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Netherlands: Bankrupt 58 ha Organic Facility Acquired By Best Fresh
"The purchase is a logical next step for Best Fresh in its strategic development and brings an end to a period of uncertainty for employees and customers of A.C. Hartman", the companies say
Best Fresh has reached an agreement with the administrator handling the bankruptcy of greenhouse horticulture company A.C. Hartman on acquiring its assets. The 58-hectare greenhouse facility was declared bankrupt almost two weeks ago.
"The purchase is a logical next step for Best Fresh in its strategic development and brings an end to a period of uncertainty for employees and customers of A.C. Hartman", the companies say. "For many years, A.C. Hartman has been an absolute top performer in the greenhouse horticulture sector, growing cucumbers, tomatoes, and peppers for major customers in the Netherlands and abroad. Founded almost half a century ago, it recently encountered financial difficulties when its Belgian parent filed for the company’s bankruptcy."
Mart Valstar, the owner of Best Fresh, states: “We are delighted to have acquired the assets of A.C. Hartman. The company delivers quality products and is a welcome addition to our company, especially our organic foods division. With A.C. Hartman, we will be better able to meet the needs of customers who want direct delivery.”
End of a turbulent period
Kenaad Tewarie, acting director of A.C. Hartman, says: “We are now reaching the end of a turbulent period. We have guided the company through a process of restructuring and bankruptcy ultimately became unavoidable in order to ensure a healthy future. Best Fresh will benefit from a great company with motivated employees, high-quality products and loyal customers. Everyone involved deserves this fresh start with a strong new owner.”
During the takeover talks, which started after the bankruptcy order on 1 November, the grower of cucumbers, peppers, and tomatoes 'just' continued to grow on the full 58 hectares. "A big advantage, which made a quick restart possible", says curator Hillie Lunter the day after the news about the restart. "Best Fresh has taken over the assets, i.e. the real estate such as the glass stands and all movable property such as machines and suchlike, and can make a fresh start.
Ongoing investment
The bankruptcy has not yet ended. "After a period of intensive acquisition discussions, we are now going to investigate the causes of the bankruptcy. In accordance with the rules, I will make an initial report within four weeks, followed by an update every three months." And of course, the creditors will also be listed. "Best Fresh isn't a part of this", assures Lunter.
Acquintancy
Over the next few weeks, Best Fresh will acquaint itself with the staff, customers, and methods of cultivation. As a result of the takeover, the import and export company will become the owner of a large nursery, as spokesman Dick Braakhekke, on behalf of Best Fresh, has stated. "That's what the company wanted and with Hartman, the opportunity arose."
The aim is to continue the company as far as possible in its current form, retaining jobs and preserving the sense of community and pride in Friesland. Currently, under administration, A.C. Hartman employs 70 permanent staff and supplies such leading names as Bakker Barendrecht and Albert Heijn.
Ongoing delivery
The 'normal delivery' of the customers will continue via Hartman. "With the advantage that Best Fresh can also be used to deliver directly to retailers if customers want to," said Braakhekke. The management of Best Fresh did not want to go into further details yet. "The ink has just dried." In the coming period, it will have to become clear what investments will be made.
Financial information about the takeover of assets will not be released.
Publication date: Thu 14 Nov 2019
Pressure To Revoke Certification of Containers Continues At Fall NOSB Meeting
Multiple groups push USDA to revoke certification for organic production systems with containers during most recent National Organic Standards Board meeting cycle
Multiple groups push USDA to revoke certification for organic production systems with containers during most recent National Organic Standards Board meeting cycle
The June 3 USDA memo summarizing the land-use history requirements has not slowed down the efforts of opponents to organic production systems incorporating containers into their farms. Several organizations including retail organizations belonging to the National Organic Coalition in their written and verbal comments for the Fall NOSB meeting continued to call for revocation of certifications of operations using containers. Multiple members of the NOSB went so far as to call for the decertification of seedling facilities that produce transplants for vegetable growers if those facilities rotate greenhouses where raised tables are located during the course of the year between organic and non-organic potting soils in the containers. However, USDA continues to stand firm on the June 3 memo and has not placed the issue of containers on the work agenda of the NOSB nor USDA staff.
CSO reaffirms sensible application of USDA organic standards in Washington and at the NOSB meetings
Members of the CSO met with members of Congress and the USDA as well as testified in front of the NOSB over the last few weeks to reiterate the importance of containers to help meet their obligations as growers under the organic requirements of conserving natural resources. CSO members and staff reminded officials on the importance of organic containers in conserving wildlands by reducing the footprint of fruit and vegetable production, minimizing nutrient runoff from farming operations, increasing the efficiency of water use, enhancing the effectiveness of beneficial insects and generally helping growers properly respond to the site-specific conditions on their farms.
Frankel urged USDA and the NOSB to avoid making false statements regarding the production practices of container growers, especially when making policy decisions. Frankel also presented data showing that the June 3 memo was not raising prices yet was stifling supply increases as growers and marketers are withdrawing investment, promotion, and research necessary to build fresh produce categories as a result of uncertainty surrounding how policy is interpreted and made.
US: Study: Organic Farming Is Worse For Climate Change
The MIT Technology Review also highlighted other recent research which has concluded that organic farming produces more climate pollution than conventional practices because of land-use changes
October 22, 2019
According to a study recently published by Nature Communications, organic farming can reduce pollution produced from farming however it takes considerably more land, which means considerably more greenhouse gases would be released in order to clear that land.
The MIT Technology Review also highlighted other recent research which has concluded that organic farming produces more climate pollution than conventional practices because of land-use changes.
"Our study shows that organic peas, farmed in Sweden, have around a 50 percent bigger climate impact than conventionally farmed peas. For some foodstuffs, there is an even bigger difference -- for example, with organic Swedish winter wheat the difference is closer to 70 percent," says Stefan Wirsenius, who was responsible for a similar study in Science Daily. "The greater land-use in organic farming leads indirectly to higher carbon dioxide emissions, thanks to deforestation."
A 2017 Nature Communications study revealed that in the United States, it would require a 16-33 percent increase in land use to switch to all organic farming. However, that number skyrockets in parts of Europe because of particularly high yields.
“Looking at the farm scale doesn’t really tell you what a large-scale transition to organic would look like,” Dan Blaustein-Rejto, associate director of food and agriculture at the Breakthrough Institute, a think tank that promotes technology solutions to environmental challenges, told the MIT Technology Review. “Only a study like this, that takes a system-wide perspective, really does.”
New York City - Essex Crossing Organic Farm Launches In Lower East Side
Located on the sixth floor of The Essex at 125 Essex Street, the quarter-acre farm will be run by Project EATS—a nonprofit that operates farms across the city—and will grow organic carrots, radishes, beets, turnips, and baby greens, such as kale, mustards, and arugula
The farm will hawk fresh produce including carrots, radishes, and arugula
August 1, 2019
Delancey Street Associates
A new farm, now among the largest in the borough, launched Wednesday at the Essex Crossing megaproject in the Lower East Side.
Located on the sixth floor of The Essex at 125 Essex Street, the quarter-acre farm will be run by Project EATS—a nonprofit that operates farms across the city—and will grow organic carrots, radishes, beets, turnips, and baby greens, such as kale, mustards, and arugula.
“We’re looking forward to welcoming the LES community to the farm and providing fresh produce for the neighborhood in the Market Line,” said Debbie Kenyon, vice chair and senior partner at L+M Development Partners, in a statement.
Produce from the urban grange will be sold at the Farmacy, a stand at the mega development’s upcoming Market Line, which will run below Essex Street Market. Until then, the Farmacy will temporarily sell the fresh veggies at a recently opened public park that was similarly developed by Essex Crossing’s development team, Delancey Street Associates (a collaboration between L+M Development Partners, BFC Partners, Taconic, Prusik Group, and the Goldman Sachs Urban Investment Group).
That stand will be open for business on Wednesdays and Saturdays from 11 a.m. to 4 p.m until the Market Line stall is up and running.
The farm will also feature programming for public schools on the importance of nutritious food and will offer free Saturday breakfast for seniors living in the neighborhood. Healthy lifestyle workshops, neighborhood forums, and community dinners are also in the works.
Opportunities for workforce development are another component of the project, as Project Eats will train and employ students from Seward Park High School to work at the farm and the Farmacy.
Just over a month ago, Essex Crossing debuted its 15,000-square-foot park, and earlier that month, the new version of Essex Street Market opened its doors to much fanfare.
Shenandoah Growers Opens Next Generation USDA Certified Indoor Biofarms In Virginia
The new BioFarms will solve persistent problems in the fresh product supply chain – delivering peak freshness, longer shelf life, enhanced food safety, reduced food miles, and year-round organic supply.
ROCKINGHAM, Va. — Shenandoah Growers, Inc., the US leader in indoor USDA certified organic agriculture, has begun harvests at its next generation BioFarm facilities in Rockingham and Elkwood, Virginia. The company will now grow, pack and ship locally grown, premium quality organic produce from its sustainable indoor farms to its customers in the Mid-Atlantic region 365 days a year.
Shenandoah Growers BioFarm Basil Plants
The new BioFarms will solve persistent problems in the fresh product supply chain – delivering peak freshness, longer shelf life, enhanced food safety, reduced food miles, and year-round organic supply. Shenandoah’s sustainable growing technology uses bioactive soil and fresh water, just like in nature, producing healthy organic plants and delivering on the company’s mission to reduce its carbon footprint and lead in environmental stewardship.
The Rockingham BioFarm will supply 100% of Shenandoah’s basil in the Mid-Atlantic region, marking the transition away from traditional field production. Basil is not only the best-selling herb, but it is also the most difficult to grow and ship nationally due to its vulnerability to weather volatility, disease and temperature damage. The Elkwood BioFarm will supply the company’s new line of local organic lettuces to Mid-Atlantic customers.
“Being able to grow the totality of our basil demand inside our pack house and not fly or truck hundreds or thousands of miles from the field was inconceivable when I entered the business over 20 years ago,” says Tim Heydon, CEO.
While Shenandoah Growers are pioneers in indoor organic agriculture, they are quick to emphasize that the company has been farming and operating in the industry for over 30 years. Chief Customer Officer Steven Wright intoned, “It’s one thing to be able to grow indoors, it’s quite another to harvest, pack and deliver with consistent quality 7 days a week, 52 weeks a year while meeting demand during peak seasons.”
The company points out that its indoor production units, many of which have been in operation for over 4 years, are proven efficient. According to company President, Phillip Karp, “Fundamentally we are about the democratization of sustainably grown organic produce, and for the promise of indoor agriculture to truly unlock its great potential, it must achieve cost parity with traditional farming. Anything we launch from our indoor farms will be scalable and profitable for us and our customers and affordable for the shopper.”
The company is in the process of accelerating its indoor farming capacity with a clearly defined plan to deploy additional next generation USDA certified organic Biofarms across its entire national platform of operating locations.
About Shenandoah Growers, Inc.
Founded in 1989, Shenandoah Growers is the leading grower and marketer of fresh organic culinary herbs in the United States, providing sustainable, USDA certified organic, regionally grown produce to retailers coast-to-coast. The Rockingham, Virginia-based company has developed the nation’s largest commercial indoor organic growing systems and continues to redefine how to bring fresh, organic, and sustainably farmed produce to market—operating across a nationally integrated platform of farms, production, and logistics facilities. For more information, please visit www.shenandoahgrowers.com.
Under the THAT’S TASTY® BRAND, Shenandoah Growers provides USDA organic, non-GMO, regionally grown, and sustainably farmed fresh culinary herbs and greens. Launched in 2017, the THAT’S TASTY BRAND offers consumers ways to add Pure Organic Flavor™ to their everyday cooking by offering a full line of products including living organic herb plants, fresh cut herbs, herb purees, lettuces and microgreens. www.thatstasty.com
Three Must-Hear Speakers At Organic & Non-GMO Forum - October 29-30, 2019
Key speakers at this year’s fifth annual Organic & Non-GMO Forum, here at the Hyatt Regency Minneapolis on October 29-30, will address the ever-growing plant-protein solutions arising in the sector, and provide a view inside the decisions that led the world’s largest brewery to work directly with farmers in establishing its first organic product
MINNEAPOLIS, September 23, 2019 – Key speakers at this year’s fifth annual Organic & Non-GMO Forum, here at the Hyatt Regency Minneapolis on October 29-30, will address the ever-growing plant-protein solutions arising in the sector, and provide a view inside the decisions that led the world’s largest brewery to work directly with farmers in establishing its first organic product.
Keynote speaker Tyler Lorenzen – CEO of PURIS, the largest pea protein production company in North America – will share the story of the 35-year journey of PURIS, from its humble beginnings as a soybean processor to becoming one of the leading suppliers of plant-based food ingredients, and a critical supplier to this expanding market. So critical in fact that it received just this month a $75 million investment from Cargill. The funding will be used to more than double production at PURIS’ existing 200,000 square-foot facility in Dawson, Minnesota.
"This is more than a pea protein facility. This is the future of food,” said Lorenzen in a press release. “The Dawson facility will not only support PURIS farmers in the U.S. with a crop that regenerates their land and that is sustainable because it provides soil health advantages, but will also support the growing demand for great-tasting plant-based products in the marketplace. This investment will grant PURIS the ability to support more food companies, more farmers and more consumers faster.”
PURIS’ path to success included the creation and scaling of an end-to-end system of sustainable plant-based foods and ingredients grown and processed in the USA, which Lorenzen will outline in his keynote address at the Organic & Non-GMO Forum: “Seeding and Scaling the Plant-Based Food Future.”
Supporting Transitional Producers: Michelob ULTRA Pure Gold’s Contract for Change
Jess Newman of Anheuser-Busch
In this session, executives from Anheuser-Busch – Azania Andrews, vice president of marketing for Michelob ULTRA, and Jess Newman, director of U.S. agronomy for Anheuser-Busch – will share the how and why of the company’s launch of its USDA certified organic light lager, the first in the nation from a national beer brand.
Andrews and Newman will discuss the market drivers for the new beer, Michelob ULTRA Pure Gold, introduced in 2018, and their newly-launched “Contract for Change” initiative put in place to support farmers’ transitioning to growing organic barley.
Azania Andrews of Anheuser-Busch
“There aren’t any light beers from mainstream brewers offering an organic product,” Andrews told Men’s Health in an interview. “We wanted to make a light beer for those who prioritize eating and shopping organic.”
Hear more from these speakers, and the previously announced keynote speaker David Vetter, a trailblazing organic farmer from Nebraska and subject of the documentary “Dreaming of a Vetter World” at the Organic & Non-GMO Forum. Register at ongforum.com and follow us @ONGForum. See also the full agenda and list of attending companies.
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The Organic & Non-GMO Forum is hosted by HighQuest Group, a north-of-Boston, Mass.-based strategic advisory, conference, and media company serving corporations, financial investors and governments across the global food and agribusiness value chains. highquestgroup.com
A Look Inside The First Certified Organic Rooftop Farm In The Country
"A small working farm that provided food for a restaurant, provided a community center and place for people to learn how to grow food and a place for us to teach people about local food and why that's so important," Co-Owner Helen Cameron said
To View The Video, Please Click Here
For eleven years, Devon St. has been home to the first certified organic rooftop farm in the country.
By Jalyn Henderson
July 12, 2019 CHICAGO (WLS)
On the corner of Devon and Glenwood Ave. in Edgewater, sits Uncommon Ground.
"A small working farm that provided food for a restaurant, provided a community center and place for people to learn how to grow food and a place for us to teach people about local food and why that's so important," Co-Owner Helen Cameron said.
A restaurant with an all-natural, organic farm, you can find on the roof. The first of its kind in the country, certified by the Midwest Organic Services Association.
"You know, we're a zero spray farm so we're not killing the good bugs or the bad bugs, we kind of let them battle it out so we're working with nature instead of working against nature," said Allison Glovak-Webb, Uncommon Ground's Farm Director.
The farm grows a variety of crops including peas, carrots, peppers, garlic and hops.
"I mean we just are growing all manner of goodies here," Cameron said.
But running a farm takes a lot of work, work that Cameron couldn't handle on her own.
"Then we decided we were going to create an internship program," Cameron said. "In exchange for interns coming to help us with this, we would teach them about urban agriculture, sustainable food systems, organic farming and try to give them as much input as we could to make this kind of thing happen."
More than 100 students have interned at Uncommon Ground from all across the city, some interns even travel internationally.
Cameron's goal is to make her businesses as sustainable as possible. So the restaurant is solar-powered, locally sourced, and everything that comes out of the kitchen is organic.
"We don't use any conventional fertilizers, herbicides or pesticides. We don't use anything that's genetically modified," Cameron said.
"We about the furthest thing from a monoculture you can possibly get. A lot of farms focus on one crop and we focus on a diverse amount of crops. That's not just because that's what our kitchen prefers, but it's also because it's what's best for the environment and the ecosystem. We kind of have our own little ecosystem here," Glovak-Webb added
Test For Organic Produce Detects Food Fraud
“Our method does not reveal whether pesticides have been used, but whether organic plants have been fertilized correctly. As such, the method complements existing analytical controls and, overall, provides a much more detailed picture of the growing history,” explains Laursen
TEST FOR ORGANIC PRODUCE DETECTS FOOD FRAUD
AUGUST 28TH, 2019
BY MICHAEL SKOV JENSEN-COPENHAGEN
A new method can determine whether an “organic” piece of produce is legit or fraudulently labeled.
By looking at fertilizer for organic plants, the method provides a deeper, more accurate portrayal of whether eco-labelled produce is indeed organic. According to experts, imported organic fruits and vegetables are susceptible to food fraud.
Increased consumer demand and higher profits for producers have made organic foods susceptible to food fraud.
“While a major eco-labelling scandal has yet to occur in Denmark, we often forget that our diet is sourced globally, and that our foods are often imported from countries where problems have been documented. For example, in southern Europe, where a large quantity of organic fruits and vegetables are sourced,” according to Kristian Holst Laursen, assistant professor in the plant and environmental sciences department at the University of Copenhagen. He has been developing food fraud detection methods for the past decade.
“Our method can be used to distinguish organic vegetables from conventionally farmed produce by looking at how plants have been fertilized,” says Laursen. The scope of fraudulently labeled tomatoes, potatoes, and apples and other produce is unknown as there has never been an examination of their fertilizers.
ISOTOPES, NOT PESTICIDES
The new method focuses on the isotope signature in a plant by isolating sulfate, a chemical compound that can reveal how a particular plant was grown. Humans, animals, and plants all have isotope signatures that provide information about the environment in which we live and how we live—diets included.
The current way of finding out whether an item is organic or not focuses on identifying pesticide residue. According to Laursen, this method is far from secure. For example, the use of pesticides on a neighboring field or traces from former conventional production on a now organic field can taint crops. Moreover, the analysis of pesticide residues is unable to reveal whether all of the rules for organic production have been complied with, such as the absence of inorganic fertilizers.
“Our method does not reveal whether pesticides have been used, but whether organic plants have been fertilized correctly. As such, the method complements existing analytical controls and, overall, provides a much more detailed picture of the growing history,” explains Laursen.
FOOD FRAUD
When a consumer purchases an organic vegetable, they’re often paying a premium for the method of cultivation, such as in soil without synthetic pesticides or fertilizers. Organized criminals are trying to exploit these conditions and profit in a global food fraud industry worth billions.
“Nobody really knows the extent of this type of fraud, but we have seen bad examples from abroad that extend well beyond organic products. Rice made of plastic, wine with toxins, artificial honey, etc. There is not always a health risk associated with food fraud, but it is clear that when you pay a higher price, you expect the product that you are paying for. And, of course, honest producers must be protected,” says Laursen.
Laursen’s research group is working with the Danish Veterinary and Food Administration and the method is ready for further testing, approval, and use by public agencies and commercial interests. The paper appears in Food Chemistry.
Source: University of Copenhagen
Original Study DOI: 10.1016/j.foodchem.2019.03.125
Lead photo: (Credit: Getty Images)
TAGS AGRICULTURE CRIMES FOOD
New York's Rooftop Farms Provide Fresh Local Produce - And Help Stop A Sewage Problem
High above the streets of New York, more than 36 tonnes of organic vegetables are grown every year. And the farms that produce them aren’t just feeding residents – they’re helping to stop sewage polluting the city’s rivers too
21 Aug 2019
Douglas Broom Senior Writer, Formative Content
High above the streets of New York, more than 36 tonnes of organic vegetables are grown every year. And the farms that produce them aren’t just feeding residents – they’re helping to stop sewage polluting the city’s rivers too.
Covering a total of 2.3 hectares (5.6 acres), the farms sit on top of three historic industrial buildings. Their soil is just 25 cm (10 inches) deep, but it absorbs millions of litres of rainfall each year – water that would otherwise flush straight into the city’s drains.
New York has long had a problem with what is known as Combined Sewer Overflow, where rainwater inundates water treatment plants causing the sewers to overflow directly into the Hudson and East River.
Sewer systems around New York can become overwhelmed during heavy rainfall.
Image: Open Sewer Atlas NYC
Growing business
The city has made progress in recent decades, spending $45 billion since the 1980s on wastewater treatment to reduce discharges into waterways. But with more than 70% of its area paved and upwards of 8 million residents, the problem still occurs when it rains heavily.
Brooklyn Grange, which operates the three rooftop sites, built its first farm in 2010. It broke even in its first year, moved into profit two years later and now employs 20 full-time and 60 seasonal staff.
Its founders believe commercial urban agriculture can help cities become cleaner and greener. And they measure their success against a “triple bottom line” – profit, the environment and impact on people.
Image: Brooklyn Grange
A buzzing project
Green roofs help urban areas reduce the heat that otherwise radiates on summer nights from conventional rooftops. That not only helps to make the city cooler in summer but also reduces the amount of energy needed to keep the buildings cool.
The rooftop farms use waste food to produce compost. Half their produce is sold to restaurants and they run two weekly markets and deliver locally through a community-supported agriculture scheme, which connects farmers directly to consumers. They are home to 40 beehives, too.
The farms have so far hosted 50,000 young people on educational visits to learn about sustainable city farming. They run public courses on everything from sustainable dye-making to making hot chilli sauces. They host yoga classes and even weddings.
The company has now expanded into designing and building mini farms and wild flower gardens for private clients across the city.
Show
Almost 70% of the global population is predicted to live in cities by 2050. And while cities drive the global economy, they are also responsible for three-quarters of global CO2 emissions.
So projects like these will become ever more important, according to the World Economic Forum Global Future Council on Cities and Urbanization, if urban areas are to meet targets such as those set out in the UN's Sustainable Development Goals and the Paris Agreement on climate change.
Lead Photo: New York has spent $45 billion on wastewater treatment since the 1980s. Image: REUTERS/Seth Wenig
Have you read?
Podcast / Video: The Microgreens Show - Episode 6
This podcast is a basic introduction to microgreens
The Microgreens Show - Episode 6
August 24, 2019
The Grow Team was asked to be on Rock 107 WIRX Podcast #19 last week. This podcast is a basic introduction to microgreens.
Nick Greens
Organic vs. Non-Organic: Does It Make A Difference?
Organic isn’t as black and white as it seems. Eating plentiful amounts of fruits and veggies will benefit you no matter how they are grown and organic junk food is still junk!
We Investigate If Buying Organic Foods
Really Makes A Difference For Your Health
By: Dana Angelo White, M.S., R.D., A.T.C.
Steve Debenport
Are you breaking the bank on organic produce and other organic foods? The word “organic” has become synonymous with all kinds of nutrition superlatives, but healthy is not a mandatory part of the definition. We are setting the record straight and giving you the facts so you can make the most of your next shopping trip.
What Are Organic Foods?
The USDA defines organic foods as those items grown and produced without the use of chemical pesticides, herbicides and other prohibited substances. This process is strictly policed by the USDA in efforts to protect the foodstuffs and the land it’s grown on. Their website reads:
“Produce can be called organic if it’s certified to have grown on soil that had no prohibited substances applied for three years prior to harvest.”
All the government oversight, certification expenses and other financial issues associated with growing organic produce (such as lower yields and alternative pest control practices) means organic foods come at a higher price point. Despite these remarkable differences, there is not much solid science to support that organic produce is any more nutritious than conventionally grown items – an organic apple has the same nutrients as a non-organic one. Confused yet? Understandable. Food labeling can also get tricky. Only foods that contain nothing but organic ingredients can be labeled “100% organic,” while foods deemed “organic” only need to be 95 to 99 percent organic. And yes, there’s more: Foods made with 70 to 94 percent organic ingredients can flash the title “made with organic ingredients."
What About Dirty and Clean Food?
Some folks may look to other organizations for guidance to help make sense of organic dos and don’ts. The Environmental Working Group’s Shopper’s Guide to Pesticides in Produce sets out to rank traces of non organic residues found on regularly consumed produce items. They review available data each year to create the trendy “Dirty Dozen” and “Clean Fifteen” lists indicating which 12 produce items carry the highest amount of pesticide residues and which 15 carry the lowest. According to the EWG: “People can lower their pesticide exposure by almost 80 percent by avoiding the top 12 most contaminated fruits and vegetables and eating the least contaminated instead.” But these “dirty" and "clean” labels should not deter you from eating fresh fruits and vegetables whether they are grown organic or conventionally. When you take a closer look at the research even the highest loads of deductible pesticides found in the dirty dozen do not appear to pose imminent harm to those that eat them. For example, kale ranked high on the pesticide residue list this year, but the amount it contains is still pretty negligible – meaning it would be impossible to eat enough of the leafy green for it to be harmful.
What About Packaged Organic Foods?
Organic foods come in all shapes and sizes and you can easily find organically-produced junk food. Organic cookies, fried snack foods and other less-than-healthy foods are little or no better for you than their conventionally grown counterparts. Treat these highly processed foods with the same caution and moderation you would any other highly processed junk food.
How About Local Organic Food?
Locally grown produce often comes from smaller farms that don’t have to use the same types or amounts pesticides as large farms that service grocery stores. Talk to your local farmer about their use of pesticides and decide if going local seems like a better fit than organic for your home.
Bottom Line: Organic isn’t as black and white as it seems. Eating plentiful amounts of fruits and veggies will benefit you no matter how they are grown and organic junk food is still junk!
Should GMOs Be Allowed In Organic Food? USDA Sparks Debate
USDA Undersecretary of Agriculture Greg Ibach testified before the House Agriculture Subcommittee this month that plants grown with the aid of genetically modified organisms and gene editing could be allowed to be certified organic in the future.
AUTHOR Jessi Devenyns
July 29, 2019
Dive Brief:
USDA Undersecretary of Agriculture Greg Ibach testified before the House Agriculture Subcommittee this month that plants grown with the aid of genetically modified organisms and gene editing could be allowed to be certified organic in the future.
"I think there is the opportunity to open the discussion to consider whether it is appropriate for some of these new technologies that include gene-editing to be eligible to be used to enhance organic production and to have drought and disease-resistant varieties, as well as higher-yield varieties available," he said.
Currently, organic standards prohibit genetic engineering and GMOs to be certified under that label. In June, President Donald Trump signed an executive order that instructed federal agencies to be more lenient on the approvals for genetic crop modifications and other forms of agricultural biotech.
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Dive Insight:
The current organic certification requires that products with the organic label lack antibiotics, artificial colors, genetically modified ingredients and synthetic pesticides. GMOs made the list because they are not naturally occurring, a value which is at the root of the organic movement. However, Ibach's comments show that policymakers are considering GMO as a possible addition to the list of acceptable practices for organic farming.
GMOs have been a touchy subject in recent years. A 2018 study by the Hartman Group found that nearly half the respondents would avoid purchasing products with GMOs. At that same time, 60% of consumers in one study admitted they don't know much about GMOs, according to a presentation at the IFT19 conference by Intertek. Still, with widespread skepticism of so-called "frankenfoods," companies are voluntarily acknowledging or removing GMO ingredients from their products.
While these genetically altered foods are often seen in an unfavorable light by consumers, about 12% of global agricultural land is still planted each year with genetically modified crops. In the U.S., those numbers are even higher for certain crops. The Grocery Manufacturers Association said about 90% of the nation's corn, soybean and sugar beet crops are genetically modified, which translates to up to 75% of the products in a grocery store that are made with ingredients derived from crops that were genetically modified.
The reason for the prevalence of GMOs boils down to practicality. A World Resources Institute report published this month said urgent changes in the global food system are needed to make sure there is enough food for an estimated 10 billion people by 2050. One of the primary solutions the report named was increasing the number of bioengineered crops in both quantity and variety of species. Feeding the planet in the future is a concern for the organic farming community, but there is still hesitation given that consumers have an aversion to GMOs.
Despite the predominant scientific consensus that GMO food is safe and items made with these ingredients are just as nutritious as their counterparts, many still don't trust them. As consumers increasingly value transparency, changing the acceptability of GMO ingredients in organic food production could result in backlash. Although a 2018 study in Agriculture and Human Values showed about two-thirds of consumers didn't notice a GMO label on a product, of those who did, more than half of the consumers said the label influenced them not to buy the product. It may also be difficult for the USDA to keep track of since there are different GE methods.
"The allowance of any GE techniques under the organic label raises legitimate 'slippery slope; concerns," Cornucopia's Director of Domestic Policy Marie Burcham said in a statement. "The USDA would be hard-pressed to find the resources to track allowed GE technologies and products in the organic sector, assuming they could summon the will."
Even if GMOs are allowed in organics, it organic producers may still want to consider keeping GMOs out of their farming practices. While organic food sales increased by an average of 10% per year between 2010 and 2016, that pace has cooled to 6% for the past two years, according to a report from Rabobank. While the growth of the industry is slowing, prices for organic products are also dropping, which could encourage organic shoppers to buy more products. But they might not do so if there are GMOs included in those foods.
The importance of having a guarantee that organic means non-GMO may become even more important when the new labeling laws go into effect next year since not all products containing GMO ingredients fall under the labeling requirements. Having the organic label be synonymous with GMO-free could be one way for some producers to present added value to those consumers who care about keeping modification out of their foods.
Lead Photo: (Credit: U.S. Department of Agriculture )
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France: No More Heated Organic Greenhouse Crops Sold In Winter
European organic rules say organic growers have to respect the natural seasons and use energy responsibly and if possible in a renewable way.
Growing organic vegetables in a heated greenhouse. According to various French organizations this is a complete contradiction, but according to the European organic certification rules there's nothing wrong with it. Today the French decided it will remain possible to grow organic in heated greenhouses - although new restrictions will come into place.
The debate
European organic rules say organic growers have to respect the natural seasons and use energy responsibly and if possible in a renewable way. A not very clear guideline - and therefore currently over 40 French greenhouses are heated and organic. This amount is growing: the demand for organic vegetables in France is currently higher than the supply. However, the heating of organic greenhouses is a thorn in the side of many French.
This week nearly 100 Parliamentarians wrote to Didier Guillaume, Minister of Agriculture, to emphasize their support with an online petition, started by the French organic organization FNAB, Greenpeace France and other organizations. Within 6 weeks this petition was signed by over 80,000 people. "We expect you to listen to these voices on July 11th", they said. "Because it's not only about heated greenhouses - it's also about the future of both agriculture and energy in our country."
They called out to refuse the use of heating in French organic greenhouses. According to Philippe Riffared, organic greenhouse grower and co-president of Grab Bio Center, the shelf life of heated produce is way lower and it's grown in a non-sustainable way. "We don't want the consumer to lose faith in the organic label", he says, pointing out the use of CO2 by heated production is way higher than non-heated production. Other growers point out that during summer, the unheated crops are being pushed out of the market by greenhouse-grown tomatoes.
Only producing three months per year
Of course, there's another side to the story as well. Greenhouse growers try to explain how they need heating. "If we have to stop heating our greenhouses tomorrow, it means the French consumer has to buy Spanish produce in April and May. Our quality is much better though", organic grower Jean-Luc Roux told Europe1. He grows his tomatoes with a biomass boiler and therefore reduces the needed carbon dioxide as well.
Horticultural organization FNSEA points out that greenhouse growing helps nature, limiting the use of chemicals and water and saving the soils, and on top of that limiting import needs for produce from Germany, Poland, Israel or Argentina. They say giving up heating would distort competition within Europe, pointing out currently 78% of the French organic tomatoes are imported.
Also the Minister of Agriculture, Didier Guillaume, said Tuesday to senators, the government was "not opposed" to the heating of greenhouses in organic farming. "We are, and I am, very opposed to the counter-seasonality of fruits and vegetables," he insisted.
Debate
It's clear that the debate over unheated greenhouses has heated up in France. The decision on the rules was postponed twice in the last 8 months since there was no unity to be reached. Now the rules have become clear. The Ministry of Agriculture announced heating will be allowed, but on a restricted schedule: there will be no marketing between 21 December and 30 April of organic fruit and vegetables produced in French heated greenhouses, said the Ministry of Agriculture.
On top of that the government plans to impose the use of renewable energy to feed these greenhouses by 2025, according to the Ministry of Agriculture.
The responses are mixed. "Allowing the sale of organic tomatoes from the first day of spring is equivalent to authorizing the heating of organic greenhouses throughout the winter to more than 20 degrees, the equivalent of 200,000 to 250,000 liters of fuel oil per hectare", said Jean-Paul Gabillard, market gardener and national vegetable secretary at Fnab.
Publication date: 7/11/2019
Biomimicry Helps Urban Farmers Scale Up
The Biomimicry Institute sat down virtually with Felipe Hernandez Villa-Roel, CEO and founder of Hexagro Urban Farming, to ask him about his experience as an entrepreneur and Biomimicry Launchpad participant
The Biomimicry Institute sat down virtually with Felipe Hernandez Villa-Roel, CEO and founder of Hexagro Urban Farming, to ask him about his experience as an entrepreneur and Biomimicry Launchpad participant.
What motivated you to start HEXAGRO?
Hexagro started as a bachelor’s thesis in Product Design when I started to analyze the problems that organic farmers in Costa Rica are facing in terms of productivity, sustainability, and health. These challenges are related to the high amounts of pesticides used by adjacent traditional farms, soil degradation, and climate change, so I began researching methods that didn’t use soil as a growing medium.
I analyzed the latest trends on soilless food production, starting from the indoor farming sector and through vertical farming, which proposes a more efficient way to grow food with less effort through new technologies like LED lighting and hydroponics in vertical configurations. I concluded that the main issue with these solutions was their scalability, since they followed a centralized model which is capital-intensive, requires infrastructure and expert personnel, and is difficult to set up and launch. The thesis made an analysis of nature’s strategies to reduce space while maximizing productivity with a modular structure that was then translated into the first version of Hexagro’s Living Farming Tree.
What was your experience in the Biomimicry Launchpad? What did you learn and how did you apply that to your business?
This project became a team and then a finalist in the Biomimicry Global Design Challenge, thanks to the inspiration taken from nature to develop the first product iteration. After that, we were invited to participate in the Launchpad program. From 2015-2016, we participated in many training sessions and had access to expert mentoring. This gave the team the tools to define a clear business model, which changed the approach of the first design iteration and led to a second design iteration that gave the basis for the current pre-industrial product. Today, the team continues to take inspiration from Nature’s Unifying Patterns to create solutions that follow the principles of biomimicry for every aspect, from product development to marketing and business development. Hexagro Urban Farming was incorporated as a for-benefit company in Milan, Italy, after the participation in the finals of the Launchpad in late 2016.
The Hexagro team
Tell us about your work to incorporate the Living Farming Tree in hotels and workplaces. What are you hoping to accomplish?
Our vision for Hexagro is a future in which anybody, anywhere, can access healthy food through urban farming. In order to get there, the team has determined a strategy to enter the market and launch its first product, the Living Farming Tree (LFT). Urbanization is booming, and at the same time we are spending around 90% of our time indoors where the conditions are not always meant for people’s well-being. This disconnection from nature within working spaces has direct consequences in employees’ health and psychology and can lead to lack of productivity and engagement, which could have direct consequences for companies. We are reconnecting employees to nature and their work through a “gamified” urban farming experience in which users follow the instructions from a digital interface to perform various maintenance tasks during the cultivation process, aiming to achieve a successful harvest of medicinal herbs for fresh infusions to improve well-being and productivity. Our LFT educates and increases the awareness of indoor farming technologies, while reducing the costs of office greenery maintenance. It engages people with their company and becomes a “gravitational center” for social gathering and relaxation.
The Living Farming Tree (LFT) utilizes a “gamification” strategy to engage employees in offices to become active participants in their own health.
What are the benefits to a modular, decentralized system?
Our team took inspiration from nature to create a system that could adapt to any space available and provide the maximum diversity with the lowest inventory. The Living Farming Tree has a standard configuration, but our plug-and-play components, along with our 3D-printed node and IoT automation systems, allow our system to adapt to any space available indoors (horizontally or vertically) to make it productive.
What is your ultimate hope for Hexagro?
We envision a new and regenerative food system based on the circular and sharing economy, helping people to grow plants and make a profit through a Smart Urban Farming Network. This nature-inspired model can increase accessibility to healthy food, decentralize indoor farming production, create new economic opportunities, and reconnect people to people through food.
For more information:
Biomimicry Institute
info@biomimicry.org
biomimicry.org
Publication date: 7/5/2019
The Hydroponic Threat To Organic Food
USDA’s organic certification of hydroponically grown produce is an example of conquest and colonization
USDA’s organic certification of hydroponically grown produce is an example of conquest and colonization.
DAVE CHAPMAN
July 5, 2019
In the last seven years there has been a quiet redefinition taking place in the USDA National Organic Program that oversees organic standards. Large scale industrial producers have insinuated themselves into organic certification to transform what the green and white label stands for.
Original organic was based on a simple equation:
Healthy soil = healthy plants = healthy animals = healthy planet.
Hydroponics is a system that relies entirely upon processed inputs to feed the plants. The old organic adage is, “Feed the soil, not the plant.” The guiding principle of conventional agriculture is: “Feed the plant, not the soil.” Obviously, hydroponic production is the most extreme example of this philosophy. Photo by ACME/Flickr
This equation leaves out the discussion of WHY these things are true, but it is a good roadmap for what organic agriculture is all about. The first given is always “healthy soil.” As we look deeper, we cannot study these parts separately, because plants and animals are integral parts of healthy soil system. No plants means no healthy soil. The same is true with animals. Soil and plants coevolved for 350 million years, and neither can be healthy in isolation from the other. The dance between plants, microbial life, and animal life in the soil is necessary for all.
Western soil science got started with the work of German chemist Justus von Liebig (1803-1873). From Liebig’s perspective, soil was a passive storage bin for plant nutrients. However, in Charles Darwin’s 1881 book The Formation of Vegetable Mould through the Action of Worms, these ideas were challenged by a vision of the soil as a living ecosystem. But Liebig’s viewpoint dominated Western soil science until the 1980’s when the role of organisms in soil formation became better understood. Liebig himself turned away from his “storage bin” paradigm in the later part of his life, but our agricultural sciences continued to follow his earlier writings.
If we take away plants, soil can no longer be living. Plants provide the energy via photosynthesis for all animal and microbial life in the soil. These photosynthates are provided first as root exudates that feed the fungi and bacteria in exchange for which they gain the minerals that in turn feed the plants. The visible life forms are as important as the invisible microbial community. Soil animals go from burrowing woodchucks and gophers to snails, slugs, and elongate animals such as earthworms, flatworms, nematodes, soil mites, springtails, ants, termites, beetles and flies. All of these species together create a community that is often called the soil food web.
Organic farming is based on protecting and enhancing this web of life. By cultivating the diversity of life, we create a stable ecosystem in the soil. Diseases or pestilence are symptoms of a loss of balance. So the organic farmer’s first job is to enhance the diversity of life in the soil community. This is done by providing materials and techniques to help build a soil carbon sponge.
Conventional agriculture is based on a very different strategy of control and simplification. By making systems that are as simple as possible, it becomes easy to control the inputs and outputs. The inputs are processed offsite to provide plant available nutrients. “Soil” becomes a device for holding roots. It is thus easier to make these systems replicable, much like the model of a McDonald's restaurant. McDonald’s simplifies their systems as much as possible to serve the same hamburger to every customer around the world. In such a system the expertise is contained in the corporate staff who design the processes and provides the raw materials. The problem is a loss of nutrition in the final product. McDonald’s serves lots of calories that soothe customers’ cravings, but they fail at providing a healthy diet. The end result is the phenomena of customers who are simultaneously malnourished and obese.
Similarly, in a conventional agriculture system, the yields are high per acre, but, as Vandana Shiva has said, the yield of health per acre is low. As it turns out, we are part of that co-evolution of soil and plants and animals. Human nutritional needs are complex and beyond our full understanding at this point. But organic farmers believe that by embracing those natural systems, we can feed ourselves well, even if we never fully understand why.
As Einstein once said, there is a simplicity that comes before complexity that is worthless, but there is a simplicity beyond complexity that is priceless.
These simplified conventional systems have been promoted by an industry that profits by selling remedies to the unintended consequences of such crude simplicity. Their high yields are unsustainable without the liberal use of poisons. Plants grown in a soil devoid of biological complexity are very vulnerable to disease and insect attack. And of course, the more we use such poisons, the less healthy the soil becomes, so more pesticides are needed, and on and on.
In livestock production, the epitome of conventional agriculture is a Concentrated Animal Feeding Operation (CAFO) where animals are isolated from the land. Their food is grown far from where they live, so their manure is lost to the production system. There is no honoring of Albert Howard’s Law Of Return: “what comes from the soil must be returned to the soil.”
In vegetables and berries, the epitome of conventional agriculture is hydroponic production. Hydroponics is a system that relies entirely upon processed inputs to feed the plants. The old organic adage is, “Feed the soil, not the plant.” The guiding principle of conventional agriculture is: “Feed the plant, not the soil.” Obviously, hydroponic production is the most extreme example of this philosophy.
The practices of organic farming are ancient, but not all traditional farming systems could be called organic by the definition of such pioneers as Albert Howard. Some traditional agriculture was not sustainable and ultimately led to the downfall of civilizations. But organic principles have been practiced in the intensive farming of southeast Asia for over 4000 years. They were learned by Howard in India and subsequently taught in the West. Since then, soil science has confirmed Howard’s ideas to an astonishing degree. Every day we learn more and more about how soil communities function and about why such a system need not depend on pesticides to thrive. Every day we learn more about the connections between the soil microbiome and our own microbiome.
From this logic we derive a conclusion that is important to remember: that the absence of pesticides in a successful organic system is the result of how we farm, not the definition of it.
The organic movement has long believed that food grown in a healthy soil is the foundation of human health. In recent years it has become clear that agriculture is also deeply involved in the climate crisis, both as the problem and as the solution. Conventional agriculture contributes directly to the destruction of the living soil, leading to the spread of deserts and the warming of the planet. We have the skills and understanding to farm without chemicals in a way that will build a soil carbon sponge that can cool our warming planet. Our impediment to achieving this is social and political, not technical.
The inclusion of hydroponics in organic certification is thus not an example of innovation and improvement. It is an example of conquest and colonization. It is simply a hostile takeover of organic by economic forces. It has been widely resisted by the organic community, but the USDA continues to embrace hydroponics as organic just as they embrace CAFOs as organic. Their redefinition of organic is in opposition to the law and to international norms. The US once again becomes the rogue nation throwing away our mutual future so somebody can make a buck.
At this time, huge quantities of hydroponic berries, tomatoes, peppers, cucumbers, and greens are being marketed as “Certified Organic” in partnership with the USDA. And there is no way of identifying what is hydroponic in the organic label.
The Real Organic Project was created to challenge this process. Our efforts include the creation of an add-on label so that real organic farmers and eaters might be able to find one another in a deceptive marketplace. To learn more, please visit us at realorganicproject.org.
Dave Chapman
Dave Chapman runs Long Wind Farm in Vermont and is the Executive Director of the Real Organic Project. He is a founding member of the Vermont Organic Farmers. He has been active in the movement to Keep The Soil In Organic. He is proud to be a current member of the Policy Committee of the Organic Farmers Association. He served on the USDA Hydroponic Task Force.
The Hydroponic Threat to Organic Food
In the last 7 years there has been a quiet redefinition taking place in the USDA National Organic Program that oversees organic standards. Large scale industrial producers have insinuated themselves into organic certification to transform what the green and white label stands for
JUNE 26, 2019
by DAVE CHAPMAN
Real Organic Demonstration photo: linley_dixon.
In the last 7 years there has been a quiet redefinition taking place in the USDA National Organic Program that oversees organic standards. Large scale industrial producers have insinuated themselves into organic certification to transform what the green and white label stands for.
Original organic was based on a simple equation:
Healthy soil = healthy plants = healthy animals = healthy planet.
This equation leaves out the discussion of WHY these things are true, but it is a good roadmap for what organic agriculture is all about. The first given is always “healthy soil.” As we look deeper, we cannot study these parts separately, because plants and animals are integral parts of healthy soil system. No plants means no healthy soil. The same is true with animals. Soil and plants coevolved for 350 million years, and neither can be healthy in isolation from the other. The dance between plants, microbial life, and animal life in the soil is necessary for all.
Western soil science got started with the work of Justus von Liebig (1803-1873). From Liebig’s perspective, soil was a passive storage bin for plant nutrients. However, in Charles Darwin’s 1881 book The Formation of Vegetable Mould through the Action of Worms, these ideas were challenged by a vision of the soil as a living ecosystem. But Liebig’s viewpoint dominated Western soil science until the 1980’s when the role of organisms in soil formation became better understood. Liebig himself even turned away from his “storage bin” paradigm in the later part of his life, but our agricultural sciences continued to follow his earlier writings.
If we take away plants, soil can no longer be living. Plants provide the energy via photosynthesis for all animal and microbial life in the soil. These photosynthates are provided first as root exudates that feed the fungi and bacteria in exchange for which they gain the minerals that in turn feed the plants. The visible life forms are as important as the invisible microbial community. Soil animals go from burrowing woodchucks and gophers to snails, slugs and elongate animals such as earthworms, flatworms, nematodes, soil mites, springtails, ants, termites, beetles and flies. All of these species together create a community that is often called the soil food web.
Organic farming is based on protecting and enhancing this web of life. By cultivating the diversity of life, we create a stable ecosystem in the soil. Diseases or pestilence are symptoms of a loss of balance. So the organic farmer’s first job is to enhance the diversity of life in the soil community. This is done by providing materials and techniques to help build a soil carbon sponge.
Conventional agriculture is based on a very different strategy of control and simplification. By making systems that are as simple as possible, it becomes easy to control the inputs and outputs. The inputs are processed offsite to provide plant available nutrients. “Soil” becomes a device for holding roots. It is thus easier to make these systems replicable, much like the model of a McDonald’s restaurant. McDonald’s simplifies their systems as much as possible to serve the same hamburger to every customer around the world. In such a system the expertise is contained in the corporate staff who design the processes and provides the raw materials. The problem is a loss of nutrition in the final product. McDonald’s serves lots of calories that soothe customers’ cravings, but they fail at providing a healthy diet. The end result is the phenomena of customers who are simultaneously malnourished and obese.
Similarly, in a conventional agriculture system, the yields are high per acre, but, as Vandana Shiva has said, the yield of health per acre is low. As it turns out, we are part of that co-evolution of soil and plants and animals. Human nutritional needs are complex and beyond our full understanding at this point. But organic farmers believe that by embracing those natural systems, we can feed ourselves well, even if we never fully understand why.
As Einstein once said, there is a simplicity that comes before complexity that is worthless, but there is a simplicity beyond complexity that is priceless.
These simplified conventional systems have been promoted by an industry that profits by selling remedies to the unintended consequences of such crude simplicity. Their high yields are unsustainable without the liberal use of poisons. Plants grown in a soil devoid of biological complexity are very vulnerable to disease and insect attack. And of course, the more we use such poisons, the less healthy the soil becomes, so more pesticides are needed, and on and on.
In livestock production, the epitome of conventional agriculture is a Concentrated Animal Feeding Operation (CAFO) where animals are isolated from the land. Their food is grown far from where they live, so their manure is lost to the production system. There is no honoring of Albert Howard’s Law Of Return.
In vegetables and berries, the epitome of conventional agriculture is hydroponic production. Hydroponics is a system that relies entirely upon processed inputs to feed the plants. The old organic adage is, “Feed the soil, not the plant.” The guiding principle of conventional agriculture is: “Feed the plant, not the soil.” Obviously, hydroponic production is the most extreme example of this philosophy.
The practices of organic farming are ancient, but not all traditional farming systems could be called organic by the definition of such pioneers as Albert Howard. Some traditional agriculture was not sustainable and ultimately led to the downfall of civilizations. But organic principles have been practiced in the intensive farming of southeast Asia for over 4000 years. They were learned by Howard in India and subsequently taught in the West. Since then, soil science has confirmed Howard’s ideas to an astonishing degree. Every day we learn more and more about how soil communities function and about why such a system need not depend on pesticides to thrive. Every day we learn more about the connections between the soil microbiome and our own microbiome.
From this logic we derive a conclusion that is important to remember: that the absence of pesticides in a successful organic system is the result of how we farm, not the definition of it.
The organic movement has long believed that food grown in a healthy soil is the foundation of human health. In recent years it has become clear that agriculture is also deeply involved in the climate crisis, both as the problem and as the solution. Conventional agriculture contributes directly to the destruction of the living soil, leading to the spread of deserts and the warming of the planet. We have the skills and understanding to farm without chemicals in a way that will build a soil carbon sponge that can cool our warming planet. Our impediment to achieving this is social and political, not technical.
The inclusion of hydroponics in organic certification is thus not an example of innovation and improvement. It is an example of conquest and colonization. It is simply a hostile takeover of organic by economic forces. It has been widely resisted by the organic community, but the USDA continues to embrace hydroponics as organic just as they embrace CAFOs as organic. Their redefinition of organic is in opposition to the law and to international norms. The US once again becomes the rogue nation throwing away our mutual future so somebody can make a buck.
At this time, huge quantities of hydroponic berries, tomatoes, peppers, cucumbers, and greens are being marketed as “Certified Organic” in partnership with the USDA. And there is no way of identifying what is hydroponic in the organic label.
The Real Organic Project was created to challenge this process. Our efforts include the creation of an add-on label so that real organic farmers and eaters might be able to find one another in a deceptive marketplace.
To learn more, please visit us at realorganicproject.org.
This essay originally appeared on Independent Science News.
More articles by:DAVE CHAPMAN
Organics Clean Up
With “clean eating” gaining momentum as part of the food culture, organic produce provides an easy solution for health-conscious consumers
These fruits and veggies fit right in with “clean eating” movement
By Janice M. Kresin
With “clean eating” gaining momentum as part of the food culture, organic produce provides an easy solution for health-conscious consumers. In fact, 90% of total organic fruit and vegetable sales in 2017—to the tune of $16.5 billion—came from fresh produce sales, according to the Organic Trade Association’s 2018 Organic Industry Survey. Fresh Trends 2019 found that 60% of shoppers said they opted for organics because they wanted to avoid chemicals in their food.
While each person has his or her own motivation for buying organic produce, most people do it to feel good about what they’re putting into their bodies, as the “clean eating” movement suggests. Nearly half of buyers in Fresh Trends 2019 (48%) indicated that “nutrient content/ personal health” was a reason they selected organic produce (although there’s no evidence that organics have more nutrients than conventionally grown product). Roughly a third of shoppers (34%) said they felt an environmental responsibility to buy organics.
Shoppers are motivated by a couple of main factors when it comes to buying organics. Consumers said the No. 1 thing they considered was price—they weighed whether the extra cost for organic was worth the advantage to their health. More than half of consumers (57%) said they would buy organic product if price was no object. Of course, shoppers buy with their eyes too. Thirty-seven percent of shoppers said they picked organic because it looked fresher, cleaner or more ripe than conventionally grown produce.
Buyers want to know where to find organics. Nearly two-thirds of consumers (65%) said they preferred
that organics be displayed in their own section within the produce department, not interspersed among commodities. Consider promoting “clean eating” on signs in the produce department or in newspaper and online ads to draw shoppers to this category. Shoppers were most likely to source organic fruits and vegetables at their regional supermarket or a specialty market like
Trader Joe’s or Whole Foods (24% said so). One-fifth of buyers said they picked up organic produce at a chain discount store like Walmart or Target.
Quite a few of those who opt for organic product are pretty heavily invested in it—31% of buyers estimated that 25%-50% of their produce purchases were organic.
Organic standouts
Some devoted organic fans shop all organic, all the
time. These consumers tend to fall into a few select demographic groups, typically those age 18-39 and those in the top income bracket. Often families with kids were among the most likely to shop exclusively for organic as well, but it depended on the commodity, and there were variances given exact family size.
Kale topped the list as the item that shoppers always bought as organic, followed by specialty mushrooms and blackberries. Blackberries saw the most year-to-year growth when it came to always-organic purchases, up six percentage points from last year. Raspberries and apricots followed close behind.
Asian pears saw the largest decline from last year based on the likelihood of an exclusively organic purchase— down 14 percentage points—but this fruit was one of
the least-purchased overall, so a small sample size likely affected this outcome. Cranberries and eggplant also saw significant dips in the likelihood of shoppers buying them as organic every time they purchased those items.
Many shoppers dabble in organic purchases, even if they’re not committed enough to always buy organic. Consumers were the most likely to buy kale as organic at least some of the time (it topped the list for periodic organic purchases last year, too).
Apricots showed the most year-to-year growth for periodic organic purchases (up 12 percentage points from last year). However, this fuzzy fruit was one of the least purchased overall, so with a small sample size this growth may not be truly representative. More shoppers bought organic honeydew at least some of the time over the past 12 months too, as the likelihood of a melon purchase increased nine percentage points from Fresh Trends 2018.
Blueberries saw the largest drop in the likelihood of a periodic organic purchase, followed by Asian pears and spinach.
Getting shoppers to opt for an organic purchase is not always easy, however. Onions, cantaloupe and bell peppers were the top items that shoppers never bought as organic, with at least seven in 10 buyers of these items saying they always bought these vegetables as conventionally grown.
USDA National Organic Program Holds Firm Against Efforts to Impose Special Restrictions Against Growers Using Container and Hydroponic Methods
Groups opposed to certification of production systems incorporating containers and hydroponics failed in their most recent attempts in the last few weeks to convince the USDA and the National Organic Standards Board to initiate the process for new standards for those production systems.
Several groups including the Real Organic Project, the Organic Farmers Association, the National Organic Coalition and others presented testimony at the recent National Organic Standards Board meeting in Seattle and in recent press campaigns to call for a moratorium on certifications for organic production systems using containers and hydroponics. The moratorium would be followed by the revocation of certification for existing operations. However, if the USDA does not agree to those terms, the groups insist that new more restrictive regulations must be drafted, implemented and then applied to container and hydroponic organic production systems.
Those groups have begun the tactic of inventing hypothetical scenarios about production practices, and they then ask for clarification from USDA regarding the legality of such an approach. USDA indicated that they would not likely give opinions regarding hypothetical situations, but USDA will look at specific cases and instances of operations performing actual activities to review for compliance. The CSO expects that opponents of certifications for containers will refer operations for review, and USDA will respond regarding those practices.
However, this activity will not be unofficial rule making or regulations that are created without any opportunity for public input. USDA does not have the authority to implement standards through the guidance process that would create special restrictions for container operations. Any new restrictions would have to go through the formal rule making process.
Organic producers must follow all applicable USDA standards for organic production systems. Specifically, growers need to show that their production system is managed to respond to site-specific conditions by integrating cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity.
Here are the requirements copied from 7 CFR 205.201 that lay out the elements required to be included in the organic production and handling systems plan.
§205.201 Organic production and handling system plan.
(a) The producer or handler of a production or handling operation, except as exempt or excluded under §205.101, intending to sell, label, or represent agricultural products as “100 percent organic,” “organic,” or “made with organic (specified ingredients or food group(s))” must develop an organic production or handling system plan that is agreed to by the producer or handler and an accredited certifying agent. An organic system plan must meet the requirements set forth in this section for organic production or handling. An organic production or handling system plan must include:
(1) A description of practices and procedures to be performed and maintained, including the frequency with which they will be performed;
(2) A list of each substance to be used as a production or handling input, indicating its composition, source, location(s) where it will be used, and documentation of commercial availability, as applicable;
(3) A description of the monitoring practices and procedures to be performed and maintained, including the frequency with which they will be performed, to verify that the plan is effectively implemented;
(4) A description of the recordkeeping system implemented to comply with the requirements established in §205.103;
(5) A description of the management practices and physical barriers established to prevent commingling of organic and non organic products on a split operation and to prevent contact of organic production and handling operations and products with prohibited substances; and
(6) Additional information deemed necessary by the certifying agent to evaluate compliance with the regulations.
(b) A producer may substitute a plan prepared to meet the requirements of another Federal, State, or local government regulatory program for the organic system plan: Provided, That, the submitted plan meets all the requirements of this subpart.
Your Membership and Activity Still Needed
The efforts of growers and other members of the organic community like yourself helped to create more regulatory certainty and to safeguard your rights to select the most appropriate growing methods in your organic operations continues.
Join the CSO if you have not done so already. Our sustained efforts on behalf of the hydroponic, aquaponics and container industry around the country and in Washington, DC rely on dues from farming operations like yours.
U.S. Organic Sales Break $50 Billion Mark
May 20, 2019
Organic sales are climbing across the board, and so are organic sales of fresh produce.
( File Photo )
U.S. organic sales hit a record $52.5 billion in 2018, up 6.3% from the previous year.
Organic food sales accounted for $47.9 billion, an increase of 5.9% from 2017, according to the Organic Trade Association.
More than one-third of organic food sales come from fruits and vegetables. Produce sales — including all forms, not just fresh — were $17.4 billion in 2018, up 5.6%.
“Organic is now considered mainstream, but the attitudes surrounding organic are anything but status quo,” OTA executive director and CEO Laura Batcha said in a news release. “In 2018, there was a notable shift in the mindset of those working in organic toward collaboration and activism to move the needle on the role organic can play in sustainability and tackling environmental initiatives.
“Activism is a natural reaction from an industry that is really close to the consumer,” Batcha said. “When we are in an environment where government is not moving fast enough, the industry is choosing to move to meet the consumer rather than get stalled.”
Fresh perspective
The United Fresh Produce Association, in its FreshFacts on Retail report about 2018, provided some context on the growth of organic fresh produce in particular.
Organic sales of fresh produce in 2018 were $5.6 billion, up 8.7%. Organic fresh vegetable sales were up 7.1%, organic fresh fruit sales were up 10.7%, and organic fresh herbs/spices sales were up 7.9%.
Packaged salads are far and away the top organic fresh produce item in terms of dollars, while organic bananas top the list for volume. Other big-ticket fresh items for organic are apples, carrots and strawberries
Update On Glyphosate And Organic Certification
The debate on the failing integrity of the National Organic Program has become international, as heard on last night's program on BBC World. Click here to hear Dave Chapman, farmers from Holland and India, and General Mills discuss the controversies in organic
The debate on the failing integrity of the National Organic Program has become international, as heard on last night's program on BBC World. Click here to hear Dave Chapman, farmers from Holland and India, and General Mills discuss the controversies in organic.
I was honored to be a part of this show. It is clear that we are ALL affected by the failures of the USDA organic program, from California to Singapore.
A certified hydroponic organic blueberry "farm."
In my last letter, I quoted NOP director Jenny Tucker as saying that there is no transition period for hydroponics. After reading my letter, some withheld judgment until the Seattle meeting of the National Organic Standards Board. Jenny promised she would address the issue of hydroponics and glyphosate at that meeting. No transition period means that a hydroponic producer could use ANY chemical on their land or greenhouse that is allowed in conventional agriculture. They could do this the week before bringing in new substrate and still qualify for immediate organic certification.
A Driscoll's certified organic blueberry "farm" of coco coir pots.
Substrate is the fancy word for the growing medium in the pot. Hydroponic producers choose materials to grow in like shredded coconut husks (called coir) because they don’t rot. They also don’t provide any nutrition to the plants. The coir holds the roots and the water. All the nutrition is provided as a near-constant liquid feed in the irrigation water. Hydroponics can happen in a container on the ground or on a table. For some crops, it even happens without any container at all. At its most extreme form, called aeroponics, the roots are suspended in the air and sprayed with the nutrient solution. There is no nutritional difference between spraying the roots in the air or watering them in a container of coir or a bucket of water. The difference is in the time the plant can survive if the electricity goes off. With an “aeroponic” system, it is a matter of minutes. With a container system, it is a matter of hours. It is the same nutrition.
Jenny’s comment created quite a stir as the implications became clear. In the new USDA interpretation, “certified organic” no longer defines how the land is farmed. It now only defines how a pot of coco coir is “farmed.”
How twisted will the USDA "new organic" standards become? Will they look something like the political machinations we see in this district map of Maryland?
The new USDA definition of organic is becoming a form of gerrymandering. Gerrymandering is the process by which a group of political officials manipulates the drawing of an election map in a way that benefits them. The result is a complex, illogical map that makes sense only to those who will profit. This principle is applied to many areas of government. When the allowable levels of glyphosate were being crossed in conventional farm products, the EPA simply increased the “safe” level. In the case of "organic" hydroponics, we are ending up with a convoluted set of regulations that look like the latest Congressional district designed to keep one party in power.
Or we are left with no regulations at all, with every certifier making up their own? That is the case until the USDA answers our questions.
Wasn't preventing such a "Wild West" scenario the justification for the NOP in the first place?
Real organic blueberry production. Soil-grown blueberries must be free of prohibited substances for 3 years before being eligible for organic certification. This is referred to as a "3 year transition period."
The reason for this is because hydroponics CAN’T fit into the real meaning of organic. Organic farming is based on the principle of stewarding the life in the soil in order to provide superior nutrition for plants, animals, and humans. I would now add climate to that list of benefits. It is, in fact, the opposite way of farming from “conventional.” This foundation of soil stewardship is well understood in the rest of the world, as clearly defined by IFOAM (The International Federation of Organic Agriculture Movements). The United Arab Emirates has just joined the rest of the world in prohibiting hydroponic from being certified as organic. It is also well understood in our own law, the Organic Food Production Act. And yet, the USDA continues to be the rogue nation embracing hydroponic as organic.
Hydroponic is the opposite way of farming from organic. Being a hydroponic organic producer is like being an illiterate book critic. They just don’t fit together.
Jenny Tucker speaking this winter at an event on organic integrity.
So people came to Seattle ready for answers. They got none. Jenny Tucker has given the seemingly contradictory statements that glyphosate would never be tolerated in organic AND that there was no transition time for hydroponics, thus allowing glyphosate (and hundreds of other pesticides) to be used immediately before certification. And there are no standards prohibiting hydro producers from going out of certification for a week during the crop changeover so they can spray whatever they want, and then being immediately recertified when they bring in new pots.
Laura Batcha of the OTA and Dave after speaking together on a panel in Washington this Spring. We often agree to disagree. Photo courtesy of Charles E. DeBourbon/The Hagstrom Report.
The Organic Trade Association (OTA) delivered a letter to the USDA signed by members, including the leading USDA organic hydroponic producers. It demanded that USDA make clear that glyphosate is not permitted in organic certification. Which of course, it is not. Dr. Tucker was happy to make that clear. The letter briefly mentions the question of whether glyphosate is allowed the week before organic certification. Which it is, in the absence of applying the three year transition period to hydroponic and container operations. Yet the three year transition period is a cornerstone of the Organic Foods Production Act.
Just to be clear, the OTA continues to strongly support certification for its hydroponic members such as Driscoll's and Wholesum Harvest. Although OTA has publicly opposed certifying “hydroponics,” their definition of hydroponics is a perfect example of “rebranding.” In the strange world of OTA, hydroponics is limited to plants growing with their roots in water or in the air. Clearly, this is not what the rest of the world means by that word. No wonder they are so confused. In their private world, “Hydroponic is what we say it is. Organic is what we say it is.”
CCOF President Phil LaRocca at the 2017 Jacksonville NOSB meeting.
Phil LaRocca, President of CCOF, testified in Seattle, where he clearly expressed his genuine outrage that this “no transition period” was being allowed. He said that he had been told by CCOF’s Executive Director that, indeed, no transition time was being required by some certifiers for hydroponics. As the largest certifier in the world, CCOF (California Certified Organic Farmers) would know. Phil asked that Jenny clarify the USDA National Organic Program position.
She would not.
Over and over people, including members of the National Organic Standards Board, pressed Dr. Tucker to respond and clarify the NOP position. Over and over Jenny responded that she would not respond to a question about “hypotheticals.”
It seems to me that when the NOSB and the President of CCOF ask what the USDA policy is on organic transition time, it is not a hypothetical.
I have wondered why Jenny refused to set the record straight and answer a simple question about policy? She did say that she misspoke in answering my question, but she would not disavow her statement! All she had to do was say, “I was wrong. A three year transition period is required for ALL organic production, and always has been.”
That answer would then lead to the decertification of those certified with no transition time. Probably that would lead to lawsuits. But if the USDA continues to allow this, that will also probably lead to lawsuits. It looks to me like the USDA is going to get sued (again), one way or the other.
The final testimony at the meeting came from Lee Frankel, the lobbyist for the misnamed Coalition For Sustainable Organics. They should be called the Coalition For Hydroponic Organics. They just don’t want you to know that. The desire to keep us in the dark seems to be the hallmark of the “hydroponic organic” producers. Lee asked what the logic was of requiring a three-year transition for hydroponics? It is interesting to note that Wholesum Harvest, the leader of the Coalition, is calling on the NOP to enforce a three-year transition in the OTA letter. On the same day, the Executive Director of the Coalition is questioning whether a three-year transition makes any sense.
Is there a logic in requiring a three year transition period for a pot of coco coir? The problem with this whole circus is that it doesn't make any sense certifying hydroponic as organic in the first place. Organic and hydro are opposite systems of growing. Let the hydro producers make their own label. Let them proudly offer their products to consumers.
But that transparency isn’t going to happen, is it? The large hydro growers run from honesty with their customers. The whole reason they want the organic label is to avoid being transparent.
Real Organic dairy at Radiance Dairy in Iowa.
People have said that real organic farmers are afraid of honest competition. I say bring it on. But let’s make sure it is HONEST. Let every hydroponic tomato and berry have an image above of plants growing in buckets of coco coir sitting on black plastic. Let every CAFO (concentrated animal feeding operation) produced container of milk or eggs have a picture of animals in confinement on the front. And real organic farmers will put pictures of our reality on our products, of plants growing in soil and animals eating fresh grass. Then we will see who wins the support of the customers.
Aurora Dairy in Colorado which, according to the Washington Post, is fake organic. For their investigation, the only cows found on pasture were "dry cows," not producing milk. Which milk would you buy? Photo courtesy of Washington Post.
Of course, this would be no contest. The HYDROs and CAFOs would go out of business. The farmers growing real organic would be unable to keep up with market demand. The stores would be falling over themselves to buy locally from real organic farmers. Real organic farmers would multiply.
The whole reason that we shouldn’t allow hydroponics to take over American organic vegetable production is that we want to be honest. We want to protect the customers from fraud. We want to protect the farms and farmers. We want to protect the land.
So I invite all in the organic community to come together.
If you are a consumer, demand that local real organic products are on the shelves of your grocery store.
If you are a member of CCOF, demand that your organization stops certifying hydroponics. Throw out CAFOs while you are at it.
If you are a member of OTA, demand that your organization publicly calls for an end to ALL hydroponic certification, including hydroponic containers. Throw out CAFOs while you are at it.
When that day comes, perhaps we can take back the organic seal in America. Oh, and we will need to elect a new President as well. I never said this was going to be easy.
In the meantime, please support the Real Organic Project.