The Sustainable Vanilla Initiative
Co-Director, Sustainable Food Laboratory
The Sustainable Vanilla Initiative (SVI) was launched in late 2015 as a voluntary industry initiative to promote sustainability in vanilla, with a focus on improving farmer livelihoods, improving quality, and growing the supply of sustainable vanilla. In this session, we will share the lessons — successes and failures — in working with local partners in Madagascar and Uganda to improve sector governance during a chaotic peak market time and the resulting evolution in SVI strategy heading into 2018.
Don Seville the Co- Director of the Sustainable Food Laboratory. The Food Lab has facilitated business led collaboration on sustainable agriculture since 2004. Don is leading the Sustainable Livelihoods work within the lab, which is developing partnerships between companies and NGOs on trading models and sector governance that better connects small scale producers to modern markets. Don received his M.S. in Technology and Policy from the Massachusetts Institute of Technology in 1994 and has worked extensively with the Society for Organizational Learning.
About the Sustainable Vanilla Initiative (SVI)
The SVI is a voluntary industry initiative, which aims to develop the long-term stable supply of high quality, natural vanilla, produced in a socially, environmentally and economically sustainable way. The SVI is hosted by IDH, the Sustainable Trade Initiative in collaboration with the Sustainable Food Lab (SFL). Through SVI, 24 international companies have come together to contribute to growing the supply and market for sustainable natural vanilla, with an initial focus on Madagascar as the largest origin. These companies recognize clear need to collaborate to improve quality, market stability, and the livelihoods of the farmers who ultimately grow the vanilla. https://www.idhsustainabletrade.com/initiative/sustainable-vanilla-initiative/