Fans at the Lucas Oil Stadium, pictured here, will be served three flavors of chili made from organic and locally grown ingredients. The USDA’s National Organic Program oversees the certification of USDA organic products. (Photo by Carl Van Rooy)
There’s a new menu item in town for the Super Bowl: white bean chili made with organic beans and vegetables. The push to bring organic and locally-grown options to the concession stand came from a partnership between non-profits that support family farms, celebrities and Centerplate, the NFL’s largest concession provider.
The USDA National Organic Program—within the Agricultural Marketing Service—oversees the certification of USDA organic products. We also certify third-party agents around the world to uphold the integrity of the organic label. Read more »
The basic rule for organic agriculture is to allow natural substances and prohibit synthetic. For livestock like these healthy cows, however, vaccines play an important part in animal health—especially since antibiotic therapy is prohibited. (Photo courtesy Pleasantview Farm, an Ohio certified organic dairy farm)
This is the second installment of the Organic 101 series that explores different aspects of the USDA organic regulations.
Organic standards are designed to allow natural substances in organic farming while prohibiting synthetic substances. The National List of Allowed and Prohibited Substances—a component of the organic standards—lists the exceptions to this basic rule. Read more »
Sarahlee Lawrence inspects a row of organically grown flowers on her organic farm in the high desert of Central Oregon.
Business is blooming for Sarahlee Lawrence and her organic food-and-flower-growing operation, Rainshadow Organics, in the Central Oregon high desert. The 28-year old organic pioneer is proud of her venture and credits USDA’s Natural Resources Conservation Service (NRCS) as a key component to her success. Read more »
The USDA organic label on dairy or meat products means that the animals from which it originated were raised in living conditions that accommodated their natural behaviors, without being administered hormones or antibiotics, and while grazing on pasture grown on healthy soil. Photo by Ryan Thompson.
This is the first in series of Organic 101 pieces that will explore the different rules within the USDA organic regulations.
When it comes to organic foods, it’s just as important to know what isn’t allowed as what is. The organic standards are process-based, meaning they establish the rules for an entire system of farming that follows a product from its beginnings on the farm all the way to retail. Read more »
The USDA Organic seal. To support their mission to ensure the integrity of products carrying the seal, National Organic Program has reexamined its priorities and refreshed its strategic plan.
Positive brand recognition—having a brand the buyer can trust—is the cornerstone of marketing success. The same applies to USDA and, more specifically, the USDA organic seal. Since its origination in 2000, the green and white seal for certified organic products has become one of the world’s most recognizable food labels, and the USDA’s National Organic Program (NOP) is serious about protecting what it stands for. Read more »
The Department of Agriculture (USDA) was all ears on Tuesday as it opened up its hall to organic stakeholders to ask the question, “What activities should the Department focus on to serve the organic community?”
Many took the opportunity to respond. During a day-long listening session hosted by USDA, organic stakeholders shared their thoughts, concerns, praises, and requests with the department that administers the organic certification program and enforces the country’s organic standards.
The USDA’s National Organic Program, part of the Agricultural Marketing Service (AMS), currently serves a $29 billion industry on a budget of less than $7 million—and the industry continues to grow amidst challenging economic conditions. In support of that growth, USDA has a goal to increase the number of certified organic operations to over 20,000 by 2015–that’s a 20 percent growth from 2009. Read more »