Sentences with phrase «food executives who»

The nomination of Puzder, a former fast food executive who had led the company that owned Hardee's and Carl's Jr., had previously come under the scrutiny of labor groups for his support for automation.

Not exact matches

The report likened the businesses executives» lack of urgency toward protecting their companies from security breaches to people who smoke cigarettes and «eat bad food» despite knowing that these habits can be dangerous.

Ann Thrupp, executive director, Berkeley Food Institute said that lessening those regulations could present an upside for those farmers who have found them challenging.

Steve Hughes, a former ConAgra executive who co-founded and now runs natural food company Boulder Brands, believes so much change is afoot that we won't recognize the typical grocery store in five years.

Jennifer Cohen, a fitness expert who helps executives boost productivity through wellness, says «food can directly affect everything in our bodies, from our mood and energy levels to our memory.»

«McDonald's action falls far short of what is needed to make sure fast food jobs provide a decent living for the men and women who work in them,» Christine Owen, executive director of NELP, said in a statement.

It turned out that CalPERS had acted at the behest of Sean Harrigan, Executive Director of the United Food and Commercial Workers Union, who was then also serving as president of CalPERS board.

C. Dean Metropoulos, an investor and food industry executive who controls Hostess Brands, is...

Desrochers is a former technology analyst who most recently worked in the food and beverage industry in executive positions with Barton G and 50 Eggs / 50 Eggs Capital.

«Our priority is to give those in shelters immediate relief with perishable and non-perishable food items and water,» said Heidi Clarke, executive director of the Sandals Foundation, who flew into Turks & Caicos with a team to assess the damage this week.

«We're asking questions about everything we buy now: I want to know that my makeup isn't full of toxins, my clothing wasn't made by children, and my food is free of pesticides,» says Melissa Mock, a 30 - year - old tech startup executive who got engaged last summer.

Having an Impact The Granite Club supports its food and beverage operations with a highly trained and effective staff that includes executive chef Ashton Root, who has been with the club for 18 years.

With this in mind, I sought insight from hospitality and food service c - suite strategist Jeff Kiesel — a former GE executive and current corporate CEO of Restaurant Technologies, Inc. who's earned a reputation as an industry innovation and safety voice of authority.

Terry O'Brien, who has been chief executive of one of Australia's biggest food groups for 16 years, is preparing to exit in late 2017 and says he has his «eyes wide open» ahead of a new post next year as chairman of an ASX - listed aquaculture company in a highly volatile sector.

Chief executive Mike Clarke, who took the helm of the maker of Penfolds, Wolf Blass and Wynns in March 2014 after running a food company in the United Kingdom, said Treasury has finally cracked the code of how to deliver strong growth in China and other Asian countries.

This trend is confirmed by Whole Foods, which notes in its 2018 food trends predictions that bright pink hibiscus trees and citrusy elderflower are going to be in the spotlight, as well as by Clint Jaeger, Executive Chef of Seventeen in Sydney, who tells Forbes that petals will likely take the place of micro greens in restaurants for a simple, edible garnish.

«Using traffic lights, the soft drink appears to be a healthier option, which, of course, is wrong,» says Carnell, who is the chief executive of the Australian Food and Grocery Council.

The management restructure sees the appointment of Peter Thornton, previously executive director with responsibility for spreads and liquid products, as executive managing director of the food division, who will also continue his current responsibilities in respect of Yoplait Dairy Crest.

In a strongly worded submission to the Harper competition policy review, SPAR Australia chief executive Lou Jardin, who ran Metcash's food and grocery operations for more than six years, said Section 46 of the Competition and Consumer Act had failed to prevent misuse of market power.

Mary M. Broere from Chef on the Spot offered Asian short rib sliders paired with mango slaw; bacon lovers were drawn to a station where Mary Ennamorato from Rocky Mountain Provisions handed out Boar's Head bacon pops drizzled with candied Mexican hot chocolate or a white chocolate and smoked paprika ganache.Centennial resident Bill Franklin, president of the American Master Chefs» Order and Nestle's corporate executive chef, received a big round of applause when he thanked those who prepared the evening's feast by noting, «Food tastes so much better when the ingredients are local.»

By harnessing both of its organic waste streams — contained in waste water and organic solids — the company is setting world green energy and water purity benchmarks for food processing, says Pascal Pipyn, Executive Vice President, Process and Research and Development for GWE, who represented GWE at the inauguration.

Sweet Earth chief executive officer Kelly Swette said: «Our products meet the demands of flavour - forward consumers who want more plant - based foods, especially millennials who want convenient, real food and flexitarians who are looking to include more vegetables and plant - based proteins in their diet.

Lindsay Boswell, chief executive of FareShare, says: «We are delighted to be offering our store level solution in partnership with Tesco who are demonstrating real leadership in tackling food surplus.

The committee included an international group of academics with expertise in various aspects of food culture and gastronomy such as Joxe Mari Aizega, General Manager of Basque Culinary Center; Jorge Ruiz Carrascal, Professor of the Department of Food Science at the University of Copenhagen; Marta Miguel Castro, a Research Associate at the CIAL Institute of Research in Food Science, who studies how food components could prevent disorders such as diabetes and obesity; Melina Shannon Dipietro, executive director of Rene Redzepi's MAD project; and Dr F. Xavier Medina, author, social anthropologist and leading scholar of Food and Culture at the Universitat Oberta de Catalunya (UOC) in Barcelfood culture and gastronomy such as Joxe Mari Aizega, General Manager of Basque Culinary Center; Jorge Ruiz Carrascal, Professor of the Department of Food Science at the University of Copenhagen; Marta Miguel Castro, a Research Associate at the CIAL Institute of Research in Food Science, who studies how food components could prevent disorders such as diabetes and obesity; Melina Shannon Dipietro, executive director of Rene Redzepi's MAD project; and Dr F. Xavier Medina, author, social anthropologist and leading scholar of Food and Culture at the Universitat Oberta de Catalunya (UOC) in BarcelFood Science at the University of Copenhagen; Marta Miguel Castro, a Research Associate at the CIAL Institute of Research in Food Science, who studies how food components could prevent disorders such as diabetes and obesity; Melina Shannon Dipietro, executive director of Rene Redzepi's MAD project; and Dr F. Xavier Medina, author, social anthropologist and leading scholar of Food and Culture at the Universitat Oberta de Catalunya (UOC) in BarcelFood Science, who studies how food components could prevent disorders such as diabetes and obesity; Melina Shannon Dipietro, executive director of Rene Redzepi's MAD project; and Dr F. Xavier Medina, author, social anthropologist and leading scholar of Food and Culture at the Universitat Oberta de Catalunya (UOC) in Barcelfood components could prevent disorders such as diabetes and obesity; Melina Shannon Dipietro, executive director of Rene Redzepi's MAD project; and Dr F. Xavier Medina, author, social anthropologist and leading scholar of Food and Culture at the Universitat Oberta de Catalunya (UOC) in BarcelFood and Culture at the Universitat Oberta de Catalunya (UOC) in Barcelona.

«Wedding Food» this is not; from our Executive Chef and his team to the server who takes the top off your plate.

Presentations included The Future of Food Panel Discussion, which examined how food production, manufacturing and innovation are adjusting to changing demographics and included panelists James Corwell, CMC, founder Tomato Sushi, San Francisco; Bruce Friedrich, executive director, The Good Food Institute, Washington, D.C.; Bill Franklin, CMC, AAC, corporate executive chef, Nestlé Professional, Denver; and Helmut Holzer, CMC, vice president / corporate executive chef R&D, Gourmet Foods International, Atlanta; as well as How Diversity in the Workplace Can Lead to Success, presented by Costa Magoulas, CEC, CCE, CCA, AAC, dean, Mori Hosseini College of Hospitality and Culinary Management, Daytona State College, Daytona Beach, Florida, who discussed how to develop programs to help people from different backgrounds work together and communicate more efficienFood Panel Discussion, which examined how food production, manufacturing and innovation are adjusting to changing demographics and included panelists James Corwell, CMC, founder Tomato Sushi, San Francisco; Bruce Friedrich, executive director, The Good Food Institute, Washington, D.C.; Bill Franklin, CMC, AAC, corporate executive chef, Nestlé Professional, Denver; and Helmut Holzer, CMC, vice president / corporate executive chef R&D, Gourmet Foods International, Atlanta; as well as How Diversity in the Workplace Can Lead to Success, presented by Costa Magoulas, CEC, CCE, CCA, AAC, dean, Mori Hosseini College of Hospitality and Culinary Management, Daytona State College, Daytona Beach, Florida, who discussed how to develop programs to help people from different backgrounds work together and communicate more efficienfood production, manufacturing and innovation are adjusting to changing demographics and included panelists James Corwell, CMC, founder Tomato Sushi, San Francisco; Bruce Friedrich, executive director, The Good Food Institute, Washington, D.C.; Bill Franklin, CMC, AAC, corporate executive chef, Nestlé Professional, Denver; and Helmut Holzer, CMC, vice president / corporate executive chef R&D, Gourmet Foods International, Atlanta; as well as How Diversity in the Workplace Can Lead to Success, presented by Costa Magoulas, CEC, CCE, CCA, AAC, dean, Mori Hosseini College of Hospitality and Culinary Management, Daytona State College, Daytona Beach, Florida, who discussed how to develop programs to help people from different backgrounds work together and communicate more efficienFood Institute, Washington, D.C.; Bill Franklin, CMC, AAC, corporate executive chef, Nestlé Professional, Denver; and Helmut Holzer, CMC, vice president / corporate executive chef R&D, Gourmet Foods International, Atlanta; as well as How Diversity in the Workplace Can Lead to Success, presented by Costa Magoulas, CEC, CCE, CCA, AAC, dean, Mori Hosseini College of Hospitality and Culinary Management, Daytona State College, Daytona Beach, Florida, who discussed how to develop programs to help people from different backgrounds work together and communicate more efficiently.

«We are extremely fortunate to have Chef York leading the kitchen of deep blu seafood grille,» remarked Executive Chef Andrew Edwards who overseas the resort's entire food and beverage program including five restaurants and bars.

The resort's Executive Chef, Gordon Maybury, is an Irish lad who is celebrating the feast of St. Patrick on Monday, March 17th with his favorite native foods and recipes.

Chef Rocco Whalen, restaurateur and executive chef at Fahrenheit in Cleveland's Tremont neighborhood, who was also recently showcased on Food Network's Fat Chef series, will bring his «Short Rib 1» Fahrenheit Truck.

Executive Chef Bryan Keller is an Ithaca native who returned to his roots in early 2015 to develop Luna Inspired Street Food, winning that year's Downtown Ithaca Chili Cook Off People's Choice award in the process.

Certified Executive Pastry Chef A pastry chef who is a department head, usually responsible to the executive chef of a food operation or to the management of a pastry speciaExecutive Pastry Chef A pastry chef who is a department head, usually responsible to the executive chef of a food operation or to the management of a pastry speciaexecutive chef of a food operation or to the management of a pastry specialty firm.

One of the 19 past SNA presidents who signed the letter is Dora Rivas, MS, RDN, SNS and Executive Director of Dallas ISD's Food & Child Nutrition Services.

Mr. Chief Executive Officer, My name is Camille Selleger and I speak on behalf of the International Baby Food Action Network (IBFAN), recognized as an essential partner by WHO, UNICEF and the UN.

Diane Doherty, executive director of the Illinois Hunger Coalition, called the decline perplexing and said it wasn't consistent with the number of families who show up at shelters and pantries for emergency food.

Many children who had been showing up in the summer for subsidized day programs, and it was determined that the children were not getting breakfast, said Mike Mulqueen, executive director of the Greater Chicago Food Depository.

She turned to Sherry Murone, executive director of the Second Harvest Food Bank of Coastal Georgia, who was eager to help.

Kate Maehr, executive director of the Food Depository, who noted the donation from the five food shows is the largest for the year, said: «We absolutely are going to feel the impact.&raFood Depository, who noted the donation from the five food shows is the largest for the year, said: «We absolutely are going to feel the impact.&rafood shows is the largest for the year, said: «We absolutely are going to feel the impact.»

In this post from the Let's Move Blog, author Jennifer Seymour talks about Chef Tim Cipriano, the Executive Director of Food Services at New Haven Public Schools who was able to get salad bars into almost all of his schools this year.

Among those who have previously expressed interest or have been rumored to consider a run for the congressional seat are Oneida County Executive Anthony J. Picente, Jr.; Catherine Bertini of Cortland County, the former executive director of the United Nations World Food Program; and Oswego County Clerk MichaeExecutive Anthony J. Picente, Jr.; Catherine Bertini of Cortland County, the former executive director of the United Nations World Food Program; and Oswego County Clerk Michaeexecutive director of the United Nations World Food Program; and Oswego County Clerk Michael Backus.

Linda Mills, a county worker who was responsible for buying food for the jail, testified Wednesday afternoon that then - deputy chief county executive Rob Walker showed up at her office on May 7, 2012 to ask about the contract.

«There are more than 35,000 Rockland residents who are food insecure and one in five children who live in poverty,» said Rockland County Executive Scott Vanderhoef during October's «Hunger Summit.»

Cuomo, who used his executive powers through a wage board to phase in a $ 15 an hour rate for fast food workers, says next he wants to try to get a similar increase through the state legislature next year.

Nigerian chef and food writer Nky Iweka, who calls herself «the executive Mama Put» — after the colloquial name for food stall vendors in Nigeria — said someone once told her that «Nigerian tomato stew (sauce to the rest of the world) is one of the world's culinary wonders».

The comptroller isn't disclosing how much is involved and who purchased some food supplies, but he is checking, as are auditors in the Poloncarz Administration in this county executive election year.

Nassau County Executive Ed Mangano and his wife, Linda, were arrested Thursday morning in a bribery and kickback scheme involving a restaurateur — who paid Linda Mangano $ 450,000 for a no - show job as a «food taster,» authorities said.

At Long Island Cares / Harry Chapin Food Bank, the funds will help feed senior citizens who have to make a choice between buying food or paying the rent, chief executive Paule Pachter sFood Bank, the funds will help feed senior citizens who have to make a choice between buying food or paying the rent, chief executive Paule Pachter sfood or paying the rent, chief executive Paule Pachter said.

According to Steve Sherrod, executive director of the Sutton Avian Research Center in Oklahoma, who has been involved for decades with reintroductions of peregrine falcons and bald eagles, skyscraper window ledges closely resemble the mountain cliffs where peregrines would normally nest, and pigeons — abundant in urban areas — are their favorite food.

My blog and my consulting business are dedicated to educating people about what's really in their food; to help them understand what makes our food so toxic — many ingredients are banned in other Western countries; to expose the corrupt and ineffective FDA and USDA which are staffed by industry executives who are not protecting us; to identify companies who are producing food that is ruining our health; to help people make better choices that work for their family; and to increase overall awareness of the products people are buying.

It could be the Overeaters Anonymous group where she ran into John DeLorean, the disgraced auto executive who had beaten government drug trafficking charges and was at OA because he'd «started eating lots of junk food during his trial» and needed to find «a self - empowering Christian way to lose weight.»

Kathleen Kistler, who retired as executive director of the Sequoia Humane Society last week, said that it is not unusual for dogs to bite when their food is fiddled with: It's called resource guarding and lots of dogs do it, regardless of breed.