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Michelle Barry, Ph.D. Michelle is the Senior Vice President of The Hartman Group, a full-service consulting and research firm offering a wide range of services and products focusing on food, the health and wellness, natural products, and sustainability markets. Since joining The Hartman Group in 1999, she has managed the ethnographic, retail, trends, innovation and consulting divisions of the company and pioneered new ways to leverage professional anthropological analysis and creative fieldwork techniques to help clients’ efforts in truly understanding consumer behavior and long-term implications of cultural change. She currently oversees the Business Development, Marketing & Communications divisions incorporating innovation and analytics into business strategy. |
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Michelle Ratcliffe, Farm to School Manager, Ecotrust Ecotrust is a conservation organization committed to strengthening communities and the environment from Alaska to California. Working with Native peoples and in the fisheries, forestry, and food sectors, Ecotrust is building a regional economy based on social and ecological opportunities where sustainability is the underlying value |
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Richard Satnick, Chief Burrito Officer, Laughing Planet Café The Laughing Planet Café is a quick-service restaurant that serves nutritious fare in the form of tasty burritos, bowls, soups, salads, smoothies, juices, and homemade cookies. Laughing Planet Café is dedicated to making wholesome food accessible to regular folks with time constraints, keeping it affordable, fun and socially responsible. |
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David Yudkin, Owner, Hot Lips Pizza HOTLIPS is a family-owned business since it began making pizzas in 1984. In 2005 they began producing fresh fruit soda. HOTLIPS has five pizzerias in Portland, a commissary kitchen, a soda brewing operation, a mobile oven that travels to farmers markets and to regional festivals. HOTLIPS mission is to preserve culture and celebrate humanity through our rich culinary traditions and by joining with others in finding new, sustainable ways of doing business. |
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David Griswold, Founder and President, Sustainable Harvest Sustainable Harvest is a for-profit social enterprise that impacts the lives of over 200,000 coffee growers in rural communities in Mexico, Central/South America, and Africa. Our approach is to simultaneously build direct market linkages for coffee growers and invest in training and management systems to improve their ability to create a better product. |
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Rita Schenck, Executive Director, IERE Schenk is the Executive Director of the Institute for Environmental Research and Education and represents the United States in negotiating life-cycle standards in her field of oceanography. She is a consultant to the U.S. Environmental Protection Agency Science Advisory Board. Her recent work is on developing the Agricultural EMS Program and research on Biodiversity/Land Use indicators. |
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Orchard View Farms Orchard View Farms specializes in growing, harvesting and packing fresh cherries and pears. Its President, Bob Bailey, is the 3rd generation of the family business based in The Dalles, Oregon USA. The company manages approximately 1600 acres of fresh cherries and pears using sustainable farming methods on growing sites in and adjacent to the Columbia River Gorge. To maintain shelf life, each box is sealed in View Fresh, a modified atmosphere system invented by Bob's dad, Don. Orchard View embraces innovation, responsibility and environmentally friendly practices. In particular, the farm actively pursues sustainability and is proud to be Food Alliance Certified. |
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Full Sail Brewing The Full Sail story started in 1987 when they stood in the abandoned Diamond Fruit Cannery—overlooking Hood River and beyond it the mighty Columbia River—and envisioned big stainless steel vats, the scent of barley, and employees who were obsessed with making the best brews in the country. The old, dilapidated Technicolor cannery—practically frozen in time (circa 1972)—really needed some major work. But instead of simply plowing and dumping, they recycled and renovated the parts of the building that were reclaimable. They are not only proud of these efforts—and the resulting brewery—but also like to look back and remember this decision as the foundation for all sustainable business practices to come. |
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Linda Duke, Principal & CEO, Duke Marketing Ms. Duke is CEO of Duke Marketing, which she founded in 1987 specializing in marketing for multi-location and franchise organizations. Ms. Duke has consulted with top restaurant brands in the United States, negotiated media in foreign markets, nationally and on a regional and local level. She has developed new brands, completed corporate positioning plans, created award-winning advertising and public relations strategies, produced customized local store marketing programs and toolkits and hundreds of grand openings for numerous multi-unit and franchise organizations. |
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Andrew Shakman, President and CEO, LeanPath Andrew Shakman is president and chief executive officer of LeanPath, Inc., a technology company providing sustainability solutions to the foodservice industry. LeanPath’s core offering, the ValuWaste® Program, enables hospitality and foodservice managers to reduce food waste, lower food cost, and operate a greener facility. Previously, Andrew served as Managing Director of the Anacapa Group, a consulting firm, and as president and chief executive officer of Nine Dots, a pioneering interactive consulting firm serving clients including Nestle, Quaker Oats, Dole Food Company and Molson Canada. Andrew holds a B.A. from Stanford University and an M.F.A from the University of Southern California. |
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Scott Exo, Executive Director, Food Alliance Scott provides strategic direction and leadership for Food Alliance. He is the main point of contact for leaders from other organizations, businesses and agencies. He also represents Food Alliance at public events and to the media. Scott has more than 20 years of nonprofit and program management experience. Prior to joining Food Alliance in 1999, he worked on farm and forest land conservation issues for 1000 Friends of Oregon, managed rural development and education programs in Asia and Africa, and was an organizational consultant. Scott currently serves on the Oregon Sustainable Agriculture Resource Center's administrative council; the ODA/OSU Food Innovation Center advisory board, and the Monterey Bay Aquarium Seafood Watch advisory board. As an East-West Center graduate fellow, Scott earned dual Masters degrees in Geography and in Urban and Regional Planning from the University of Hawaii at Manoa in 1989. |
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Alison Dennis, Director of Supply Chain Management, Burgerville Burgerville is a chain of 39 Pacific Northwest fast/casual restaurants continually looking for better ways to deepen its commitment to Fresh, Local, Sustainable practices. Burgerville partners with local businesses, farms, and producers to conduct food and business operations in a sustainable manner. Alison Dennis is the Director of Supply Chain Management for Burgerville, where she is responsible for applying the company’s sustainable values to every link in the supply chain. She holds a bachelor’s degree from Bennington College. |
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Lyn Schmidt, Business Development Manager, Energy Trust of Oregon With 20 years in the energy efficiency field, Lyn is the go to person for helping restaurants and hotels become more energy efficient. Lyn’s creative solutions make her a partner in her customers’ energy efficiency efforts. Sometimes simple ideas like no cost low cost solutions do the trick or provide help in building a customer’s green team. Lyn’s passion for what she does is evident with each customer contact – she truly wants to help people learn about energy efficiency and how to apply it to their business model. |
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Williamette Valley Vineyards Willamette Valley Vineyards is dedicated to producing the finest Pinot Noir from Oregon-grown grapes. Since the winery’s founding, stewardship of the land has been a key principle in its winemaking, and as a native Oregonian, founder Jim Bernau focuses on the environment and the use of sustainable practices as the keys to great wine and green business. |