Pat Donovan

Vice President – Business Development, Revolution Foods

Pat is the Vice President of Business Development for leading healthy school meal provider Revolution Foods.   Pat serves on the executive leadership team where he leads and oversees national partnerships within existing and expanding markets across the United States.   During his tenure at Revolution Foods Pat has led operations, account management and business development.  Prior to joining Revolution Foods he was a Vice President with Aon-Hewitt, the world’s largest human capital consulting firm, and Vice President at Vail Resorts, where he oversaw operations for guest services, finance, marketing, sales, retail, food and beverage, and human capital for the national club division.

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School meals: Challenges and solutions

There’s no denying that healthy, nutritious foods can have a positive impact on young bodies and minds. A study published in the Journal of School Health shows students who ate adequate amounts of fruits, vegetables, protein and fiber, with less calorie intake from fat, performed better on tests than those who consumed foods high in salt and saturated fats. In order to set our kids up for a healthy future, it’s imperative we teach them at an early age how to properly nourish their bodies and minds, and it all starts with real, wholesome food.

In his presentation, Pat will draw upon his experience formulating, marketing and supplying food for kids to highlight the challenges associated with the business of providing students with healthy, clean-label meals alongside how Revolution Foods has uncovered solutions to various restraints to now successfully serve over 2.5 million freshly-prepared meals each week to 1000+ schools nationwide.

During the presentation, Pat will touch upon the following:

  • The history of Revolution Foods; what it is, how it came to be
  • Key milestones in its quest to change the way America eats
  • The challenges of feeding healthy foods to schools in low-income areas and/or /difficult to reach communities
  • The restraints involved in supplying fresh school meals
  • How different aspects of the business complement each other
  • What the company has learned from its experiences