Welcome Back, Recap from Kitchen Sessions, and Introduction to Working Group Planning Sessions • Allison Righter, MSPH, RDN (Director of Health and Sustainability Programs, CIA) • Pam Smith, RD (Culinary Nutrition Consultant and Founder, Shaping America’s Plate) General Session III: Reflecting on HMC Priorities Going “Back to the Future” and Exploring the Food Policy Landscape During this session, HMC Co-Chair, Pam Smith will reflect on the evolution of HMC accomplishments and priorities, some coming full circle and feeling like going back to the future. Maggie Gentile and Beth Johnson from Food Directions will join virtually to shed light on the current and emerging food policy landscape affecting the foodservice industry at the intersection of nutrition, food safety, animal welfare, sustainability, and more. • Pam Smith, RD (Culinary Nutrition Consultant and Founder, Shaping America’s Plate) • Beth Johnson, MS, RD (Founder and Principal, Food Directions LLC) • Maggie Gentile, MS, RD,

MulNov 13, 2025

General Session II: Industry Insights, Trends, and Case Studies on Sustainable and Regenerative Practices for Land and Sea Accelerating Regenerative Food Systems • Douglas Gayeton (Co-Founder, the Lexicon of Sustainability) Corporate Member Insights During this session, a selection of corporate members will share insights on how they are operationalizing the themes of sustainable and regenerative practices for foodservice and consumer communications. • Steve Solomon (Menu Strategist, Mushroom Council) • Jann Dickerson (National Account Representative, Alaska Seafood Marketing Institute) • Amber Johnson (Director of Marketing & Communications, Lentils.org) • Jennifer Bushman (Head of Strategic Development, Kvarøy Arctic) Open Member Discussion • Deanne Brandstetter, MBA, RDN (VP, Nutrition & Wellness, Compass Group, North America) Introduction to Hands-on Kitchen Session Activity After a brief introduction to the kitchen session activity, members will have some time to meet with their w

Samsam19Nov 13, 2025

General Session I: Industry Insights, Trends, and Case Studies on Functional Foods and Immunity Consumer Insights and Feedback from Consumer Concept Testing • Colleen McClellan (Director of Client Solutions, Datassential) Scientific Updates on the Human Gut Microbiome and Health • Erica Sonnenburg (The Sonnenberg Lab, Stanford University School of Medicine) Corporate & Operator Member Updates & Case Studies During this session, a selection of corporate members and operator members will share their insights and case studies on how immune-boosting, functional and fermented foods are showing up on menus and in consumer communications. • Kristie Leigh (Senior Manager, Health & Scientific Affairs, Danone North America) • Mark Gabrovic (VP, Executive Chef, Jamba) • Scott Uehlein ’85 (Brand Executive Chef, Sonic Drive-In) Open Member Discussion • Scott Uehlein ’85 (Brand Executive Chef, Sonic Drive-In) For more information about HMC, visit: ————————————————————————————————————————————————————

2022 Healthy Menus R&D Collaborative

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