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Hatchery April Networking Event: Sustainability and Responsibility in the Industry

April 22 @ 4:00 pm - 5:30 pm | $15

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Join us for our April virtual #HatcheryNetworking event! Our monthly Hatchery Networking events are a great way to meet entrepreneurs and other members of our community and dig into the big topics impacting the food and beverage industry. This month in honor of Earth Day, we’re excited to explore sustainable initiatives that our partners are leading in the industry.  

About the panel:  

Amy Senter, Vice President, Global Sustainability, Chief Sustainability Officer, Kellogg Company 

Amy Senter is Vice President and Chief Sustainability Officer for Kellogg Company and has been with Kellogg since November 2012. Her duties expanded to lead Global Sustainability for Kellogg Company which includes the execution of responsible sourcing and natural resource conservation commitments, setting global strategies and delivering commercial opportunities. Amy is part of the core team establishing Kellogg’s wellbeing strategy and delivering Kellogg’s Better Days initiative. 


Katherine Pickus, Vice President of Global Sustainability, Griffith Foods 

Katherine Pickus was recently named as the Vice President of Global Sustainability for Griffith Foods, a family-owned global developer and manufacturer of customized food ingredients. At Griffith Foods, Ms. Pickus oversees the strategic direction and implementation of the company’s sustainability strategy and shared value initiatives. Ms. Pickus began her career at the U.S. Department of State, working with the private sector to advance democratic institution-building programs worldwide. Her diverse experience also includes service at the White House where she served as Special Assistant for National Security Affairs to the Vice President of the United States, with a specific focus on U.S. relations in sub-Saharan Africa. 


Katya Hantel is Senior Director of Sustainability for Conagra Brands, where she works to integrate sustainability across the company’s portfolio of leading frozen food, snacks and grocery brands such as Healthy Choice, Orville Redenbacher and Frontera. She has spent more than 15 years developing sustainable business strategies and communications for global organizations in the for- and non-profit sector. Katya holds a master’s degree in environmental management from Duke University, and an undergraduate degree in environmental policy from Washington University in St. Louis. She is author of a book on US media coverage of climate change as part of the St. James’ Studies in World Affairs series from Academica Press. 


Brian Nash, Vice President, Sustainability at Ingredion

As the Vice President of Sustainability, Brian is responsible for establishing the overall company strategy for Ingredion’s sustainability program, making certain that it is relevant to our needs by managing long-term risks and resonating with various stakeholder sustainability expectations.  Brian chairs Ingredion’s global Sustainability Council, and leverages that council to provide oversight for programs such as sustainable sourcing, environmental conservation, social accountability, community engagement, and sustainability reporting. Brian has a bachelor’s degree in Chemistry from Indiana University and a master’s degree in Environmental Management from the University of Findlay.  In 2015 he graduated from the University of Cambridge with a master’s degree in Sustainability Leadership.  He currently serves as a global Ambassador for the Cambridge Institute for Sustainability Leadership, and an adjunct faculty member for Indiana University.

 About the Moderator:  

Eve Turow-Paul is an author, globally-recognized thought leader, and founder and Executive Director of Food for Climate League. Her latest book is Hungry: Avocado Toast, Instagram Influencers and Our Search for Connection and Meaning (BenBella, 2020). Through her writing, consultancy (ETP Insights) and nonprofit leadership, Eve focuses on explaining the “why” behind the biggest food and lifestyle trends. She helps companies and organizations create products and programs that meet people’s needs, and utilize food culture as an avenue for mental, physical, and environmental health.  



Our moderator has gracious offered a 30% discount to her book at benbellabooks.com/hungry, use the code HUNGRYHATCHERY at check out!  


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