Dr. Celeste Clark

Dr. Celeste Clark

Dr. Celeste A. Clark is a retired senior executive of Kellogg Company where she was a member of the Global Executive Management Team, and had an accomplished career spanning nearly 35 years in the food industry. She was responsible for leading the development and implementation of health, nutrition and regulatory science initiatives, and working globally to ensure consistency in approach and implementation within regulatory guidelines. One of the most noted examples of her career was the collaboration with the National Cancer Institute on the development of a ground-breaking educational campaign on diet and cancer prevention, which ultimately led to health claims regulations in the United States, and became the forerunner for the use of health claims internationally.

Dr. Clark was responsible for Kellogg’s Global Nutrition Team, and worked with the Research, Quality and Technology Group to strengthen the nutritional value of the company’s product offerings. This included a focus on both innovation and renovation, where efforts were directed to reduce the levels of nutrients of concern, and to add and/or increase the nutrients of need to meet the various demands of consumers globally. She has extensive experience in front-of- pack labeling, having worked to ensure a fact-based approach was adopted globally on Kellogg brands.

Dr. Clark also served as President, Kellogg Corporate Citizenship Fund, the company’s philanthropic entity. In this capacity, she was responsible for providing grants that aligned with business objectives in the communities served by Kellogg globally. The primary areas of focus were community engagement, economic development, arts and education, and health and wellness initiatives. Corporate reputation management and corporate social responsibility (CSR) were integral to the work performed. As Chief Sustainability Officer, she worked with the company’s operational team to help ensure that the sourcing, manufacture and distribution of food products were aligned with the efficient use of environmental resources. This was enabled by establishing environmental targets, developing programs to achieve targets, and monitoring progress. Under her leadership, the first CSR report was released.

She has also collaborated with governments, academic institutions, health professional organizations, and food industry representatives globally to develop consensus and/or collaborate on initiatives aimed to increase consumer understanding of nutrition. She has been involved in numerous public health symposia as a guest speaker in the U.S., Canada, Mexico, Australia, and Europe. She also served on the National Academies of Sciences’ Committee on Capitalizing on the Diversity of Science, Technology, Engineering and Mathematics, and the Institute of Medicine’s Committee on Childhood Obesity Prevention.

Dr. Clark has board governance experience in public and private companies and non-profit organizations. She is an independent director of the Mead Johnson Nutrition Company and AdvancePierre Foods, and AAA Michigan. She previously served as a director of Diamond Foods prior to its acquisition by Snyder’s-Lance Corporation in February 2016. She is a trustee of the W.K. Kellogg Foundation and is engaged in non-profit work both domestically and internationally to improve the lives and outcomes for vulnerable children and their families. She is the principal ofAbraham Clark Consulting, LLC and consults on nutrition and health policy, regulatory affairs, and leadership development.

Dr. Clark serves as adjunct professor at Michigan State University, East Lansing, Michigan in the Department of Food Science and Human Nutrition. She is also an invited guest lecturer/speaker at other universities on food and health policy, leadership, and philanthropy. She has also established several “Future Leaders and Mentoring” Scholarships where she engages in coaching and mentoring first generation college students and works with them to secure extended learning opportunities, including internships and international experiences.

Dr. Clark is a member of the American Society of Nutrition, the Institute of Food Technology, and various local and civic organizations. She is married, and has two adult children.