Nestlé Appoints Laurent Freixe as CEO of Nestlé S.A., Mark Schneider Leaves the Company

August 26, 2024 Nestle

The Board of Directors of Nestlé has appointed Laurent Freixe, currently Executive Vice President and CEO Zone Latin America (LATAM), as Chief Executive Officer Nestlé S.A., effective September 1. The Board has also nominated Laurent Freixe as a candidate for the Board of Directors at the 2025 Annual General Meeting.

Food Bank Council of Michigan Welcomes Chad Schafer as New Chief Financial Officer

With over 23 years of experience in financial accounting, strategic planning, and consulting, Schafer brings a wealth of expertise that will help drive the organization’s mission to create a food secure state through advocacy, resource management, and collaboration among stakeholders and Michigan’s unified food bank network.

Redberry Restaurants Wins Foodservice and Hospitality Company of the Year for 2024 Pinnacle Awards

August 25, 2024 Redberry Restaurants

Redberry’ has achieved success not only financially, but also through its extensive employee and community engagement initiatives, guest service scores and the successful opening of new locations. The company is dedicated to enhancing guest experiences and upholding high-quality standards throughout the industry.

Smithfield Foods Supports North America’s Largest Environmental Education Program with $89,000 in Sponsorships

August 25, 2024 Smithfield Foods, Inc.

The 2024 NCF-Envirothon competition topic is renewable energy for a sustainable future, highlighting the ongoing work to build a vibrant renewable energy industry. Students learn about different sources of renewable energy, challenges facing the transition from traditional fossil fuels to renewables, environmental, economic and social impacts of energy consumption and how individuals can affect change in their communities.

Renowned International Cooking Competition Invites Chef Applicants: The 2025 Arsnova Culinary Prize

The annual competition seeks professional chefs, between 24 and 40 years old, with a minimum of 5 years in the profession, and currently employed by a restaurant. Contestants must develop a dish that features one specific ingredient (this year it’s female duck) and submit the recipe and photos no later than September 15, 2024. There is no registration fee. Participation is free.