Meet Mark Dolman, TSC Lead Researcher in Europe
“There is an enormous amount of businesses as well as university institutes involved in TSC. TSC takes a more academic approach, including in-depth scientific studies. We are scientifically based, but finding practical answers for sustainability matters that everyone can be on board with.”
What is your role at The Sustainability Consortium® (TSC®)?
I am a lead researcher at TSC in the Food, Beverage, and Agriculture (FBA) Sector Working Group. Some of the product categories that I focus on include chicken, pork, dairy, and beef (all edibles).
What does your day-to-day look like?
I spend a lot of my time traveling around Europe and meeting with partners and experts about the exciting work we are doing at TSC. I also spend a lot of time working on our FBA Key Performance Indicators.
What is your favorite part of your role at TSC?
I enjoy the engagement of diversity amongst the organization, and that we all have the same objective. I work with several different nationalities including a Bulgarian at the University as well as a few from Great Britain and the UK. Each unique perspective brings credibility, transparency and helps TSC provide the most relevant and accurate information to our members.
What is one wish you have for your line of business in the future?
More so for TSC, I hope that we can take our large scaled approach to an even more global approach. We have Europe and China involved, but it would be great to get into other countries as well.
In your words, how is TSC different then other similar initiatives?
Scale. There is an enormous amount of businesses as well as university institutes involved in TSC. TSC takes a more academic approach, including in-depth scientific studies. We are scientifically based, but finding practical answers for sustainability matters that everyone can be on board with.
What is one thing that the people at TSC don’t know about you?
I am from a dairy farm. I would have taken over the business from my parents, but instead went to an environmental university. I believe this really facilitates my work and leverages me in my particular field because I work directly with food, beverage, and agriculture daily.
