WASHINGTON - Rafael Teran Melchor of Stemilt Growers has been named the 2025 recipient of the Farmworker of the Year Award, a national recognition program that honors farmworkers for their exceptional leadership, contributions, and impact on the fresh produce industry.

Now in its second year, the award was created by Equitable Food Initiative to shine a spotlight on the people who form the backbone of the agricultural workforce. This initiative ensures that the underrecognized voices and accomplishments of farmworkers are elevated and celebrated. The program was developed with support from The Packer as part of a shared commitment to honor the people behind our food.

“Rafael represents everything this award is meant to highlight,” said LeAnne Ruzzamenti, EFI’s director of marketing and communications, in the recent release. “His consistency, willingness to overcome challenges and the positive impact he has on his colleagues reflect the profound ways farmworkers shape their teams and companies.”

Rafael, who has worked at Stemilt Growers for nearly 17 years, has been in agriculture for 23 years and is widely respected for his thoughtful mentorship and calm, solutions-oriented approach.

Working in the sanitation department, he goes above and beyond what is asked of him by participating in numerous trainings such as first aid, CPR, forklift, chemical handling and safety response, as well as attending the Food Safety & Sanitation Workshop. There are approximately 25 areas within sanitation that employees can study, and while most workers have trained in one to five of those areas, Rafael has completed all 25.

Adrián Pantaleón Sandoval, sanitation supervisor at Stemilt, shares that “Rafa’s work ethic is completely and truly admirable. He is consistently going above and beyond his responsibilities, always taking initiative to finish tasks and take on new challenges. He is willing to lend a hand when needed and comes to work with a positive attitude, which is contagious to his coworkers.”

Rafael approaches his role in agriculture much like his passion for running – with focus, discipline, and unwavering dedication. His commitment recently culminated in qualifying for the Boston Marathon, a testament not only to his physical endurance but also to his mindset of giving everything his best effort.

A trusted colleague and friend, Rafael supports coworkers on the job and invests time outside of work to foster connection and camaraderie. His nominator describes him as someone who brings people together and leads with heart, qualities that exemplify the spirit of the Farmworker of the Year Award.

This year’s winner and four finalists were selected from more than 50 nominations, and they represent a diverse range of contributions to their workplaces and communities. Finalists included:

• Franklin Rolando Carrillo Rodas, Windset Farms®
• Guadalupe Huerta de Jesus, Frutos de Huerta Real for Sunset®
• Rene Orozco, Lakeside Organic Gardens
• María Bárbara Reséndiz Martínez, Sierra Farms for GoodFarms

“This award is one of the most meaningful recognitions in our industry because it brings attention to those whose efforts are often unseen but are absolutely essential,” said Jennifer Strailey, editorial director of The Packer. “The finalists this year tell powerful stories of leadership, generosity, and perseverance—and it’s an honor to help share them.”

Each nominee reflected core values that are essential to a thriving workplace culture: humility, teamwork, resilience, and a deep concern for others. Through this award, EFI continues its commitment to highlighting the individuals whose work touches every step of the produce supply chain.

More information about the Farmworker of the Year Award and this year’s finalists is available at equitablefood.org/FWOY.

Measure to Improve poses a critical question in its latest blog post: Who Should Be in Charge of Sustainability? Hint: It’s Not Just Marketing or Food Safety. Written by Founder Nikki Cossio, the piece explores why sustainability can’t fall solely on traditional departments and outlines a more effective, collaborative path forward.

Sound familiar? A request for sustainability data comes in and gets handed off to Marketing or Food Safety. Maybe that’s happening at your company right now. If so, you’re not alone, and honestly, it’s understandable.

Marketing knows how to tell your story. Food Safety knows how to document compliance. However, neither department is designed to lead sustainability effectively, and certainly not on its own.

Sustainability Requires More

Credible sustainability stories require more than marketing; they need verified data to back them up. And while food safety teams are experts in documentation and compliance (if you didn’t write it down, it didn’t happen), their scope is often limited to food safety-specific protocols. On the other hand, sustainability spans everything from water and waste to HR initiatives, packaging, energy, and greenhouse gas emissions.

Sustainability is simply too much and too broad for any one person or department to manage in isolation.

Even for those of us who’ve spent years working in sustainability, the role has shifted. Today, we see ourselves less as experts and more as generalists, people who bring together the right voices and subject matter experts across operations. That collaborative mindset is critical if sustainability is going to take root and grow within an organization.

So, Where Do You Start?

Appoint a point person, not to have all the answers, but to direct traffic. Look for someone passionate about sustainability and a strong understanding of your business operations. Their role is to coordinate, gathering data, connecting the dots, and asking the right questions.

Then, build a team around them.

Sustainability Green Team

We call it a Green Team, but the name is less important. What matters is that it’s cross-functional. Bring together people from operations, HR, food safety, maintenance, purchasing, growing, accounting, and any other core teams within your organization. The team should reflect your business. It should be a team that can share insights, break down silos, and help integrate sustainability into everyday work.

Green Teams help build culture. They create ownership, generate ideas, and when supported, can drive meaningful progress. For many employees, participating becomes a point of pride, especially when they see their input making a real impact.

Even more important: Green Teams build internal champions. And champions build momentum.

This isn’t about piling more work onto someone’s plate. It’s about distributing ownership and developing long-term capacity across your organization.

WASHINGTON, DC - The National Restaurant Association is pleased to announce Karl Dahlgren as its new Chief Product Officer (CPO) and Judy Mulcahy as its new Chief Operating Officer (COO). As CPO, Dahlgren’s leadership will shape how the Association delivers value to the industry through the strategy, development, and management of ServSafe® and the future growth and development of a full suite of the organization’s product portfolio. As COO, Mulcahy will oversee day-to-day operations to ensure alignment of the Association’s people, processes, and systems with long-term strategic goals.

“Karl’s and Judy’s leadership will complement the important work underway across the organization to position the Association for continued relevancy,” said Michelle Korsmo, president & CEO of the National Restaurant Association, in a recent press release. “As an indispensable partner to the restaurant industry, we are focused on how the Association and our products, programs, and services can help protect, promote, and guide the prosperity of America’s restaurants. Karl’s and Judy’s expertise will support these efforts to move us forward into the next era with clarity, focus, and greater operational strength.”

Karl Dahlgren has more than 30 years of leadership experience spanning the banking, technology, nonprofit, and training sectors. A growth-oriented business leader, he has successfully led teams across product, sales, client services, and technology. His background includes steering organizations through transformative initiatives, including market expansion, strategic partnerships, and operational turnarounds. Dahlgren holds a B.A. from North Park University and an M.B.A. from Northwestern’s Kellogg School of Management. Most recently, he was Executive Vice President of the National Safety Council and leader of their training line of business.

"I am honored to join the National Restaurant Association at such an important time in the industry,” said Dahlgren. “I am excited to work with a talented team to strengthen the value delivered through critical programs, including ServSafe. Together, we’ll drive innovation and support operators in building resilient, future-ready businesses."

Judy Mulcahy has more than 25 years of experience in association leadership, government contracting, engineering, and nonprofit management. Her expertise encompasses strategic planning, human resources, finance, business development, and organizational transformation. Mulcahy holds a B.A. in Personnel and Industrial Relations from the University of Cincinnati. Most recently, she was Chief Operating Officer for the Alliance for Automotive Innovation.

“I know the power that food has to bring people together, and I’m excited to join the National Restaurant Association as Chief Operating Officer to support and elevate the dynamic restaurant business in America during a time of transformation,” said Mulcahy. “This is an organization dedicated to uniting communities and providing opportunities for entrepreneurs and businesses to grow and thrive. I’m inspired by this team and the people at the heart of this industry.”