Board of Directors

MarkHolland picture  Mark Holland, MSci, RPP, LEED

Mark is Vice President of Development for Storm Mountain Developments – a company developing a large master-planned community in Lantzville on Vancouver Island. He is also a partner with the New Monaco LP developing another large project in the Okanagan.

He holds professional degrees in both Landscape Architecture, and Community and Regional Planning – and has dedicated his career to pursuing urban planning innovations in sustainability, health promotion, urban food systems and creating places that people love to be in.

Mark has worked as a city planner in the City of Vancouver, and was the first Manager of its Sustainability Office.   He then co-founded two consulting companies – both of whom were recognized nationally as leaders in innovative planning.

Business in Vancouver magazine named Mark one of Vancouver’s Top 40 under 40, and a few years later, in 2010, he was named BC’s Planner of the Year. Then in 2013, he was awarded the Queen’s Diamond Jubilee Medal for his contributions to field of sustainability and planning for Canadian municipalities.

After a decade of consulting, in 2011 he joined New Monaco Enterprise Corporation to create a highly innovative development in the heart of BC’s wine country. In 2013, the New Monaco project won the top planning award for small towns in Canada from the Canadian Institute of Planners.

FionaCrofton pic  Dr. Fiona Crofton, PhD

Fiona Crofton is founder and Principal of the ORCAD Consulting Group Inc., a consulting group specializing in activities and processes which further understanding and action for sustainable development.

Dr. Crofton’s background is built upon a systems and design foundation. Working locally, nationally, and internationally, Fiona has established a reputation as an innovative process design specialist, educator, facilitator, and, most particularly, as a catalyst for change and action.

Her particular emphasis is on increasing exploration and communication across different function, discipline and values areas in order to facilitate understanding, and to more adequately define and meet the needs and expectations of diverse interest groups. Her primary aim is to facilitate movement towards sustainability in planning, design and lifestyle choices.

‘Dr.F’ (as her students call her) is also an Adjunct Professor in the UBC School of Engineering, Director of the Centre for Sustainable Communities Canada, and member of the BCWWA Water Sustainability Committee.


JaninedelaSalle pic  Janine de la Salle, MA

Janine, who has both a BA and an MA, is the president of Urban Food Strategies Inc. She has a unique blend of experience in community planning, food, and agriculture systems, and is a longstanding member of the Vancouver Food Policy Council.

Over the past decade, Janine has worked with municipalities, developers, and communities to create agriculture plans, sustainable food system strategies, local food hubs, neighbourhood designs, and food policy.

Janine is frequently invited to teach and speak about sustainable food and agriculture systems, and is a co-editor and contributor ofAgricultural Urbanism: Handbook for Building Sustainable Food and Agriculture Systems in 21st-Century Cities. In 2010, she was awarded the CIP President’s Award for Young Planner, the highest honour given to young planners in Canada.


JasonBoyce pic  Jason Boyce, MBA

Jason Boyce is currently jointly managing the Local Food First project, a committee of leading food system actors focused on building a sustainable and local food system in Vancouver.

Jason obtained his MBA in sustainable development from the Bainbridge Graduate Institute in June 2008. He has a background in ecology and environmental biology, with a B.Sc in biology. Jason has extensive experience in the realm of food and sustainability. He developed the successful Ocean Wise program, Vancouver’s first sustainable seafood restaurant eco-label.

Jason is also the Managing Director of Green Table Networks, a new social enterprise committed to helping the food service industry reduce its impact on the planet.