Director of the Institute for Culinary Sustainability and Hospitality appointed to national board

Christian Hardigree

(Washington, D.C.) Christian Hardigree, director and professor of the Institute for Culinary Sustainability and Hospitality at Kennesaw State University, has been named to the newly formed Conserve Sustainability Advisory Council of the National Restaurant Association.

The National Restaurant Association recently announced the members of the Conserve Sustainability Advisory Council as part of its plan to help restaurateurs better understand environmental awareness and become more resource-efficient through its Conserve program.

The advisory council is composed of 14 members of the foodservice and allied industry, all of whom are sustainability experts in their own right. As council members, they will be tasked with sharing their education, lessons learned and best practices applied at their own businesses.

“We are pleased to announce this group of some of the most influential sustainability leaders in the foodservice industry today,” said Scott DeFife, executive vice president, policy and government affairs, National Restaurant Association. “With sustainability becoming more integral to business operations, it is important that restaurateurs know how best to deploy cost-effective and environmentally efficient practices that will pay dividends to their operations and the communities they serve. We think this council will be an important resource in achieving that goal.”

 Additional advisory council members are:
 

  • Linda Dunn, vice president of supply chain and sustainability for contract foodservice company HMSHost;
  • Jeffrey Foote, director of customer sustainability/global customer development for the Coca-Cola Co.;
  • Joseph Franz, principal, strategic channel partnership development for Constellation Energy;
  • Jim Hanna, director of environmental affairs for Starbucks Coffee Co.;
  • Caitlin Leibert, sustainability coordinator for Chipotle Mexican Grill;
  • John Mulcahy, vice president of sustainability and compliance for Georgia-Pacific LLC;
  • Paula Owens, purchasing and sustainability manager for Ted’s Montana Grill;
  • Kristen Rainey, director of sustainability for Sodexo Inc.’s corporate services;
  • Dave Scholten, commercial segment manager of Gordon Food Service;
  • Andrew Shakman, founder and CEO of LeanPath Inc.;
  • Ruth Watts, product marketing manager for BASF;
  • Wanda Williams, director of alliances and industry relations for Waste Management; and
  • Richard Young, senior engineer/director of education for the Food Service Technology Center.