Joan Menke-Schaenzer, Chief Quality Officer at Van Drunen Farms says to be a strong leader and advocate in food safety, you must first be an advocate for yourself. A deliberate, consistent commitment to self-care is the best defense against burnout, the loudest silencer of imposter syndrome, and the fuel that keeps your passion for protecting public health alive.
Though historically underrepresented, women have played a critical role in protecting public health, advancing sustainability, and driving change. Their legacy continues to guide and inspire the work ahead.
Kelly McDonald, 4X best-selling author has studied over the course of her career as a leading expert in marketing, sales, consumer trends and customer experience. McDonald explores practical strategies for marketing to audiences who may not think, look, or act like you, touching on how empathy, cultural intelligence, and inclusive communication can break down barriers and build trust.
Whether you’re just stepping into the food safety field or you’re years into your career, the following hard truths and smart moves are worth holding onto.
Women in Food Safety (WIFS) is a nonprofit community dedicated to providing a networking platform for women’s advancement in the food safety industry. Since its founding in 2020, WIFS has connected professionals across the globe through networking, leadership development, and advocacy initiatives, fostering an inclusive culture that elevates the voices of women in food safety and creates a pipeline for outstanding future women leaders.
Lott has authored articles, presented in several Food Safety Tech webinars, virtual events and at past Food Safety Consortium Conferences.
Women In Food Safety’s mission is to empower the food safety industry to become more innovative, inclusive and female-fueled.
Dyenson brings nearly three decades of distinguished experience in food safety to Boar’s Head, marked by a proven track record of developing and implementing robust food safety programs.
The Food Safety Consortium Conference, Oct. 19-21, 2025, will be at the Crystal Gateway Marriott, Arlington VA. Abstract Submissions are Due March 17, 2025. Guiding the 2025 program is a newly formed committee lead by Donna Garren, Ph.D., Executive Vice President, Science & Policy, American Frozen Food Institute and Rick Biros, Content Director & Publisher, Food Safety Tech.
A Conversation with Food Safety & Quality Executive, Rochelly Serrano. During the conversation, Rochelly shares her career journey, insights, and reflections. From unexpected beginnings to becoming a VP, her story is a testament to perseverance, growth, and the importance of staying true to one’s values.
