Caitlin Aguilar, MT
Caitlin Aguilar is A Greener World’s Director of Quality. She has spent the past decade in beef and poultry farming, most recently working in Quality Control and Regulatory Compliance for a California based poultry producer.
Daisy Freund, ASPCA
Daisy Freund works for the American Society for the Prevention of Cruelty to Animals (ASPCA) as senior manager of the Farm Animal Welfare campaign, where she helps to raise public awareness about factory farming practices and improve the lives of farm animals through consumer education, legislative advocacy and farmer outreach.
Sep Harvin, Williamsburg Packing Co., SC
Sep Harvin is the owner/operator of Williamsburg Packing Co. in Kingstree, SC. A USDA-approved slaughter and processing facility, Williamsburg Packing has been slaughtering animals for Animal Welfare Approved farmers since 2009. The plant is focused on providing services for small- to mid-sized producers and is recommended by Animal Welfare Approved for beef cattle, hogs, sheep, goats and poultry processing.
Jeremiah Jones, GrassRoots Pork Co., NC
As owner and operator of GrassRoots Pork Company, Jeremiah Jones raises Animal Welfare Approved pigs outdoors on pasture or range in Beulaville, NC. Jeremiah has a long history of farming and has earned multiple degrees at NC State University’s College of Agriculture and Life Sciences. Jeremiah is also the president of the North Carolina Natural Hog Growers Association (NCNHGA), a well-established group of Animal Welfare Approved farmers dedicated to high-welfare, sustainable pig production.
Diana Rodgers, Sustainabledish.com, MA
Diana Rodgers, RD, LDN, NTP, is a “real food” Licensed Registered Dietitian Nutritionist and Nutritional Therapy Practitioner, living on a working organic farm west of Boston. She has an active nutrition practice where she helps people get on track with diet and lifestyle. She is also an author, hosts The Sustainable Dish Podcast, and is the mother of two active kids.
Stefanie Sacks, NY
Stefanie Sacks, MS, CNS, CDN, is a Culinary Nutritionist, author, consultant, speaker and food firebrand. She has been studying food and healing for 30 years. She gained her Masters of Science in Nutrition from Teachers College, Columbia University, and is a Certified Nutrition Specialist, Certified Dietitian Nutritionist and a graduate of the Natural Gourmet Institute for Health and Culinary Arts. Her book, What The Fork Are You Eating? An Action Plan for Your Pantry and Plate provides an aisle-by-aisle rundown on how to shop and cook healthier.
Sam Suchoff, The Pig Restaurant, NC
Sam Suchoff owns and operates The Pig Restaurant in Chapel Hill, NC. The Pig is a barbecue restaurant that features whole-hog barbecue made with Animal Welfare Approved, locally-sourced and pasture-raised pork from the NC Natural Hog Grower’s Association. Before opening The Pig in 2010, Sam worked at a series of acclaimed local eateries.