Lorna Solis
CHAIR
Lorna is the Founder and CEO of Blue Rose Compass, a nonprofit which impacts conflict regions by identifying brilliant young adults and arranging scholarships for them to world-leading universities. She is also the Founder and CEO of GritTekkie, a company that aims to fill staffing needs in technology for leading companies worldwide by unlocking access to highly talented, skilled, credentialed pools of labor drawing from underserved groups.
Lisa DeSoto, JD
VICE CHAIR
Lisa served as a senior executive with operational and legal experience in both the executive and legislative branches of the U.S. Government. Lisa has led workshops and been a featured speaker on leadership, personal development, and mindfulness at executive and judicial symposia across the country. Lisa is International Coach Federation accredited and holds coaching certifications from the Coaches Training Institute and the Strozzi Institute.
Shawn Coutu, MBA, CPA
TREASURER
Shawn has a passion for sustainable enterprise and has spent much of his career supporting such organizations in a finance or accounting capacity. Shawn holds a Master's degree in accountancy, an MBA in sustainable innovation and is a CPA in both New York and California.
Sarvenaz Bakhtiar, MA, BA
SECRETARY
Savenaz is the Director of Operations and Strategic Development at the Reiss Center on Law and Security, a non-partisan multidisciplinary research institute at NYU School of Law. In that capacity, Ms. Bakhtiar oversees the operations, finances, and administration of the Center and works closely with Center and Law School leadership, advising the Center’s executive team and stakeholders on strategic decisions.
Emilie Berner, MS
BOARD MEMBER
Emilie has dedicated her life to understanding the connections between people and food, and supporting people to live vibrantly. She is a graduate of the Natural Gourmet Institute for Health and Culinary Arts and received her M.S. in Food Studies from NYU. Emilie has spent extensive time working in food projects in France, and has worked at a number of restaurants that emphasize conscious cooking.