Fall 2007 International Exchange Forum
Speakers
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Patricia Steinborn Anthony
Pat Anthony has had a long and distinguished career in nutrition and nutrition support across the lifespan. Her career has embraced sales, operations and product management and support. Since 1998, Pat has worked with Nestec and Nestlé Nutrition, at the company’s world headquarters in Vevey, Switzerland. With Nestec, Pat was responsible for supporting Nestlé world markets to develop enteral nutrition practice. Additionally, to develop education programs, marketing materials and other tools to assist clinicians in advancing their clinical nutrition practice.
In her current position with Nestlé Nutrition, Pat has responsibility for all global HealthCare Nutrition Nestlé Nutrition Institute activities. She coordinates and provides product and clinical nutrition training to regions around the globe. She also translates scientific and medical information into appropriate support for HealthCare Nutrition products, as well as serving as a resource for all markets for nutritional and clinical questions. In her position, Pat travels extensively, providing training and nutritional support to clinicians around the world. It is in this capacity that Pat has extensive insight into what is occurring across the nutritional lifespan of people around the world. Additionally she understands how products need to be developed to meet the changing nutritional needs of populations in the many countries she travels to and works in. Pat’s insights into the global nutrition market are invaluable.
Pat obtained her BS in Nutritional Sciences from the University of Connecticut, and a Master of Science in Clinical Nutrition from the University of Kentucky.
Deanne
Brandstetter
Deanne Brandstetter has over twenty five years of experience in the food and nutrition business. Educational credentials include a B.S. in Nutrition from Miami University, a dietetic internship at The Massachusetts General Hospital, and an M.B.A. from Pace University. Deanne is a Registered Dietitian, holds a New York State license as a Certified Dietitian-Nutritionist, and is Serve-Safe certified. She spent 15 years as a food service and nutrition consultant to individuals, private schools, hospices, fitness/ wellness centers and food manufacturers. Since joining Flik International Corp, a division of Compass Group, as Corporate Nutrition Specialist in 1996, Deanne has coordinated wellness programs for over 200 of Flik’s foodservice clients and directed the nutrition program for the 2002 Winter Olympic Games in Salt Lake City, Utah as part of the Compass Olympics Lead Management Team. In May of 2004, Deanne was promoted to the newly created position of Compass Group Nutrition Director where she has developed an innovative cross-sector nutrition and wellness program for Compass Group, The Americas.
Deanne’s marketing background and passion for great food has fueled her goal of creatively translating medical and nutrition science into innovative exciting food concepts for Compass Group customers.
She earned an American Culinary Federation Silver medal for Healthy Cuisine, has authored numerous articles for professional and trade journal and has presented programs at the Society for Foodservice Management, the American Dietetic Association, Foodservice Director magazine Menu Directions, Field to Plate-France and the CIA Greystone World of Healthy Flavors conferences. Deanne is a member of the NRA Nutrition Executive Study Group, the Nations Restaurant News/ Kraft Foods Health and Nutrition Advisory Board and the FDA/ Keystone Forum on Away-From-Home Foods: Opportunities for Preventing Weight Gain and Obesity.
Elizabeth Eckstrom
Elizabeth Eckstrom is a geriatric physician who specializes in promoting an active lifestyle in older adults and issues relevant to healthy aging in women. She is Director of Geriatric Programs at Oregon Health & Science University in Portland, Oregon. Her research has focused on teaching residents how to counsel elderly patients in physical activity, doctor-patient communication, and tai chi for falls prevention in older people. She also speaks regionally and nationally on strategies to optimally care for older patients in primary care practice. Personal interests include travel, windsurfing, telemark skiing, gardening, reading, and piano.
Mark Haskell
Chef Mark Haskell is the founder of Friends & Food International, Inc., a culinary travel and cooking company specializing in food and cultural programs in Tuscany, France and Asia. Mark is a native of Beaufort, SC, and has a strong affection for southern cooking and gardening traditions. He is trained in anthropology and demography, and has worked in Italy, France, Colombia, India and Nepal. He is an Antioch College graduate and has studied at the University of Siena (Tuscany) and at the national universities of Nepal (Tribuhvan University), and Colombia (Los Andes University).
Following his university career, Mr. Haskell worked at the United Nations and for international development and disaster relief agencies in New York and Washington.
Mark has taught New American, Tuscan, Provencal, and Low-Country cooking classes in Washington, DC, and other locations in the United States & Europe. In addition, he is a chef/creative consultant for Restaurant Equinox, and previously at Butterfield 9 restaurant, New Heights and Red Sage restaurants. In the 1970's Mr. Haskell cooked in restaurants in France, Italy, Nepal and South America.
He is a longstanding member of Slow Food and a Board Member of the Youth Garden at the US National Arboretum.
Debbie Lofley
Debbie is currently the Director of Dietetic Services for Extendicare, a retirement company with over 175 facilities. She is responsible for resident centered dining programs, menu development, processes and systems. Her passion is enhancing the quality of life of her customer, with a specific focus on the dining and food experience. She works with the customer and care team to identify opportunities to individualize the dining experience for each person.
Debbie has worked in the retirement industry at both the facility and corporate levels for more than 20 years. She has expertise in all levels of dining and clinical programs in the retirement market, including skilled nursing, dementia, assisted living and independent living. She previously worked for Marriott Senior Living Services where she focused on bringing hospitality and customer service to the customer in the retirement community setting.
Debbie is a graduate of the University of Delaware, a previous member of the American Dietetic Association’s customer satisfaction task force and an accomplished speaker on customer satisfaction for the senior population.
Bryan Urbick
Bryan is a frequent author and lecturer around the world on the subject of kids, families, women, Prime Timers (people aged 55+), product development, innovation and the New Product Development process. He is one of the founding directors of the Consumer Knowledge Centre and serves as the CEO & Chairman. Prior to setting up the business, Bryan worked in the food industry for over 10 years, and prior to that in the banking/financial services industry - both in marketing and product development. He has been working with all ages and segments of consumers, but is particularly known for his years of work with children and mothers, having conducted research in Europe, North America, Africa, Asia, the Middle East and Central America.
For the last 15 years, he has been working to develop consumer research methodologies that innovate the research process and improve product success. Bryan is the 2004 winner of the prestigious Prosper Riley-Smith Award (from the international Association of Qualitative Research) for unique and innovative research with young children in the US on brand characters. Bryan’s work and presentation style has intrigued and engaged audiences around the world. He is an annual presenter at the acclaimed Prepared Foods, New Products Conference in the USA.
As an interesting aside, under the pen name of B Conley O’Ryan, wrote the successful and critically acclaimed children’s musical The Magic of Me which enjoyed a national tour to primary schools in the UK, and the play I Love You More produced in a London Fringe theatre, and is currently at work on writing non-fiction articles and a new children’s book as well as a new play for the theatre.
Amanda
Archibald
Born in Europe and educated in both the UK and the U.S., Amanda Archibald has dedicated her career to creating meaningful food education experiences for food, nutrition, health and culinary professionals and the consumer at large.
Food Education
Amanda’s contribution to the food education is channeled through her nationally acclaimed company, Field to Plate. This innovative company creates dynamic, rewarding and memorable food education and dining experiences that focus on food, its meaning, its origins, and importantly its ability to create a sense of community. Field to Plate teams with inspired chefs, growers, food experts, wine experts, community-minded organizations, nutrition educators, researchers, like-minded thinkers and food interests to produce food education and food experience forums for public, private and professional organizations. The success of Field to Plate’s international Exchange Forums as well as her many inspirational events are testimony to the vision of the company. Amanda remains dedicated to developing educational programs and opportunities that help Americans make meaningful and informed choices about food.
Food Knowledge
In addition to Field to Plate, Amanda Archibald retains her seat at the table of food, restaurant and health trends. For more than a decade, she has been tracking who is doing in what in food throughout the U.S., and Europe. As a senior analyst for the Mintel Group (London/Chicago), Amanda was instrumental in the development of Mintel’s Menu Insights product, tracking menu and forecasting ingredient and flavor trends for the U.S. marketplace. She has also authored many Mintel Reports, exploring the arenas of food and health. In addition to her work with Mintel, Archibald works with the acclaimed Product Innovation Xchange conference (produced by VerticalXchange), where she interacts with research and development executives across the food industry spectrum. She is also a contributing editor for Prepared Foods, and quoted extensively in food industry, agricultural and professional publications.
Her knowledge is recognized through many speaking engagements which span the spectrum – literally – from Field to Plate to include: International Food Expo, London, Worldwide Food Expo, Chicago, Fancy Food Show, San Francisco, Ecological Farming Association, Women in Agriculture Symposium, International Dairy Foods Association, Institute of Food Technologists, International Foodservice Management Association, as well as numerous presentations in Europe and the USA for professional nutrition groups. Amanda is an accredited continuing education provider for the Commission on Dietetic Registration and a lover of food and its artisans, literally from the Field to the Plate.
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