Susan Mooney is Chief of the Municipal and Industrial Materials Section at the U.S. EPA Region 5 (Region 5 encompasses the states of Illinois, Indiana, Michigan, Minnesota, Ohio, and Wisconsin). Her section is responsible for implementing portions of EPA’s Sustainable Materials Management program, tribal solid waste and pollution prevention program, and RCRA Subtitle D (or non-hazardous waste) program.
Under the Sustainable Materials Management program, Susan is responsible for working on measurement, sustainable food management, and the management of materials associated with the built environment.
Susan has been with the EPA for 30 years and has worked on a wide variety of solid waste management issues and projects. She holds a BA (Chemistry) from Franklin and Marshall College in Lancaster, PA and a Masters of Science in Public Health from the University of North Carolina at Chapel Hill.
Scott Burns is currently an Adjunct Professor at Xavier University, teaching Sustainability. He was certified this summer as a Global Climate Reality leader by Al Gore. He retired last year from Procter & Gamble after 30 years, having led its solid waste reduction program the last 8 years, his organization reducing P&G’s waste footprint 90+% with savings of over $2 billion. Scott consults in support of industry waste reduction efforts and is on the Board of Directors at Matthew 25: Ministries.
Scott is a graduate of the U.S. Naval Academy and served as a Supply Corps officer for 7 years. He and his family have lived in Cincinnati since 1985.
Edward Devoid is currently the Senior Director of Dining for Xavier University. Xavier Dining Services is operated by Chartwells Higher Education, a division of Compass Group NAD.
Ed graduated with a BS in Hotel Administration from the University of New Hampshire in 1976 and has been managing operations of various college and university food services across the country since that time.
Ed and his family moved to Cincinnati just over 12 years ago and instantly became west-siders. They plan to make Cincinnati home for the long term.
Regina joined as Food Recovery Network's Executive Director in 2015 and is responsible for setting the vision, strategy and fundraising efforts for FRN. Regina works with the amazing team at national headquarters, stakeholders, and partners around the country to achieve ambitious goals. Overall, FRN's goal is to support the higher education to be the first sector where food recovery is the norm and not the exception. But Regina won't stop there. Businesses, events, public institutions also have a role in reducing food waste at the source. They also have a role to recover their surplus food and Regina wants to ensure they are integrated within the vibrant FRN network to make that happen. Most recently, Regina is tasked with implementing the three-year strategic plan for FRN and cannot wait to talk to all of YOU about how you can support FRN's goals.
Karen Luken is a Sustainable Materials Management Specialist with SCS Engineers. She has over 25 years of experience in environmental legislation/policy, law, programming and project development. Karen’s employment experience includes serving as a Legislative Assistant for the Chair of the U.S Congressional Subcommittee on Solid and Hazardous Waste Management, Project Manager for SCS Engineers, Manager for the Hamilton County Solid Waste District, Senior Vice President for R.W. Beck and Global Waste Director for the Clinton Foundation. Karen has recently established a consulting firm, Economic Environmental Solutions, to help communities and businesses optimize using waste as a resource to create green products and renewable energy.
Karen has also served as a steering committee member for the US State Department’s Clean Climate Action Coalition, Recycling Chairman for the U.S. Conference of Mayors; National Strategic Planning and Recycling Certification Instructor for the Solid Waste Association of North America (SWANA) and as the Ohio delegate at the White House Recycling Summit. Karen is certified facilitator and mediation specialist, and has prepared training courses on strategic planning and continuous improvement.
Suzy Deyoung is the executive chef and owner of La Soupe, a non-profit that rescues otherwise wasted produce to create delicious and highly-nutritious meals for customers, non-profits and food-insecure families. The organization has expanded to provide cooking classes in schools, organize food for students to take home for the weekend, and has engaged the support of talented chefs from across Cincinnati who give back with their own ingredients or donated ingredients.
With over 25 years of experience in training, planning design and delivery, Angie Carl has provided consulting services for a variety of businesses and organizations, specializing in non-profits. A former Executive Director and Board member herself, she understands the roles, responsibilities and issues common to leadership and organizational development of groups promoting a social mission, and thus developed her consulting business, Planning for Success.
Angie facilitated the development of a strategic plan for Green Umbrella before it was incorporated, then facilitated and wrote a plan for launching a local food campaign for Green Umbrella in 2013. That plan also called for the creation of a regional food policy council. In 2014, Interact for Health provided funding for Green Umbrella to create a regional Food Policy Council as a new initiative. Green Umbrella then asked Angie to lead a team to develop and launch the new Council.