WASHINGTON — Kimberly Reed has been promoted to president of The International Food Information Council (IFIC) Foundation, an organization dedicated to communicating the science of health, nutrition and food safety for the public good.
Ms. Reed has nearly 20 years of experience at senior levels in the public and private sectors. She joined the IFIC Foundation in 2009 as executive director and will continue to serve at its related association, the International Food Information Council, as senior vice-president for membership, international relations and strategic initiatives, and on the advisory council of the International Center of Excellence in Food Risk Communication. Previously she was senior adviser to U.S. Treasury secretaries Henry M. Paulson Jr. and John W. Snow; director of the U.S. Treasury Department’s sole grant program, the Community Development Financial Institutions Fund; counsel to three congressional committees with the U.S. House of Representatives; and vice-president for financial markets policy relations at Lehman Brothers in New York.
She is on several national boards, including the Alzheimer’s Association, Alzheimer’s Impact Movement and American Swiss Foundation.
“Over the past six years, Kim’s distinguished leadership and resourcefulness have helped grow the IFIC Foundation in stature as well as resources,” said David B. Schmidt, chief executive officer of IFIC. “Her tireless efforts, from hosting global summits to launching educational initiatives, have been a driving force in extending the Foundation’s impact to millions of people in the U.S. and around the world.”
Ms. Reed said she is excited to lead the IFIC Foundation into its 25th anniversary year.
“As the world’s population grows from 7.3 billion today to 9.7 billion in 2050, food-related issues will only continue to grow in importance as one of the most significant challenges of our time,” she said. “I look forward to working with our talented staff and credible partners to build science-based solutions and understanding.”Originally from Buckhannon, W. Va., Ms. Reed received a law degree from West Virginia University College of Law and a dual undergraduate degree in biology and government, with a minor in chemistry, from West Virginia Wesleyan College.