Stevie Shandler, 32
Global Sustainability Director Grubmarket, Inc. Director of Growth and Sustainability , Shapiro-Gilman-Shandler Co. , Los Angeles, CA
June 10, 2025 | 3 min to read
SHORT BIO
Hometown: Los Angeles, CA
Hobbies: Reading, Traveling with family and friends, Advocacy, Viniculture
Motto in life: Treat others — and everything you do — with the same respect, care, and intention you’d hope to receive.
Shandler comes from a family legacy in produce. She serves both as global sustainability director for GrubMarket and as director of growth and sustainability at Shapiro-Gilman-Shandler (SGS Produce), a GrubMarket company, where she has implemented and maintained transformative programs.
At SGS, she oversees sustainability, food safety, compliance, risk management, marketing, and operational strategy. She led the adoption of new fleet technology, secured multiple food safety certifications, and the company’s TRUE Zero Waste Platinum certification. She also managed GrubMarket’s FarmBox program.
Focused on reducing supply chain waste and expanding equitable access to fresh food, she continues to push for industry-wide change through sustainable innovation and collaborative leadership, focusing on business-smart approaches. She sits on the IFPA Sustainability Steering Committee, co-chairs the IFPA Food Loss and Waste Working Group, and serves on the advisory boards of food recovery organizations Food Forward and Sharing Excess. Through all her roles, she remains committed to advancing food accessibility, environmental stewardship and operational excellence.
Q: How did you begin working in the produce industry and why?
Although I grew up around the produce industry, I didn’t initially see myself working in it. I had built a successful career in education when the COVID-19 pandemic struck and spotlighted the critical importance of our food systems. I felt compelled to use my skills to make a tangible difference by joining my family’s multigenerational produce business, allowing me to honor my roots while strengthening access to fresh food at a time of urgent need.
Q: What do you know now you wish you knew when you first started your career?
Like many newcomers, I entered the industry with gusto — full of ideas for improvement and innovation. I was fortunate to have strong support and latitude from leadership, which allowed me to explore those ideas. What I wish I knew then is that, while change can be positive, it must also be thoughtful. In a legacy company, many systems exist out of necessity, and often for good reason. I’ve learned that real progress requires persistence more than perfection, and that influencing change is just as much about listening and adapting as it is about advocating and leading.
Q: What is the one thing in your business that you are most passionate about?
I am fortunate to have had my passion guide my professional choices. Once I understood the power the produce supply chain holds in solving inefficiencies, from production to distribution, it became clear that there was a significant opportunity to make a real difference. Preventing waste not only supports food security and access for those who need it most, but also helps protect our planet’s limited resources. Every improvement — whether operational, technological, or cultural — moves us closer to a system where healthy food reaches more people with less environmental impact. It’s incredibly rewarding to know that small changes, scaled over time, can create meaningful and lasting impact while prioritizing business efficiencies.
Q: What accomplishments are you most proud of in your career?
I’m most proud of the work I’ve done — and continue to do — to be a strong advocate for both people and the planet within the produce industry.
NOMINEES
