Advisory Board

March 3rd 2020

The Ad-Hoc Advisory Board is part of Provender Alliance’s community brain trust, comprised of members who advise the Executive Director with their feedback, input, and overall expertise on an as-needed basis.


Dag FalckDag FalckWorking with Nature’s Path Foods since 2003 has afforded Dag the opportunity to work intimately with many aspects of the organic movement such as regulations, enforcement, supply and customer interactions. Prior to coming to Nature’s Path, Dag was an independent organic inspector for 14 years, auditing all types of farms and processing facilities. He is President of COTA (Canada Organic Trade Organization), a board member of IFOAM NA, and co-chair of the Carbon Sequestration in Organic Task Force, Organic Value Chain Round Table Canada.Dag also oversees the operations of the 5,000 acres Legend Organic Farm in Saskatchewan, which is currently certified by Real Organic Project (ROP) and Regenerative Organic Certified (ROC).


Jamie Lamonde – Having worked in the world of organic and sustainable food and beverage for her entire career, Jamie has deep experience in developing, launching and growing CPG brands. Jamie was a member of Organic Valley/CROPP Cooperative’s marketing team for 11 years, contributing to annual sales growth from $156 million to $930 million. In 2010, she founded Edible Madison, a magazine that celebrates the abundance of local foods in Southern Wisconsin, which she published for 10 years before selling to a Madison-based publishing company. Jamie founded Kindship Group in 2020, bringing to life her long-time dream to merge her passion for helping mission-driven, organic and sustainable businesses with the passions of other amazing people she’s collaborated with throughout her career. She’s dedicated to helping socially conscious brands, organizations and entrepreneurs succeed in order to transform our culture for the better.


Lisa Spicka – As a sustainability strategist and educator in the natural products industry, and CEO of Maracujá Solutions, Lisa Spicka helps clients assess, build, and integrate sustainability strategies, cross-sector initiatives, and supply chain engagement programs. These solutions enable scaling of services, products, and industry resources with integrity, reduce risk, create loyalty, improve brand reputation and product quality, and contribute to a regenerative community culture. Key professional contributions include work with the Sustainable Food Trade Association, Cypress Grove Chevre, Trout Lake Farm, the Climate Collaborative, and the Organic Crop Improvement Association. Her roles have included domestic and global leadership in operations and project management, educational events, supplier management, and sustainability.


Author Stacy Kraker

Stacy KrakerAs Director of Marketing and Sales at Hummingbird Wholesale, Stacy also serves as board president and marketing committee chair for the Oregon Organic Coalition and brings over 17 years of dynamic work experience, dedicated to growing the organic trade and community. Forward-thinking and innovative, she provides skills in strategic planning, marketing, and community outreach and engagement.

Stacy holds a Bachelor of Arts (B.A.) degree focused in American Studies, Social Justice and Human Relations, Communications from St. Cloud State University.



Roux Nolan – Roux is the Principal of Food.Partners, a national consulting firm dedicated to the development, management, and expansion of independent foodservice and hospitality industry businesses. He has been part of several award-winning teams including Restaurant Daniel, Brasserie 8 ½ and Jean Georges Vongerichten’s Matsugen while receiving awards for Best Japanese Restaurant, Best Meal of the Recession, Top 10 Restaurants NYC, and 3 stars from The New York Times. Photographs of his work have appeared in various publications including New York Magazine, Time Out, and GQ. He is a member of the American Culinary Federation and Slow Food Italia. Roux was educated at Franklin University Switzerland, University of Cambridge England, The Marriott School of Management, and The Culinary Institute of America.