Celebrating the Impact of Compass Dietitians in Education
This National Nutrition Month, we’re shining a spotlight on the registered dietitians who bring nutrition to life across our campus communities. From engaging students through hands-on learning to supporting operators with innovative programs, they are driving healthier outcomes and stronger connections every day.
In K12 and Higher Education environments, nutrition plays a key role in supporting student success, fueling focus and learning while fostering a healthier, more engaged school community. Here are a few of the dietitians making an impact across Compass Group’s Education sector.
Laura Martorano
Wellness Manager, CulinArt
Impact: Inspiring healthier campus communities through hands-on learning and innovative wellness programming.
Laura Martorano has become a leading voice for wellness at Stony Brook University, bringing nutrition education to life through dozens of Teaching Kitchens each year. She also developed Wellness Snack Boxes designed to support heart and brain health during high-stress periods like finals. Her commitment to personalization, including digital cookbooks, shopping lists, and allergen education, has strengthened the student dining experience, while her leadership helped SBU Eats earn national recognition from NACUFS for the Most Innovative Wellness and Nutrition Program.
Janelle Lacey
Regional Dietitian, CulinArt Mid-Atlantic
Impact: Creating welcoming, engaging experiences that make nutrition accessible for every student and family.
Janelle Lacey is a trusted and uplifting presence across her school communities, known for building strong relationships with students, parents, faculty, and staff. Through creative wellness visits and hands-on activities, she makes nutrition both approachable and enjoyable. Her impact extends even further through the development of a weeklong CulinArt summer camp, where she designed a comprehensive program blending culinary skills, nutrition education, and wellness, creating a meaningful and lasting experience for every participant.
Jane Radinskaya
Assistant Director of Dining Services, FLIK Independent School Dining
Impact: Advancing student wellness and sustainability through thoughtful, student-centered dining initiatives.
Jane Radinskaya makes a daily impact at MICDS by leading nutrition initiatives and managing alternative meals for lower school students while building strong relationships with families. She also introduced the Food Waste Warriors program, empowering students to make mindful choices through a peer-led, family-style dining approach. This initiative not only reduces food waste but also fosters responsibility and awareness around sustainability at an early age.
Eric Estrada
Wellness Manager, FLIK Independent School Dining
Impact: Strengthening food allergy safety and operational excellence through leadership, training, and innovation.
Eric Estrada quickly established himself as a trusted expert in the Texas market, building strong relationships and delivering impactful support in food allergy management and nutrition education. His leadership was critical in the successful launch of dining services at Casady School, where he developed tailored protocols for a high-allergy population and trained both managers and frontline associates. His work created a strong foundation for safe, effective operations in a brand-new market.
Melanie Berdyck
Regional Wellness Director, Bon Appétit Management Company
Impact: Successfully translating complex nutrition standards into scalable, client-centered solutions.
As the first regional dietitian in Southern California, Melanie Berdyck has played a key role in strengthening wellness programs across her accounts. She led the successful rollout of allergen labeling for a major tech client, developing customized solutions that aligned with the client’s brand and café culture. Through thoughtful planning, workflow refinement, and ongoing training, she ensured consistent execution across locations while empowering teams to sustain success independently.
Precious Nwokeleme
Wellness Manager, Bon Appétit Management Company
Impact: Building meaningful campus connections through inclusive dining experiences.
Precious Nwokeleme is a visible and trusted presence at Butler University, forming strong relationships with students and faculty across campus. Her efforts were recognized by the university’s Division of DEI and Student Affairs for fostering inclusive dining experiences and meaningful cultural engagement. Through partnerships and interactive demonstrations, she brings nutrition to life in ways that are practical, relevant, and deeply connected to the campus community.
Dayna Munich
Manager of Wellness Solutions, Bon Appétit Management Company
Impact: Shaping the future of wellness programming through innovation, strategy, and culinary literacy.
Dayna Munich has been instrumental in designing and evolving Bon Appétit’s nutrition initiatives, ensuring they are evidence-informed, operationally feasible, and guest-centered. She is currently leading the development of Edible IQ, a new platform focused on culinary literacy and behavior change. By bringing together cross-functional teams and fresh thinking, she continues to redefine how guests learn, experience, and connect with food.
Kristina Todini
Director of Food Education, Bon Appétit Management Company
Impact: Elevating food literacy nationwide through strategic leadership and impactful storytelling.
Kristina Todini leads Bon Appétit’s national food education initiatives, expanding their reach and impact through thoughtful program design and innovation. She spearheaded the development of the company’s first Food Education Impact Report, synthesizing five years of data into a compelling narrative that highlighted more than 138,000 guest engagements. Her work continues to strengthen community connections while advancing awareness of nutrition and sustainability.
Jessica Perry
Wellness and Allergies Manager, Bon Appétit Management Company
Impact: Transforming food allergy safety through scalable systems, training, and operational excellence.
Jessica Perry leads the development of food allergy policies and education programs that support both guests and operators. She ensures teams have clear, actionable protocols that can be consistently implemented in real café environments. Following a critical need, she helped create the B.I.T.E. protocol—a comprehensive daily checklist that strengthens food safety, allergen identification, and execution, turning a challenge into a lasting system-wide improvement.