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Welcome Lucy MacLoughlin!

DSC_9192The Non-GMO Project welcomes Lucy MacLoughlin as our new Standards Manager. With 20+ years in the natural products industry, Lucy has extensive experience in the managerial, operational, technical and promotional aspects of three different industry sectors including retail, wholesale and manufacturing. Her many years spent in contract manufacturing of nutritional supplements exposed her to numerous challenges inherent in the supply chain with respect to quality, integrity, processing, standardization, testing and certification of dietary ingredients. When not working, you will find Lucy behind a camera photographing the abundant flora and fauna of the Pacific Northwest, absorbed in a good read, or exploring neighborhoods and forest trails with her husband and her beloved dogs.

What interests you about working with the Non-GMO Project – what about this opportunity caught your attention?

I have been interested in nutrition and sustainability most of my life, so the Non-GMO Project’s mission of preserving and building sources of non-GMO products, educating consumers, and providing Verified non-GMO choices deeply resonates with me. Access to safe, wholesome food is one of the most basic and critical building blocks of good health. I’m grateful for the opportunity to invest my life energy in an organization that, through its advocacy, educational outreach and verification program, works to defend and increase public health and liberty.

How do you think your prior experience will help you in working with the Non-GMO project?

My background in manufacturing provides a strong foundation for understanding how to apply the Non-GMO Project Standard and an appreciation of the challenges inherent in a complex supply chain. I look forward to leveraging my experience and expanding my knowledge base in my new role.

What is important to you about the work you will be doing with the Project?

I will be contributing to protecting transparency in our food supply, raising public awareness of food safety issues; and hopefully as a corollary to this, encouraging people to make healthier food choices.