Erik Oberholtzer, co-founder of Tender Greens, will be participating on a panel focused on sourcing sustainable and organic produce at the upcoming Seedstock Sustainable Agriculture Innovation Conference on October 24, 2012 at UCLA Anderson School of Management. The panel will examine the buy side of sustainably/organically produced food and delve into what the market demand looks like from the buyers’ perspective, challenges buyers face in sourcing from local farms, potential solutions or ideas to bring more sustainable/organic farmers into the fold.
Erik started Tender Greens, a chef driven, organic, quick-casual restaurant concept with eight locations and counting, in 2006 in Culver City, California. Himself a chef, Erik manages a growing team of talent along with some exciting new brands. He is the founder of the Sustainable Life Project, a non-profit aimed at assisting at risk youth develop new skills and career intentions through structured culinary training and farm exposure. Co-founder of P. Balistreri Salumi Company, the first of more chef legacy companies he has helped incubate and bring to market through Tender Greens. Erik did his undergraduate degree in Psychology at Temple University in Pennsylvania and Culinary Arts at Johnson & Wales in Providence, Rhode Island.
Tender Greens, the Seedstock Sustainable Agriculture Innovation Conference’s lunch sponsor, will provide farm-to-table fare for the conference goers.