Board & Founders
MoGro was envisioned in 2010 by Rick and Beth Schnieders as a sustainable solution that would increase access to fresh food, provide nutritional education, and empower local communities while creating a positive return for the company.
Board of Directors
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Kristen Speakman
President Director of Training, Johns Hopkins Center for Indigenous Health |
Rebecca Baran-Rees
Vice-President & Secretary Director of Policy Research and Communications, Growing up New Mexico |
Tina Whitegeese
Treasurer Donor Services Portfolio Coordinator, Neo Philanthropy |
Founders
Richard J. Schnieders is the retired chairman and CEO of Sysco Corporation, the global leader in selling, marketing and distributing food products to restaurants, healthcare and educational facilities, lodging establishments and other customers who prepare meals away from home. A 1970 graduate of the University of Iowa, Rick was recruited in 1982 to join the executive development program at Sysco’s Memphis subsidiary. After moving to Sysco’s corporate headquarters and enjoying a series of promotions, he eventually became the fifth chairman and chief executive officer in Sysco’s history. After a 27-year career at Sysco, Rick retired in June 2009.
While at Sysco, Rick served as trustee with the National Restaurant Association Educational Foundation, as chairman of the University of Minnesota’s Food Industry Center, as board member with the Greater Houston Partnership, as fellow of the institute with The Culinary Institute of America, and as a board member of the public company Aviall, Inc. Rick currently holds community board positions at Save the Children and at Stone Barns and serves on the board of a private company, Revolution Foods. He and his wife Beth reside in Santa Fe, New Mexico, and are the parents of two grown daughters, Caroline and Margaret.
Elizabeth J. Schnieders has focused her energy on food and nutrition for the past 35 years. She has a particular interest in the intersection of agriculture, food, nutrition and health care. Beth has a BA in philosophy from The University of Memphis and has been active in community affairs in various locales. She serves on the advisory board of Johns Hopkins Bloomberg School of Public Health and is an avid gardener.
Richard J. Schnieders is the retired chairman and CEO of Sysco Corporation, the global leader in selling, marketing and distributing food products to restaurants, healthcare and educational facilities, lodging establishments and other customers who prepare meals away from home. A 1970 graduate of the University of Iowa, Rick was recruited in 1982 to join the executive development program at Sysco’s Memphis subsidiary. After moving to Sysco’s corporate headquarters and enjoying a series of promotions, he eventually became the fifth chairman and chief executive officer in Sysco’s history. After a 27-year career at Sysco, Rick retired in June 2009.
While at Sysco, Rick served as trustee with the National Restaurant Association Educational Foundation, as chairman of the University of Minnesota’s Food Industry Center, as board member with the Greater Houston Partnership, as fellow of the institute with The Culinary Institute of America, and as a board member of the public company Aviall, Inc. Rick currently holds community board positions at Save the Children and at Stone Barns and serves on the board of a private company, Revolution Foods. He and his wife Beth reside in Santa Fe, New Mexico, and are the parents of two grown daughters, Caroline and Margaret.
Elizabeth J. Schnieders has focused her energy on food and nutrition for the past 35 years. She has a particular interest in the intersection of agriculture, food, nutrition and health care. Beth has a BA in philosophy from The University of Memphis and has been active in community affairs in various locales. She serves on the advisory board of Johns Hopkins Bloomberg School of Public Health and is an avid gardener.