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Ritchie Bros. announces planned retirement of Sharon Driscoll, Chief Financial Officer

Ritchie Bros. Auctioneers Incorporated announces that Sharon Driscoll (Chief Financial Officer of Ritchie Bros.) has advised the Company that she intends to retire within two years.  As part of an effective succession process, Ms. Driscoll will continue to serve as CFO until the Company appoints her successor and will then assume a role as an Executive Vice President serving as an advisor to Ritchie Bros.' CEO.

The company will initiate a search to identify Ms. Driscoll's successor.

"Since joining in 2015, Sharon has been an invaluable part of the leadership team and I want to thank her for her contribution and dedication to Ritchie Bros. Sharon has helped place Ritchie Bros. on firm financial footing and her expertise has ensured that Ritchie Bros had the financial flexibility to not only weather a global pandemic, but also allow us the financial flexibility to accelerate growth" stated Ann Fandozzi, Chief Executive Officer.

"It has been a unique privilege to be part of the Ritchie Bros. family for the past 6 years and I am very proud of what we have been able to accomplish together" said Ms. Driscoll. "Having turned 60 this past month and looking forward to retirement, I am fully committed to a successful and seamless transition and will continue my role until a successor is appointed and onboarded. I want to thank our management team, our Board and all my colleagues for their support. I know following the transition I will leave Ritchie Bros. in excellent hands as we continue to execute against our longer-term strategy of becoming a Global Trusted Marketplace for commercial assets."

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In this episode of The Swine Nutrition Blackbelt Podcast, Dr. David Rosero from Iowa State University explores the critical aspects of fat quality and oxidation in swine diets. He discusses how different types of lipids affect pig performance and provides actionable insights on managing lipid oxidation in feed mills. Don’t miss this episode—available on all major platforms.

Highlight quote: "Increasing levels of oxidized fats in swine diets reduced the efficiency of feed utilization, increased mortality, and led to more pigs being classified as culls, reducing the number of full-value pigs entering the finishing barns."

Meet the guest: Dr. David Rosero / davidrosero is an assistant professor of animal science at Iowa State University. His research program focuses on conducting applied research on swine nutrition and the practical application of smart farming. He previously served as the technical officer for The Hanor Company, overseeing nutrition, research, and innovation efforts.