The Alliance to Stop Foodborne Illness, a program of the nonprofit consumer advocacy group Stop Foodborne Illness, is accepting nominations and applications for its annual recognition program: 40 Food Safety Professionals Under 40, Class of 2026.
Each year, the Alliance invites nominations for exceptional young professionals who are advancing food safety and making a lasting difference across industry, academia, regulatory agencies, and related fields. Honorees represent the rising stars shaping stronger food safety systems and cultures globally.
Launched in 2023, the 40 Food Safety Professionals Under 40 program recognizes emerging leaders who are advancing the field through exceptional leadership, innovative research, and meaningful contributions to food safety and food safety culture.
Nominees must meet established eligibility criteria, be under the age of 40 as of July 6, 2026, and may not have been previously selected for a 40 Under 40 cohort. Honorees are chosen based on their achievements, industry impact, and potential to shape the future of food safety.
Applications for the Class of 2026 close July 6. For more information about 40 Food Safety Professionals Under 40, and to view the full list of honorees or apply for the Class of 2026, please visit stopfoodborneillness.org.
Joe Whitworth and Jonan Pilet of the Food Safety News staff were both named 40 under 40 recipients.
About the Alliance to Stop Foodborne Illness: The Alliance program brings together STOP constituents, leading food companies, and other like-minded organizations deeply committed to the goal of preventing foodborne disease. Developed in 2018, the Alliance was born out of a shared understanding of the crucial role food safety culture plays in ensuring that food is safe and consumers are protected.
About Stop Foodborne Illness (STOP): Stop Foodborne Illness is a national, nonprofit organization dedicated to preventing foodborne illness and ensuring the safety of our food supply. Through advocacy, education and collaboration, Stop Foodborne Illness works to reduce the incidence of foodborne diseases and protect public health.
