Mary Bonsall is the Culinary Program Manager for Forward Food Collaborative, a program of Humane World for Animals. Where she guides a team of culinary specialists on recipe development, menu analysis and seamless meal integration; with the goal of increasing the service of plant-based meals within food service institutions. In her role as program manager, she manages quality standards, operating procedures, software databases and social media strategy. Mary earned a Bachelor of Science in Hospitality Management from Northern Michigan University. She has over 10 years of experience in the culinary field ranging from luxury hotels and clubs, university dining operations, restaurants, and specialty ingredient production. She has had multiple leadership roles that involve training and development of both employees and clients and was the first Executive Pastry Chef of The Ohio State University. In her free time, Mary likes to paint or get out on a hiking trail with her canine companion, Hazel.