Jenny Berg, Executive Director, Leadership Council for Nonprofits

“Leading For + With Others = Finding Purpose”   

“My passion is to help Non Profit agencies become better, stronger, more collaborative and more impactful. In my position as Executive Director of The Leadership Council for Nonprofits I have the opportunity to connect with leaders of many nonprofit agencies in our community and to find out what their needs are. I am always open to your suggestions, comments, connections and collaborations!  

Prior to this Leadership Council position, I served as the President of the Board for Impact 100, a women’s grant making organization founded in Cincinnati in 2001 which has awarded over $4.1M back into our community through grants of at least $100,000. I  returned as a Board Member in 2016 after serving on the board 2006-2012 (as President of the Board 2009-2011).  I am also the Chair of the national board of the Women’s Collective Giving Network, which is an association supporting the creation, development, and expansion of women’s collective giving nationwide. 

I currently serve as Secretary of the board of Women Helping Women, the Advisory Board of Flywheel Cincinnati, Advisory Council for Xavier Universities MBA Private Interests & the Public Good Program, Committee member of the Business Education Connection Committee, Tocqueville Society Cabinet Committee, United Way Board Bank, Cincinnati USA Regional Chamber Leadership Cincinnati Leading with Others day Committee, and the Pastoral Council Advisory Board of the Archdiocese of Cincinnati. In the past I served on the board, and as board chair of Tender MerciesUrsuline Academy, and I am an alumni of the Leadership Cincinnati Class #35. My husband Jim & I have 3 children, and 1 grandchild, and we are lifelong Cincinnati residents.”

LOCATION: Hall of Mirrors
MENU: Baby kale with toasted almonds, snow peas, feta cheese, & red wine vinaigrette (GF); grilled chicken with fingerling potatoes, broccolini, & red pepper cream (GF); and coconut frosted brownie.
Alternate Menu: Vegetarian Entree – roasted tofu with fingerling potatoes, broccolini, & red pepper cream (GF) OR Salad Entree – grilled chicken caesar with crisp romaine, parmesan & garlic croutons.