Deanne Brandstetter, MBA, RDN, CDN, FAND
Treasurer-elect
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POSITION | Skills/Attributes associated with the position | Examples of how I have demonstrated outcomes for each skill/attribute that qualify me for the position |
Treasurer-elect |
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1. IFIC Board & EC experience (8 years) a. Secured a new CEO b. Built member consensus for a new structure (single 501c3) to better support the strategic plan. Meals on Wheels Foundation Board, 5 years, secured major donors and sponsors. 2. Chair AND Nominating Committee 2015-2016 successfully guided committee to present a diverse slate of candidates. 3. As VP Nutrition & Wellness, Compass Group, North America, I manage a $4-5M budget & lead 2000 RDNs in a variety of practice areas. Facing difficult times due to Covid, my team quickly pivoted our resources from live to virtual. |
Employer | Title | Years Employed |
Compass Group, USA | Vice President, Nutrition & Wellness | 22 years |
Leadership Position | Organization | Years Involved in the Organization | My specific leadership contributions, achievements and outcomes: | Leadership Skills used in this position: |
Chair-Elect, Chair, Past-Chair, Dietitians in Business and Communications | AND Dietitians in Business and Communications DBC | 2018 - 2021 | Created a passive revenue stream with Business Toolkits series Led a successful Academy Foundation Scholarship fundraiser during Covid with over $3500 raised. Model provided to other DPGs Reduced expenses to balance budget Increased student members Applied for and received Membership and Diversity grants Held first virtual workshop to meet member needs |
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AND Nominating Committee member and Chair | AND Nominating Committee | 2013 - 2016 | Negotiated new committee structure with Board of Directors Delivered diverse slate of candidates Managed selection and consensus building with diverse and opinionated committee members |
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AND Diversity Committee | AND Diversity Committee | 2016 - 2018 | Successfully petitioned for a major Academy Diversity Award Proposed, organized and delivered a Diversity Committee sponsored FNCE session |
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Co-Chair | Culinary Institute of America Healthy Menus R&D Collaborative | 2011 - 2021 | Led diverse group of restaurant and foodservice operators to collectively improve nutrition quality of menu offerings through sodium reduction, increasing fruit and vegetable offerings and strategic calorie design | |
Membership Chair and Leadership Team | Teaching Kitchen Collaborative | 2018 - 2021 | Grew and retained members at maximum level of 35 Participated in reorganization as a 501c3 to ensure grant eligibility |
I see four main areas of opportunity for our profession: -claiming ownership & expertise in the area of sustainable nutrition and resilient food systems which is seeing exploding growth and consumer interest. -maintaining our focus on evidence-based practice, while also recognizing areas of emerging science and potential practice opportunities like nutritional genomics and microbiome optimization. -increasing diversity and inclusion in our profession and improving cultural competence. -using big data and technology to optimize patient care, foodservice operations and a sustainable food system.
I bring strategic, collaborative and visionary leadership for a more resilient, inclusive and future facing Academy of Nutrition and Dietetics with experience in many practice areas and proven financial oversight skill.