Scott Helder, director of global sourcing, food quality assurance, and food regulatory for Meijer, has joined the board of trustees of The Food Institute, being unanimously elected at the association's most recent board meeting in Chicago.
Helder has responsibility over all Meijer own brand supermarket products to ensure each item meets standards for quality and regulatory while remaining competitive. His experience in all food categories and understanding of the global food supply chain has been developed through significant global travel.
Helder's career at Grand Rapids, Mich.-based Meijer started in 2010 as a foundational member of the own brand sourcing team. He was promoted to fresh and frozen seafood merchant and to director of global sourcing. Prior to Meijer, Helder worked at Gordon Food Service developing supplier relationships with the fruit, vegetable, and dairy team. He has a bachelor's degree in business administration from Calvin College, Grand Rapids.
Helder will join nine other trustees at The Food Institute, based in Upper Saddle River, N.J.
The expertise of Meijer's health and wellness regional advisor, Tina Miller, M.S., R.D., has also been tapped. She was recently named president of the Michigan Academy of Nutrition and Dietetics. She began her one-year term as president on June 1.
MAND has more than 3,000 dietetic professional members that serve Michigan residents in schools, public health departments, food service operations, hospitals and long-term care facilities. Its members provide medical nutrition therapy for a variety of medical needs including diabetes, obesity, cardiovascular disease and gastrointestinal disorders.
"It is such an honor to be elected President of the Michigan Academy of Nutrition and Dietetics,” Miller said, in a statement. “The mission and vision of the Academy aligns perfectly with that of Meijer Health & Wellness: to empower Michigan families to lead healthier lives and to build stronger communities. Meijer’s support of my role, and of the Michigan Academy, will increase the ability of our volunteer organization to positively impact the health of Michigan residents in all things related to food and nutrition.”
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