Meryl is an experienced RN and trainer with a Master’s degree in Nursing and certificates in Project Management, Plant-Based Nutrition, and Plant-Based Cuisine. A lifelong learner and transformational leader, she brings decades of experience in health, organizational change, and meditation to her passion for whole food, plant-based eating. Meryl is dedicated to sharing the WFPB health message with love, acceptance, and impact.

Michelle Saletan is the Institutional Support Manager at Balanced, where she partners with schools nationwide to expand plant-based meals. With more than a decade of experience in school nutrition at both the school and district levels, she has guided menu development, procurement, and staff training for districts of all sizes. Michelle earned her B.A. from Fordham University and is recognized for building collaborative partnerships that make plant-forward meals available and appealing to students.

Olivia supports school nutrition teams in engaging their communities during menu changes, with a focus on taste testing, marketing, and student involvement. She is a strong advocate for access to food that is health-supportive, sustainable, and delicious. Olivia earned her B.S. in Exercise and Nutrition Sciences from The George Washington University Milken Institute of Public Health and brings experience in advocacy, nutrition education, and farm-to-school work.

Whitney Swoboda is the Institutional Support Coordinator at Balanced. A former special educator in Baltimore, she saw firsthand the life-changing potential of school meal programs, an experience that now drives her work to create inclusive, school-based solutions to nutrition insecurity. Whitney earned her B.S. in Communications from Boston University and is passionate about empowering young people to make healthy food choices and using narrative to inspire change.