In the 1970s, each of the United States determined organic standards based on regional limitations and production practices. But the Organic Foods Production Act of 1990 claimed too much variability existed across state lines, and by 2000, the USDA had developed standardized national organic certification standards. Now, disparities many consumers aren’t aware of exist among the quality of (and ethics behind) organic food available through farmers markets, directly from farms, and from big chain grocers.
Fast forward a quarter of a century to 2017, and we’re left wondering who those labeling and certifying regulations protect: is it the consumers, local farmers and small businesses, or big organic corporations? And at what cost?
The big question for everyone today is whether to certify or not – and why?
Photo by Steve Carter, Social Strategist for Boomtown Table
FOR FARMERS PRACTICING ABOVE AND BEYOND ORGANIC STANDARDS, THEY SAY LITTLE MOTIVATING INCENTIVE EXISTS FOR THEM TO CERTIFY – AND OUR INTERVIEWEES AGREED: IF ANYONE SHOULD BE UPHELD TO CERTIFICATION STANDARDS, IT IS THE FARMERS USING GMOS AND PESTICIDES IN THEIR GROWING.
WHAT DO YOU THINK?
SHOULD A NON-FEE BASED, “BEYOND ORGANIC” CERTIFICATION EXIST – OR ARE RELATIONSHIPS WITH LOCAL FARMERS AND CHEFS GOOD ENOUGH?
Read the full story here at Boomtown Table.