Brian Carter

Bestselling author, keynote speaker and CEO of the Brian Carter Group

Brian Carter is a popular speaker and bestselling author selected to be IBM Futurist and recognized by LinkedIn as "an expert you should listen to." In his 24 years of business success, Brian has worked with organizations of all sizes, including Microsoft, NBC, Salesforce, JP Morgan, Humana, and The U.S. Army. His frequent media appearances include Bloomberg TV, ABC, Forbes, The Wall Street Journal, Entrepreneur, AdWeek, and The New York Times.

A trusted expert and influencer for a decade, Brian has taught 150,000 students in topics including A.I., sales, generational differences, social media, customer service, leadership, teamwork, and marketing. He has 500,000 online fans and reaches an overall audience of over 5 million people each year. Brian's ideas and insights come from 24 years of trailblazing work in the modern business world, up-to-date experience, and deep case studies. His hands-on, consultative, and speaking work with hundreds of companies in 42 industries means you get unrivaled expertise by collaborating with him.

Brian’s business experience, cutting-edge insights, and stand-up comedy background culminate in a keynote speaker and trainer who leaves every audience entertained, motivated, and armed with powerful strategies and tactics.

Julie Holmes

Innovation, technology, and AI expert

Julie Holmes is your friendly neighborhood nerd and AI expert. She’s an inventor and tech founder with over 25 years of experience leading enterprise technology. As an award-winning speaker, Holmes captivates audiences with her wicked smarts, cheeky humor, and a laundry list of cool apps.

Holmes guides executives on AI strategy, equips leaders with tech-ready teams, and shows sales pros smarter selling with AI—not just talking tech, but making it relatable, practical, and downright exciting. Her mission: help organizations simplify and apply AI to business.

AI might feel like a freight train—you’ve either got to hop on board or be left behind. Holmes is here to make sure you’re not only on the train but ready to drive it. And yes, you can blow the whistle!

Niran Avni

COO, smoodi

Niran Avni is an entrepreneur and operations leader dedicated to transforming the food and beverage industry. As the COO of smoodi, he played a key role in launching the first self-cleaning, automated smoothie machine. Under his leadership, smoodi has expanded into retail businesses, college campuses, and hospitals, offering 100% natural smoothies with minimal operational effort for customers.

Previously, Niran co-founded Froffee, an automated frappuccino system that improved efficiency in the convenience market. The company grew to over 500 retail locations before being acquired by an investment firm in 2020.

With a passion for innovation, Niran continues to develop practical solutions at the intersection of food tech and business, driving the industry forward.

Adam Bailey

CTO, president, co-founder, Topanga

Leading data and engineering teams at Sweetgreen, Adam was pivotal in transforming the national QSR chain into a leader in data-driven operational efficiency supported by machine learning. After more than three years at Sweetgreen, he co-founded Topanga.io, aiming to revolutionize kitchen technology with a focus on sustainability for cost savings. With a background in philosophy and economics, Adam is dedicated to seamlessly integrating advanced technology into kitchen environments to reduce prime costs and enhance both financial and environmental outcomes. At his core, he believes in the power of high-performing products and reliable data to help make the world a better place.

Christopher Bee

Campus culinary director, Boston University (BU Dining)

Chef Chris Bee joined Boston University in 2007 as the executive chef of retail and catering and now holds the title of campus culinary director. Bee previously worked at Cuisine Chez Vous, a leading catering company in Boston, and served as the executive chef at the MIT Faculty Club. He began his culinary career on the Connecticut coast, where yacht and country clubs and private restaurants fueled his passion for cooking, first sparked by his family.

A graduate of Newbury College with a culinary arts degree and Pro Chef 3 certification from the Culinary Institute of America, Bee is also a Boston University culinary arts instructor. He has received multiple culinary awards, including ACE gold medals and ACF silver and bronze medals. His passion for creativity continues to be driven by local sustainable ingredients, with a focus on fish and shellfish.

Lynn Cody

Director of marketing, Boston University (BU Dining)

Lynn Cody is the director of marketing for Boston University Dining Services, where she leads strategic marketing and branding initiatives across BU’s expansive dining program. With over 15 years of experience in strategic marketing, Cody is dedicated to enhancing the student experience through innovative marketing approaches, streamlined communications, and targeted engagement strategies.

Cody holds an M.S. in professional communication from Clark University and a B.A. from Stonehill College. Her data-informed campaigns have increased brand loyalty, driven student engagement, and boosted revenue. She is also a thought leader in higher education dining, regularly contributing to industry conferences and developing programs to elevate marketing standards within collegiate hospitality.

Ginnie Dunleavy

Executive director of auxiliary services, Rhode Island School of Design (RISD)

For the past decade, Dunleavy has led college dining, conferences & events, and retail stores on RISD's campus with a focus on ingenuity and community. Dunleavy has been featured in Food Service Director for her dining services innovation, transitioning RISD to self-operations with a focus on strengthening the student dining experience, resulting in a 300% revenue increase and 28% increase in meal plan participation. 

Bill Green

Executive director, The Common Market Southeast

Bill Green is the executive director of The Common Market Southeast, where he is committed to enhancing local food systems and community wellness. Before joining The Common Market, Green spent 18 years at The Kroger Co., holding roles including vice president of operations, legal counsel, and district manager. He holds a business management degree from Howard University, a juris doctorate from the University of Kentucky, and completed a master of divinity at Mercer University’s McAfee School of Theology in 2024.

Green is deeply engaged in his community, volunteering with the Boy Scouts of America and Junior Achievement and serving on advisory boards for Atlanta’s AgLanta Brand, Georgia Piedmont Technical College, and the South Atlanta Food Bank. He and his wife, Kristy, live in East Point, Georgia, and have three adult children and a granddaughter.

Nelson Gonzalez

Assistant director of marketing and communication, Rutgers University Dining Services

Working in the restaurant and hospitality industry just to make money in college, Nelson Gonzalez did not expect that to become his passion. Upon realizing his passion, he worked for the tourism bureaus of Newark and Elizabeth, New Jersey, specializing in bringing large events to the cities such as their restaurant weeks. He later led the marketing efforts for five restaurants in New Jersey. For the last eight years, Gonzalez has been the lead communications professional for Rutgers University Dining Services, a $70 million dollar annual operation spanning 20 locations on campus.

Nicole Kessler

Founder and president, The Celiac College Guide

Nicole Sherrin Kessler is the founder and president of the Celiac College Guide, a nonprofit dedicated to helping students with celiac disease find colleges that meet their dietary and lifestyle needs. She is the Chief of Teaching and Learning for a successful charter network, a former teacher and principal, and a National Teacher of the Year award recipient. With over 20 years of experience in education, Nicole has led professional development, strategic planning, and leadership coaching. As a consultant, she works with schools and organizations to improve outcomes and foster inclusive environments. Inspired by her daughters’ experiences with celiac disease, she launched the guide to empower students and families with critical information and to advocate for safe and inclusive dining on college campuses.

Pascal Kriesche

Pascal Kriesche is the co-founder and CEO of the world’s first robotic smoothie chain, delivering the freshest, healthiest ingredients across the U.S. with minimal space and no labor required. Kriesche holds an MBA from Harvard Business School and previously worked as a management consultant at Boston Consulting Group.

Ashley Leone

Co-president, The Celiac College Guide

Ashley started her professional career working in NYC in the fashion industry. After many years in production and product development working for large scale fashion companies, she chose to go back to school to pursue her passion for health and wellness and earned a master's degree in nutrition science from the David B Falk College of Sport and Human Dynamics. She spent many years in clinical acute care nutrition until her dream job at Syracuse University opened up. Ashley aims to make Syracuse University the "gold standard for food service and campus dining." 

Jeremy Moyer

5th generation dairy farmer, Oakmulgee Dairy Farm

Jeremy Moyer, a fifth-generation dairy farmer from Amelia, Virginia, along with his father Larkin Moyer, and his brother, Brandon Moyer, own and operate the oldest continuously operating family-owned dairy in Virginia. Oakmulgee Dairy Farm started in 1895 and the family currently milks 320 cows with Lely A5 robotic milkers and farms 1400 acres. Moyer started working part-time on the farm in 1994 and started full time after graduating from Virginia Polytechnic Institute and State University with a bachelor’s degree in dairy science and a minor in Agricultural Economics in 2004. The ultimate goal at Oakmulgee Dairy Farm is to produce the highest quality milk with an emphasis on cow comfort, employee welfare, and sustainable farming practices. That much is evident in the number of climate-smart practices the farm has adopted over the years, including installing solar panels that power 100 percent of the electricity for the milking barn, manure injection to cropland to preserve nitrogen from manure and prevent runoff, and most recently breaking ground on an anaerobic co-digester that will convert manure and food waste into renewable natural gas to power communities.

Natalie Pritchard

Residential executive chef, Aramark Collegiate Hospitality, Clemson University

Natalie Pritchard, a Johnson and Wales University, Charlotte graduate, began her career in hotels before transitioning to Aramark Collegiate Hospitality, where she discovered her passion for serving students diverse cuisines. Pritchard presently serves as residential executive chef at Clemson University. Inspired by her grandparents' garden, she values supporting local farmers and preserving local foods through methods like canning and freezing. She aims to educate students and faculty on the importance of local food systems for economic sustainability and future health.

Lexie Raczka

Sustainability director, Boston University (BU Dining)

Lexie Raczka is the sustainability director for Boston University Dining Services and the Northeast region sustainability champion for Aramark Collegiate Hospitality. She leads sustainability initiatives across residential dining halls, retail locations, and campus catering, focusing on local, sustainable, and diverse sourcing; waste reduction and diversion; and low-impact menu programming.

Raczka designed BU’s Choose to Reuse program, a reusable to-go container initiative that has inspired similar programs nationwide. She also leads BU’s adherence to its Zero Waste Plan and manages the university’s participation in the MCURC.

Raczka holds an M.A. in agriculture, food, and environment and an M.S. in urban and environmental policy and planning from Tufts University, as well as a bachelor’s degree from Dickinson College.

Elizabeth Riede

Executive director of campus dining, Appalachian State University

Elizabeth Riede is the executive director of campus dining at Appalachian State University. App State Campus Dining serves more than 7,000 meal plan holders and over 21,000 students campus-wide.

A seasoned retail and foodservice leader, Riede is passionate about developing innovative teams and fostering highly engaged customers.

Ryan Pressley

Farmer owner and manager, Farms 2 U

Ryan Pressley, a visionary fourth-generation BIPOC (Black, Indigenous, and People of Color) farmer, embarked on his agricultural journey starting at age six, immersing himself in farming life on his family's land. Proficient in every facet of the agricultural process, Pressley honed his skills in cultivating, grading, packing, harvesting, and distributing vegetables on a large scale. In 2006, Pressley inherited 117.5 acres of the family farm and expanded his reach by acquiring a 256-acre farm in 2008. As the driving force behind Farms 2 U, the family business, Pressley oversees a diverse array of crops ranging from tomatoes, melons, greens, and squash to corn, broccoli, cucumbers, lima beans, and peas.

With a wealth of experience serving on horticultural, community, and advisory boards, his voluntary work with esteemed law firms underscores his commitment to advocating for and protecting the interests of farmers and landowners, showcasing his unwavering passion for the agricultural community.

Kris Solt

Assistant director, Rutgers University Dining Services

Kris Solt has been the assistant director of Rutgers University Dining Services since 2007, overseeing the New Brunswick culinary excellence team and menu committee. Prior to this role, Solt served as chef manager for Rutgers Dining Services and executive chef for catering for the Office of the President and Rutgers Athletics.

Solt graduated from East Carolina University, where he was a four-year letter winner in NCAA Division I soccer, and later earned a culinary arts degree from the New York Restaurant School.

Jon Webster

Vice president of operations, Boston University (BU Dining)

Jon Webster joined Boston University in July 2022 and oversees BU Residential and Retail Dining, convenience stores, catering, and the BU Pub. Previously, Webster worked at Caltech, managing dining operations and opening new facilities, and at Bon Appétit Management Company, where he led operations at NBCUniversal West Coast and DreamWorks Animation Studios.

Before BU, Webster served as executive director of hospitality at Syracuse University, where he restructured the department, revitalized dining programs, and implemented process improvements.

Robin White

Associate professor, School of Animal Sciences, Virginia Tech

Associate director, Center for Advanced Innovation in Agriculture, Virginia Tech

Robin White, associate professor in the School of Animal Sciences at Virginia Tech, also serves as associate director of the Center for Advanced Innovation in Agriculture. A native of Seattle, Washington, White obtained her B.S. and Ph.D. degrees at Washington State University under the guidance of Drs. Jude Capper and Kris Johnson. She then moved to Blacksburg, Virginia, where she held postdoctoral positions with the National Animal Nutrition Program Modeling Committee and the USDA Experiential Learning Initiative under Dr. Mark Hanigan.

White joined the Virginia Tech faculty in 2016, focusing her research at the intersection of animals and the environment to improve the sustainability of ruminant production systems. Her work includes advancing global food security, empowering food system stakeholders through data-driven outreach, and preparing the next generation of scientists to explore the sustainable future of food.

Her research emphasizes mechanisms governing rumen fermentation efficiency, models and technologies to enhance ruminant efficiency, health, and well-being, and evaluating the sustainability of animal-source foods in the global ecosystem. In addition to research, White teaches courses on animal nutrition and feeding, equine nutrition, ruminant nutrition, and precision livestock management technologies.