Dr. Smith served as the first Chief Veterinarian for the United States Department of Homeland Security (DHS) and Chief Scientist for the Office of Health Affairs, where he advised the Secretary of Homeland Security on strategies and emergency response plans for food and agricultural security. He went on to serve as the Acting Director of the National Bio-Surveillance Integration Center. Prior to working for DHS, Dr. Smith was the Deputy Division Leader for Operations in the Counter-Terrorism and Incident Response Division of the Non-Proliferation, Arms Control and International Security Directorate at Lawrence Livermore National Laboratory (LLNL). During his tenure at LLNL, he also served as the Deputy Associate Program Leader for the Chemical and Biological National Security Program, where he led field deployments of the government’s biological agent monitoring system (BioWatch). He was also the Chief Science Officer for ExcitePCR and a Professor of Microbiology and Epidemiology for the University of Nevada School of Community Health Sciences. Dr. Smith was a practicing veterinarian for 10 years and also earned his PhD in molecular epidemiology.
Dr. Marsden, as a world-renowned food safety expert, served as an advisor to the White House on food safety and nutrition and has testified on numerous occasions to the United States Congress, the US Food and Drug Administration (FDA), and the US Department of Agriculture (USDA). He recently served as the executive director of food safety at Chipotle where he was responsible for directing the food safety programs at Chipotle Mexican Grills, ShopHouse restaurants, and Pizzeria Locale. He was recruited into the position to bring best practices in food safety to Chipotle and push suppliers to adopt stricter policies for food safety testing. To Chipotle, he brought over forty years’ experience in the food industry working with government officials, regulators, food companies, trade associations, and academics. He previously worked for several food companies and technology providers and served as Vice President for Scientific Affairs at the American Meat Institute (AMI) and President of the AMI Foundation. Earlier in his career, he was a Professor at Kansas State University and provided expert testimony in cases involving foodborne disease outbreaks from E. coli, Salmonella, Campylobacter, Listeria monocytogenes, and Norovirus.
Mr. Stevens is a nationally recognized food industry attorney and the founder of Food Industry Counsel LLC, the only law firm in North America that exclusively represents food industry clients. Mr. Stevens works with some of the world’s largest growers, food processors, national restaurant chains, food distributors, and grocery chains, helping them protect their brand by reducing food safety risk, complying with FDA and USDA food safety regulations, managing recalls, and defending high-profile foodborne illness claims. Mr. Stevens regularly speaks to international audiences on a wide variety of food safety topics, authors dedicated columns in major food safety publications such as Food Safety and Quality Magazine and Meatingplace, and has been quoted in national media publications such as TIME Magazine, the New York Post, and Corporate Counsel Magazine.