Conference Session

Lenea is proud to join the Livermore Valley Joint Unified School District and lead the Campus Catering Department. Her passion for nutrition and health began in college where she was a member of the swim team. She quickly learned nutrition played a valuable role in her performance. Her nutrition degrees are from California State University, Long Beach and then Loma Linda University where she also completed her certifications as a Registered Dietitian and School Nutrition Specialist. She spent the first fifteen years of her professional career teaching nutrition at the university level. She then expanded her nutrition education outreach to working with districts throughout the state on a project called, "Network for a Healthy California". This project supported her goal to improve the nutritional status of children and families. She plans to continue her passion for student's health at Livermore. In addition, Campus Catering is implementing the countywide, StopWaste K-12 Smart Initiative on all campuses focusing on feeding students first, their families and ensuring all extra food is donated to the community.

Hugo graduated from CalState East Bay with a Bachelor of Science in Industrial Psychology with a focus on behavior change. He started to apply his passion for wasted food reduction during an internship as a sustainability ambassador at CSUEB. There, Hugo was focused on reducing food waste in CSUEB'S dining commons. Hugo had the chance to bring his passion to StopWaste for three years as a Sustainability Associate and spark interest in reducing wasted food at various school sites around the Alameda County. He also currently works as the Wasted Food Reduction and Recovery Coordinator for both Oakland and Livermore Unified School Districts.

Annalisa Belliss is a Program Services Specialist at StopWaste specializing in Food Waste Reduction. Over the last 5 years she has worked with school communities across Alameda County on the Stop Food Waste Action Project; with school districts to institutionalize food share tables and the Smart Cafeteria Initiative; and with businesses to track and reduce wasted food through the Smart Kitchen Initiative.