Given the breadth and scope of the NOSB’s responsibilities, members have to demonstrate a commitment to the integrity of the organic industry. The NOSB is as diverse as the organic community they serve. Photo courtesy of AMS.
From Shayla Bailey, USDA: This is the twentieth installment of the Organic 101 series that explores different aspects of the USDA organic regulations. To mark the 20th milestone, USDA invited Dr. Jean Richardson, Chair of the National Organic Standards Board (NOSB), to be a guest author. The NOSB provides critical support to the USDA and the organic community. We thank the NOSB for their commitment to the organic community, and the integrity of the organic label.
Twice a year, the National Organic Standards Board (NOSB) meets to advise the Secretary of Agriculture on what substances should be allowed or prohibited in organic agriculture. The NOSB recommends standards, policies and guidance that help shape the organic regulations to the National Organic Program (NOP), part of USDA’s Agricultural Marketing Service.
The NOSB was established under the Organic Foods Production Act of 1990, and in accordance with the Federal Advisory Committee Act. Made up of dedicated volunteers, the 15-member board includes four organic farmers, two handlers, three individuals with expertise in environmental protection or resource conservation, three representatives of public interest or consumer interest groups , a scientist, an organic retailer and an organic certifying agent. Earlier this year, I was honored when my fellow board members elected me as the Chair. Read more »
By clarifying expectations for organic certifiers, USDA’s instruction ensures that all organic products are labeled consistently, assure consumers that all organic labeling requirements are being met and provide a fair market for all organic operations.
When consumers see the word “organic” on a product package or label, they have expectations about what is inside the package. The National Organic Program (NOP), part of USDA’s Agricultural Marketing Service (AMS), protects the integrity of the organic label by ensuring that organic producers and handlers meet consumer expectations. The NOP recently published an instruction that will bring more clarity to products with brand names containing the word “organic.”
Organic products have strict production and labeling requirements. They must be produced and handled by operations that are certified as complying with the USDA organic regulations; made without the use of genetic engineering, ionizing radiation, or sewage sludge; and use substances allowed by the National List of Allowed and Prohibited Substances (National List). Read more »
Like a thirst-quenching watering hole in nearby Death Valley, the Fullerton Arboretum is an oasis in the Los Angeles metro area food desert.
Located on the campus of California State University – Fullerton (CSUF), the arboretum is home to the Urban Agriculture Community-based Research Experience (U-ACRE). U-ACRE gives hands-on, community-based research experience to 15 undergraduate students who help local communities develop sustainable urban agriculture to achieve food security and provide families healthier food options. U-ACRE is funded by a $295,000 grant from the U.S. Department of Agriculture’s National Institute of Food and Agriculture (NIFA). Read more »
Children sample local fare on Taste of Washington Day.
Students at Conway Elementary School, in Mount Vernon, Wash., learned a few things about carrots last week. First, they don’t start out as “babies” in bags; they grow in the ground and have green tops. And second, as the third grade boys can attest, they’re good for an impromptu sword fight. Bugs Bunny likes them because they are crunchy, tasty and good for you all at the same time. Students here were chomping down for all those reasons, but also because the carrots came from a farm just down the road.
Ralph’s Greenhouse supplied the carrots to Conway Elementary, while across the state Oxbow Farm, Full Circle Farm, and Local Roots Farm provided produce to Riverview School District. And last week in Vancouver, students at Fort Vancouver High School brought potluck dishes made with produce grown in their school garden. Read more »
Dr. Hue Karreman demonstrates how to put your arm inside a cow’s mouth. Photo by Lisa McCrory
Last month, I had the pleasure of attending the Northeast Organic Dairy Producers Alliance (NODPA) Field Days at Stonewall Farm in Keene, New Hampshire. The field days combine many activities for attending farmers, giving them the opportunity to learn from each other, speak with experts in the organic field, catch up with old friends and make some new friends too.
As Deputy Administrator for USDA’s National Organic Program, part of the Agricultural Marketing Service, I participated in a panel discussion on the future of organic certification with Dr. Jean Richardson, Chair of the National Organic Standards Board (NOSB), and Henry Perkins, President of the Maine Organic Milk Producers. I also had the opportunity to present information about the National Organic Program, including USDA’s programs that support organic agriculture, sound and sensible certification, the National Organic Standards Board and the revised sunset process. Read more »
Families sample local foods and learn about healthy options at the Minneapolis Public Schools third annual Farm to School Community BBQ.
What a day! The Minneapolis Public Schools’ (MPS) third annual Farm to School Community BBQ took place under bright blue skies on a crisp early autumn day. Over 750 families and community members gathered with over 50 different organizational partners to celebrate MPS’ great work in getting local food into school cafeterias. I had the pleasure of competing against the Commissioner of the Minnesota Department of Agriculture in a corn shucking contest. We were neck and neck – or maybe ear to ear – but I ultimately lost the race. Luckily, children in Minneapolis are winning big!
Minneapolis provides a fantastic example of a school district embracing the changes recently called for in the Healthy, Hunger-Free Kids Act. School board members routinely eat lunch at the district’s schools, the food service program is making money, and in just two years, Minneapolis school food has become a source of community pride. To enable as much scratch cooking as possible, MPS will invest $40 million in kitchen upgrades to bring the district’s majority “heat-and-serve” sites up to cooking capacity. Read more »