Sustainable Food Trade Association
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“Making Your Organic Business More Sustainable”

An OTA/SFTA Sustainability Learning Forum With Stonyfield and MOM’s Organic Market
in Conjunction with OTA’s Organic Week DC
Tuesday, April 14, 2015 in Washington, D.C.*
This event is over, but please keep checking back for more events like it!

So you offer organic products, but is your business truly sustainable?

That’s right. Organic food and agriculture present a host of benefits for the Earth and its inhabitants, but organic businesses can still have a negative impact unless they are managed sustainably.

Join the OTA and SFTA for a joint Sustainability Learning Forum during OTA’s Organic Week DC to learn more about how you can make your business more sustainable. We’ll include useful stories from the field of how sustainability has been incorporated by leading organic businesses.

Charis England-Smith
Charis Egland-Smith, MOM’s Organic Market Environmental Coordinator & Partnership Manager. Charis will address MOM’s sustainability initiatives highlighting community partnerships, environmental campaigns, and renewable power programs including solar panels, 100% Wind Powered energy purchasing, electric car charging stations, and closed door refrigeration.

Britt Lundgren

Britt Lundgren, Stonyfield Director of Organic and Sustainable Agriculture. Britt will address Stonyfield’s sustainability goals and successes in the areas of ingredients, water use, transportation and distribution, waste, packaging, and greenhouse gas emissions. She’ll also discuss the company’s new sustainability strategy and goals.

Following this presentation, we’ll host a roundtable discussion addressing how companies like yours can incorporate sustainable business management practices, including helpful tools that are available to help accomplish this goal.

WHO: This event is perfect for continuing the education of your company’s leadership, sustainability managers and all other staff.

WHEN: Tuesday, April 14, from 10:30 a.m. to 12:00 p.m.

WHERE: The Forum will be held in Room 235 in the Hall of the States, 444 N Capitol St., NW, Washington, D.C. as part of OTA Member Day events.

QUESTIONS AND REGISTRATION INFORMATION: The event is free! Registration is not required for OTA members. For questions, or if you are not an OTA member, please contact Katherine DiMatteo, SFTA Executive Director.

MEDIA: Please contact Sandra Marquardt, SFTA Communications Director.

* Note: this event was previously scheduled to be at MOM’s Organic Market headquarters. However, it will now be held at the same time, but in the same location as OTA’s other activities.

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 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


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


Tessa Young

Vice President of Communications
Organic Trade Association
Washington, DC

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.

Michelle Suess

Sustainability Coordinator
LifeSource Natural Foods
Salem, OR

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 Hoell

Sustainability Consultant
Good Company
Eugene, OR

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.

Shauna Sadowski

Director of Sustainability
Annie’s, Inc.
Berkeley, CA

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.

Hannah La Luzerne

Sustainability Manager
Wholesum Family Farms
Nogales, AZ

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 Chapman

Director of Sustainability
PCC Natural Markets
Seattle, WA

Diana joined PCC Natural Markets (PCC) in 2002 and has served 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.

Britt Lundgren

Director of Organic and Sustainable Agriculture
Stonyfield Farm
Londonderry, NH

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.

Jonathan Reinbold

Sustainability, Research & Grant Manager
Organic Valley
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.

Peter Golbitz

Agromeris LLC
Estero, FL

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.

Natalie Reitman-White

Senior Director of Organizational Vitality and Sustainability
Organically Grown Company
Portland, OR

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”. In her new role she leads of human resources ensuring organizational alignment with OGCs unique “shared-ownership” culture, strategic talent management and organizational development activities.

Hansel New

Manager of Corporate Sustainability
WhiteWave Foods
Louisville, CO

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.

Brionne Saseen

Facilities and Sustainability Manager
Chico Natural Foods Cooperative
Chico, CA

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.

Jim Pierce

Global Certification Program Manager
Oregon Tilth Certified Organic
Corvallis, Oregon

With over 25 years of dedication to the Organic Revolution, Jim, in his current role is responsible for: monitoring, assessing and interpreting International Organic Standards for clients and Staff; managing international accreditations; and facilitating market access of OTCO certified organic products. Previous to this position Jim worked for Organic Valley/CROPP Cooperative as Certification Czar. Jim and his wife Cathy currently reside in central Pennsylvania countryside with their two daughters and no television.

Jason Boyce

Sustainability Manager
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.