AHF-NY 100

Lianna Levine Reisner, MSOD is building a multicultural movement for health as President and Network Director of Plant Powered Metro New York, an organization she co-founded in 2019 to empower local communities to address their health concerns through evidence-based nutrition. Lianna has served in management, fundraising, and grantmaking roles in the nonprofit and philanthropic sectors. Hunter College NYC Food Policy Center honored Lianna as a 40 Under 40 Rising Star in Food Policy in 2022. Lianna has a master's degree from Case Western Reserve University's Weatherhead School of Management in Positive Organization Development and Change, and she holds a certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies.

Georgie Shockey is a Principal in Ruck-Shockey Associates, Inc., an S-Corporation formed in 1997. She has 35 years of operational and project experience in the areas of dining services, retail, patient meals, environmental services, patient transport, and laundry. Georgie is experienced in conducting feasibility studies where large capital investments are needed, making appropriate recommendations, and providing implementation plans. She is the past chair of the AHF Industry Advisory Board and has presented at AHF’s National Conference. Georgie received her B.S. in Home Economics, Nutrition from The Ohio State University and participated in the Stanford University Executive Program in Financial Studies. Michael Salvatore is a Certified Executive Chef (CEC) and presently the Senior Director at Ruck-Shockey Associates, Inc. Chef Salvatore has over 35 years of culinary, management, and ownership experience. He has brought hospitality into the healthcare segment and has applied safe food and personnel practices with self-audit tools that have passed rigorous federal, state and local inspections within large healthcare systems. Chef Salvatore’s largest undertaking was the rebranding of Sysco Metro NY for Manhattan while serving as Sysco’s Director of Culinary Resources for 15 years. He earned an Associate of Science in Culinary Arts at the Academy of Culinary Arts in Mays Landing, NJ and is currently the treasurer of the NNJ Chapter of the American Culinary Federation.