham, England. During her PhD work, Maria held the position of Research Associate at the Center of Maria began her corporate career over 20 years ago with Biochemical Engineering, University of Birmingham, England. Dow Corning Europe as Process Upgrade & Manufacturing Maria has several scientific publications and global patents.

Marianne O’Shea Nutrition Science Team Lead | PepsiCo Inc. Marianne O’Shea, leads the Nutrition Unilever in the Netherlands. Her primary interest has been in science team that supports PepsiCo’s the development of science to support claims in categories of Global Nutrition categories, which includes heart health, energy, weight management, and infant nutrition. business such as Quaker, Tropicana, Marianne worked specifically on the clinical development of Gatorade and Wim Bill Dann dairy in healthy lipids and wholegrain oats for functional foods. She is Russia among others. Marianne’s team a co-author of many publications and book chapters on the collaborates with internal R&D cross related health benefits of grains and lipids, and is co-inventor functional teams and business units on several patents. She has a global perspective obtained worldwide to help advance PepsiCo’s ambition to become a through education in Ireland and the US, while gaining career leading contributor of nutritious foods to the global population. experience throughout Europe and the US. Through these collaborations, Marianne and the team help implement nutrition and health science programs that Marianne holds a degree in biochemistry from University capitalize on strengths and address gaps in PepsiCo’s nutrition College Dublin and has a PhD in biochemistry and nutrition portfolio. from Dublin City University. She continued postgraduate training at Dublin City University and subsequently, during her Marianne joined PepsiCo in 2010. Prior to that, she held career, received executive training in general management from various R&D roles within several sectors of the industry, the University of Chicago School of Business. including nutritional ingredient suppliers to both food and supplements. She originally started her career in CPG with AFA Food Institute Executive Panel Food Institute

Steve Havlik Senior Director, Global Nutrition Technology Applications | PepsiCo Inc. Steve Havlik is the Senior Director, years with Private Label Food Co-packer of dressings Global Nutrition Technology and sauces as the director of R&D and quality. He spent Applications for PepsiCo. He has a 15 years at Kraft Foods in a variety of R&D roles. He is total of 30 years of food industry named on 5 granted patents with two more pending. experience. A decade, of which, has Steve is a member of the American Society of Chemical been spent at PepsiCo in a variety Engineers, the Institute of Food Technologists, American of roles and divisions, including Association of Cereal Chemists and serves as a Purdue Global Nutrition, Quaker Foods, University Department of Agricultural and Biological Gatorade & Tropicana Beverages (where he managed the Engineering Industry Advisor. He earned his bachelor’s launch of G2 products and the conversion of Tropicana in chemical engineering at Iowa State University and his Orange Juice from cartons to PET bottles) and Frito Lay master’s in food engineering at Purdue University. Manufacturing. Prior to joining PepsiCo, Steve spent 2½

Kim Kircherr Vice President | National Dairy Council Kim Kirchherr, MS, RDN, LDN, CDE, FAND media including TV, radio and newspaper interviews as well as is a Registered Dietitian; Vice President social media platforms. of National Dairy Council; and Health & Wellness Advisor to IGA. Kim completed As a member of the Academy of Nutrition and Dietetics, Kim both Bachelor of Science and Master is currently Chair of the new Agriculture Subgroup of the Food of Science degrees at Eastern Illinois and Culinary Professionals Dietetic Practice Group (FCP DPG), University, where she was a graduate Past President of Illinois Academy of Nutrition and Dietetics, assistant for the Dining Services past Supermarket Subgroup Chair of the FCP DPG, and Past Department. For nearly ten years, Kim was the dietitian/nutrition President of the North Suburban Dietetic Association. She is spokesperson for Jewel-Osco (and SuperValu’s Midwest region dedicated to her profession and the dissemination of accurate 2006-2012). Prior to the supermarket industry, she worked in nutrition information. Kim was honored as the Recognized hospital-based health and fitness centers, and in an outpatient Young Dietitian of the Year in 2006 and Outstanding Dietitian of education program, providing one-on-one sessions as well as the Year in 2011 by the American Dietetic Association/Illinois community outreach. Dietetic Association. She received the Jewel-Osco Excellence Award in 2007. Kim was also among the national leaders of Kim has 19 years experience as a registered dietitian and the American Dietetic Association who were selected to attend has been a certified diabetes educator for 15 years. She has ADA’s Leadership Institute in June 2009 and June 2011. created countless nutrition education materials, delivered The Institute is limited to fewer than 300 of ADA’s more than hundreds of presentations, and has made regular appearances 70,000 national members. educating the public in national, Midwestern and Chicago AFA Food Institute Executive Panel, cont. Food Institute

Maria McKean North America Field Service Manager, McDonald’s Business Unit | Cargill, Inc. Maria McKean is the North America in Monticello, MN. She later became the plant supervisor Field Service Manager for the Cargill for Cargill’s Mason City, Iowa location and was promoted to McDonald’s Business Unit. In this role, Commercial Sales Manager in 2007. Most recently Maria Maria manages a team that ensures the was the McDonald’s supply chain manager for Cargill Kitchen success of new product rollouts, and the Solutions where she ensured Cargill’s egg category leadership quality of finished Cargill products, to over and assured supply for the McDonald’s system. 14,000 McDonald’s restaurants in the U.S. and Canada. In 2012 Maria received the Cargill President’s Club award and in 2013 the McDonald’s US Supply Chain Customer Service Maria began her career with Cargill over 16 years ago as a Award. Maria earned her Bachelor of Science degree in Food quality assurance intern for Cargill’s egg product division Science and M.B.A. from Iowa State University.

Dena Strehlow Technical Director of Customer Innovation & Strategy | Archer Daniels Midland Company Dena (Miller) Strehlow grew up on a grain and livestock farm near Illiopolis, IL. Dena is employed by Archer Daniels Midland Company as Looking back, she attributes her career Technical Director of Customer Innovation & Strategy. As a accomplishments to farm upbringing, global interface, she partners with Sales, Marketing and R&D becoming a student leader, and plenty of to transform customer needs into business opportunities hard work and sheer determination. She relevant to ADM’s extensive food ingredient portfolio. is proud of her 11-year 4-H career and Previously, she spent 20 years at General Mills leading prize-winning Grand Champion Barrow innovation teams and inventing new food products, including at the 1987 IL State Fair. As class valedictorian, she was the Milk ‘n Cereal Bars, Yoplait Chocolate Whips, and French Toast first in her family to go to college. She earned a B.S. in Food Crunch cereal. She holds 15 patents and trade secrets. In Science from the University of Illinois – Urbana-Champaign; a her spare time, Dena enjoys volunteering in her church and Ph.D. from Cornell University in Food Chemistry, with minors local youth athletic associations. She is a hockey mom in Marketing and Nutrition; mini-M.B.A. from the University and passionate about fitness, photography, gardening and of Minnesota - Carlson School of Management; and mini- cooking. She lives with her husband and two sons, 12 and Masters in Project Management from University of St. Thomas. 15, in Maple Grove, MN. She was fortunate to explore the food industry through summer internships with RJR Nabisco (NJ), Tate & Lyle (IL), and M&M/Mars (NJ). Careers in the Food Industry Round Table Food Institute

Moderator: David Schroeder Manager, R&D Analytical Chemist | Kraft Heinz Company From Cuming County Nebraska, David Fellowships provided cutting edge research techniques and has a long food industry interest. Through experimental design exposure. At Purdue University, David youth leadership organization participation, earned Master of Science (dairy proteins) and Doctorate he developed skills and identified of Philosophy (bioanalytical chemistry) degrees in the Food unique agriculture sector opportunities. Science Department. For five years David developed analytical AFA scholarships helped David earn a protocols as a U.S. Environmental Protection Agency Chemist. As Food Science & Technology Bachelor of part of an EPA team, David developed, executed and published Agricultural Sciences from the University a Gulf of Mexico Deepwater Horizon Oilspill dispersant Liquid of Nebraska–Lincoln (Agribusiness, Agricultural Economics Chromatography-Mass Spectrometry analysis. In 2013 David and Chemistry Minors). Internships at Wimmer’s Meats, Wells joined Kraft Foods Analytical Sciences Team in Glenview, IL. He Dairy and Cornell University built interest and food industry currently serves as Manager, R&D Analytical Chemist for the experience. U.S. Department of Homeland Security Scholar/ newly formed Kraft Heinz Company.

Tarrah DeClemente Manager of Student Wellness | Chicago Public Schools Tarrah DeClemente is Manager of Student As Manager of Student Wellness, Tarrah leads the district’s Wellness at Chicago Public Schools (CPS) efforts to support schools in establishing healthy school which serves nearly 400,000 students at environments through implementation of the district’s three 660 schools. She received her B.S. degree wellness policies (Local School Wellness, Healthy Snack in Dietetics from Purdue University and and Beverage, and Physical Education Policy). This entails completed her dietetic internship at the providing technical assistance to schools related to: recess, University of Iowa. Tarrah received her MPH gardens, physical, health, nutrition education, and healthy in Health Policy and Administration from the food access. University of Illinois at Chicago. She also served as 2014-2015 President of the Illinois Academy of Nutrition and Dietetics.

Katrina Kazda* Director of Programs | Sustainable America Katrina Kazda is Director of Programs profits, and academic institutions in the transition to more at Sustainable America, working to environmentally sustainable business operations and practices. expand the organization’s food and fuel To date, she has provided holistic environmental sustainability programming regionally and nationally. consulting and certification services to over 50 diverse clients She brings over ten years of hands-on across the country ranging in size from sole proprietorships to experience assisting businesses, non- multi-million dollar corporations.

* Also a Current Trends presenter. Careers in the Food Industry Round Table Food Institute

Mujahed Khan Senior Manager of Quality Improvement | Academy of Nutrition and Dietetics Mujahed Khan, MBA, RDN, LDN is Senior brings 5 years of food industry experience working with multi- Manager of Quality Improvement at the national companies, such as Kerry Ingredients. There he worked Academy of Nutrition and Dietetics. He in R&D and product testing focused on dairy applications. oversees the design and implementation Mujahed has an extensive background on food regulation of the Academy’s quality initiatives as well including HACCP, Codex Alimentarius, FDA codes and GMPs as advance member engagement within working with an international food certifier. He is adjunct faculty the National Quality Strategy. His past for Dominican University in River Forest, IL, teaching Food work includes managing research and Safety/Quality Assurance. Mujahed received his Bachelors of guideline development according to evidence based practice Science in Nutrition from Benedictine University and MBA in methodology for the Academy’s Evidence Analysis Library. He Healthcare Management from Dominican University.

Sara Lopez-Barton* Food Industry Sector Lead | Quid, Inc. Sara currently leads the food industry her JD from University of California, Hastings College of the sector of the commercial team at Quid, an Law, and her BA in Environmental Studies from the University augmented intelligence data visualization of California, Santa Barbara. When she’s not working, Sara platform that is changing how companies volunteers sitting on the board of the Alameda County interpret, analyze and strategize using CASA organization (court appointed special advocates) the world’s information. Sara hails from that provides services to at risk and foster youth. She also a legal background, working at an IP enjoys cooking, baking, downhill skiing, attending live music, transactions and advisory firm prior to traveling, camping, hiking, rock climbing and anything that Quid, and practicing civil litigation before that. She received gets her outdoors.

Anders Porter Vice President Communications | fairlife, LLC Anders holds the role of VP newest addition to the fairlife family of products. Communications for fairlife, LLC. Responsibilities include working with In 2010, Anders and Tim Doelman successfully launched Athletes the marketing team and CEO to create, HoneyMilk in Texas and Colorado. This line of high protein develop and implement marketing tactics, nutritional drinks was re-branded and re-launched in March of corporate communications / PR and 2012 under the name Core Power. consumer facing messaging for Core Power, fairlife ultra-filtered milk and YUP!, the Anders lives in Austin, TX. Careers in the Food Industry Round Table Food Institute

Susan Shivas Director of R&D | Tyson Foods, Inc. Susan Shivas is Director of R&D for Tyson started her R&D career at Oscar Mayer — Kraft Foods. She moved Foods, Inc. She has been at Tyson for over to Land O’Frost as Manager of Technical Services, to the Oberto 10 years, serving as R&D Director for many Sausage Company to be Director of Technical Service and to The different business teams including Food Solae Company as Director of Applied Technology. Service Bakery, Emerging Brands, Tyson Retail Poultry Products, Food Service Poultry Susan has a B.S. in Animal Science from the University of and Prepared, School Food Service and Tennessee at Martin and M. S. in Meat Science from Kansas Deli. In her role at Tyson Foods, she oversees State University. She has her Certified Culinary Scientist all aspects of new product and line extension development and certification from the Research Chef’s Association. She served on product optimization. the Board of Directors of the American Meat Science Association from 2012 – 2015. She is also a member of Phi Tau Sigma Prior to Tyson Foods, Susan held various positions in product Honorary Society and the Institute of Food Technology. development, food safety and quality at other companies. She

Pepin Tuma* Senior Director of Government and Regulatory Affairs | Academy of Nutrition and Dietetics Pepin Andrew Tuma has been with the Guidelines for Americans, obesity management, expanding Academy of Nutrition and Dietetics since Medical Nutrition Therapy reimbursement, implementation of the 2011, working to advance the Academy’s Affordable Care Act, consumer protection campaigns, and various public policy priorities through regulations community health initiatives. Mr. Tuma has significant experience and legislation, and serves as Senior in government affairs and grassroots political campaigns and Director for Government and Regulatory is a graduate of the College of William and Mary (History and Affairs. Recent strategic initiatives include Government) and the University of Virginia School of Law. food and nutrition labeling, the Dietary

Katrina Walton National Accounts Manager, North American Division of Corn Milling | Cargill, Inc. Katrina Walton currently holds the position at Cognis, she made the transition to sales at Cognis, then of National Accounts Manager further developed her sales career at Novozymes Inc. During for the North American Division of Corn her tenure at Novozymes, Katrina began to pursue her Masters Milling at Cargill, Inc. Her primary focus of Business Administration in Marketing Strategies & Planning in this role is to build and maintain a at De Paul University in Chicago, IL. She completed her degree robust relationship while increasing while working for Cargill. Katrina has been with Cargill ten years sales to several of the world’s top tier and in the food industry over 15 years. manufacturers in the Confection, Bakery, and Beverage sector of the food industry. A native of the Detroit Metro area, Katrina has resided in several metro areas across the country including Cincinnati, In her work, she provides solutions as it relates to corn based Dallas and Chicago. In her spare time, she enjoys spending sweeteners, sugar, stevia, citric acid, polyols, fiber and other time with family/friends, traveling abroad, watching movies health promoting ingredients. Katrina is a proud graduate of and attending live musical performances. She is passionate North Carolina A & T State University and holds a Bachelors about giving back to her alma mater, serving the community of Science in Chemical Engineering. Upon graduation, she in which she lives and executing on the mission of Alpha pursued a career as a Production Engineer at Cognis (now Kappa Alpha Sorority, Inc. known as BASF). After working on several engineering projects Current Trends Food Institute

Mari Gallagher President | Mari Gallagher Research & Consulting Group Mari Gallagher is President of Mari former Adjunct Associate Professor at Bouvé College of Health Gallagher Research & Consulting Group Sciences at Northeastern University in Boston. She has worked (www.marigallagher.com). She authored to improve quality of life, community health and economic Examining the Impact of Food Deserts on prosperity. Before launching her own firm, she was the first Public Health in Chicago, a breakthrough Emerging Markets Director for Washington-based Social study that popularized the term “Food Compact and is an expert on “below the radar” data. Mari Desert” nationally in 2006, and has received dozens of awards over the years from the Boy encouraged Congressman Bobby Rush Scouts of America, the American Heart Association, Concern to enter “Food Desert” language into the Farm Bill. In large Worldwide and many other institutions. Her work has informed part, because of Mari’s work, millions of dollars have been the Institute of Medicine, Congress and many policy, market invested in underserved areas across the country. Mari is also and health initiatives. the President of the National Center for Public Research and

Grant Prentice Director of Strategic Insights | FoodMinds, LLC Grant is director of strategic insights with science-based intellectual property. FoodMinds, LLC, a food and nutrition consulting and communications company Grant has 14 years of advertising and communications agency that specializes in harnessing science, experience at EURO RSCG and Starcom where he worked in public affairs and communications research and strategic planning on a diverse range of clients to meet business and public health including Procter & Gamble, MillerCoors, Bank of America, objectives. He specializes in strategic Hoover vacuum cleaners and Anheuser Busch.Grant has a marketing and market research and Bachelor of Science in Psychology and Advertising from the has extensive experience in building marketing and issues University of Illinois at Urbana-Champaign. management programs that utilize nutrition and agricultural

Joy Dell’Aringa Business Development Manager | bioMerieux Joy Dell’Aringa is the business Registered Microbiologist through analytical offerings. ASM development manager — Pathogen in Food and Dairy Microbiology and she is also a Certified & Quality Indicator solutions at National HACCP Team Member. bioMerieux. Joy holds a Bachelor’s degree in Microbiology and a Master’s Previously, she served EMSL Analytical, Inc, in three different degree in Plant and Soil Science, both roles: National Food Director, Microbiology Lab Manager and from Southern Illinois University at National Food Microbiology Supervisor. Carbondale. She has experience in the food and beverage industry, environmental and industrial She serves as chair for the Chicago Section of the Institute hygiene industry, and clinical as well as academic research of Food Technologists. fields. Joy is a Certified Food Safety Professional, a Current Trends Descriptions Food Institute

Food Access in the United States While some Americans can afford and easily find wide varieties of fresh produce and other high quality, nutritious food items, others across the nation worry about where they’ll find their next meal and how to pay for it. Many low access and/ or impoverished areas suffer from food insecurity and lack of healthy food access. Let’s dive into how urban and rural areas throughout the country can make food easily accessible and affordable to consumers, while improving their local economies.

Food Categories on the Rise Data management companies are making it easier for food companies and the industry to learn more about geographical demands. Certain regions throughout the country focus their purchasing on local or organic products, while other areas are unsure where their next meal will come from. Discover how data companies are changing the way companies market and supply their products to local consumers, and better understanding the public narratives that shape topics like GMOs and gluten free.

Food Waste in Developed Countries According to industry experts 40% of all food produced in the US gets wasted every year, the vast majority ending up in landfills where its value is lost forever. At the same time 1 in 6 Americans (49 million) is food insecure, meaning they do not have reliable access to food throughout the year. We can do better. Food is lost at every step of the food chain from farm to fork. Discover ways farmers, producers, retailers and consumers can better conserve food products and how proper food management decisions can change hunger statistics and relief efforts in the U.S and across the globe.

Research and Development: Food Safety Food hazards can enter the food supply at any time. Between the farm to the table, food companies have a responsibility to protect the product they produce. Food safety is a topic with life and death consequences and enormous business impact. Explore the various business practices as well as the latest research and development focused on food safety.

Marketing to Consumers Every brand, company, service or organization is constantly evaluating their consumers and the methods they use to communicate with, and market to them. A single brand or service can have many different types of consumers that drive their current business, and offer new opportunities for growth. We will discuss how companies within the food industry relate to their current and potential consumers and evolve their marketing methods to sustain and grow their business.

Policy and Regulations The government substantially influences the food on your plate. Food companies are required to comply with government regulations when developing products before they can be released to consumers. Specifically, food labeling. From the nutrition facts panel to front of package labeling to the use of the word “natural,” consumers, policy makers, organizations and food companies are all on the front lines on this topic. By researching and discussing this issue, we will learn more about current government regulations and why they play such an important role in product development and consumer health. Food Institute Group 1 Tour Locations

McDonald’s / Cargill, Inc. Oak Brook, Illinois | www.mcdonalds.com, www.cargill.com McDonald’s is the leading global foodservice retailer with more than 34,000 local restaurants serving nearly 69 million people in 118 countries each day. Our worldwide operations are aligned around a global strategy called the Plan to Win, which center on an exceptional customer experience – People, Products, Place, Price and Promotion. We are committed to continuously improving our operations and enhancing our customers’ experience.

Cargill is a unique place to grow your career, your experience and your abilities. Every day, we grow our reputation as a leading international producer of food, agricultural, financial and industrial products and services. We take pride in our global reach, ability to contribute and strong work ethics and values. Founded in 1865, Cargill is a privately held company and employs 142,000 people in 66 countries. Through innovation, creativity and teamwork, we are transforming entire markets and people’s lives worldwide, and we can have the same impact on your career.

Ferrara Candy Company Forest Park, Illinois | www.ferrarausa.com Although Ferrara Candy Company now consists of countless beloved brands, it all started with candy- coated almonds called Confetti. The year was 1900, and Salvatore Ferrara had just come to America from Nola, Italy. Selling candy was to be his trade in his new home of Chicago. Now, the company’s delicious list of brands is longer than ever. Ferrara Pan classics include ATOMIC FIREBALLS®, BLACK FOREST® Gummies, BOSTON BAKED BEANS, JAWBUSTERS®, LEMONHEAD® and RED HOTS®. Ferrara Candy Company is also now the proud producers of BOBS® Sweet Stripes, BRACH’S®, CHUCKLES®, FRUIT STRIPE® Gum, JUJYFRUITS®, NOW AND LATER® , RAIN-BLO®, SATHERS®, SUPER BUBBLE® and TROLLI® Gummies. fairlife, LLC Chicago, Illinois | fairlife.com fairlife, LLC, is a health-and-wellness dairy company that produces and markets premium-quality, value-added nutrition products that start with the best milk from independent American family farmers committed to sustainable and traceable agriculture. fairlife, LLC’s patented cold filtration process filters natural milk to increase protein and minerals and decrease natural sugars. The company owns and operates its own state-of-the-art plant in Michigan. fairlife produces fairlife ultra-filtered milk, a high protein, reduced sugar great-tasting milk for the whole family, Core Power, a great-tasting high protein drink created for fitness enthusiasts and on-the- go protein seekers, and YUP!, a delicious line of flavored milks that is being test launched on the east coast in preparation for national distribution. Food Institute Group 2 Tour Locations

FleishmanHillard, Inc. Chicago, Illinois | www.fleishmanhillard.com At the core of FleishmanHillard’s philosophy is the power of true. True speaks to who we are and how we work every day. The values and principles articulated in our philosophy include respect and teamwork, ethical behavior and transparent business practices, and relationship-driven client service that achieves meaningful results. Our values unite FleishmanHillard into a talented and committed team working across continents and cultures on behalf of our clients.

Tyson Foods, inc. Downers Grove, Illinois | www.tysonfoods.com Tyson Foods, Inc. (NYSE: TSN), with headquarters in Springdale, Arkansas, is one of the world’s largest producers of chicken, beef, pork and prepared foods that include leading brands such as Tyson®, Jimmy Dean®, Hillshire Farm®, Sara Lee® frozen bakery, Ball Park®, Wright®, Aidells® and State Fair®. The company was founded in 1935 by John W. Tyson, whose family has continued to lead the business with his son, Don Tyson, guiding the company for many years and grandson, John H. Tyson, serving as the current chairman of the board of directors. Tyson Foods provides a wide variety of protein-based and prepared foods products and is the recognized market leader in the retail and foodservice markets it serves, supplying customers throughout the United States and approximately 130 countries. It has approximately 124,000 Team Members employed at more than 400 facilities and offices in the United States and around the world. Through its Core Values, Code of Conduct and Team Member Bill of Rights, Tyson Foods strives to operate with integrity and trust and is committed to creating value for its shareholders, customers and Team Members. The company also strives to be faith-friendly, provide a safe work environment and serve as stewards of the animals, land and environment entrusted to it.

Plant Chicago Chicago, Illinois | plantchicago.com Plant Chicago is a non-profit organization established in 2011 by Bubbly Dynamics, LLC. Bubbly is also owner and operator of our home, The Plant, a groundbreaking food production space designed to be a net-zero, closed loop system in Chicago’s Back of the Yards.

We equip people and businesses with the tools to live more sustainably through community-driven, hands-on programs and innovative tech demonstration projects. Our mission is to develop circular economies of food production, energy conservation and material reuse, while empowering people of all backgrounds to make their cities healthier and more efficient. In a circular economy, conventional waste streams from one process are repurposed as inputs for another, creating a circular, closed-loop model of material reuse. Food Institute Group 3 Tour Locations

James Calvetti Meats, Inc. Northfield, Illinois | www.calvettimeats.com James Calvetti Meats, Inc. was established 41 years ago in 1974. JCM is a food processing business specializing in hand portion cutting, processing and sales of fine ready to cook meats and poultry into transportation and broad line food service.

Tate & Lyle Hoffman Estates, Illinois | www.tateandlyle.com Tate & Lyle is a global provider of ingredients and solutions to the food, beverage and other industries, operating from over 30 production facilities around the world.

Tate & Lyle operates through two global business units, Speciality Food Ingredients and Bulk Ingredients, supported by the Innovation and Commercial Development group. The Group’s strategy is to become the leading global provider of Speciality Food Ingredients through a disciplined focus on growth, and by driving Bulk Ingredients for sustained cash generation to fuel this growth.

Speciality Food Ingredients consists of three platforms: Texturants, which includes speciality starches and stabilisers; Sweeteners, which comprises nutritive sweeteners and our range of no-calorie sweeteners including SPLENDA® Sucralose; and our Health and Wellness portfolio which includes speciality fibres and our salt-reduction offering. Additionally, our food systems business provides a wide variety of blended ingredient solutions.

Tate & Lyle Bulk Ingredients includes bulk sweeteners, industrial starches and fermentation products (primarily acidulants). Corn co-products from both divisions are primarily sold as animal feed.

William Wrigley Junior Company Hoffman Estates, Illinois | www.wrigley.com With operations in approximately 50 countries and distribution in more than 180 countries, Wrigley’s brands bring smiles to faces around the globe. The company is headquartered in Chicago, Illinois, employs approximately 17,000 associates globally, and operates as a subsidiary of Mars, Incorporated. Based in McLean, Virginia, Mars has net sales of more than $30 billion, six business segments including Petcare, Chocolate, Wrigley, Food, Drinks, Symbioscience and more than 70,000 Associates worldwide that are putting our Mars Principles into action to make a difference for people and the planet through our performance. Food Institute Group 4 Tour Locations

Tate & Lyle Sycamore, Illinois | www.tateandlyle.com Tate & Lyle is a global provider of ingredients and solutions to the food, beverage and other industries, operating from over 30 production facilities around the world.

Tate & Lyle Bulk Ingredients includes bulk sweeteners, industrial starches and fermentation products (primarily acidulants). Corn co-products from both divisions are primarily sold as animal feed.

Oberweis Dairy North Aurora, Illinois | www.oberweis.com In 1915, Peter J. Oberweis found that he had too much milk so he began selling it to neighbors. In essence, the family dairy business that now spans almost 100 years had begun.

We’re still delivering bright and early. We’re still using glass bottles, because we don’t think milk should taste like plastic...just milk, pure and simple. We don’t believe in adding anything unnecessary to our milk either. That’s why none of our farmers use the rBGH hormone on their cows. We’re still family owned and operated too. What’s more, we stick to what got us here...Peter Oberweis’ lifelong commitment to quality and service. Over the years we’ve gone from the nostalgic horse and milk cart to the Model T to the milk trucks of the 50’s and on to more modern home delivery trucks you see us use today.

We’ve built a bigger, better facility, expanded our product line and opened retail stores where folks can come in for our award- winning milk in glass bottles and our super-premium ice cream. Whether we deliver right to your door, or you visit one of our dairy stores, you can be confident that our quality and service will always be “Simply the Best”. That’s the way Peter Oberweis wanted it, and we’re chips off the old block.

PepsiCo Inc. Barrington, Illinois | www.pepsico.com PepsiCo products are enjoyed by consumers one billion times a day in more than 200 countries and territories around the world. PepsiCo generated more than $66 billion in net revenue in 2014, driven by a complementary food and beverage portfolio that includes Frito-Lay, Gatorade, Pepsi- Cola, Quaker and Tropicana. PepsiCo’s product portfolio includes a wide range of enjoyable foods and beverages, including 22 brands that generate more than $1 billion each in estimated annual retail sales.

At the heart of PepsiCo is Performance with Purpose – our vision to deliver top tier financial performance over the long term by integrating sustainability into our business strategy, leaving a positive imprint on society and the environment. We do this in part by offering a wide range of products; increasing the number of our nutritious foods and beverages; reducing our environmental impacts; and supporting our employees and the communities where we do business; all of which will help position the company for long-term sustainable growth. Food Institute Group 5 Tour Locations

Griffith Laboratories Alsip, Illinois | www.griffithlaboratories.com As a privately held company, Griffith Laboratories™ has always taken a long-term view and focused on doing what’s right for customers, employees and the food industry. Since 1919, we’ve built a reputation for premier quality and dependability with our customer partners. We are proud of our history of pioneering food science to the industry, and energetically pursue that same vision today. Using innovation as a foundation for differentiation and with a global curiosity for new opportunities, our company has always been inspired to drive change and provide limitless possibilities. At Griffith Laboratories™, we partner with food companies to take their brands and products beyond the expected: to new destinations in flavor, healthfulness, performance and cost efficiency. Leverage our food science expertise, creative innovators and differentiating ingredient systems to create customized food products that delight consumers across the globe.

McDonald’s / Cargill, Inc. Romeoville, Illinois | www.mcdonalds.com, www.cargill.com McDonald’s is the leading global foodservice retailer with more than 34,000 local restaurants serving nearly 69 million people in 118 countries each day. Our worldwide operations are aligned around a global strategy called the Plan to Win, which center on an exceptional customer experience – People, Products, Place, Price and Promotion. We are committed to continuously improving our operations and enhancing our customers’ experience.

Archer Daniles Midland Company Chicago, Illinois | www.adm.com For more than a century, the people of Archer Daniels Midland Company (NYSE: ADM) have transformed crops into products that serve the vital needs of a growing world. Today, we’re one of the world’s largest agricultural processors and food ingredient providers, with more than 33,000 employees serving customers in more than 140 countries. With a global value chain that includes more than 460 crop procurement locations, 300 ingredient manufacturing facilities, 40 innovation centers and the world’s premier crop transportation network, we connect the harvest to the home, making products for food, animal feed, industrial and energy uses. Food Institute Partners

Join us in thanking following partners for providing support toward the AFA Food Institute.

Program Partners

Tour Stop Meal Partners Addresses for all tour stop hosts are on the following page.