EXPERT COMMITTEE
Overview | Upcycled Products | Upcycled Certified Standard (PDF) | FAQs | Expert Committee
An Expert Committee is a small group of professional, trusted, subject matter experts in a particular field selected to oversee and inform a Standard.
At WFCF, our Expert Committee(s) serve to bring robust subject matter expertise to inform meaningful feedback and guidance on the content and application of a Standard, analyze anonymized, aggregated participant data, public comments, and market trends during Standard revisions, and provide independent recommendations and/or guidance related to Standard updates.
The Expert Committee is essential in guiding a Standard forward into the future.
Upcycled Certified Expert Committee
Amanda Oenbring
CEO, Upcycled Food Association
As newly appointed CEO of Upcycled Food Association (UFA) Amanda Oenbring brings a wealth of experience in community collaboration, climate philanthropy, and global movement building, previously scaling international membership at 1% for the Planet and leading environmental nonprofit network expansion at EarthShare. She found the perfect blend of her interests in business, sustainability and food via an MBA in Sustainable Systems and a Sustainable Food and Agricultural Systems Certificate from Bainbridge Graduate Institute (now Presidio Graduate School) having previously completed her B.A. in Communication Studies at Westmont College. You can find Amanda homesteading several acres in Oregon with her family.
Jonathan Deutsch, Ph.D., CRC, CHE,
Professor of Food and Hospitality Management and Vice Chair, Department of Health Sciences, Drexel University
Director, Drexel Food Lab
Jonathan Deutsch, Ph.D., CHE, CRC is Professor and Vice Chair of Health Sciences, which encompasses Culinary, Food, Nutrition, Exercise and Health Sciences at Drexel University. He is the Founding Program Director of Drexel’s Food Innovation and Entrepreneurship Programs. He is past President of the Upcycled Food Foundation and previously was the inaugural James Beard Foundation Impact Fellow, leading a national curriculum effort on food waste reduction for chefs and culinary educators. He was named a Food Waste Warrior by Foodtank. Before moving to Drexel, Deutsch built the culinary arts program at Kingsborough Community College, City University of New York (CUNY) and the Ph.D. concentration in food studies at the CUNY Graduate Center and School of Public Health. At Drexel, he directs the Drexel Food Lab, a culinary innovation and food product research and development lab focused on solving real world food system problems in the areas of sustainability, health promotion, and inclusive dining.
He is the co-author or -editor of eight books including Barbecue: A Global History (with Megan Elias), Culinary Improvisation, and The Anti-Inflammatory Family Cookbook, and numerous articles in journals of food studies, public health and hospitality education.
He earned his Ph.D. in Food Studies and Food Management from New York University (2004), his culinary degree from the Culinary Institute of America (AOS, Culinary Arts, 1997), and is an alumnus of Drexel University (BS, Hospitality Management, 1999). A classically trained chef, Deutsch worked in a variety of settings including product development, small luxury inns and restaurants. When not in the kitchen, he can be found behind his tuba.
Joe Dickson
Founder & Principal, Lot 49 Advisors
Joe Dickson brings over 25 years of visionary leadership in organic, regenerative, and sustainable agriculture to his role as an Expert Committee Member for the Upcycled Certified program. As the Founder and Principal of Lot 49 Advisors, Joe partners with retailers, NGOs, brands, and agricultural producers to drive impactful strategies in sustainability, certifications, and agricultural best practices.
In addition to leading Lot 49, Joe is a Senior Associate at Wolf & Associates, a leading consultancy in the organic sector, and Co-Founder and former Head of Standards at Merryfield. His career also spans two decades at Whole Foods Market, where he served as Global Director of Quality Standards, spearheading initiatives that shaped the company’s agricultural policies and commitment to sustainable practices.
Joe’s commitment to the organic movement extends beyond his consultancy roles. He serves on the board of Carnation Farms, a non-profit focused on organic, regenerative, and sustainable agriculture, and serves as Vice President of the Board at Pennsylvania Certified Organic (PCO), where Joe continues to advocate for the principles of organic farming. He has held board positions with organizations like The Non-GMO Project, the USDA National Organic Standards Board, and The Organic Center.
Joe’s passion for sustainable agriculture was rooted in the Hudson Valley and nurtured while managing a small regenerative livestock ranch in Texas. Now based in Southern Vermont, Joe remains a trusted leader, helping businesses navigate the evolving landscape of regenerative and sustainable farming.
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