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ORGANIZATION NAME AND CONTACT INFO:
Food Alliance (FA)
1829 NE Alberta, Suite 5
Portland , OR
97211
Phone: 503-493-1066
Fax: 503-493-1069
URL: www.foodalliance.org
Email Contact: info@foodalliance.org
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ORGANIZATION SUMMARY:
HISTORY
Food Alliance began in 1993 as a project of Oregon State University, Washington State University and the Washington State Department of Agriculture. A coalition of farmers, scientists, processors, distributors, grocers, farm worker advocates, environmentalists, and consumers were involved in developing the certification program. Food Alliance was incorporated as an independent non-profit organization in 1997. Food Alliance began certifying fruit and vegetable crops in 1998, and began certifying livestock in 2000. The certification for handling facilities was introduced in 2006.
FUNDING
Initial funding for Food Alliance was provided by the W.K. Kellogg Foundation. Ongoing support has been provided by a variety of private foundations including: Bullitt Foundation, Cedar Tree Foundation, Ford Foundation, Meyer Memorial Trust, Murdock Charitable Trust, Russell Family Foundation, William and Flora Hewlett Foundation, and the W.K. Kellogg Foundation. Food Alliance has also received government grants from the US Environmental Protection Agency, USDA Natural Resources Conservation Service, USDA Risk Management Agency, and USDA Western Sustainable Agriculture and Research Education. In 2006, Food Alliance received 26% of its revenue from non-grant sources, including certification fees, consulting fees, event income, and individual donations. Food Alliance expects certification fees to represent an increasing percentage of revenues over time. See Donors and Supporters.
STRUCTURE
Policy decisions are made by Food Alliance’s Board of Directors. Food Alliance’s Board of Directors is comprised of members representing academic institutions, non-profit organizations, and a variety of industries providing perspectives on food and agriculture, and legal, public relations and other expertise. Food Alliance has an explicit policy that representatives of certified businesses may not serve on the board. Changes to the certification program are recommended by Food Alliance staff, with guidance by a volunteer Stewardship Council with technical and practical expertise in the relevant standards areas.
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BOARD OF DIRECTORS:
Anita Nina Azarenko- Professor, Department of Horticulture at Oregon State University
Peter Bloome, Ph.D.- Treasurer), Emeritus Professor of Biological and Ecological Engineering, Oregon State University
Kevin Edberg- (Secretary), Executive Director, Cooperative Development Services
Gary Glisson- Principal, Stoel Rives LLP, Portland, OR
John Haines- (Vice-chair) Executive Director, Mercy Corps Northwest, Portland, OR
Frederick Kirschenmann-Distinguished Fellow, Leopold Center for Sustainable Agriculture Iowa State University; President, Stone Barns Center
Jennifer Maxwell-Muir- Founder and President, Maxwell PR
Jonathan Newkirk- Director, Washington State University Puyallup Research and Extension Center, Puyallup, WA
Mellie Pullman- Associate Professor of Operations Management, Portland State University
Marcie Rosenzweig- Principal, Full Circle Consulting
Mark Swenson- Regional Vice President, Bon Appétit Management Company
Larry Yee- Director, Ventura County Cooperative Extension, University of California
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LABELS FROM THIS ORGANIZATION: |
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