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Director of Operations & Sustainability
Kate Campbell is the Director of Operations and Sustainability at Coconut Bliss, an organic certified non-dairy frozen dessert manufacturer based in Eugene, Oregon. She has nine years total in Quality Assurance sourcing ingredients, ensuring compliance standards are met, and investigating out-of-spec products and four years leading the company sustainability program. Kate is motivated and energetic with a heartfelt commitment to making business a driving force for sustainability.
Palm Beach Gardens, FL
Carla Davis is a Northwood University graduate and brings with her over 20 years of experience in marketing and public relations in the natural foods, retail, restaurant and hospitality industries. Carla oversees the marketing, branding and sustainability efforts for Sweet Additions, an organic ingredients manufacturer specializing in natural, multifunctional sweeteners that are sourced from rice, oat and tapioca located in Wisconsin. In addition, Carla also serves on the Sugar Task Force Committee of the Organic Trade Association.
Senior Sustainability Analyst
Tiffany Tran is a Senior Sustainability Analyst at Annie’s, an organic and natural foods company based in Berkeley, California. She currently leads Annie’s packaging strategy, spearheads sustainability reporting, and partners with the marketing team to communicate the brand’s sustainability story. Prior to Annie’s, Tiffany worked in sustainability specific roles at the Walt Disney Company, As You Sow, and UC Berkeley. Tiffany received her degrees in Environmental Science and Environmental Economics and Policy at UC Berkeley. Her dedication to sustainability and her work have been recognized with Greenbiz’s 30 Under 30 Sustainability Leaders Award and Net Impact’s Climate Disruptor’s Award.
Senior Business Development Manager
San Diego, CA
Nova Sayers serves companies in the food & agriculture industries to drive growth, reduce risk, build brands, and deliver better products, while achieving positive impact for people and the planet. She helps clients use tools like innovative brand standards, supply chain development, responsible sourcing policies, product claims and 3rd party certification to earn trust in the marketplace. She is a certified ISO 9001 Lead Auditor, a GRI Sustainability Reporter, and she earned BA from the University of California at Berkeley in International Political-Economy. Nova is based in Northern California and loves to explore different cultures, nature’s majesty, and farmers markets around the world.
Sustainability & Stewardship Manager
Nature’s Path Foods, Inc.
Manuel is the Sustainability & Stewardship Manager with Nature’s Path Foods, Inc., a fiercely independent, family-run, sustainably-driven organic breakfast and snack food company that believes in ‘always leaving the earth better than we found it’. Manuel has more than eight years of experience with environmental and sustainability management in large and fast-growing manufacturing industries in both North and Latin America. At Nature’s Path, he leads programs that move the company towards their ambitious sustainability goals, like becoming zero waste and climate neutral. Manuel obtained his Bachelor of Science in Chemical Engineering from the Simon Bolivar University in Caracas, Venezuela.
Shandy Carroll is GloryBee’s Sustainability Manager, where she oversees the strategic planning for the sustainability program, and manages projects such as zero waste, the GloryBee sustainability committee, and B Corp certification. Shandy has a bachelor’s of science in global environmental science from the University of Hawaii at Manoa, and a master’s of science degree in marine science from Moss Landing Marine Labs at California State University Monterey Bay. Her passion for environmental conservation, particularly reducing contributions to climate change, led her to the sustainability field and the natural foods industry, where companies are working hard to be part of the solution.
Renaud des Rosiers is the Sustainability Manager at Amy’s Kitchen, directing the strategy and implementation of Amy’s corporate sustainability program. Before Amy’s, he spent 10 years consulting on sustainability strategy and environmental accounting to clients across the consumer packaged goods industry after earning an MBA and an MS focused on implementation of business sustainability and renewable energy policy at the University of Colorado. Renaud leads the operational aspect of Amy’s sustainability program with a broad focus on efficiency, waste reduction, and material optimization in product and packaging development, company-owned offices and manufacturing facilities, and logistics throughout the supply chain.
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Senior Manager of Sustainability
Derek has held several positions at Stonyfield with responsibility for the strategic sourcing and sustainability of raw materials and packaging. In his current role as Senior Manager of Sustainability, Derek guides Stonyfield’s broad portfolio of ingredient and packaging-related sustainability projects, with a focus on transparency and traceability, reporting, and implementation of Stonyfield’s carbon reduction roadmap. He holds a B.A. in Economics and Environmental Studies from Middlebury College and an MBA in Strategy & Business Analysis and Supply Chain Management from the Boston University Questrom School of Business.
Director of Human Resources and Sustainability
Earl’s Organic Produce
San Francisco, CA
Kat works as the Director of Human Resources and Sustainability at Earl’s Organic Produce, strategically integrating the company’s social and environmental visions into the everyday workings of the fast paced organic wholesale produce distribution center. Kat’s goal as a sustainability leader is to create a synergistic space for individuals and business leaders to collectively innovate and drive positive change throughout the organic food trade. Kat’s “free” time is spent eating vegan ice cream and studying as a full time dual MBA/MPA degree candidate in Sustainable Management from the Presidio Graduate School.
Vice President of Communications
Organic Trade Association
Tessa serves as a creative leader on OTA’s Integrated Marketing and Communications team where she is responsible for implementing a corporate communications strategy to advance OTA’s mission across its various trade audiences. She has an MBA in Organizational and Environmental Sustainability from Antioch University New England and a triple-major undergraduate degree from the University of Massachusetts. OTA, an umbrella organization uniting more than 7,000 member companies across the entire supply chain, promotes and protects today’s $39 billion organic sector.
LifeSource Natural Foods
Michelle Suess has a combined passion for great food and environmental sustainability. She puts her degrees in biology and environmental science to use as sustainability coordinator, recycling coordinator, and health and safety administrator at LifeSource Natural Foods and on the board of Directors for the SFTA. Seven years into a formal sustainability program and five annual sustainability reports later, LifeSource has come a long way toward understanding and accomplishing its sustainability goals and was honored to recently be named the 8th Best Green Business to Work for in Oregon. Michelle is excited to share the work LifeSource is doing with the larger community.
Kelly specializes in technical and market research, sustainability and greenhouse gas assessments and sustainability program development. Kelly has worked on over 50 greenhouse gas inventories for international food processors, food distributors, transit agencies, municipal government operations and entire communities. She is an adjunct instructor at the University of Oregon teaching environmental assessment and is an MBA candidate at Oregon State University. Good Company helps clients from around the country and the globe to measure, manage and market their sustainability performance.
Director of Sustainability
Shauna Sadowski is responsible for Annie’s sustainability strategy, including sustainability reporting, education, and supply chain impacts, with a particular emphasis on food and farming programs. In prior years, Shauna has been a management consultant and a farm girl; she is a graduate of the Friedman School at Tufts University and the Wharton School at the University of Pennsylvania. She lives in Berkeley with her husband, daughters and boisterous Boston Terrier.
Wholesum Family Farms
Hannah inspires a spirit of responsibility by coordinating sustainability projects at organic farms in Arizona and Mexico and helping suppliers work toward Fair Trade certification. Working across languages, cultures, and stakeholder groups, her work helps grow a more sustainable Wholesum from the roots up. A native Arizonan, Hannah loves deciphering Spanglish on the border and listening to thunder from the monsoon rains.
Diana worked at PCC Natural Markets (PCC) from 2002 to 2016 and serving the co-op in community relations, communications and sustainability roles. Her background includes several years in banking and media focused primarily on marketing and market research. She earned her undergraduate degree in secondary education from the State University of New York at Oneonta and an MBA from the University of Puget Sound. Her best work and happiest work has been the raising of her son and daughter, both of whom held their first jobs at PCC. Diana is a founding member of the SFTA board.
Director of Organic and Sustainable Agriculture
Prior to 2011, Britt spent five years as an agricultural policy specialist for Environmental Defense Fund in Washington, D.C. She holds a Master of Science in Agriculture, Food, and Environment from Tufts University. Together with Stonyfield co-founder and chair Gary Hirshberg and Dr. Charles Benbrook, she co-authored Label It Now, a book that makes the case for labeling genetically engineered foods. Britt also serves on the board of the New Hampshire Conservation Law Foundation, and as an Advisor to AGree. She has worked on organic farms in Maine, Massachusetts, and Colorado, and is an avid fiddle player.
Sustainability, Research & Grant Manager
La Farge, WI
Jonathan works at the nexus of energy, water and food systems to promote farmland stewardship and improve ecosystem health while contributing to robust local food systems. He leads the Organic Valley sustainability department’s efforts in natural resource conservation, renewable energy production, environmental research and employee engagement. His experience spans sustainability strategy, non‐profit management, food systems policy, renewable energy and green design. Jonathan is active in international sustainability collaborations. He previously served on the board of the land conservation non-profit, Valley Stewardship Network. Jonathan earned his MA in Environment & Community from Antioch University Seattle.
With over 30 years of experience in the industry, Peter works closely with leading businesses and organizations on market and business development projects at Agromeris, an advisory firm that focuses on the unique needs of the specialty food and agricultural marketplace. Previously, Peter was the Director of International Business Development at SunOpta, a leading U.S. food processor. He was the founder and president of Soyatech, a consulting and publishing company of the annual Soya & Oilseed Bluebook. Currently, he also serves on the board of the World Soy Foundation, and sits on technical committees of the Organic Trade Association.
VP of Organizational Vitality & Trade Advocacy
Organically Grown Company
Since 2005, Natalie has worked with cross-departmental teams to integrate sustainable practices across OGC and lead’s OGCs organic trade advocacy efforts. She has been on the faculty for the Institute for Sustainable Environment at the University of Oregon, was the first Executive Director of the Sustainable Food Trade Association and currently serves on numerous organic advisory boards. In 2013, Natalie shifted her focus to include “organizational vitality”. She leads human resources ensuring organizational alignment with OGCs unique “shared-ownership” culture, strategic talent management and organizational development activities. Her latest area of focus is how to bring social-environmental mission and stakeholders, into the ownership structure and financing of mission driven businesses, and she is pioneering new models.
Manager of Corporate Sustainability
At WhiteWave Foods, a leading organic and natural foods company with such well-known brands as Silk, So Delicious Dairy Free, Earthbound Farms, and Horizon Organic, Hansel’s focus areas include ethical sourcing, packaging innovation, resource conservation, and consumer engagement. He received a Bachelor of Science in Environmental Health from Oregon State University and an MBA in Sustainable Business with a focus in Food Systems Management from Marylhurst University.
Facilities and Sustainability Manager
Chico Natural Foods Cooperative
Brionne earned an interdisciplinary degree in Human Rights & Environmental Advocacy from California State University, Chico with minor in Statistics in early 2011. During her time as a student, she worked for the Recycling and Sustainability offices on campus and served as the Zero-Waste Coordinator for the university. In 2011 she joined the Lundberg Family Farms team as their Environmental Coordinator. She has since moved on to work with Chico Natural Foods Cooperative as their Facilities & Sustainability Manager. She has served on the SFTA BOD since 2013.
With over 25 years of dedication to the Organic Revolution, Jim, worked from 2008-2015 as the Global Certification Program Manager for Oregon Tilth responsible for: monitoring, assessing and interpreting International Organic Standards for clients and staff, and managing international accreditations. Previous to this position Jim worked Organic Valley/CROPP Cooperative as Certification Czar. He earned his degree in Microbiology at Western Illinois University. Jim and his wife Cathy currently reside in central Pennsylvania countryside with their two daughters and no television.
Nature’s Path Foods
Richmond, BC, Canada
At Nature’s Path Foods, a leader in the organic food sector for over 25 years, Jason leads the efforts to achieve its ambitious sustainability goals such as Zero Waste 2015 and Climate Neutral 2020. He has over 10 years of experience working to support sustainable food systems, and obtained his MBA is Sustainable Business in 2008 from Pinochet University. He is a passionate foodie who loves spending his free time cooking in his kitchen with his family.