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About Us

The pressure is on! The food service industry is expected to address the strong demand for wellness.  But there lacks an easy, convenient way to access credible tools and resources to support their wellness endeavors... Until Now.

"One of the biggest obstacles is the confusion and lack of credible information in the marketplace.

This prevents foodservice employees from truly understanding how to address wellness and maximize success. Until now, we have lacked nutrition and wellness education, tools and resources that are strictly focused to food service. This institute fills the gap by providing food service professionals the knowledge and expertise they need to deliver wellness solutions with command and confidence."

Franceen Friefeld, RD., LD., P.H.Ec. CEO, Board Chair,

The Food Service Wellness Institute™

Meet our Board of Directors


Richard Arakelian,CEC

As Vice President of Global Offer Development and Deployment at Sodexo, one of the largest global foodservice companies, Rich is an industry leader in Culinary program development, with strong expertise in Wellness and Sustainability, Marketing, and Operations. He has an exceptional ability to develop and facilitate high performing teams, interface with clients and key suppliers partners.

After completing his education at The Culinary Institute of America, Rich continued his culinary training through apprenticeships in some of the country’s finest restaurants. This combined education led to successful positions in several different venues within private clubs, fine dining and contract food service.



Edith Clogg, RDN.

Edith Clogg, RDN, believes in a balanced approach in an individual and organizational strategy to achieving health and wellbeing goals. As the Director of Nutrition Strategy for ISS-Guckenheimer, she leads the team that brings wellbeing to life in corporate dining spaces across the country.


She is a Registered Dietitian Nutritionist with dual degrees in Hospitality Management and Nutrition from Penn State University and completed her Dietetic Internship through the University of Maryland. Close to 50% of the meals that people consume can be found in work places and there is a specific joy that comes from combining management, business, people, food, and wellbeing into the places where people are impacted daily – their work life.


Prior to joining ISS-Guckenheimer, Edith worked for a contract wellness company leading wellbeing efforts at a large government contractor in the DC-area.


Franceen Friefeld, RDN., P.H.Ec.

Franceen’s work is backed by over 34 years of experience as a dietitian-nutritionist in the foodservice arena, motivational speaker, 3-time published author, media professional, and TV food show host.

Franceen has implemented healthy dining and wellness programs in over 6,000 locations across North America and supports organizations with wellness strategy, positioning and programming. She offers consumer-centric solutions that drive participation, sales, and customer retention and ensures that organizational changes to incorporate wellness are sustainable, and profitable.

Cited as one of the top speakers and wellness strategists for the foodservice industry, Franceen is an empowering and entertaining speaker who presents at conferences nationwide. She brings her food industry knowledge to audiences through her public speaking, books, and broadcast media appearances.

Franceen is the co-author of "The Healthy Weigh" (featured on bestsellers) and "Fill Up Not Out®", which has been rated one of the top nutrition books by Her third, most recent book is titled "Healthy Meals for Your Busy Life Cookbook".

Nicole is an award-winning marketing professional who brings the vision of a designer, the storytelling of a marketer, the empathy of a consumer, and the data-driven decision making of an analyst. Creating and developing a compelling brand is her primary passion, followed closely by delivering an intriguing and connected customer journey through strategic, omni-channel marketing plans.

Through a variety of experience encompassing healthcare, retail, and realty, Nicole possesses an extensive knowledge of what works strategically as well as visually across traditional, digital, experiential, and social media channels. Additionally, her strong background in design brings a deep understanding of production processes, technical know-how, and a creative edge to the development of targeted marketing plans and tactics. These key attributes contribute to her successes in helping companies and clients reach their business goals.

Nicole Garris 

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Carol Gilbert, M.Ed, B.Sc. (Nutr.Sc.)

Carol has over 30 years experience in the food service industry including public and private schools. She has cultivated her genuine love for educating and improving food service operations by offering consulting services and training programs for food service professionals. Along with her team of skilled trainers, she aims to meet and exceed client goals and provide clients with the most affordable and comprehensive services available today.  


Building on her skills in adult education, Carol holds a Masters of Education in training and development from Penn State University and a B.S. in foods and nutrition from Mansfield University. She is a certified School Nutrition Specialist, School Nutrition Association, a registered ServSafe Instructor with the National Restaurant Education Foundation, and is a registered PA School Business Official with the PA Association of School Business Officials.


Carol is committed to working with her clients by applying her expertise, strong work ethics, creative thinking skills, and her desire to build excellence in your food service operation. She has presented at the School Nutrition Association's Annual Conference, prepared training materials for school business leaders and developed training materials for numerous venues.


Charlene Goff, MBA

The foodservice industry has been the focus of Charlene’s marketing career since completing her MBA at Northeastern University. Charlene founded Edgewater Marketing to help foodservice companies clarify and communicate their message through research, strategic development, planning and communications. Edgewater Marketing clients include food, equipment and contract management companies. She is a trained focus group moderator and supports her clients with meeting facilitation and brainstorming sessions.

More recently, Charlene’s professional focus has included producing educational programming for the industry, particularly the successful Foodservice Design BootCamp, an intensive program for hospitality professionals on concept development and design of foodservice facilities. She also works on the creation of workshops and meetings for individual foodservice organizations.

Charlene has served on the SHFM Board of Directors, and most recently, the Foodservice Wellness Institute, as well as providing support to numerous industry association committees. Charlene chaired National Conference Planning Committees for SHFM in 2017 and 2007 and is currently serving on the 2019 SHFM National Conference Committee as well as the Society’s Industry Advisory Board. She has been recognized with several awards for leadership and volunteerism.  Prior to earning her MBA, she received her undergraduate degree in Business at the University of Massachusetts, Amherst.  Charlene has completed additional coursework in the practice of Focus Group Moderating at the Riva Institute and has a certificate in Environmental Communications from Duke University.  She is based in Hingham, Massachusetts.

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Rebecca Johnson is a seasoned expert in individual and organizational wellbeing. Blending her educational background in psychology and mental health with the practical knowledge she has gained from 25 years of experience in health promotion, Rebecca brings a unique perspective and skillset to her work with companies ready to transform their culture.


Rebecca is the co-founder and Chief Integration Officer of ViDL Solutions, a company that works with employers looking for meaningful solutions for improving both organizational culture and employee wellbeing. She is recognized as a leader in her industry and can often be found speaking at conferences, contributing to professional papers or delivering trainings for peers.


At work and in her personal life, Rebecca is an innately energetic and positive person interested in learning, growing and contributing to the lives of others. When she’s not working, Rebecca enjoys the simplicity and contentment of time with her children, family and friends; books, podcasts; yoga; running and nature. 

Rebecca Johnson, MS, CHWC, TWCC


Phil Lempert, BBA

For more than 25 years, Lempert, an expert analyst on consumer behavior, marketing trends, new products and the changing retail landscape, has identified and explained impending trends to consumers and some of the most prestigious companies worldwide. Known as The Supermarket Guru ® , Lempert is a distinguished author and speaker who alerts customers and business leaders to impending corporate and consumer trends, and empowers them to make educated purchasing and marketing decisions.

As one of America’s leading consumer trend-watchers and analysts, Phil Lempert is recognized on television, radio and in print. He is the food trends editor and correspondent for NBC News’ Today show, where he reports on consumer trends, food safety and money-saving tips, as well as showcases new products. He makes monthly appearances on ABC’s The View, and has appeared numerous times on The Oprah Winfrey Show, 20/20, CNN, CNBC, Discovery Health and MSNBC, as well as on local television morning and news programs throughout the country.

Phil Lempert was one of the pioneers of The website is now one of the leading food and health resources on the Internet, visited by more than 9 million people each year. He has served on the Executive Committee of Michelle Obama's Chefs Move to School program. He is the founder and CEO of the Retail Dietitians Business Alliance; and has developed and manages Foodservice@Retail: The Great Grocerant educational program for the National Restaurant Association.


Lempert is the author of Being the Shopper and Healthy, Wealthy & Wise. His previous books include: Phil Lempert’s Supermarket Shopping & Value Guide, Top Ten Trends for Baby Boomers and Crisis Management: A Workbook for Survival.


Robert Maluso, CEC

Robert Maluso is the executive chef and vice president of culinary at SSP where he is responsible for driving culinary innovation and creativity within each of SSP America’s brands throughout the United States and Canada. He leads the formation of new, in-house creative brands, takes leadership of SSP America’s culinary staff, and nurtures and develops further relationships with local chefs and restaurant partners. 

Maluso is a graduate of the Culinary Institute of America and has more than 30 years of experience in catering, fine dining, event management and corporate services. He previously served as culinary director for Sodexo; while there, he was responsible for developing wellness and culinary programs that supported more than 1,000-plus corporate services account nationally. He has spearheaded the development and implementation of wellness initiatives, including Mindful by Sodexo which received the Best Concept Award from Food Management. Prior to joining Sodexo, he was division executive chef for Eurest Dining Services, a division of Compass Group.


Sean McCaffrey, B.A.

Sean brings over 20 years of progressive experience within the service industry and currently manages multiple locations in the managed dining services arena for NexDine.  He has notable success in building brand identities and creating vivid dining environments including jumpstarting over 40 new corporate cafes and private schools from the opening phase. He has personally overseen operations for premier clients including the International Monetary Fund in Washington D.C, the John Hancock Tower in Boston, and Bridgewater Associates in Connecticut. Sean has also served as regional director of merchandising and standards and brings his understanding of communicating the café’s purpose to guests to the board of directors for FSWI.


Sean is passionate about the details of food and the guest experience and works to ensure that each client has a dining program tailored to their particular location. He is instrumental in weaving in operational goals to the client’s site including building employee retention and wellness via the corporate café. He is committed to setting high expectations and raising service standards and enjoys training and coaching of his team to allow them the opportunities to grow and succeed. Sean earned his B.A. in psychology from the University of Massachusetts, Amherst.


In his free time, he enjoys spending time with his family, including hiking, travelling, and exercising with their dog. Additionally, he is an avid golfer and gardener that loves to share his passion for food with family and friends.


Tony Morro, MBA, B.A. Foods & Nutrition

Tony Morro is currently Category Director, Human Experience in JLL’s Supply Chain and Procurement Group. Based in Southern California, Mr. Morro has 35 years of experience in the corporate dining, hospitality, and the workplace service industry. In his current capacity, Mr. Morro provides leadership and direction to JLL food/hospitality programs globally and leads the strategic supplier relationships in this category which has grown to roughly $400 million in managed volume across more than 90 accounts. He also manages the office services category that includes services such as security, mail room, reception, and managed print in support of all JLL America’s business lines and clients.      


Prior to joining JLL, Mr. Morro was Principal of Food Industry Solutions, LLC (FIS), a consulting organization that helped clients achieve success in areas such as food safety, operational efficiency/profitability, business development, and vendor management. 


Over his career, Mr. Morro has also held food service executive positions in 3 distinct industries, including Commercial Banking, Pharmaceutical, and Computer Software. Organizations he has worked for include Bristol Myers Squibb, Microsoft, Marine Midland Bank (now HSBC), and Compass Group.

He is a current board member of IFMA’s Hospitality Council and a former board member of the Society for Hospitality and Food Service Management (SHFM).


He can be reached at 425.293.1337 or via email at







Sherie Nelson, MBA, RDN

Sherie Nelson, MBA, RDN, believes food service is the gateway to teaching Americans how to eat for their health. As the Wellness Director at Elior North America, she has the remarkable opportunity to bring her strong belief that food influences health to a large audience – over 1 million customers daily. With over 16 years of nutrition, wellness, and food service experience, she currently leads all nutrition and wellness programs and initiatives within all Elior groups, including healthcare, higher education, business dining, and K-12, plus employee wellness. Sherie is a registered dietitian nutritionist and has an MBA and Masters in Arts of Management from the College of St. Scholastica. 


When not promoting wellness, Sherie is practicing it in her daily life. Cooking and eating well takes the center of her plate next to the time she spends on a mountain bike, chasing her beautiful red and white Siberian husky down dirt and snow-covered trails. 


Richard Valway, CDM, CFPP

Rich has been in the food service industry for more than 20 years; all of which have been in healthcare.


As President of the Culinary Services Group, he is actively involved in operational and administrative functions of the business.


He has served as a Food Service Director, Regional Manager, and most recently VP of Senior Services. He holds CDM and CFPP certifications.

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William Walker, CEC

William Walker serves as the Assistant Director of Campus Dining at Auburn University.  His responsibilities include oversight of the operations for more than 30 different dining locations across campus. In addition, he manages the University’s community garden and the Auburn University Wellness Kitchen.  William initially joined the University in 2015 as the Manager of the Wellness Kitchen, a state-of-the-art dining facility that focuses on the performance nutrition of the student athletes and moved to his current role in May 2018. 


William grew up in the Louisiana and developed his passion for cooking from being in the kitchen with his mother and grandmother.  He attended culinary school in Denver, Colorado (1995-1996) and has more than 30 years of culinary experience in catering, restaurants, country clubs, and higher education. Most recently, he served as the executive chef at The Hound in Auburn, Alabama.  William also served in the U.S. Marine Corp from 1996 - 2000. 

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Zora Warren, B.S.,  M.Ed.

Zora Warren, has dedicated her career to enhancing teaching and learning. With over 20 years of experience in the areas of teaching, program evaluation, teacher preparation, consulting and public service, Zora understands that quality education requires a collaborative spirit, openness to innovation and change, and a trusting relationship between stakeholders. 


Through her work at Endicott College, Zora successfully partnered with dozens of schools to provide high quality field experiences for preservice teachers and designed and delivered high-quality training programs for all stakeholders. Zora lead the School of Education in preparing students for professional internships and successfully expanded the opportunities in non-traditional education settings. At Sun Associates, Zora was the project lead for the evaluation of numerous Teaching American History Grants. Through these partnerships, Zora provided grant recipients with quantitative and qualitative data and analysis to enhance their programming and outcomes.


Zora holds a Masters in Technology in Education from the Harvard Graduate School of Education and a BS in Secondary Education Social Studies from the University of Illinois.


In her free time, Zora enjoys spending time with her husband, daughters and puppy heading north skiing and enjoying the family lake house. 

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