New research from Black Women in Food and Cornell University highlights Black women building food businesses with talent, ambition, and resourcefulness, often while facing limited access to funding, mentorship, professional networks, and trusted guidance. Their experiences challenge the industry to look beyond questions of recruitment and readiness and consider whether its systems are designed to help a wider range of people succeed. Drawing on the research findings and the experiences of the Black Women in Food community, this session explores how the foodservice industry can better recognize existing talent and create the relationships, resources, and opportunities that allow it to grow.

Lilly Jan, Ph.D., Assistant Teaching Professor, Food & Beverage Management, Cornell University

Lilly Jan, Ph.D. is a food and beverage management academic, consultant, and chef, with nearly 20 years in hospitality and foodservice, with experience across the industry in catering and events, retail, television production, and more. She currently teaches courses in food and beverage management, food culture, foodservice facility design, and hospitality leadership at Cornell University’s Hotel School. Her research interests include food culture, restaurant culture, and career opportunities and progression for historically marginalized populations in foodservice as it relates to education, training, inclusion, cultural competency, and workplace environments.

Nina Oduro, Co-Founder, Dine Diaspora

Nina Oduro is an entrepreneur, cultural curator, and culinary ambassador. As CEO and co-founder of Dine Diaspora, she is dedicated to establishing a more equitable food system centered on the African diaspora. Nina drives strategy and creative direction through inclusive marketing and event production. She co-authored “The Contemporary African Kitchen” with renowned chef Alexander Smalls, released in October 2024. Nina co-founded Black Women in Food (BWIF) to address the gap in support and opportunities for Black women’s advancement in the food and hospitality industry. Since its inception, BWIF has supported women across the food system around the world through funding, resources, networks, and recognition.