March-April 2009
Volume 6
Number 2
TABLE
32
OF CONTENTS
Cover
The New Canadian
Regulations and
the Case for Equivalency
By Katherine DiMatteo
and Matthew Holmes
42
Enterprise
Setting the Green Standard:
Mountain Rose Herbs’
Award-Winning
Sustainability Strategies
By Kathryn Schuett
48
Dialogue
Defining the Meaning of
Sustainability?
A Roundtable on the Development of the
New ANSI Sustainable Agriculture Practice Standard
DEPARTMENTS
COLUMNS
6 Signature
12 Ingredients
Herbs: Key Ingredients to Turn an
Ordinary Product into a Culinary
Experience
By Mark Crowell, CRC
8 Details
55 Innovations
18 Processing
Pushing the Sustainable Packaging
Revolution Forward
By Kevin Williams
57 Marketplace
26 Managing
58 Advertisers Index
Getting to Work on Supply-Chain
Sustainability: Stonyfield Farm’s
Efforts to Green Its Supply-Chain and
All of Corporate America, Too
By Mark Vasu
EDITORIAL
ADVISORY BOARD
Bob Anderson
President
Sustainable Strategies
Bena Burda
President
Maggie’s Functional Organics
Christine Bushway
Executive Director
Organic Trade Association
Will Daniels
VP of Quality, Food Safety
& Organic Integrity
Earthbound Farm
Kim Burton Dietz
Human Resource & Regulatory
Compliance Manager
Smucker Quality Beverages
Harvey Hartman
Chairman and CEO
Hartman Group
Nancy Hirshberg
VP of Natural Resources
Stonyfield Farm
Tim Kapsner
Senior Chemist
Aveda
Grace Marroquin
President
Marroquin Organic International
Joe Montecalvo, Ph.D.
Professor, Food Science
California Polytechnic
State University
Mary C. Mulry, Ph.D.
Food Wise, Inc.
Kevin O’Rell
Sr. VP, Operations: R&D
Healthy Food Holdings
Howard-Yana Shapiro
VP of Agriculture & Global
Director of External Research
Seeds of Change/Mars Inc.
Arran Stephens
President
Nature’s Path
Jessica Walden
Technical Specialist
QAI
Bill Wolf
President
Wolf, DiMatteo + Associates
Cover image courtesy of Mountain Rose Herbs
