Our Food Program increases regional food recovery, gets people back to work, feeds the food insecure, and shifts to more resilient community food systems.
This program services Black, Indigenous, and People of Color (BIPOC) communities, prioritizing sourcing from these providers and providing healthy, sustainable, and culturally relevant foods to these communities.
We partner with experts all along the food system to ensure healthy and sustainable food gets to the people who need it.
HEALTHY & SUSTAINABLE FOOD
OUR FOOD PROGRAM TEAM
President
JUSTIN ZEULNER
Justin is the Founder and President of
The Wave. A leader, change agent, and innovator in the private, nonprofit and philanthropic sectors, helping create healthier, equitable, and more sustainable communities across the planet. Justin is a pioneer of the sports greening movement, co-founding the Green Sports Alliance, and establishing the Portland Trail Blazers as a global leader in corporate sustainability. Justin advanced the global work of Vulcan Philanthropy and the Paul G. Allen Family Foundation by developing robust philanthropic campaigns and programs, including Smart Catch, a sustainable seafood program developed to increase demand for environmentally-responsible sourced products, while supporting restaurant owners and chefs. The Smart Catch program has been launched nationally by the James Beard Foundation and has over 500 participating restaurants.
JUSTIN ZEULNER
President
Chef & Food Expert
JEFFREY MORA
Chef Jeffrey is a renowned chef and the Chief Executive Officer of 5 Star Chef and Food Fleet. Jeffrey Mora has been involved in Disaster relief and feeding and coordination going back to Hurricane Katerina working with General Russel Honore in those efforts, since that time he has helped coordinate effort for countless including Hurricane Maria and relief efforts as recently as feedings at the Javits Center in NY last month.His 35 years experiences in the food and beverage industry and his coordination of of 6,000 food trucks nationwide on a day to day basis makes him an expert in these types of efforts.
JEFFREY MORA
Chef & Food Expert
Communications, Operations,
& Procurement
KELLEY A. MARTIN
Kelley has over 20 years of experience in pulling everything together to make it work. She has extensive event management and food and beverage experience ranging from company parties to large summit events, including catering, contract negotiating, and meal and menu planning. She holds the tenets of sustainability near and dear to her heart and works on establishing sustainable food and packaging options for events and venues. Kelley has an extensive background in environmental science and sustainability and has founded and led sustainability committees, provided leadership in greening initiatives, and spent time in the field as an environmental scientist.
KELLEY A. MARTIN
Communications, Operations
& Procurement
Kooskooskie Fish & Alternative Food Systems
KEVIN SCRIBNER
Kevin Scribner has extensive experience
in natural resource planning and management, community cultural development, alternative food systems, ecological restoration and commercial fishing. Kevin commercially fished for salmon in the Pacific Northwest and Bristol Bay, Alaska from 1976 to 1996.
He is developing Forever Wild Seafood, an e-commerce seafood business, and its companion non-profit, the Forever Wild Fund. Kevin is a volunteer with the nation-wide Slow Fish USA movement, and serves on the Slow Food USA Policy Steering Committee and the Slow Food Equity, Inclusion and Justice (EIJ) Working Group, which developed the EIJ Manifesto, https://slowfoodnations.org/equity-inclusion-justice/ Kevin serves on the Policy Council of the Marine Fish Conservation Network, and works with Salmon-Safe, a third-party certifier of fish-supporting land management practices. Kevin represents Salmon-Safe on the Columbia Basin Partnership Task Force (http://www.westcoast.fisheries.noaa.gov/columbia_river/index.html), serving alongside representatives from many Pacific Northwest Tribes and communities and businesses that rely upon the Columbia River.
KEVIN SCRIBNER
President
Nutrition Specialist
DR. BETHANY TENNANT
Dr. Bethany Tennant is a licensed Naturopathic Physician, Certified Nutrition Specialist, and Sports Massage Therapist. As a former college athlete, she is passionate about health, wellness, fitness, and natural sports medicine. Her clients include USATF, NFL, NBA, D-League, FIBA, and NCAA athletes.
DR. BETHANY TENNANT
Nutrition Specialist
Our Food Program is built on a practice of listening and learning, with insight shared by advisors across the nation.
SEAFOOD PRODUCERS COOPERATIVE
SALMON STATE
SALMON-SAFE
SALMON NATION
ALASKA LONGLINE FISHERMEN'S ASSOCIATION
NORTHLINE SEAFOODS
MARK TITUS
Eva’s Wild
JENNIFER DIANOT KEMMERLY
Monterey Bay Aquarium
JULIE KUCHEPATOV
Seafood and Gender Equality (formerly Seafood Director, Fair Trade USA)
PHIL RIGDON
Yakama Nation
BOBBY SOPER
Mohegan Gaming
SPRING ALASKA SCHREINER
Sakari Farms
REX ZACK
Tribal Fisher
RANDY SETTLER
Tribal Fisher
BRIGETTE McCONVILLE
Salmon King Fisheries
KARIN FOSTER
Foster Ranch
LATASHIA REDHOUSE
Intertribal Agriculture Council
EDWARD B. HILL
Black Food
Sovereignty Coalition
JAIME CHAVEZ
Rural Coalition and
National Latino Farmers
& Ranchers Trade Association
TYSON RASOR
Ecotrust
JOHN HARENDA
Sodexo
CHEF HELMUT HOLZER
Certified Master Chef
JEFF BLOSSER
Washington State
Convention Center
STEVE BRAGALONE
Seattle Hospitality Group
SKIP MARTIN
Perficient Digital
KEVIN SCRIBNER
Forever Wild Seafood
PORTLAND TIMBERS & PORTLAND THORNS FC
STEVE SCOTT
Evergreen Aviation
and Space Museum
SAMATRO DAS
Mattress Firm
COLUMBIA RIVER INTER-TRIBAL FISH COMMISSION
PACIFIC COAST FEDERATION OF FISHERMEN'S ASSOCIATIONS
JUSTIN BOEVERS
Sustainable Fisheries Partnership
SUSTAINABLE FISHERIES FOUNDATION
LOCAL CATCH
OUR FOOD PROGRAM ADVISORS
Our Food Program Advisors
1
Commit to healthy sustainable food
5
Waste diversion
Mitigate food waste - reduce waste by increasing food utilization, donate unused food, and compost.
2
Sourcing
Implement policies and programs that ensure food and beverage purchases meet local, sustainable, and clean-label procurement standards.
6
Engage your community
and visitors
Ask your community members, fans, and visitors to join you in these efforts.
3
Menu Design
Integrate local, healthy, seasonal, sustainable, and regenerative agriculture supply into menus. Incorporate and promote plant-based and/or vegetarian menu choices.
7
Tell your story
Make it public: use social media, use signage, make a video, etc.
4
Preparation
Ensure kitchens maximize food utilization and efficiently use energy and water.
8
Support and advocate for infrastructure
One of the major barriers to progress on the path to healthy and sustainable food is the lack of infrastructure, such as support for regenerative soil management practices for our regional agriculture and farming.
ZERO FOOD WASTE
Blurb about what Wave is doing to reduce food waste here.
Link to separate page expanding on this?
FOOD & NUTRITION RELIEF
Blurb about what Wave is doing here.
Link to separate page expanding on this?