April 13, 2015 by Amy Vu, Dietetic Intern
Dietetic Intern Amy Vu offers insights on how to be a Savvy Consumer when it comes to Certified Organic.
Founder and CEO
Emmanuel Verstraeten is a “serial entrepreneur” who to date has launched 11 companies. He is currently Founder & CEO of SPE Certified.
Greg is a luxury goods senior marketing executive and branding specialist with 20 years’ experience in the fine dining, wine & spirits and food sectors. Greg joined SPE Certified in June 2011 as VP, Marketing.
VP, Business Development
Mei boasts over 20 years of business development/sales expertise at marketing and communications agencies focusing on Fortune 500 companies including American Express, Pfizer and Deloitte.
Andrea Canada, M.P.H., R.D.
VP, Culinary Nutrition & Sustainability
Andrea is a registered dietitian with a passion for good food, nutrition, public health and technology, and is now one of SPE Certified’s resident culinary nutritionists.
Kristy Del Coro, M.S., R.D., C.D.N.
Senior Culinary Nutritionist
Since 2011, Kristy has worked as the SPE Certified Culinary Nutritionist for Rouge Tomate New York – the only Michelin-starred restaurant in the country to have a Registered Dietitian (RD) on staff – where she collaborates with the back- and front-of house teams.
Executive Chef, SPE Certified + Rouge Tomate
From developing an enduring respect for the bounty of each season in the organic gardens of Le Manoir in Oxford, England to collaborating with renowned chef Daniel Boulud in New York, British-born chef Andy Bennett has always stayed true to his roots.
Allison Aaron, M.S., R.D.
Allison Aaron is a registered dietitian nutritionist with a mission to bring together nutrition and sustainability on the plate.
Our Scientific Committee advises us throughout the year on developments within the nutritional field so that our recommendations are current and deeply rooted in science.
Jeffrey B. Blumberg, PhD, FASN, FACN, CNS
Jeffrey Blumberg is a Professor in the Friedman School of Nutrition Science and Policy and also serves as the Director of the Antioxidants Research Laboratory at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University. His research has focused on the biochemical basis for the role of antioxidant nutrients and their dietary requirements in promoting health and...
Eric Decker, PhD
Professor Eric Decker is currently head of University of Massachusetts, Amherst's Department of Food Science (since 2008). He received his B.S. degree in Biology from Penn State University in 1982, his M.S. from the Department of Food Science and Human Nutrition, Washington State University in 1985 and his PhD from UMass Food Science in 1988 where he was a USDA National Needs Fellow.
John P. Foreyt, PhD
John P. Foreyt is a Professor in the Department of Medicine and the Department of Psychiatry and Behavioral Sciences at Baylor College of Medicine, Houston, Texas. He is the Director of the DeBakey Heart Center's Behavioral Medicine Research Center, Department of Medicine, at Baylor.
Dr. Foreyt is also Adjunct Professor, Department of Health and Human Performance at the University of...
Eric Rimm, ScD, ACE, FAHA
Eric Rimm, ScD, ACE, FAHA, is the Director of the Program in Cardiovascular Epidemiology at the Harvard School of Public Health and an Associate Professor of Epidemiology and Nutrition at the Harvard School of Public Health and at the Channing Laboratory at the Harvard Medical School.
He has an active research program in the study of diet, lifestyle characteristics, and biomarkers in...
David M. Eisenberg, M.D.
David M. Eisenberg is the Bernard Osher Distinguished Associate Professor of Medicine at Harvard Medical School and Associate Professor of Nutrition at the Harvard School of Public Health. His educational and research interests include novel multi-disciplinary strategies to optimize lifestyle and self-care behaviors, like diet, exercise and stress management, to prevent, treat and manage...