Our People.

Sue is a registered dietitian and founder/executive vice president of FoodMinds. Based in Washington D.C., Sue specializes in understanding and leveraging the intersection of communications, food and nutrition science and public affairs to achieve client and public health objectives. Her work has spanned issues such as obesity, ingredients, food and nutrition policy, in addition to issues advocacy and emerging consumer health and wellness trends. Over the past 18 years, Sue has created policy changing thought leadership programs, led successful science, education and outreach programs to introduce new food and nutrition concepts and has provided strategic council on nutrition affairs issues impacting business decisions to CPG C-suite management.

The foods most frequently on Sue’s mind are “delicacies” from her home town of Buffalo, New York, including chicken wings, roast beef on a Kimmelweck roll and Bocce Club Pizza.

Laura is a registered dietitian and founder/executive vice president of FoodMinds. She leads the San Francisco office where she expands the company’s capabilities in the convergence of food and nutrition with tech and sustainability. Laura works with clients to navigate the intersection between food and nutrition science, policy, marketing and values. Her work has included, creating and leading signature science-based programs that have shifted long-standing perceptions, grown sales, created new categories and established novel leadership platforms.

Laura is a member of the Academy of Nutrition and Dietetics, along with several practice groups within the organization. Additionally, she serves on the board of Action for Healthy Kids.

Residing in San Francisco, the foods most often on Laura’s mind are cheese, nuts, avocados and a good vino.

Bill is an executive vice president and one of the founders of FoodMinds. Bill specializes in leveraging food and nutrition science and policy to achieve client objectives. He provides strategic counsel across FoodMinds’ portfolio at the forefront of national issues, including childhood obesity, food safety, biotechnology and nutrition profiling. Bill has designed several programs to transform consumer and thought-leader mindsets on the nutritional value of foods and beverages. Bill has also held the role of senior strategist for national science symposia where he’s changed policy, influenced national dialogue and helped launch products.

Bill resides in Chicago. The food most often on his mind is the next meal with family and friends.