Lone Jespersen, Ph.D. is a published author, speaker, and the Principal and Founder of Cultivate SA, a Swiss-based organization dedicated to eradicating foodborne illness, one culture at a time. Dr. Jespersen has worked with improving food safety through organizational culture improvements for 20 years, since she started at Maple Leaf Foods in 2004. She chaired the Global Food Safety Initiative (GFSI) technical working group A Culture of Food Safety, chaired the International Association of Food Protection (IAFP) professional development group Food Safety Culture, and was the technical author on the BSI PAS320 Practical Guide to Food Safety Culture. Dr. Jespersen holds a Ph.D. in Culture Enabled Food Safety from the University of Guelph in Canada and a master's degree in Mechanical Engineering from Syd Dansk University in Denmark. She is a visiting Professor at the University of Central Lancashire in the UK. Dr. Jespersen serves as Chair of the IFPTI board and as Director on the Stop Foodborne Illness board. She is also a member of the Editorial Advisory Board of Food Safety Magazine and a member of the Educational Advisory Board of the Food Safety Summit.

Charlean Gmunder is Blue Apron’s Chief Operating Officer. Before joining Blue Apron in November 2020, Charlean was the vice president of catering operations with United Airlines, where she was responsible for six company-owned direct food-related manufacturing sites and all third-party manufacturing worldwide. Prior to United Airlines, Charlean was vice president, operations, prepared meat for Maple Leaf Foods, the largest meat processor in Canada. Charlean has held leadership responsibilities in both large multinationals and smaller North American food processing operations. A large portion of her career was spent with the Wm. Wrigley Jr. Company in a variety of leadership roles in Manufacturing, Engineering, Quality Assurance, Logistics, and Sales. As President of the wholly-owned subsidiary, L. A. Dreyfus Company, Charlean was also responsible for global gum base operations for the Wrigley Company. Charlean has served on a variety of Boards, most recently as a Non-Executive Director on the Board of Itaconix, a plant-based specialty polymers company. She also served on the Advisory Board for Uncle Charley’s Sausage, the Board of Directors of the L.A. Dreyfus Company, the Board of Managers of Northwest Flavors Inc., and several non-profits boards. Charlean holds a bachelor’s degree in Chemical Engineering and an MBA, both from Rutgers University.

Kimberly (Kim) Crawford is Vice President of Human Resources and Safety at Birchwood Foods. She joined Birchwood Foods in 2020 to oversee the company's Human Resources (HR) and Safety departments at each facility. Bringing over 20 years of HR and safety experience to the role, she leads Birchwood's HR and Safety programs, as well as Learning and Development, to attract and retain the best talent and maintain a safe workplace where every employee has the opportunity to grow and do their best work. Kim co-chairs the Meat Institute's Labor and Employment Committee, and is a member of the national and local Racine/Kenosha (Wisconsin) chapters of the Society for Human Resource Management.

Vibeke From Jeppesen is heading up the global quality & food safety development in Arla Foods. But also acting as QEHS business partner for Global Logistics in Arla. And exactly the similarities between culture and behavior for product safety and for health & safety is super motivating to work with as it is all about people and about leadership. Vibeke has a background as Food Scientist and with a PhD in microbiology. This has brought her through several jobs with the key words being the combination of being a leader with a strong specialist background. During her work life Vibeke has worked as a research scientist and later with quality assurance in laboratories as well as with education & consultancy within quality assurance and product safety risks in the food & pharma industry. Latest she was responsible for global product quality in the manufacturing of ingredients with Chr. Hansen and now in the FMCG industry with Arla. And the more she has worked with global organizations the more she has been fascinated by cultural differences. Not only between countries, but also between companies and between different functions within the same companies. One size doesn’t fit all, so how to work as ONE in a global company is a daily inspiration.

Adrienne Blume is Editorial Director of Food Safety Magazine, a BNP Media brand. She has 18+ years of experience in B2B technical media, including the food safety and quality (FSQ) and energy technology sectors. She manages the editorial content for Food Safety Magazine and its podcast, Food Safety Matters, and also serves on the Educational Advisory Board for the annual Food Safety Summit. She keeps a pulse on trends, issues, and regulatory developments in FSQA by attending and moderating sessions at food industry and food safety conferences worldwide. Previously in her career, Ms. Blume launched and led two energy technology publications (H2Tech and Gas Processing & LNG) and a podcast (H2TechTalk) as Editor-in-Chief at Gulf Energy Information in Houston, Texas. She also worked as Managing Editor at Hydrocarbon Publishing Company in Philadelphia, Pennsylvania. She speaks and moderates at technical conferences around the world and is published in several industry journals. Ms. Blume holds an M.A. degree in English and Publishing from Rosemont College in Rosemont, Pennsylvania, as well as B.A. degrees (hons) in English and Anthropology from Webster University in St. Louis, Missouri.