As a relative newcomer to the large-scale food manufacturing space and the herald of his position and sub-department within Bob’s Red Mill, Kyle has been granted the unique advantage of having a fresh set of eyes and the problem-solving approach of an industry outsider. With a decade long culinary background in fine dining restaurants, he has been able to transfer the work ethic and principles of “mise en place” and a “nose-to-tail” mindset towards sustainability efforts within a semi-industrial setting.

As a recent graduate of the Master Recycler program and through being an active member of the 5S initiative, Food Waste Reduction Team, and Sustainability Committee, he has earned a well-rounded understanding of the administrative and operational intricacies that a successful project launch requires. With the help of his partners, working closely beside and communicating firsthand with employee owners, his focus is to facilitate the growth of mutually beneficial working relationships internally and subsequently with the vendors, brokers and customers in our diversion ecosystem.