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An educational event by Griffith Food
Join Griffith Foods for an illuminating exploration of sustainable nutrition in “Nourishing the World: A Primer for Sustainable Diets.” Discover the profound impact of agriculture, food production, and food waste on our resources and climate, especially in the face of rapid population growth.
Griffith Foods experts will unravel the definition of sustainable diets and share insights into eating patterns that promote both health and environmental well-being. Learn how to curb food waste, optimize agriculture, and introduce affordable, low-carbon food alternatives.
Key research findings will underscore the discussion, revealing how minor dietary adjustments yield significant benefits. The team will explore recommendations for sustainable dietary shifts and strategies
to reduce household environmental footprint through informed food choices.
Don’t miss “Nourishing the World: A Primer for Sustainable Diets” and embark on a journey with Griffith Foods to Blend Care and Creativity to Nourish the World.
Practical Information:
- Topic: Nourishing the World: A Primer for Sustainable Diets
- Where: 3PM CET | 8AM CST | on Zoom, Facebook Live, Twitter, and YouTube!
- When: October 25, 2023
A digital badge and certificate will be awarded to the participants of this webinar.
This webinar is brought to you by Griffith Foods and Worldchefs.
About the Speakers
Kim Frankovich
Global Vice President, Sustainability for Griffith Foods Worldwide Inc.
Kim Frankovich is Global Vice President, Sustainability for Griffith Foods Worldwide Inc., joining in May 2022. Kim has over 15 years of experience in sustainability in the food and packaging industry. Most recently as Global Vice President, Cocoa Sustainability for Mars Wrigley where she was responsible for developing the cocoa sustainability strategy and operational plan for the Cocoa for Generations program with a focus on preserving forests, addressing human rights, and improving farmer incomes. Prior to that she led sustainability globally for Wrigley from 2013 to 2017, and for Solo Cup Company, a single use packaging company, from 2005 to 2013. Kim received her J.D. from Notre Dame Law School in South Bend, IN and a B.S. in Economics from Westminster College in Salt Lake City, UT.
Mark Serice
Vice President of Global Culinary for Griffith Foods
Mark Serice is the Vice President of Global Culinary for Griffith Foods. In his role at Griffith Foods, Mark seeks to elevate culinary for the entire organization, while complementing the business development activities of the company’s regional and local chefs. A native of New Orleans, Mark was heavily influenced by Cajun and creole cuisine, as well as his family’s shared passion for cooking. He has spent 35 years working in the food industry, with roles as Chef de Cuisine and Corporate Executive Chef for Brennan’s Restaurant in New Orleans. He is a Grand Rotisseure for Chaine de Rotisseurs, a member of the American Chefs Association, and a pending member for both the Research Chef Association and the World Academy of Chefs Societies.
Jackie Schulz
Global Nutrition Director for Griffith Foods
Jackie Schulz is the Global Nutrition Director for Griffith Foods. Prior to her role at Griffith Foods, Jackie held roles in nutrition science, marketing, and regulatory affairs at Kraft Heinz, Nestlé, The Kellogg Company and Barilla. Jackie started her career as a clinical dietitian with a focus on pediatrics and received a Master of Science in Clinical Nutrition from Rush University in Chicago, Illinois and a Bachelor of Science in Dietetics from the University of California at Davis.
