Sustainable Food Trade Association
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Creating a Resilient Business Through Sustainable Practices

Thursday, February 2, 2017, Organicology Conference, Portland, OR

With increased competition and consolidation in the organic food industry as well as evolving consumer taste, it can be difficult to keep “sustainability” as a priority in your business. Your company’s focus may just be on impeccable execution of business practices, and evolving quickly enough to stay in the game. Both research and business case studies show, however, that incorporating sustainability into your business helps create a resilient business model that can endure many of the hard knocks typical in a competitive business environment. In fact, it can boost employee and consumer loyalty, increase supply chain collaboration, and frequently does create a Return on Investment for your company. 

This sustainability intensive opens the day with a review of the factors and best practices that define “sustainability” in the organic food industry. You will also learn about some of the many studies that show how these factors translate into increased financial benefits via employee and consumer impacts. The intensive then brings this information to life with speakers who present sustainability case studies from their own companies. These case studies illustrate the triple bottom line (people, planet, and profit) impacts of their practices, address topics such as:

  • Fair Trade: Assessing the opportunity, implementing a pilot program, and analyzing results
  • Supply Chains: Creativity in shared risk and reward structures – land and company structure
  • Waste: Waste reduction programs that reduce costs, create jobs, and increase income
  • Water and Energy: Efficiency measures and assessment tools to create a robust water management program

Throughout the training, presenters will present the tools they used to analyze opportunities and how they assessed success. Attendees will have time to practice using those tools, using fictional or their own real-life examples. These tools include, but are not limited to, return on investment analysis, energy audits, and market assessments.

Finally, attendees will have opportunities later in the day to meet in small groups with the presenters. This unique opportunity allows attendees to work through any questions they may have about executing similar projects in their own companies. 

Speakers: Bri Saseen, Sustainability and Facilities Manager, Chico Natural Foods; Katherine DiMatteo, Executive Director, Sustainable Food Trade Association ; Ricardo Crisantes, Vice President, Wholesum Family Farms; James Louderman, Sustainability Project Manager, Pacific Foods; Wade Miller, Farm Development Manager, Organic Valley

Please REGISTER HERE, or contact to Lisa at lisa@sustainablefoodtrade.org with questions. Registration deadline is January 20, 2017!

 

SFTA Sustainability Workshops 

SFTA’s “Going Sustainable” sustainability workshops are designed to deliver skills and information for sustainability practioners in the organic food trade. The core of our work is rooted in the Natural Step Framework and then each workshop delivers fun, interactive learning opportunities to help attendees further their sustainability programs.

SFTA offers these workshops for both individual companies and for any interested parties in a particular region.  Please contact us at info@sustainablefoodtrade.org if you would like to request a workshop at your office or location.

 

Sustainability 101

Workshop overview: Building the capacity for sustainability within the organic food trade through understanding, implementation, and reporting.

Who should attend: This hands-on workshop is designed for professionals who are newly developing a formal sustainability program as well as those who want deepen their skills in sustainability and report writing.

What attendees will come away with: This workshop is aimed at providing attendees the ability to apply The Natural Step Framework, presenting the business case for sustainability, sustainability report writing skills as well as the opportunity to network with peers in the industry focused on sustainability and reporting.

Sustainability 201

Creative Leadership, Collaboration and Co-creation for Sustainability: For many sustainability practitioners your job requires skills beyond scientific knowledge, analysis, data management and reporting.  In fact, what most practitioners face is a need to manage people, tell a story, cast a vision and drive change within their organization.

In this workshop we will address the following questions: How do we transfer ideas, co-create expectations, spread vision, and inspire action, effectively and exponentially?  How do we get other people to do what we want or need them to do?  We don’t and we can’t.  However, we can help people do what they want to do, and invite them to share, participate, and contribute in the sustainability work of your organization.

The soft skills workshop is a blend of key offerings from change management and creative leadership, which is an important framework for understanding your role as a sustainability practitioner and how to inspire and excite those you work with to share in the work around sustainability.

Hard Skills – There is a lot of technical expertise required for understanding and managing sustainability. This workshop brings together experts in various fields to share some practical advice and a sharpening of skills we need daily. Be it excel for managing data, carbon and energy calculations, waste management, and even public speaking or presentation skills.

If you are interested in receiving information about our workshops and other training please feel free to email us at info@sustainablefoodtrade.org

 

For more educational programs, please visit the Sustainable Food Trade Association Webinar Series.