Regina joined as the Executive Director in 2015 and is responsible for setting the vision, strategy and fundraising efforts for Food Recovery Network. For over a decade, Regina has worked in the nonprofit sector, committed to social justice issues because she believes it is in this sector that she can make the biggest difference and that people are the engines of positive change. Regina received her MA in Literary and Cultural Studies from Carnegie Mellon University, and her BA in English Literature from the University of Maine at Augusta. Regina loves to garden, hike, travel and cook meals with friends. she also loves to collaborate to make big ideas a reality!
Aviva Paley is a passionate social entrepreneur with professional experience in marrying a social mission with proven business driven strategies. In 2014 Aviva joined forces with Chuck Samuelson to start Kitchens for Good, a social enterprise catering operation that provides culinary job training for the unemployed, while simultaneously transforming surplus produce into nutritious meals for the hungry. Aviva serves as the Senior Director overseeing all job training, hunger relief, and food rescue programs, as well as managing the marketing and fundraising efforts for Kitchens for Good.
As a longtime organic farmer in Maine, Congresswoman Chellie Pingree has made food and agricultural reform a top priority of her work in the U.S. House of Representatives. A former member of the House Agriculture Committee, she helped pass key provisions in the 2014 Farm Bill to expand funding opportunities to farmers serving regional and local markets. Currently, she serves on the House Appropriations Subcommittee on Agriculture, where she has protected funding for key programs at USDA and has continued advocating for national food system reforms, including on food waste. She has introduced HR 3444, the Food Recovery Act, to take comprehensive steps to reduce food waste and recently co-founded the bipartisan House Food Waste Caucus with Republican David Young of Iowa.
Kyle manages the CalRecycle team that helped establish the Greenhouse Gas Reduction Funds program to support food waste prevention and rescue efforts and organics processing infrastructure expansion. Of current focus is the development of regulations supporting recent legislation establishing targets to achieve a 50% reduction in the level of statewide disposal of organic waste by 2020 and a 75% reduction by 2025. This law establishes an additional target that 20 percent of currently disposed edible food is recovered for human consumption by 2025. CalRecycle also participates in the Pacific Coast Collaborative with a goal to halve per capita wasted food by 2030.
Corey is a graduate of Rutgers University and a combat veteran who continues to serve in the military today through the reserves. Once an alternative school teacher and psychological consultant, Corey is now a director for the transitional housing program for young adults as a civilian and a volunteer for the homeless. He has been with New Alternatives for nearly four years and during that time, the program has continued to flourish. Corey is a progressive thinker and innovator with more than twenty years in social service throughout four different states. Corey is also a published author, married and with a brilliant son in San Diego.
Michael Robb serves as Business Development Director for LeanPath, the leading manufacturer of integrated hardware and software solutions for food waste prevention and tracking, and a strategic partner working closely with Smart Kitchens San Diego to address the food waste challenge. He brings thirty-five years of experience in technology, outsourcing, food waste and sustainability across several segments including hospitality and foodservice, along with deep understanding of food waste prevention and diversion (e.g. composting, onsite digesters, waste-to-energy).
Christy Schlutius is a 3rd year undergraduate student at UC San Diego majoring in environmental systems, ecology behavior and evolution, and minoring in education studies. She has been involved in the chapter of FRN since the start of her freshman year and has contributed to its growth on campus along with other students. Christy also work as a Econaut, or student sustainability ambassador, on campus to help educate residents about sustainability.
Andrea Spacht focuses on making our food system more efficient, sustainable, and equitable. She is helping to create strategies that can be implemented at various stages throughout the supply chain, including on farms, within cities, and in our homes. She holds a bachelor's degree in peace and conflict studies from the University of California, Berkeley, and is based in NRDC's San Francisco office.
Eric Swenson has been volunteering with ProduceGood since 2014 when he started with Crop Swap gleaning program. When ProduceGood initiated the Market Share program at the Hillcrest Farmers Market, he participated there. He serves as a Market Boss twice a month and ensures collected produce is distributed to participating organizations, including Special Delivery San Diego, a food pantry where he volunteers twice a week.
A native San Diegan, Nerea Urtasun has served since 2012 as a Community Representative and Policy Advisor for Fourth District San Diego County Supervisor Ron Roberts. Nerea’s responsibilities include working with the county’s Department of Environmental Health and Community Services Group, along with advising the Supervisor on county grant programs.
Domingo oversees the County’s Live Well San Diego Food System Initiative and works with multiple County departments and external partner organizations to improve different aspects of the food system. Domingo led the development of a Food Donation Action Plan for the San Diego Region, which includes policy, programmatic, and infrastructure-related recommendations to enhance food donation in the region. Domingo has a B.A. in International Business from San Diego State University, and a Masters in International Affairs with a focus on Environmental Policy from UCSD’s School of Global Policy and Strategy.
As Director of Corporate Affairs for The Kroger Company, John Votava oversees all communications for the Ralphs brand in Southern California. Additionally, he is responsible for the planning and execution of corporate social responsibility programs that feed the human spirit and partnering on government relations. As a seasoned communications professional, he has managed proactive, reactive and crisis communications, both externally and internally, for corporations and agencies in the telecommunications, technology, real estate, and entertainment industries. Prior to The Kroger Company, Votava held a variety of communications roles over 13 years at Sprint, where he was a primary point of contact for global, national, local, financial, and trade media interested in the company’s products and services. He has also worked for several Orange County, CA-based public relations agencies, specializing in planning, execution and delivering results for companies large and small on the local, national and global scale.
Davin Waite began his career as a sushi chef at Ichiban in Santa Barbara. Back in North San Diego County Davin continued on to Cafe Japengo, and in 2003 he returned to his hometown of Oceanside to co-found The Fish Joint. With his next project Davin created a restaurant in his own image; scrappy, irreverent and constantly pushing boundaries. Wrench & Rodent Seabasstropub began as a pop-up but quickly became a destination for those who appreciated Waite’s creative and delicious approach to minimizing waste and celebrating local and sustainably sourced products. Waite aims to stay in a state of consistent innovation and creation in order to teach and inspire, and his menus reflect his values as he continues to evolve as a chef and as an advocate.
Jessica recently earned her MBA at Pepperdine University. She sits on the board of the Berry Good Food Foundation and works within her community to promote local and responsible food sourcing. In 2013 Jessica co-founded Wrench & Rodent Seabasstropub, an unorthodox sushi and seafood restaurant in South Oceanside focused local sourcing and waste-minimizing operations. She also co-owns and operates Pickled Ginger Catering and The Whet Noodle ramen shop. Jessica is currently working with her partner, Chef Davin Waite, to found a plant-based, zero-waste restaurant they have named The Plot.
Brette Waters has worked in the restaurant and hospitality industry since 2001. As an Account Representative and then Special Projects Manager at LA & SF Specialty, she has been involved with hundreds of restaurants and food service operators, advising on products, purchasing, and sustainability initiatives. Since 2017, Brette has overseen the non-profit foundation Chefs to End Hunger, which facilitates the recovery and redistribution of surplus food from the food service industry to charitable organizations in local communities. In 2017, Chefs to End Hunger rescued over 2.5 million pounds of food from landfills, while providing over 2 million meals to those in need through partnerships with organizations such as Bracken's Kitchen.
Alex spent eight years developing global programs in the technology sector; four years monitoring and evaluating government and community development projects in Sub-Saharan Africa; and four years managing food retail and restaurant operations, including a Community Food Cooperative. In 2014, Alex incubated the ProduceGood concept, teaming with Nita and Jeri to establish non-profit status in the spring of 2015. Diversity of experience and a penchant for problem solving help Alex meet organizational capacity challenges and pivot to address new demands. Today, in her role co-directing the organization with Nita, Alex remains focused on sustainable growth, fiscal and donor stewardship and development of strong strategic partnerships to support a sustainable and efficient infrastructure to achieve the mission of reduced waste and hunger.
Angela Woodard has worked at Heaven's Windows as the Food Distribution Manager for 6 years. Angela manages the collection, processing and distribution of food products at the warehouse facility. She manages the food distributed to the Food Pantry, Child Nutrition, and congregate meals programs. Angela has a background of serving the homeless in San Diego, and managerial skills that has served our community well.
As Vice President of Development and Stewardship, Brian leads the Development and Stewardship Division, overseeing The San Diego Foundation donor engagement and fundraising activities. He is responsible for expanding and diversifying the organization’s donor base through strategic efforts that will grow The Foundation’s assets and increase the impact of charitable giving in the region. Prior to joining The Foundation, Brian served as Senior Executive Director of Development for UC San Diego Health Sciences, where he managed a diverse team of development professionals responsible for principal and major gifts. In this role, Brian helped prepare the Health Sciences Advancement organizational structure for the launch of the Campaign for UC San Diego, in addition to stewarding multiple transformational gifts for the institution. Prior to this, Brian was Director of Development at Columbia University Medical Center and Development Officer at New York University, where he helped facilitate major-and-principal gifts. Brian serves as a board member of the Association of Fundraising Professionals, San Diego Chapter. He earned his bachelor’s degree at Boston College, as well as two master’s degrees in Strategic Communications from Columbia University, and World History from New York University.