2023 Food Waste Solutions Summit

May 16-18, 2023 | St.Louis, MO

Roxanne Moore

Executive Director

Sodexo Stop Hunger Foundation


Roxanne Moore is the Executive Director of the Sodexo Stop Hunger Foundation. As a registered dietitian, she has more than 30 years of expertise as a practitioner in medical nutrition therapy, manager of USDA nutrition programs, and leader in developing and implementing health and wellness programs. Roxanne is a former Spokesperson for the Academy of Nutrition and Dietetics and has appeared in more than 50 educational videos on healthy eating, sports nutrition, kids cooking, and STEM education.

In 2019, months before the pandemic's start, Roxanne became the Executive Director of the Sodexo Stop Hunger Foundation. Over the past three years, Moore has led the Foundation through strategy re-alignment, diversified and tripled the number of community partnerships and grants awarded to non-profit organizations, developed new initiatives that have increased volunteerism, and raised funds to help at-risk individuals achieve sustainable financial autonomy. 

Roxanne's greatest ambition is to help people achieve optimal health – mentally and physically. This ambition motivates her to establish strategic partnerships that leverage organizational resources, result in innovative solutions, and deliver powerful and positive life-changing opportunities for others. While she acknowledges that we face significant, sometimes overwhelming issues every day, Roxanne firmly believes we all impact the world and how it functions in how we care for people and their communities. To this day, at least once a week, she still reminds her adult children to "make good choices." It’s a simple message capable of altering the course of the future.


Wednesday, May 17th

11:00am - 12:00pm

Innovate to Elevate: The Latest and Greatest in Food Recovery

Breakout Session (Running Concurrently)

Salvaging surplus food and redistributing it can ensure that food ultimately goes towards serving its highest purpose of feeding people. However, just 3% of surplus food ends up being donated, and most food donations are of processed, shelf-stable items that are easier to transport and store. As a result, many food relief agencies end up purchasing fruits, vegetables, and other perishables rather than rely on donations. What solutions can help further the rescue of high-quality, nutritious food and increase the capacity of food relief agencies to get it to the people who need it most, and in a dignified manner? Through a series of Pecha Kucha presentations, this session will highlight the latest and greatest happenings and resources in food recovery.

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