Digging into the Details: Hands on Guidance to Assess your Sustainability Progress


Saturday, February 4

2:00 p.m. - 4:00 p.m.


In order to understand our companies’ strengths and opportunities around environmental and social impacts, having the right assessment tools and knowing how to use them is critical. Join us in the two-hour, hands-on workshop that is designed to give you access to experts who can help you 1) identify and/or reassess your sustainability priorities; 2) calculate carbon emissions, and 3) measure social and environmental impacts via the BLab/SFTA Quick Impact Assessment (QIA). Experts will introduce participants to the universal techniques and key tools used in each of these three focus areas. Then attendees will have time to apply these techniques and tools to their own data (if brought), or through story problems.  At the end of these two hours, attendees will walk away with new sustainability skills and a roadmap of improvements they can make to improve their impacts on society and the environment!

Logistics: In order to provide attendees the ability to work on more than one of these topics, the workshop will be divided into two segments of one-hour. Attendees can stay for both hours or just attend one. At the top of each hour, participants will divide up by area of interest and work with experts from SFTA, B Lab, Good Company, and Net Impact to help guide you!  Please note however that this workshop is flexible, and if you’re not able to join at the top of the hour, you are welcome to join at any time. 

Please Note: If you are interested in taking the BLab/SFTA Quick Impact Assessment during this workshop, you must bring your laptop. It is also recommended that you make an account prior to the session by signing up at http://bimpactassessment.net/sfta. You may also consider taking it beforehand and bringing questions to the workshop. 

Questions? SFTA Associate Director Lisa Spicka at lisa@sustainablefoodtrade.org 

Speakers: Bri Saseen, Sustainability and Facilities Manager, Chico Natural Foods; Justin Overdest, Associate, Good Company; Lisa Spicka, Associate Director, Sustainable Food Trade Association; Rich Schwartz, MBA Sustainability/Net Impact, Portland State University; Stephanie Ryan, Community Development, B Lab