Henry’s team is responsible for the supply chain development and acquisition of all animal protein products on the Wendy’s menu: beef, chicken, bacon, sausage, eggs, and cheese. His priorities are managing price and supply volatility in the marketplace and developing strong partnerships with preferred suppliers. Henry provides guidance and thought leadership to the American Beef Initiative (ABI) and serves as a member of Wendy’s Animal Welfare Council. His expertise and insight regarding animal production systems is exceptional in the industry.

 

Prior to joining QSCC in 2016, Henry served as a consultant to Wendy’s Quality Assurance team for eleven years. In that role he provided technical expertise related to meat products; and performed 3rd-party Animal Welfare, Product Quality, and Food Safety audits. 

Henry also served as Chair of the Department of Animal Sciences at The Ohio State University.  His research program focused on treatments and technologies that enhance the efficiency of food animal production while simultaneously improving the inherent qualities of the resulting meat products. Henry continues to serve as an adjunct faculty member at The Ohio State University. 

 

Henry obtained his Ph.D. and M.S. in Meat Science from Colorado State University. He earned his Bachelor of Science at Pennsylvania State University.

 

When he has free time, Henry enjoys playing golf—but he prefers raising the cattle and sheep on his ranch in Ohio.