Vanessa Coffman, Ph.D. is the Director of the Alliance to Stop Foodborne Illness. She has a diverse background in food safety and sustainability, with a focus on environmental exposures across the food system. Dr. Coffman has conducted various research for the Food and Agricultural Organization of the United Nations (FAO), on topics such as farming opportunities in post-war Sierra Leonne, occupational and residential exposures from large pork production operations in rural North Carolina, and the association between nitrate in drinking water from food animal operations and fetal health outcomes. Dr. Coffman previously worked at Stop Foodborne Illness as a policy analyst, and she has testified in front of U.S. government officials, authored peer-reviewed papers, and helped draft federal regulations.

Dr. Coffman received a Ph.D. in Environmental Epidemiology from the Johns Hopkins Bloomberg School of Public Health and an M.S. degree from the University of California–Berkeley in Global Public Health and the Environment.

Sherry Brice-Williamson, M.B.A. is the Vice President of Global Quality and Food Safety at the Kellogg Company, where she oversees end-to-end food safety and quality for Kellogg's internal and external network. Sherry has over 20 years of experience in the industry and joined Kellogg in 2012 as part of the Pringles acquisition from P&G. She has served in numerous supply chain roles in the company, ranging from operations to quality. Sherry was promoted to Vice President of Global Food Safety and Quality in January 2020. 

Sherry is on the SSAFE board of directors and is affiliated with a number of other industry associations such as Stop Foodborne Illness, where she is an Alliance member. Sherry also co-chairs the national chapter of KAARG (Kellogg African American Resource Group). Sherry holds B.S. and M.B.A. degrees in Business Management and is a member of the Golden Key International National Honors Society.

Megan Kenjora, M.P.A. is the Senior Manager of Food Safety Culture at The Hershey Company, where she leads a diverse global team to embed food safety in the hearts and minds of all Hershey employees. Megan has extensive experience building relationships among diverse groups, getting cross-functional support, and effectively communicating messages across cultures.

Megan was an engaged member of the Global Food Safety Initiative (GFSI) Technical Working Group that authored the GFSI position paper, “A Culture of Food Safety,” and served as the inaugural chair of the International Association for Food Protection (IAFP) Food Safety Culture Professional Development Group. Bringing a passion for food safety culture, she currently serves on the planning committee and numerous working groups as part of the Alliance to Stop Foodborne Illness.

A combat veteran who served eight years in the U.S. Army, Megan came to Hershey in 2014 from Raytheon, where she specialized in adult learning for various intelligence courses. She is a lifelong learner and an advocate for DEI, serving as a co-lead for the Hershey Veterans Business Resource Group. Megan is an M.B.A. candidate at UNC Kenan-Flagler Business School, and she holds an M.P.A. from Penn State University, B.A. degrees in Political Science and Classics from Bucknell University, and a Korean linguist certification from the Defense Language Institute.

Chris McGarvey is the Director of the Regulatory and Compliance Team for Walker Morris LLP in the UK. He has more than 25 years of experience working in both the private and public sector, and has a track record of helping clients navigate complex legal challenges in areas of highly regulated economic activity. Chris specializes in food law and led the Food Standards Agency's (FSA's) Legal Team through Brexit, the COVID-19 pandemic, and supply chain challenges associated with the Ukraine conflict. Chris' typical clients are Directors, Senior Managers, and specialists, particularly food scientists, who demand quick, accessible, and accurate advice. His work often has national reach and spans all four nations of the UK.

Kye Luker serves as the Chief Product Officer at FlexXray, where he leads development of the company's innovative X-ray inspection process and technology. With more than two decades of experience in the service, consumer packaged goods (CPG), and food and beverage industries, Kye brings a wealth of knowledge in continuous improvement, quality assurance, and formulations to his role.

Richard (Rick) Stier, M.S. is a consulting food scientist who has helped food processors develop safety, quality, and sanitation programs. He believes in emphasizing the importance of how these programs can help companies increase profits. Rick comes from a family background in food science, with the Institute of Food Technologists (IFT) establishing an award in his mother's name—the Humanitarian Award for Service to the Science of Food in honor of Elizabeth Fleming Stier. Rick holds degrees in food science from Rutgers University and the University of California at Davis. He is also a member of the Editorial Advisory Board of Food Safety Magazine.

Claire Sand, Ph.D. is a global packaging leader with 40 years of experience in food science and packaging. As founder of Packaging Technology and Research LLC, her mission is to enable a more sustainable food system by advancing innovations that extend food shelf life and reduce waste.

Dr. Sand specializes in leading cross-functional teams, developing technology strategies, and creating implementation roadmaps for complex packaging challenges across the value chain. With over 150 publications to her credit, she is a regular contributor to leading food science and packaging publications and has held adjunct faculty positions at Michigan State University and California Polytechnic State University.

Kathleen Sanzo, J.D. is Co-Chair of Morgan Lewis' life sciences industry team. She centers her practice on regulatory and compliance issues connected to U.S. Food and Drug Administration (FDA)-regulated products. She leads and counsels clients on all legal and regulatory issues concerning food, dietary supplements, and cosmetic product manufacture, approval, marketing, and distribution; food, drug, and device compliance and enforcement matters; and consumer product issues regulated by the U.S. Consumer Product Safety Commission and state enforcement agencies, among other areas. A frequent author and co-author on publications related to FDA matters, Kathleen regularly speaks on these issues at industry events. She serves as Vice Chair of the Consumer Product Regulation Committee of the American Bar Association Section of Administrative Law and Regulatory Practice, and is a member of the Food and Drug Law Institute's Medical Products Committee.

Campbell Mitchell, M.B.A. is Head of Food Safety and Compliance for Kraft Heinz North America. He has more than 30 years of international experience in food safety, quality management, and risk mitigation. Prior to joining Kraft Heinz, Campbell served as Vice President of Quality and Safety at Fairlife LLC, a $4-billion Coca-Cola-owned dairy brand. He has also held senior leadership roles with Kerry Group and Almarai in the Middle East. Additionally, he founded a consultancy that supported Tiger Brands in Africa.