Aramark Student Nutrition leaders Brisbane Vaillancourt and Beth Ann Engelland discuss how their teams support K–12 students by delivering nutritious, regulation‑ready meals and engaging nutrition education. They highlight the company’s integrated network of dietitians, chefs, and marketers, its proactive approach to evolving USDA guidelines, and the added value Aramark provides to self‑operated districts through technology like the AI‑powered Culinary Co‑Pilot. They also share examples of hands‑on, USDA‑recognized nutrition education programs and emphasize the growing focus on personalized menus, transparent ingredients, and student‑driven menu development as key shifts shaping the future of school nutrition.
Brisbane Vaillancourt, President & CEO, Aramark Student Nutrition
As President & CEO, Brisbane leads Aramark Student Nutrition with a clear mission: to reimagine school dining and champion student wellness. Since joining Aramark in 2016, she has demonstrated an unwavering commitment to advancing nutrition innovation, operational excellence, and the well-being of students.
Before assuming leadership of the Student Nutrition division in 2025, Brisbane served as Regional Vice President for Aramark’s Collegiate Hospitality group and held key roles across the Workplace Hospitality sector. Throughout her tenure, Brisbane has led teams, partnered with clients, and fostered a culture of collaboration and empowerment at every level of the organization. Her purpose-driven approach reflects a deep passion for supporting students, customers, and employees alike.
She holds a Bachelor of Science degree in Marketing from Central Connecticut State University.
Beth Ann Engelland, Vice President, Operations Excellence
As Vice President, Operations Excellence, Beth Ann leads an operations support team of nutrition, culinary, and marketing groups, ensuring that all students receive great-tasting, nutritious meals. Under her direction, Beth Ann’s team supports everything from menu development to implementation and execution, making it nimble and effective in supporting the tools needed to drive productivity and meal participation. She also provides guidance on nutrition and regulatory compliance for product specifications, recipe development, and menu planning.
In her years with Aramark Student Nutrition, Beth Ann has held roles in operations management and functional hospitality enablement, including District Manager in Wisconsin , where she championed farm-to-school efforts, usage of hydroponic gardens in schools, and alternative breakfast service models.
Beth Ann earned her Bachelor of Science in dietetics from the University of Wisconsin–Stevens Point and her MBA from Ohio University, and she completed her dietetic internship through Loyola University in Chicago.
Additional Resources
- Aramark Student Nutrition - Aramark
- Nutrition Stages and Ages: What’s a Parent to Do? - Feed Your Potential
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- 1/21/26 | Aramark Student Nutrition at Pawtucket Schools Spotlight Creativity with “Student Chef of the Month” Program - Aramark
- 1/16/26 | Aramark Student Nutrition Teams Up with Cornerstone Christian Schools’ 4-H Program to Bring Culinary Education to Life - Aramark
- 1/5/26 | Aramark Announces New Leadership for Collegiate Hospitality and Student Nutrition Divisions - Aramark
- 10/4/25 | Aramark Strengthens Industry Leadership with Proprietary New AI Tool - Aramark
- 9/22/25 | Aramark Student Nutrition's Dining Partners Win 24 Healthy Meals Incentives Recognition Awards - Aramark
- 7/31/25 | Students at Goose Creek CISD Gain Valuable Experience During Summer Culinary Internship with Aramark Student Nutrition - Aramark
- 7/29/25 | Aramark Student Nutrition Embraces Community, Influence, and Technology to Kick Off the 2025-2026 School Year - Aramark
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