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Some people attend conferences. Others transform them entirely. Greg Marconnet falls squarely in the second category.
At May's 3-A SSI Summit on Hygienic Design, the Mead & Hunt vice president received the Richard K. Smith Award—recognition that couldn't be more fitting. After all, Marconnet didn't just participate in 3-A SSI's flagship event; he reimagined it from the ground up.
Named for one of 3-A SSI's most dedicated volunteers, the Richard K. Smith Award recognizes outstanding accomplishments that elevate the organization's mission to advance food safety through hygienic equipment design.
"I am honored and humbled to have my accomplishments on behalf of 3-A recognized with the Richard K. Smith Award," says Marconnet. "This award means a lot to me. I was fortunate to work with and be mentored by Richard for many years while we worked at Kraft Foods and served on several 3-A Working Groups."
Picture this: a traditional annual meeting in Milwaukee, drawing the same seasoned professionals year after year. Now imagine completely reimagining that gathering as a dynamic Summit on Hygienic Design in Chicago, attracting a new generation of early-career professionals alongside industry veterans.
That transformation? That was Marconnet's vision during his tenure as 3-A SSI chair from 2007 to 2009.
"This award means a lot to me. I was fortunate to work with and be mentored by Richard for many years while we worked at Kraft Foods and served on several 3-A Working Groups."
As chair of the education committee, Marconnet led the charge to revamp the Summit's education program and orchestrate the move to Chicago. The results speak for themselves: increased attendance and expanded reach that continues to benefit the industry today.
"Greg is a passionate advocate for 3-A SSI and has dedicated countless hours to advance its mission," notes 3-A SSI Executive Director Meri Beth Wojtaszek. "Consultants are in an exceptionally good position to expand their clients' understanding of this organization, and Greg routinely leverages that position to help grow the 3-A community."
Marconnet's impact extends far beyond event planning. During his 25 years of volunteer leadership, he spearheaded the development of numerous 3-A Sanitary Standards, initially serving as an appointed representative of the International Dairy Foods Association—one of 3-A's three founding organizations.
Perhaps his most lasting contribution was leading the effort to streamline foundational requirements across all 3-A Sanitary Standards. The result? The General Requirements Standard that food processors, regulators, and equipment manufacturers rely on every day.
Think of it as creating a universal language for hygienic design—one that ensures consistency and clarity across the entire industry.
Marconnet's journey spans nearly four decades in food and beverage, including 35 years with The Kraft Heinz Company, where he rose to associate director of engineering. In 2016, he brought that wealth of experience to Mead & Hunt as vice president of food and beverage.
But here's what makes Marconnet exceptional: his ability to translate corporate-level expertise into accessible education for the next generation. Whether he's talking to food processors about 3-A Symbol-bearing equipment or educating new sanitarians on hygienic design benefits, he makes complex concepts approachable.
Marconnet's commitment to education extends well beyond the food industry. He volunteers as an industry technical representative with the University of Wisconsin-Madison, supporting the development and design review process for a planned meat science laboratory.
His dedication to developing future leaders shows up in unexpected places too. As chair of the Boy Scouts of America STEM program and a volunteer judge for Science Olympiad bridge and tower building events, Marconnet is cultivating the next generation of engineers and problem-solvers.
Twenty-five years of volunteer leadership. Countless hours educating food processors, sanitarians, and equipment manufacturers. A complete transformation of the industry's premier educational event. Standards that continue shaping hygienic design worldwide.
That's the kind of impact that creates ripples across an entire industry—and exactly why the Richard K. Smith Award exists.
Marconnet's story proves that dedicated volunteers can reshape entire industries. The question is: what transformation will you lead?
Want to get involved? Contact Meri Beth Wojtaszek, Executive Director of 3-A SSI, to explore how your expertise can help advance food safety through hygienic design.
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