What makes a food business sustainable? Is it the choice to use organic ingredients? Is it a business model that fosters the production of locally grown foods? Is it when you provide healthy foods in a convenience store format? Or is it something else entirely? It all depends on whom you ask.

This November, five key players in Oregon's sustainable food scene shared their takes on the topic in a panel discussion presented by the Lundquist College's Center for Sustainable Business Practices (CSBP).

The lineup included Eric Jones, research and development officer at Mycological Natural Products; Lisa Sedlar, the former CEO of Portland's New Seasons Market, who just weeks earlier had launched Green Zebra Grocery, the first of a planned chain of convenience markets selling fresh and healthy food; Red Duck Ketchup cofounder Shannon Oliver, MBA '13; Mountain Rose Herbs co-owner and vice president Shawn Donille; and Sprout! program manager Micah Elconin, MBA '12.

First, the panelists described what brought them to sustainable foods and discussed the vision behind their businesses. Next, CSBP program manager Laura Strohm moderated as the floor was opened for questions from the more than one hundred students and others in the audience.

“Thanks to Oregon's abundant natural resources and the enterprising spirit of the people who live here, the state is well positioned to lead the nation in these new sustainable approaches to the business of food," said Strohm.

A panel focusing on the sustainable beverage business is already on the table for winter or spring term.