Celebrating the Impact of Compass Dietitians in Business & Industry
Nutrition plays a powerful role in how people feel, perform, and connect at work, and Compass Group’s registered dietitians help bring that impact to life every day.
This National Nutrition Month, we’re highlighting several Compass RDNs who are translating nutrition science into real-world solutions, from shaping sustainable menus and supporting employee wellness goals to fueling Division I athletes and teaching future physicians the connection between food and health. Their work demonstrates how nutrition can support both people and business success.
In Business & Industry, nutrition supports not only wellbeing but also performance, culture, and innovation. Here are a few of the dietitians making an impact across Compass Group’s Business & Industry sector.
Monica Kashi
Experience and Wellbeing Coordinator, Eurest East Division
Impact: Bringing food-as-medicine education directly to workplace communities.
Monica Kashi brings energy and expertise to every guest interaction, quickly becoming a trusted resource for employees seeking to improve their wellbeing. Drawing on her background in dietetics, marketing, and guest experience, she develops nutrition campaigns and wellbeing programs that are engaging, practical, and easy to adopt. Monica regularly provides one-on-one consultations and marketplace tours while collaborating with onsite health professionals to support employees’ wellness goals. She is also partnering with celebrity chef Dr. Robert Graham and Regional Chef Ryan McDonald to host a Teaching Kitchen event highlighting the power of food as medicine.
Kelsey Massis
Nutrition and Wellness Director, Eurest National Accounts
Impact: Advancing nutrition transparency while helping clients achieve sustainability goals.
Kelsey Massis plays a key role in shaping Eurest’s nutrition, wellbeing, and sustainability initiatives. She has helped strengthen allergen labeling standards while supporting menu strategies designed to reduce emissions in high-impact categories. Kelsey works closely with global clients to support ambitious carbon reduction and waste goals through thoughtful food and packaging decisions. By developing tools and resources that promote plant-forward menus and low-carbon programs, she helps make nutritious and sustainable choices easier for the people we serve.
Paula Mari
NDTR, Cuisines, Canteen
Impact: Ensuring nutrition excellence across more than 40 locations.
For nearly a decade, Paula Mari has made a lasting impact through her work with Cuisines, part of Canteen. Supporting locations across the Jacksonville and Tampa regions, Paula helps ensure excellence in nutrition, compliance, and operational performance. She has built strong partnerships with operators by translating complex nutrition standards into practical solutions that support daily operations. Her experience and steady leadership make her a trusted resource across the Cuisines and broader Canteen teams.
Rachel Voet
Sports Dietitian, FLIK Hospitality Group – University of Nebraska
Impact: Fueling Division I athletes through performance nutrition.
Rachel Voet supports Division I athletes as a sports dietitian with FLIK Athletics at the University of Nebraska, helping them optimize performance through nutrition. She also serves as a super user of TeamWorks Nutrition, providing insights that benefit both operators and the technology partner. Rachel collaborates closely with the dining team to create engaging nutrition education displays that help student-athletes make informed fueling choices. Her work has helped establish best practices for nutrition education across FLIK Athletics.
Brittany West
Regional Wellness Manager, FLIK Hospitality Group
Impact: Expanding wellness engagement across Freddie Mac’s campus.
Brittany West has significantly advanced wellness initiatives at Freddie Mac, engaging thousands of employees while elevating the overall guest experience. In addition to leading nutrition programming, she has stepped into key operational roles during transitions and helped mentor new managers across the team. Through collaboration with the onsite fitness center, Brittany expanded campus wellness programming and led 49 events in 2025. These initiatives engaged more than 3,800 employees and strengthened the culture of wellbeing across campus.
Ivy Mumo
Regional Director, Wellness and Sustainability, FLIK Hospitality Group
Impact: Advancing culinary medicine education for future physicians.
Ivy Mumo brings innovation and collaboration to wellness and sustainability efforts across FLIK Hospitality Group. She actively participates in the Compass Nutrition Network and the Teaching Kitchen Collaborative, sharing best practices across the organization. Ivy launched a Teaching Kitchen program as part of the Culinary Medicine rotation for medical students and residents at the University of Virginia and Inova Hospital. Through these classes, she helps future physicians better understand the connection between food and health.
Maya Bilig
Wellness Manager, Restaurant Associates
Impact: Connecting nutrition, mental health, and workplace wellbeing.
Maya Bilig promotes workplace wellbeing through strong food allergen management, transparent café menus, and engaging nutrition education. She hosts interactive superfood tastings and leads Wellness Wednesday classes with onsite culinary and fitness teams. During Mental Health Awareness Month, Maya organized a multidisciplinary panel featuring a dietitian, fitness specialist, and mental health counselor. The event paired expert insights with a menu of nutrient-rich foods designed to support mental wellbeing.
Andrea Canada
Director of Wellness and Sustainability, Restaurant Associates
Impact: Creating structure and engagement around workplace wellbeing programs.
Andrea Canada has brought clarity, structure, and energy to wellness initiatives at Restaurant Associates. Through consistent communication and daily briefings with frontline associates, she ensures teams understand and support wellbeing strategies. Her collaborative approach balances enthusiasm with practical execution, helping initiatives succeed across operations. Andrea’s “Andrea’s Picks” program highlights better-for-you choices across serveries while strengthening engagement with both employees and client partners.