- Strategies in applying new and exciting trends to trusted legacy processes
- Sustainability and the bottom line: a commitment to food safety at each step
- Communicating with your consumers about quality and safety
- Techniques to keep your team engaged and get the buy-in you need
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VP, Quality, HSE & Sustainability
Coca-Cola
Mary O. Tarver is Vice President, Quality, Health, Safety, Environment & Sustainability of Coca‐Cola North America.
In her current role, she leads a team of Leaders with expertise in Quality, Safety, and Environment and sets strategic direction, leverage & establish global best practices, and continue developing a capable, high performing Quality, Safety and Environment teams; while ensuring strong stewardship for the Coca‐Cola North America system.
While in Global Quality of The Coca‐Cola Company, Mary built and lead networks of subject matter experts, partnered globally with key equipment suppliers, evaluated, validated new technologies for processing and filling equipment, and adopted over ten new technologies for The Coca‐Cola Company (TCCC). She enabled system capability by developing global associates through face to face trainings in areas such as: aseptic, hot‐fill, thermal and validation.
Mary has been with the Coca‐Cola system for 23 years.
During the course of the years, she held various positions such as Director, Quality Expertise & Networks for the Coca‐Cola Company, Manager Process Authority & Technology, Quality Assurance Manager and Quality Assurance Supervisor, in the Quality organization of the Coca‐ Cola system, Coca‐Cola Enterprises (CCE), Coca‐Cola North America (CCNA) and The Coca‐Cola Company.
Mary has been involved in some critical leadership developments such as, Catalyst Program with project recommendations accepted by the Chairman of The Company, Chief Administrative Office (CAO) People Development Forum with her recommendations accepted by the CAO Leadership and part of the recommendations implemented at TCCC in Q3 of 2015.
Prior to Coca‐Cola, Mary held the position of Staff Microbiologist at Lykes Meat Group Inc., Plant City, Florida, and in Germany, as a Food Technologist responsible for Technology and Management of Analytical Processes at Hengstenberg, a German food manufacturing company, in Esslingen Germany.
Mary holds a Postgraduate/M.S. Degree in Food Engineering with majors in Food Microbiology, Biotechnology and Food Technology at the University of Hohenheim, Stuttgart Germany and a B.S Degree in Food Technology at the University of Galati, Romania.
