The consumer demand for organic ingredients around the world has accelerated in recent years as the COVID-19 pandemic encouraged consumers to look more closely at how foods and beverages support their health and immune systems. On both sides of the pond, the US and Europe have had to reevaluate organic standards in a push for the sector to become more regulated. Food Ingredients First explores the labeling hurdles and the evolving marketplace of organic products. Organic Valley — known for its milk, butter and other assorted dairy products — got its start in La Farge, Wisconsin. Today the co-op touts its status as the nation’s largest cooperative of organic farmers from whom sustainability is a mantra. Now Organic Valley is relying on its 1,600 farms to help reach a goal — to be carbon neutral by 2050. That would mean reducing greenhouse emission at the source and storing the rest. A family in Crawford County is helping to make that happen. The University of Rhode Island and The Organic Center are pleased to announce a new collaboration on an important new organic food safety research project, enabled by a $3.5 million grant recently awarded through the U.S. Department of Agriculture’s Organic Agriculture Research and Extension Initiative research program. U.S. lawmakers are pushing a bill that would boost support for organic farmers amid rising demand for their products. Crop insurance, nutrition benefits, funding for major programs, and more are just some of the key parts of the Farm Bill that directly impact the agricultural sector. However, after the five-year period that just ended, and the last Farm Bill—which was put into action in 2018—Congress was unable to craft new legislation, leaving the crucial bill to expire.
As consumers flock to organic foods, lawmakers urge more federal grants for farmers
U.S. lawmakers are pushing a bill that would boost support for organic farmers amid rising demand for their products.
URI named lead researcher on $3.5 million USDA organic food safety research grant
The University of Rhode Island and The Organic Center are pleased to announce a new collaboration on an important new organic food safety research project, enabled by a $3.5 million grant recently awarded through the U.S. Department of Agriculture’s Organic Agriculture Research and Extension Initiative research program.
Demand for organic labels on the rise, trust & transparency deemed crucial motivators
The consumer demand for organic ingredients around the world has accelerated in recent years as the COVID-19 pandemic encouraged consumers to look more closely at how foods and beverages support their health and immune systems. On both sides of the pond, the US and Europe have had to reevaluate organic standards in a push for the sector to become more regulated. Food Ingredients First explores the labeling hurdles and the evolving marketplace of organic products.
Large organic farm co-op with Wisconsin roots aims to be carbon neutral by 2050
Organic Valley — known for its milk, butter and other assorted dairy products — got its start in La Farge, Wisconsin. Today the co-op touts its status as the nation’s largest cooperative of organic farmers from whom sustainability is a mantra.Now Organic Valley is relying on its 1,600 farms to help reach a goal — to be carbon neutral by 2050. That would mean reducing greenhouse emission at the source and storing the rest. A family in Crawford County is helping to make that happen.
Organic Trade Association Expresses Thoughts on Farm Bill Status; Tom Chapman Comments
Crop insurance, nutrition benefits, funding for major programs, and more are just some of the key parts of the Farm Bill that directly impact the agricultural sector. However, after the five-year period ending September 30, 2023, and the last Farm Bill—which was put into action in 2018—Congress was unable to craft new legislation, leaving the crucial bill to expire.
