Our Leadership Team
Co-Founder and CEO
Andrew speaks frequently at educational events on food waste management, and has been featured at conferences hosted by the Harvard School of Public Health, the Association for Healthcare Foodservice (AHF), the National Association of College & University Foodservice (NACUFS), the Society for Foodservice Management (SFM), the Foodservice Consultants Society International (FCSI), the National Restaurant Association (NRA), the Culinary Institute of America (CIA), Practice Greenhealth, BioCycle, and the US Environmental Protection Agency.
Andrew is co-inventor of US Patent #7,415,375, “Systems & Methods for Food Waste Monitoring.” He is a member of the National Restaurant Association’s Conserve Sustainability Advisory Council, a Strategic Advisor for the Food Waste Reduction Alliance (FWRA). In 2013, Andrew was the recipient of NACUFS’ top industry honor, the Daryl Van Hook Award. Andrew holds a B.A. from Stanford University and an M.F.A from the University of Southern California.
Previously, Dave spent more than 10 years in foodservice management for the University of Oregon and as an Operations Manager for the Portland Trail Blazers/Cutting Edge Concepts. At these venues he managed more than 350 part-time employees and 2,000 not-for-profit volunteers at a variety of events and venues including the Rose Quarter Campus in Portland and Seattle Stadium Event Center, as well as off-site events such as the U.S. Men’s Amateur and U.S. Women’s Open.
Dave has extensive experience in event operations, labor management, resource planning, data analysis and budgeting. Dave also held a role as merchandise manager with the Portland Trail Blazers, overseeing all online and on-site store operations, purchasing, merchandising and new product analysis. Dave has NAC-CCM certification and holds a B.S. in Marketing and a B.S. in Management from the Lundquist College of Business at the University of Oregon.
Director, Product Development
Marc is also the CEO and Principal of Noumenal, Inc., a private intellectual capital consulting firm. Prior to founding Noumenal, Marc was Chairman and CEO of DecisionPoint Applications, Inc., the industry’s first provider of packaged enterprise-scale data warehousing software for financial, human resources, manufacturing and distribution analysis. Marc has also held executive positions with The Sales Consultancy, Inc., Atlas Telecommunications, and Sequent Computer Systems, Inc.
Marc is an inventor on more than dozen granted or in-process patents in the areas of data warehousing, social network analysis and e-discovery, and is writing a book on decision support systems. He holds BA degrees in Political Science and English Literature from Bucknell University in Lewisburg, PA., and an MA from the University of South Carolina. He is a MBA graduate of Stanford University’s AEA Executive Institute and the NCR Process Management Institute.
Vice President, Customer Success
Most recently, Steven was the Managing Director of ResponsEcology, a sustainability and change management consulting firm helping organizations to reduce waste and drive transformational culture change with triple bottom line impact. Steven combines 25 years of strategy and control experience in the supply chain sector with a passion for sustainability and conscious capitalism. He has conducted extensive research into the problems of food security, water security, and global food waste, and has developed innovative public-private partnerships to capture and redistribute excess food to mitigate hunger.
Steven holds a BA in Economics from the University of Delaware, an MBA in Finance from West Virginia University, and the MSOD and MPHIL degrees in Organizational Dynamics from the University of Pennsylvania. He teaches “Global Pennovation”—a project-based graduate class at the University of Pennsylvania focusing on innovation for sustainability in which a multi-disciplinary group of students works to contribute to one of the world’s most pressing sustainability problems. Steve is a frequent speaker on global food waste and food recovery topics and has served on three non-profit boards in the food sector. He is the author of the blog “FoodForThoughtfulAction.”
Director, Account Management
Prior to LeanPath, Connie served as a Partner at Inkwell Creative, a digital marketing agency focusing on providing business and creative strategy services for the manufacturing industry. During her tenure, Connie oversaw the business development, operations, and creative services departments, ensuring clients were receiving optimal marketing deliverables to leverage their corporate sales strategies. Prior to Inkwell Creative, Connie worked as a Program Facilitator for EdVenture Partners, responsible for managing integrated marketing campaigns across college and university campuses nation-wide for a variety of national brands with responsibilities spanning project management, public relations, and client stakeholder management.
Connie’s background also includes experience in business development and public relations for a marketing communications firm with a focus on food branding, as well as operating two smaller businesses while closely involved in her family’s horticulture business. She also serves on two committees for Oregon-based non-profits. Connie holds a B.A. in Business Marketing from Western Oregon University.
Senior Director, Marketing & Product Management
Previously, Janet was the Marketing Director for Sg2, a healthcare solutions company that delivers advanced analytics, business intelligence and education to hospitals and health systems. While with Sg2, Janet led the collateral development, event promotions, new business development campaigns and supported a team of more than 20 sales professionals. Prior to that, Janet was a Marketing Communications Coordinator for SmithBucklin, the world’s largest association management firm, overseeing marketing, communications and membership/event promotions for five technology associations.
Janet’s background also includes experience in public relations for both an architectural firm and an independent agency. Janet holds a B.A. in Communications and Public Relations from Marquette University.
Managing Director, Europe
Previously, Cara spent nearly five years as Director at Greenview, providing sustainability consulting and reporting services to the hospitality and meeting and event industries. At Greenview, Cara collaborated with progressive event organizers to deliver strategic, award-winning sustainable event programs and was co-creator and author of the inaugural Green Venue Report industry initiative. Cara also worked as Business Development Manager at Closed Loop Environmental Solutions, providing food service establishments—including quick service restaurants, airlines, hospitals, schools, and event venues—holistic packaging and waste reduction solutions in Australia and the United Kingdom.
Cara specializes in business development, sustainability strategy and reporting, waste management solutions and industry education. Cara holds a B.S. in Marketing and Management from the University of Virginia’s McIntire School of Commerce.
Robb White, CEC, CCA, AAC
Executive Chef & Food Waste Prevention Catalyst
Most recently, Chef Robb was the Regional Executive Chef for Eurest, managing the culinary operations for seven business and industry cafes and two full-service catering programs. In that role, he was also responsible for developing and coaching the Executive Chefs across 28 facilities, where he redefined the culinary culture including the implementation of food waste tracking, streamlined purchasing and production, and redesigned menus.
Prior to that, Chef Robb served as the Corporate Culinary Director for Sagora Senior Living, where he managed the culinary operations for 38 upscale senior retirement communities. While there he developed a highly successful “Food for Life” program focused on improving resident health and decreasing medication use by enhancing food offerings to include local organic vegetarian options. Previously, Chef Robb was the Dean of Culinary at the Culinary Institute of Michigan where he created an ACF Exemplary Status Accredited Culinary Arts Program. He has also been an Executive Chef at two country clubs, and worked as a Corporate Executive Chef for the Marriott Corporation.
Chef Robb is an active member of the American Culinary Federation, serving on the ACF Knowledge Bowl Committee and ACF Ethics Committee and a member of the ACF Oregon Chefs Association. He was inducted into the American Academy of Chefs in 2010, and Les Disciples d’Escoffier Society in 2011. He has received an ACF Presidential Medallion, and the ACF Cutting Edge award for his contributions to the education of culinarians. He has a Bachelor of Business Leadership from Baker College of Muskegon.