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Improving Food Safety — A Culture of Collaboration

I’ve been CEO of the California LGMA for two months and I remain both excited and humbled by the task at hand. Excited because I have assumed responsibility for an ever-evolving organization that has done significant work to develop an industry-wide food safety program for leafy greens. But I remain humble because I clearly recognize that my primary role is protecting the consumer and public health by continuously improving the safety of leafy greens, and that challenge feels daunting.

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