The annual SACCNY-Deloitte Green Award is, in connection with the Sustainology Summit, presented to a Swedish company that clearly demonstrates forward-thinking and innovation within sustainability.
The 2017 SACCNY-Deloitte Green Award winner:
Andreas Marcetic is a Partner and Executive Group Member of Deloitte Sweden. He joined Deloitte in 1995 and is responsible for Financial Advisory’s consultants in Sweden, providing expertise in transactions, valuations and corporate finance advisory, primarily for strategic and private equity clients in the Nordic region, Europe and the U.S. Recurring clients include KKR, ICA Gruppen, AstraZeneca, Volvo Cars, Stora Enso and SKF. Marcetic also serves as a Board Member of SACC New York.
Prior to joining Deloitte, Marcetic worked for Gota Bank and Retriva, primarily focussing on funding of the Nordic real estate market. He is a graduate of the University of Stockholm and has studied Political Science and Economics at the University of Wisconsin, Madison.
Anna Throne-Holst, is the new president at SACCNY. She assumed the position after several years serving in both the public and private sector on Long Island in New York. Most recently she served as Southampton Town Supervisor, acting as CFO and COO and spearheaded the founding of the NYS Clean Water Technology Center at Stonybrook University. In 2016, she ran as the Democratic candidate for the U.S. Congress to represent the 1st Congressional District of New York. The mother of four, she was first elected to the Southampton Town Council in 2007 and won election to the position of Town Supervisor in 2009, and was subsequently re-elected to the position in 2011 and 2013. Prior to her work in elected office, Throne-Holst held manage¬ment positions in the not-for-profit, social services sector. She is also a co-founder of the Hay¬ground School in Bridgehampton, NY. A graduate of American University and Columbia University, Throne-Holst holds an undergraduate degree in business management and international affairs, as well as a master’s degree in public administration and international affairs. She was born in Oslo, Norway and raised in Stockholm, Sweden. She is fluent in four languages.
As VP of Operations at The Absolut Company, Anna Schreil is responsible for the production of three global spirits brands; Absolut Vodka, Malibu and Kahlúa. Anna was handpicked for the role because of her profound knowledge when it comes to production, product development, and supply chain management from the food industry.
Anna started at The Absolut Company as Head of Product Development and R&D for Absolut Vodka, Sweden’s largest food export and the world’s fifth largest spirits brand. During her first four years she headed up several projects related to sustainability, innovation and eco-design. Anna has brought her passion for these issues into her current role.
Anna is based in the small town of Åhus in southern Sweden where every single drop of Absolut Vodka is produced. Today, the vodka production is climate neutral and the most energy-efficient large distillery in the world. The goal is set to become a completely sustainable and circular production site with net zero resource consumption and net zero climate impact by 2040.
Johan is the founder of Sweden FoodTech (swedenfoodtech.com) a coaching and venture company focused on building the next generation food system entrepreneurs. He has more than 20 years of experience from being an entrepreneur and investor in the Internet sector, but converted to the future of food after being voted “venture capitalist of the year” in 2011 and subsequently was bombarded by irrelevant business ideas. The fundamental change of the current food system is not a passion, it is an existential necessity that can only be solved by deploying massive amounts of innovation, plus a substantial dose of tech and entrepreneurship. In 2015 Johan headed up the USA Pavilion innovation program on food and tech at Expo 2015 in Milan. Currently he lives in London, UK, but spends a lot of time in transit between events and meetings aimed at re-building the food sector.
Nina Ekelund is the initiator, together with the companies, of the sustainable business network The Haga Initiative as well as founder and chairperson of 2050 Consulting. She has over 20 years of experience from pursuing environment and climate issues within the Swedish Environmental Protection Agency, The Prime Minister's Office, The Environment Department in The Stockholm City Council, Stockholm Resilience Centre and as member of the party board for Christian Democrats. Further, Ekelund participated as special adviser in the multipartisan Committee on the Environment, which was responsible for the development of Sweden´s new climate goals. She has several times been appointed one of the most influential people regarding environmental issues in Sweden. Through the Haga Initiative, Nina strives toward mitigation of climate impact from businesses focusing on making climate change the top priority for business leaders as well as politicians. The Haga Initiative gathers leading companies who reduce climate impact and profit from business opportunities and transforming goals into action. The member companies recently set the goal to be fossil fuel free within their own operations by 2030.
Siggi Hilmarsson is Founder and CEO of the Icelandic Milk & Skyr Corporation, better known as siggi’s yogurt.
Not long after moving to New York from his native Iceland to attend graduate school, Hilmarsson found himself missing skyr, the Icelandic yogurt he grew up eating. In 2006, he started making skyr in his kitchen and began selling it at a local farmer’s market. Now, ten years later, his products are available in stores nationwide. In addition to the thick, creamy, and protein-rich skyr, Hilmarsson’s product line also includes siggi’s probiotic yoghurt shots and filmjölk, a Swedish-style drinkable yogurt. He espouses a policy of low sugar and a short ingredient list for all his products. The skyr is made with milk from grass-fed, local New York cows and comes in a cup that uses 40 to 50 percent less plastic than other typical yogurt cups. (The not-so-secret secret is the recyclable cardboard sleeve that supports the container.) Most of the whey, the byproduct water strained away to make the yogurt so thick, is donated to local farmers who use it as feed for their pigs, who quite enjoy it. Hilmarsson’s brainchild has gotten wide coverage in the media and has landed him on Food & Wine’s prestigious 40 Under 40 list of the most influential people on the U.S. food scene.