# Ep. 225. Yasuda, Boeffard, Boyce: The Stop Alliance Mentorship Program: Lessons Learned and Collaborations Shared

Page: https://stenobird.com/podcast/food-safety-matters-176094/ep-225-yasuda-boeffard-boyce-the-stop-alliance-mentorship-program-lessons-learned-and-collaborations-shared
Text version: https://stenobird.com/podcast/food-safety-matters-176094/ep-225-yasuda-boeffard-boyce-the-stop-alliance-mentorship-program-lessons-learned-and-collaborations-shared.md
Podcast: [Food Safety Matters](https://stenobird.com/podcast/food-safety-matters-176094)
Published: 2026-09-08T09:30:00+00:00
Episode link: https://foodsafetymatters.libsyn.com/ep-225-yasuda-boeffard-boyce-the-stop-alliance-mentorship-program-lessons-learned-and-collaborations-shared
Audio file: https://dts.podtrac.com/redirect.mp3/traffic.libsyn.com/secure/foodsafetymatters/Episode_225_STOP_Foodborne_Mentorship_Alliance_Mixdown_1.mp3?dest-id=504025
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Duration seconds: 5073

## Resource

Lily Yasuda is the Deputy Director of the Alliance to Stop Foodborne Illness, where she leads national initiatives that bring together food industry leaders to strengthen food safety culture and support continuous learning across the sector. She oversees collaborative working groups that develop practical, accessible tools to help companies share best practices and improve food safety outcomes. Prior to joining the Alliance, Lily held leadership roles across nonprofit organizations in the U.S., managing large-scale programs and partnerships. Her work focuses on building cross-industry collaboration, translating complex topics into actionable insights, and elevating the human stories behind food safety. Athenais Boeffard is a collaborative and people-focused production leader with over a decade of experience in food manufacturing and food safety. As Vice President of Production at Bread Alone Bakery, she oversees daily operations to deliver high-quality, organic baked goods that meet rigorous food safety and sustainability standards. Originally from France, Athenais holds an M.S. degree in Engineering and studied Food Science at Mississippi State University. She has led teams through operational change, built systems for continuous improvement, and fostered a culture where food safety is a shared responsibility. Athenais brings optimism and energy to her work every day, creating an environment where teams feel empowered, engaged, and proud of the food they produce. John Boyce has over 45 years of experience in various aspects of food production, food safety, quality assurance, sanitation, training, and auditing. He spent 25 years with Trident Seafoods, starting as a crab fisherman and then working in roles as plant manager, corporate human resources, regulatory complian…

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