Online Master's in Supply Chain Management
Jeffrey Clark

12 Nov 12-1pm ET
Supply Chain Management—Virtual Sample Class  
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Jeffrey Clark

Jeffrey Clark is a dedicated advocate and active practitioner of business sustainability, with 20 years of experience.


He spent the more than a decade deepening the impact of restaurant sustainability at the National Restaurant Association as well as educating restaurateurs about improving their bottom lines while helping our environment. He collaborates closely with sustainability directors and vice presidents at major corporate restaurant chains, guiding the industry through complex environmental challenges and proposed regulations. His expertise spans important topics like minimizing food waste, purchasing eco-friendly packaging, and sourcing more sustainable food.


A dynamic and sought-after speaker, Mr. Clark’s enthusiasm for business sustainability shines through his presentations, where he shares cutting-edge research and resources with companies, state restaurant associations, and the public. He has extensive experience moderating panels and facilitating in-depth industry discussions about sustainability policy and engagement, at both the national and local levels. He is also currently teaching Ethics and Corporate Social Responsibility in Supply Chain course at the Georgetown School of Continuing Studies.  


Mr. Clark is deeply committed to enhancing local food systems and, during his time on the board of the Montgomery County Food Council (MCFC), spearheading initiatives providing nutritious food access to low-income communities. In addition, he was instrumental in MCFC’s transition to a 501(C)3 nonprofit.


Academically, Mr. Clark holds a master’s in public policy from Duke University and a Bachelor of Science in Physics from the University of California, Santa Cruz.


Outside of his professional endeavors, Mr. Clark is an avid photographer, surfer, and gardener. His global experiences include living and working in Europe and the Middle East.


Recent Sustainability and Nutrition Efforts 

  • 86 Food Waste: real world lessons for cutting food waste in restaurants.
  • Get hooked on sourcing sustainable seafood: learn how to start sourcing seafood responsibly and engage with your supplier! 
  • The State of Restaurant Sustainability: what are other restaurateurs doing to improve their environmental footprint? Get the facts from this survey of the restaurant industry! 
  • Educational sustainability videos: learn best practices from the industry leaders in this 80+ video series about restaurant sustainability.  
  • Kids Live Well: a voluntary program where leading restaurant brands engage with independent dietitian experts to identify, create, and label healthier menu options for restaurant kids’ meals. 

Jeffrey Clark’s multifaceted contributions and passion for sustainability make him a pivotal figure in the restaurant industry’s journey towards a greener future.