Meet our speakers
Keynote Speakers
Dustin E. James
International speaker, Moments Performance Group
Dustin E. James is America’s Top Corporate Energizer. He is on a mission to elevate the workplace, helping increase performance, building resilient, connected, and creative leaders. This motivational business speaking powerhouse has presented to over 500,000 individuals in-person and virtually throughout the United States. He has spoken to nearly every sector in business and dozens of national conferences. He has earned and is a recognized Certified Speaking Professional (CSP). He has been a top performer in 4 different industries. His businesses have been featured on FOX, ABC, NBC, and CBS. Dustin’s interactive learning experiences motivate and inspire through massive crowd engagement, creativity, and professional story telling. Creativity is his calling cards, with over 200+ plus transformational stories tailored for each of his events.
Victoria Roos Olsson
WSJ best-selling author of Everyone Deserves A Great Manager
Victoria is an expert in leadership development and has coached leaders across the world for the past 20 years. Originally from Sweden she now lives with her family in Atlanta, Georgia. She has led Commercial as well as Learning & Development teams for large corporations across Europe and the Middle East.
She works closely with the FranklinCovey innovations team and is one of the authors of FranklinCovey’s bestselling book on Leadership: Everyone Deserves A Great Manager – the 6 Critical Practices for Leading a Team.
Victoria is an experienced facilitator and public speaker who engages her audience, on stage, online and in the classroom, no matter if 20 or 2000 people are in the audience. Her global leadership experience makes her at ease both in the boardroom as well as with first level leaders. She always strives to help her participants move from insight to action, combining enthusiasm with focus and drive to help leadership teams achieve their desired results. She is a popular executive coach.
Learning Session Speakers
Andrew Arentowicz
Co-founder and CEO, 50/50 Foods, Inc.
Andrew Arentowicz is the CEO of 50/50 Foods, Inc., a pioneering food company dedicated to serving the large and growing population of flexitarians (72 million and counting) by crafting a new category of “plant-rich” meat products that are both healthy and delicious. 50/50 Foods’ flagship product, the BOTH Burger, is the first and only USDA approved 50/50 burger on the market today. Andrew leads the team in charge of culinary innovation, supply chain management, government affairs, manufacturing, logistics, marketing, and sales. Andrew earned his BS from Cornell University, and his MBA from the UCLA Anderson School of Management. He is also an avid photographer, skier, and squash player, as well as a devoted "girl dad," finding great joy in raising his two remarkable daughters with his exceptional wife, Andrea. Connect with Andrew on Instagram (@bothburger) or via email, drew@5050foods.com, to learn more about his journey to change the world one 50/50 burger at a time.
Jennifer Channin
Executive director, Better Food Foundation, Center for Food Systems Transformation at the University of San Diego
Jennifer Channin (Moderator) leads the Better Food Foundation's initiatives promoting plant-forward food choices through behavioral interventions and university partnerships. In 2022, she coordinated a groundbreaking study on plant-based defaults in all-you-care-to-eat dining halls that led to Sodexo implementing plant-based nudges across nearly 400 universities. BFF's food behavioral science work has been featured in major publications, including Bloomberg, the New York Times, and Foodservice Director Magazine. Jennifer has moderated panels and presented this research at multiple conferences including NACAS C3X (2024, 2025) and AASHE (2023, 2025).Dr. Angela Zhang (Panelist) is completing her PhD in Population, Health & Place at the University of Southern California. She has co-published several influential papers on plant-based defaults in university catering across multiple institutions. Her background includes research on food and hunger issues at the Harvard T Chan School of Public Health and the Brookings Institute. She served as an Emerson National Hunger Fellow and completed her BA at UCLA.[TBD] (Panelist) will be a Los Angeles-based culinary professional with direct experience implementing plant-based nudges in higher education foodservice operations, bringing practical perspective on operational implementation and outcomes.
Tim Dale
Category innovation director, Food System Innovations
Tim Dale is Category Innovation Director at Food System Innovations (FSI)–a philanthropic impact platform investing in a sustainable future of food. At FSI, Tim leads research and strategy for Balanced Proteins—meat and dairy products that combine animal ingredients with alternative proteins or plant-based ingredients. He has nearly 15 years of experience in consumer marketing, including six years advancing complementary proteins at Impossible Foods and Prime Roots. Tim studied Advertising and Graphic Design at Loyola Chicago and earned his MBA from the University of California, Berkeley. Tim works at the intersection of sustainability and consumer behavior — helping the food industry evolve in ways that are practical, profitable, and grounded in how people actually eat.
Amanda Ewing
Director, culture & engagement, University of Michigan, MDining
Amanda Ewing is an educator and facilitator serving as the Director of Culture & Engagement for Michigan Dining. She has a range of experience in programming to support inclusive excellence and specializes in creating and delivering curriculum that uses storytelling and creative skills for engaging in memorable learning experiences. In her role Amanda provides professional development opportunities to staff and leadership, advises on strategic initiatives, and provides individual guidance to leadership and management. With over a decade of experience in diversity & inclusion education and facilitation, she is passionate about creating a culture of belonging and respect for all members of the UM Campus Community. She is a skilled storyteller and trainer, and leverages those talents to provide effective and engaging learning opportunities and consultation within Michigan Dining and beyond.
Brooke Gregoire, MBA, M.Ed., PMP
Manager, Hospitality Services, University of Guelph
Brooke is a hospitality leader with over a decade of progressive experience across high-end restaurants, hotels, and higher education. Since entering the industry in 2013, her work has focused on designing exceptional guest and customer experiences - an approach she now brings to the campus environment with a strong emphasis on the student experience.
A recognized industry leader, Brooke was named Top 30 Under 30 by the Ontario Hostelry Institute. She is a lifelong learner, holding a Bachelor of Commerce, MBA, Master of Education, PMP designation, and certificates in UX Design and Digital Marketing Strategy.
Brooke is passionate about leveraging technology to improve service delivery and engagement, most recently leading the implementation of campus-wide Reusables program and the Stamp Me loyalty platform. She is continually exploring new ways to enhance the student experience while aligning hospitality services with sustainability, accessibility, and evolving campus needs.
James Hudgens
Visual arts specialist, NC State University
James is a graphic designer for Campus Enterprises at NC State University, supporting NC State Dining, Rave Catering and other auxiliary services. He specializes in building adaptable creative systems, mentoring student designers and developing brand-aligned marketing collateral. Outside of design, he is an active member of Wolves on the Run, a run club of campus employees, and completed his first marathon in December.
Nicole Kessler
President and founder, The Celiac College Guide
Nicole Sherrin Kessler is the founder and president of the Celiac College Guide, a national nonprofit that helps students with celiac disease find colleges where they can eat safely and thrive. Drawing on her background as an educator and systems leader, Nicole brings a unique blend of data analysis, strategic planning, and lived experience to her work with colleges and families.
After discovering how inconsistent gluten-free safety practices were across campuses, Nicole developed the Celiac College Guide to spotlight colleges leading the way in inclusion, training, and transparency. The guide now features information from hundreds of schools and serves as a leading resource for families and institutions nationwide.
A former National Teacher of the Year with over 20 years of leadership experience, Nicole has presented at national conferences, led organizational change initiatives, and collaborated with national celiac and food allergy organizations to advance celiac-safe, student-centered dining in higher education.
Johann Leitner
CEO, Touchwork
Johann Leitner has a BS and PhD in Engineering from the University of Cape Town in South Africa with over 30 years’ experience in high-technology and software Industries. Touchwork has been a member of NACUFS since 2010 bringing innovative customer experience, allergy ordering and survey solutions to over 200 schools in the US and Canada.
Joey Martin
Senior executive chef, UCLA
Joey Martin brings close to 30 years of extensive culinary and hospitality experience to UCLA, where he has proudly served for the past 10 years in what he considers his dream role. A lifelong Bruins fan, Joey’s connection to UCLA is both professional and personal, making his work on campus especially meaningful.
Joey began his culinary career as a Catering Cook with Bristol Farms Catering and, within a year, was hired by the Ritz-Carlton Hotel Company, where he spent 8 years honing his craft. In 2004, he joined Levy Restaurants as Executive Sous Chef at Crypto.com Arena and Peacock Theater at L.A. Live. His dedication and leadership led to a promotion to Executive Chef for Dodger Stadium, where he oversaw all food and beverage operations generating more than $65 million annually. In 2010, Joey was promoted to Senior Executive Chef for Crypto.com Arena and Peacock Theater, playing a key role in the execution of more than 372 major events, including the Grammy Awards, People’s Choice Awards, American Music Awards, Emmy Awards, and ESPY Awards.
Throughout his career, Joey has been instrumental in managing large production teams, developing innovative food initiatives and concepts, preparing capital budgets, and improving operating standards for large-scale venues. He has also worked closely with professional sports organizations, developing team meals for the Los Angeles Lakers, Clippers, and Kings, collaborating directly with coaches to determine specialized dietary and performance-based needs for players.
A California native, Joey was born into a culinary family. His grandfather was one of Southern California’s top menu producers and sellers during the 1970s and 1980s. Joey is a graduate of the Southern California School of Culinary Arts in South Pasadena and brings deep expertise, leadership, and genuine passion to his role at UCLA, where he continues to elevate the dining experience for the campus community.
Shelby Miller
Culinary & nutrition support specialist, University of Michigan, MDining
Shelby Miller, RD, is a registered dietitian serving as a Nutrition and Culinary Support Specialist with the University of Michigan’s MDining program. In her role, she supports campus dining operations through recipe development within the menu management system and collaborates closely with students to navigate dining spaces that align with their dietary restrictions and personal preferences. Shelby’s work focuses on creating practical, inclusive dining solutions shaped by student needs, food preferences, and allergen considerations across campus.
Wes Payne
Graduate teaching assistant, The Ohio State University, Dining Services
Wes Payne is a second-year master's student at The Ohio State University studying Higher Education and Student Affairs. He is Student Development Graduate Assistant for OSU's Dining Services, where he works with student employees on belonging, community building, and professional development. His professional interests are in promoting and developing college student leadership, creating inclusive and welcoming communities, and mentoring the next generation of global citizens. Upon his graduation from Ohio State in May, Wes plans on pursuing full-time opportunities in student affairs.
Monalisa Prasad
Vice president of sustainability, Chartwells Higher Ed
Monalisa Prasad serves in a critical capacity as the VP of Sustainability for Chartwells Higher Education where she spearheads the climate strategy for the entire organization. Her career highlights an extraordinary capacity for managing the intersection of food systems and environmental health. This path was solidified during her early professional work in the UK where she collaborated with the prestigious food waste expert Tristram Stuart during the influential Feeding the 5000 event at Trafalgar Square. This collaboration established her as a premier change maker and a respected voice within the international sustainability community.
Her leadership is further validated by original contributions that have set new industry benchmarks. Monalisa notably spearheaded the initiative to achieve Green Restaurant Certification for five dining halls at New York University which established a pioneering model for sustainable practices in the higher education sector. Her expertise is frequently sought out on the global stage as evidenced by her selection to present at Climate Week which is one of the most significant environmental forums in the world.
Monalisa was also distinguished as a Sustainability Honoree during the New York University State of Sustainability Address. Her technical mastery is supported by an elite educational background including a Master of Science in Sustainability Management from Columbia University and an MBA focused on Sustainable Operations and Supply Chains from the University of Exeter. This combination of executive leadership and academic rigor identifies her as a professional of extraordinary ability who is actively shaping the future of global climate targets.
Kendall Siemienas
Graduate teaching assistant for student development, The Ohio State University, Dining Services
Kendall Siemienas is a first-year master’s student at The Ohio State University studying Higher Education and Student Affairs. She serves as a Student Development Graduate Teaching Associate with Dining Services, where she helps advise the Student Community Leader (SCL) program, a leadership role centered on fostering belonging and building connections within dining operations. In this position, Kendall recruits, interviews, trains, and mentors more than 40 SCLs. She develops and facilitates weekly professional development sessions and supports the Dining Services Leadership Series, a semester-long leadership development seminar for student employees. Through this work, she strengthens student leadership, cultivates community, and contributes to a positive campus experience.