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Archive for the ‘Organic Food’ Category

duBreton Recognized by Whole Foods Market with National Supplier of the Year & Organic Commitment Award – PRNewswire

Posted: March 1, 2020 at 4:46 am


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"Being recognized with these top honors by a company that is reinventing the food industry like Whole Foods Market is really a great source of pride. This business relationship has been at the heart of our development since 2000. Our shared values of animal welfare and transparency are written in our DNA. Meeting the Global Animal Partnership [GAP 5-Step] certification standards is an important commitment that requires organizational flexibility, vision, and determination," explains duBreton President, Vincent Breton. "It's more demanding but much more rewarding."

duBreton products are sold at Whole Foods Market locations in Canada and the United States. Compliance with the GAP 5-Step standard assures consumers that animals are raised without the use of antibiotics or added hormones, are fed vegetable grains and no animal by-products, have twice as much space to move in a cage-free environment, and suffer no physical alterations such as tail and tooth trimming, contrary to standard industry practice. Each of duBreton's farms is visited by an external auditor to ensure that the specifications are followed to the letter. Other certifications are based only on a sample of producers.

"This award recognizes the work of all our teams, who contribute daily to maintaining the level of quality required by our own standards and those of our certifiers. Consumers are increasingly aware of the food choices they can make to support responsible producers and businesses. Certifications such as GAP 5-Step are a way to ensure that what you eat aligns with your own values and is more respectful of animals and the environment. DuBreton has chosen to subscribe to certifications verified by an external auditor to demonstrate transparency and credibility," concludes Vincent Breton.

North Country Smokehouse A Subsidiary of duBreton.

Canadian based company, duBreton, acquired North Country Smokehouse in 2015, following a successful partnership spanning more than twenty years. The companies operate independently in their respective locations with one goal in mind, to supply retailers, restaurants, and consumers with sustainably sourced, fresh and further processed pork.

With consumers growing demand for certified humane and organic pork, both duBreton and North Country Smokehouse have earned their rightful place among North America's agri-food leaders, offering a complete range of the pork products from pigs raised and processed to the highest standards of quality and animal care.

MEDIA CONTACTAlicia Baker North Country Smokehouse; Brand Manager 603.542.8323 ext. 214 [emailprotected]

SOURCE North Country Smokehouse

https://www.ncsmokehouse.com

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duBreton Recognized by Whole Foods Market with National Supplier of the Year & Organic Commitment Award - PRNewswire

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March 1st, 2020 at 4:46 am

Posted in Organic Food

Organic food Market 2020 With Top Countries Data, Industry Analysis by Regions, Size, Share, Revenue, Prominent Players, Developing Technologies,…

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The report scrutinizes the market by an exhaustive analysis of Global Organic food Market dynamics, market size, current trends, issues, major drivers, challenges, opportunities, forecasts, competition analysis, and entry strategies for various companies in the global Organic food Industry.

Global Organic food Market is a comprehensive research that provides information regarding Organic food market size, trends, growth, cost structure, capacity, revenue and forecast 2026. This report also includes the overall study of the Organic food Market share with all its aspects influencing the growth of the market. This report is exhaustive quantitative analyses of the Organic food industry and provides data for making strategies to increase Organic food market growth and effectiveness.

Get a sample copy of the report at https://www.industryresearch.biz/enquiry/request-sample/15290966

The Global Organic food market 2020 research provides a basic overview of the industry including definitions, classifications, applications and industry chain structure. The Global Organic food market report is provided for the international markets as well as development trends, competitive landscape analysis, and key regions development status. Development policies and plans are discussed as well as manufacturing processes and cost structures are also analysed. This report additionally states import/export consumption, supply and demand Figures, cost, price, revenue and gross margins.

The objective of this report:

Global Organic food market competition by TOP MANUFACTURERS, with production, price, revenue (value) and each manufacturer including:

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On the basis of product, this report displays the production, revenue, price, market share and growth rate of each type, primarily split into:

On the basis of the end users/applications, this report focuses on the status and outlook for major applications/end users, consumption (sales), market share and growth rate for each application, including:

Geographically, the detailed analysis of consumption, revenue, market share and growth rate, historic and forecast (2015-2026) of the following regions are covered in Chapter 5, 6, 7, 8, 9, 10, 13:

Global Organic food Market providing information such as company profiles, product picture and specification, capacity, production, price, cost, revenue and contact information. Upstream raw materials and instrumentation and downstream demand analysis is additionally dispensed. The Global Organic food market development trends and marketing channels are analyzed. Finally, the feasibility of latest investment projects is assessed and overall analysis conclusions offered.

Years considered for this report:

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With tables and figures helping analyse worldwide Global Organic food market trends, this research provides key statistics on the state of the industry and is a valuable source of guidance and direction for companies and individuals interested in the market.

Some Points from TOC:

1 Report Overview 1.1 Study Scope 1.2 Key Market Segments 1.3 Regulatory Scenario by Region/Country 1.4 Market Investment Scenario Strategic 1.5 Market Analysis by Type 1.5.1 Global Organic food Market Share by Type (2020-2026) 1.5.2 Type 1 1.5.3 Type 2 1.5.4 Other 1.6 Market by Application 1.6.1 Global Organic food Market Share by Application (2020-2026) 1.6.2 Application 1 1.6.3 Application 2 1.6.4 Other

2. Global Market Growth Trends 2.1 Industry Trends 2.1.1 SWOT Analysis 2.1.2 Porters Five Forces Analysis 2.2 Potential Market and Growth Potential Analysis 2.3 Industry News and Policies by Regions 2.3.1 Industry News 2.3.2 Industry Policies

3 Value Chain of Organic food Market 3.1 Value Chain Status 3.2 Organic food Manufacturing Cost Structure Analysis 3.2.1 Production Process Analysis 3.2.2 Manufacturing Cost Structure of Organic food 3.2.3 Labor Cost of Organic food 3.3 Sales and Marketing Model Analysis 3.4 Downstream Major Customer Analysis (by Region)

4 Players Profiles 4.1 Player 1 4.1.1 Player 1 Basic Information 4.1.2 Organic food Product Profiles, Application and Specification 4.1.3 Player 1 Organic food Market Performance (2015-2020) 4.1.4 Player 1 Business Overview

4.2 Player 2 4.2.1 Player 2 Basic Information 4.2.2 Organic food Product Profiles, Application and Specification 4.2.3 Player 2 Organic food Market Performance (2015-2020) 4.2.4 Player 2 Business Overview

4.3 Player 3 4.3.1 Player 3 Basic Information 4.3.2 Organic food Product Profiles, Application and Specification 4.3.3 Player 3 Organic food Market Performance (2015-2020) 4.3.4 Player 3 Business Overview

4.4 Player 4 4.4.1 Player 4 Basic Information 4.4.2 Organic food Product Profiles, Application and Specification 4.4.3 Player 4 Organic food Market Performance (2015-2020) 4.4.4 Player 4 Business Overview

4.5 Player 5 4.5.1 Player 5 Basic Information 4.5.2 Organic food Product Profiles, Application and Specification 4.5.3 Player 5 Organic food Market Performance (2015-2020) 4.5.4 Player 5 Business Overview 5 Global Organic food Market Analysis by Regions 5.1 Global Organic food Sales, Revenue and Market Share by Regions 5.1.1 Global Organic food Sales by Regions (2015-2020) 5.1.2 Global Organic food Revenue by Regions (2015-2020) 5.2 North America Organic food Sales and Growth Rate (2015-2020) 5.3 Europe Organic food Sales and Growth Rate (2015-2020) 5.4 Asia-Pacific Organic food Sales and Growth Rate (2015-2020) 5.5 Middle East and Africa Organic food Sales and Growth Rate (2015-2020) 5.6 South America Organic food Sales and Growth Rate (2015-2020)

11 Global Organic food Market Segment by Types 12 Global Organic food Market Segment by Applications 13 Organic food Market Forecast by Regions (2020-2026) Continued

Detailed TOC of Global Organic food Market @ https://www.industryresearch.biz/TOC/15290966

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Organic food Market 2020 With Top Countries Data, Industry Analysis by Regions, Size, Share, Revenue, Prominent Players, Developing Technologies,...

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March 1st, 2020 at 4:46 am

Posted in Organic Food

A high-energy dance party of saxes and drums – Livemint

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Moon Hooch are a band like no other. Start with the trios line-up: two saxophonists and a drummer. Period. And then their sound: jazz mated with funk and soul to produce wild dancing music that is a brand of fusion with a unique soundscape. Of course, there is also the provenance of the Brooklyn-based band. Ten years ago, the trio began busking on the sidewalk in front of New Yorks Metropolitan Museum. They used to play jazz but then moved to dance music and began busking in the Bedford Avenue subway station in Brooklyn. They quickly became a hit.

Their sets were so infectious and people began dancing so wildly that the New York police department had to stop them because commuters could run the risk of falling off the edge of the platform. But busking gave Moon Hooch (original line-up: Wenzl McGowen and Michael Wilbur on sax; James Muschler on drums and percussion) the opportunity to get noticed and start releasing albums. And they now have four studio albums, a couple of EPs and one live album. The fourth album, Life On Other Planets, was released this January. And its a good entry point to Moon Hoochs unusual sound.

The albums nine songs (all instrumental) were each recorded in single takes in the studio, lending them the rawness of a live performance. Moon Hoochs music is heavily improvised and the three musicians seem to have a near-telepathic connection when they play, segueing into each others solos with incredible ease to produce sounds that are so different that they can seem otherworldly and urge you to cross the aural boundaries you may be familiar with.

Many of Moon Hoochs songs originate during their soundchecks before gigs. The band members jam and joust with each other during these sessions by taking a tune and riffing with it till a complete track emerges and, eventually, makes it to an album. Jazz remains the bedrock of the bands music but influences such as funk, electronic dance music (EDM) and R&B abound. Sometimes their tunes begin innocuously. Old Frenchman, a track from Life On Other Planets, is a hook-laden melody that gets you tapping your feet and before long you are tripping with delight as two saxes and the percussion start their interplay, spontaneous, exuberant and so, so contagious.

In another track, Theyre Already Here, its the percussion that leads the way and, unusually for Moon Hooch, there are brief vocal intonations that sound like a heavy metal vocalists stray scatting, with the saxes, tenor and baritone creating an upbeat tapestry that is almost (but not quite) free-form jazz. Because no matter how much they improvise and spontaneously push the envelope, steering their music to parts unknown, Moon Hoochs sound is so uncompromisingly up-tempo that you will probably get up and danceeven if you, like me, are cursed with two left feet.

Early this year, shortly after they released their latest record, the band announced that drummer Muschler was leaving. He has been replaced on ongoing tours by Ethan Snyder.

Moon Hooch was formed when the members met at the School of Jazz at the New School in New York City. They began by busking, and garnered crowds before emerging as recording artists who now tour quite relentlessly. Improvisation is intrinsic to Moon Hoochs musicand the band members frequently experiment with their instruments in rather crazy ways. Saxophonist McGowen is known to use a sort of elongated coneseveral feet longthat emerges from his horn and modulates the sound in ways quite singular.

The remarkable chemistry between the band members is something to be witnessed live. In 2015, at a TEDx Talk in Atlanta, the band opened and closed the event with sessions. The videos of both sessions are on YouTube and its a delight to see the trio build up their high-decibel, adrenalin-charged performance. Its the high-energy levels of their live shows that makes the band such a hit with audiences. Its a pity, though, that they are not as widely known as they ought to be.

There are hidden nuggets as well to Moon Hoochs story. The band is committed to sustainable living and conscious conservation of the environment. It runs a blog, Cooking In The Cave (cookinginthecave.net), in which it logs the way the members use locally sourced ingredients to make vegan food while on tour. We travel with a pantry full of spices, a toaster oven, an electric skillet, a cutting board, a knife, and some other kitchen tools. Using this simple set-up, were able to turn local organic produce into delicious nourishing meals in green rooms across the country."

Last year, while touring in Norway, Moon Hooch hired a cabin with no running water or shower but with a well from which they sourced their water. And they bought ingredients from an Indian grocery store to make dal and rice, spicy saag and pulao over the three days they were there. The band documents these culinary adventures on its blogphotographs, recipes, etc.and its fun to browse through the food they make and eat.

Innovative use of technology is yet another of Moon Hoochs dimensions. At gigs, they play through what they call a Reverse DJ" set-up, where live sounds from the saxes run through a computer program on laptops that process recorded effects for the output. In live performances, instruments such as a clarinet and, occasionally, an old-school synthesizer are added. But at the core, Moon Hooch are two saxophonists and a drummer making eccentric, exuberant music.

First Beat is a column on whats new and groovy in the world of music.

Twitter - @sanjoynarayan

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A high-energy dance party of saxes and drums - Livemint

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March 1st, 2020 at 4:46 am

Posted in Organic Food

Organic farm advantages in biodiversity and profits depend on location – WSU News

Posted: January 30, 2020 at 9:46 pm


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By Sara Zaske, WSU News

PULLMAN, Wash. For organic farms, size matters: not so much the size of the farm itself, but the size of the neighboring fields.

A large-scale analysis published in the Proceedings of the National Academy of Sciences on Jan. 27 found that organic agriculture sites had 34% more biodiversity and 50% more profits than conventional agriculture sites, even though the organic sites had 18% lower crop yields.

Yet the study, produced by a Washington State University student journal club, also found that as the size of the fields surrounding the organic farms increased, those values shifted: the organic farms advantage in biodiversity increased, but they lost some of their edge in profitability in comparison to conventional farms in similar areas.

A landscape with large field sizes might be an indicator of agricultural intensification in general, with many fields with only one crop and heavier pesticide and herbicide use, said Olivia Smith, a recent WSU Ph.D. graduate and the lead author on the study. Thats a place where theres not a lot of natural habitat animals can use. An organic farm on that kind of landscape becomes a refuge for species.

The study also revealed that price premiums for organic food played a big role in profitability, according to Associate Professor Dave Crowder, an author on the paper and the journal clubs faculty advisor.

The areas that get the greatest price premium for organic food are those that have small field sizes, which are often located in more urban areas that are more connected to large consumer bases, said Crowder. For example, all else being equal, an organic farmer who is in the middle of Iowa may not do nearly as well as an organic farmer near Seattle where there are more consumers willing to pay higher prices for organic food.

The WSU journal club is a group of graduate students who meet to discuss research papers and look for gaps in the scientific literature. Finding that other analyses had overlooked the impacts of landscape context on organic yield and profitability margins, the students pooled their efforts to conduct a large meta-analysis, synthesizing the data from 148 studies around the world spanning 60 different types of crops.

The resulting paper is the first of its kind to take landscape context into account while looking at the three factors of biodiversity, crop yields and profitability. The WSU study suggests that these three factors are separate: that what makes one increase or decrease has less to do with the others than with the landscape context, farming practices or socioeconomic issues.

While this was a large-scale analysis, the authors noted limitations in available data as most studies were focused on developed countries, and the only available studies on profitability with location information were in the U.S. Smith said more research is needed from less developed parts of the world, particularly in the tropics.

The WSU journal club is two years old and has published a paper each year.

This study received support from the U.S. Department of Agriculture National Institute of Food and Agriculture Hatch project.

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Organic farm advantages in biodiversity and profits depend on location - WSU News

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January 30th, 2020 at 9:46 pm

Posted in Organic Food

Learn from organic experts at 18th annual Winter Conference – Concord Monitor

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Published: 1/27/2020 2:21:57 PM

Modified: 1/27/2020 2:21:40 PM

Join the Northeast Organic Farming Association of N.H. for its 18th annual Winter Conference on Feb. 8 at Kearsarge Regional High School in North Sutton. This celebration of organic food and farming has something for everyone. Workshops throughout the day on a variety of topics, a keynote address by Steve Gabriel, co-author of Farming the Woods and author of Silvopasture, delicious organic food, exhibitor fair, book signings, networking opportunities and more.

NOFA-NH is thrilled to be hosting Steve Gabriel as this years keynote speaker. Gabriel is an ecologist, forest farmer, and educator. He has taught thousands of farmers and land managers about the ways farming and forestry can be combined to both benefit the ecology and the bottom line of the farm. His keynote address, Silvopasture in a Changing Climate, will include historical narratives, case studies, and the latest research outlining how we can rapidly establish silvopasture for a livable future.

Learn from Gabriel and the many other excellent speakers we have lined up in over 45 workshops covering topics ranging from Advanced Growers to Agricultural Business, Beginning Farmers, Carbon, Soils, Gardening, Homesteading, Health, Nutrition, Livestock, Animals, Permaculture, Policy, Advocacy, Social Justice, School Gardens, Herbalism and more. Join nearly 500 supporters of the local, organic movement as we learn from the experts and we all look toward celebrating the arrival of spring and our next growing season.

Conference registration includes organic and locally-sourced meals and snacks catered by The Crust and Crumb Baking Company.

For more details, cost and registration, visit nofanh.org/winterconference.

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Learn from organic experts at 18th annual Winter Conference - Concord Monitor

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January 30th, 2020 at 9:46 pm

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UC launches first-ever organic research institute, with a hand from Clif Bar – University of California

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The University of California system's first-ever institute for organic research and education will be established in the UC's Agriculture and Natural Resources division (UC ANR) with a $500,000 endowment gift from Clif Bar & Company and $500,000 in matching funds from UC President Janet Napolitano.

The California Organic Institute will accelerate the development and adoption of effective tools and practices for organic farmers and those transitioning to organic by building on the capabilities of UC ANR's Cooperative Extension and Sustainable Agriculture Research and Education Program. Although organic is the fastest growing sector of the food economy, funding for research has lagged far behind support for conventional agriculture. Farmers interested in transitioning to organic or improving performance of their organic systems often lack the guidance they need to succeed.

California's organic farmers already benefit from UC ANR's pest management, irrigation and crop production research, and this partnership with Clif Bar will give UC more capacity to focus on challenges specific to organic farming, said Glenda Humiston, UC vice president of agriculture and natural resources. UC Cooperative Extension advisors work directly with farmers throughout the state so new organic farming techniques can be applied quickly.

The California Organic Institute is Clif Bar's third organic research endowment and the first in its home state of California, where the company sources several key organic ingredients. Clif Bar is not alone in sourcing from the state, which has the most organic farms in the U.S.: California's nearly 3,000 certified organic farms grow crops on land that represents 21 percent of all U.S. certified organic land.

The California Organic Institute will serve many of the organic producers we depend on for ingredients like almonds and figs, as well as farmers outside our supply chain, said Lynn Ineson, vice president of Sustainable Sourcing for Clif Bar. We recognize that the future of our food company depends on the ecological and economic success of organic and transitioning farmers.

Recruitment for an institute director will begin in early 2020, with a search committee including industry representatives and partners. The director will work with a permanent advisory committee, Clif Bar, and UC ANR to launch the institute and recruit additional like-minded partners to support its long-term success.

Ultimately, with the support of UC ANR and a constellation of partners, the California Organic Institute will be in a strong position to increase the performance of organic farming for improved stewardship of natural resources, the economic well-being of rural communities, and greater stability for the next generation of California farmers.

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UC launches first-ever organic research institute, with a hand from Clif Bar - University of California

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January 30th, 2020 at 9:46 pm

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Organic is the Future – Inter Press Service

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Asia-Pacific, Biodiversity, Development & Aid, Editors' Choice, Environment, Featured, Food & Agriculture, Food Security and Nutrition, Food Sustainability, Green Economy, Headlines, Population, Poverty & SDGs, Sustainability, TerraViva United Nations

Food Security and Nutrition

The seed bank at Navdanya, and (right) Vandana Shiva at the organic farm. Courtesy: Sapna Gopal

HIMALAYAS, India, Jan 30 2020 (IPS) - Vandana Shiva, a pioneer of organic farming in India, is incensed by the 2019 draft law to compulsorily register all seeds used by farmers. On a wintry afternoon, at her farm Navdanya in the Himalayan foothills, the noted ecologist spoke on the future of the organic farming movement in India. Excerpts:

Q: What is your view on the Himalayas? How different from the plains is it as a terrain?

A: Agriculture in the Himalayas is diverse because every valley is different, every slope is different, every altitude is different the North and South faces are different. So, biodiversity is even more important for mountainous regions and for the Himalayas in particular. This is because the difference between Himalayas and other mountains is, for instance in the Alps, there is snow in the winter and there is no agriculture during that time our peak agriculture season is the monsoon and we get it in four months. So, to not consider biodiversity while planning agriculture is a recipe for ecological disaster as it was for forestry which is why the Chipko movement started which is how I started my ecological life, 45 years ago.

Q: Do you think there is a revolution in organic farming in India? Do you think the demand for organic produce is much more now and theres heightened awareness in this regard? If yes, is this good news for the Indian market and the overseas market?

A: There are three levels on which the awareness on organic is growing we have all worked for 35 years to build this movement. Beginning with a network of people concerned, we startedSamvardhan, from Gandhis ashram in the early 80s. Then, my book,Violence of the green revolution, is the work that made me realise that we had to give up chemicals and move to organic. So, in a lot of places, it is a revolution happening because the green revolution has destroyed water (since it uses ten times the water). As a result, people are shifting, because theres no way we can continue to deplete the last drop of water. Farmers are also shifting because the cost of chemical agriculture is so high that it is trapping farmers in debt 77% of them are in debt. This is for input purchase, not for marriages or wastage of money, but for input of agriculture thats based on chemicals. Also, it is capital intensive and the fact is that there are 400,000 suicides among indebted peasants in India [over the last few decades]. All these are helping farmers wake up to the fact that this kind of agriculture is not for them.

Then, there are people in the cities who are realising that most of their health problems are related to food and we know that chronic diseases are food related. This being the case, its better to shift to organic since it is the best medicine. As Ayurveda says,annam sarvodayi[food as universal upliftement], so that is the shift.

Over the years, I have worked with many states and we have helped around seven of them make a shift towards organic policies. They include Uttarakhand, Kerala (where the movement is very strong and is spreading very fast), Madhya Pradesh, Sikkim (the first 100% organic state in the world), Bihar and Odisha. Now, the government in Odisha has declared an organic policy and our colleagues in Odisha are on the board of the organic policy team. Ladakh as a region (before all the political changes), declared itself organic.

Outside India, the government of Bhutan is totally committed to moving towards organic, and we have helped give advice. So, it is a movement that must grow because there is no other way to farm. In any case, the big companies that draw the chemicals are saying, we dont need farmers now. We will do farming without farmers. And worse, they are also saying, we dont need food either we will just cook together constituents in the lab so between no farmer and no food, the alternative that will work, for the farmer, for the earth, for the people who have to eat, will be organic. So, no matter how much of a denial takes place, this is the future.

Q: Do you think there is a problem in terms of certification for organic farmers? Are there some policies which could help address this issue?

A: In the first instance, I remember going into the commerce ministry and saying, why on earth are organic standards being set by the commerce ministry? Our certification is too heavily driven by European standards. I was on the National Organic Board and we said that farmers cant afford this so, what was done was that we created group certification. In fact, Navdanya works through group certification 100 farmers get together and then the overheads come down. In 2018, the United Nations Framework Convention on Climate Change (UNFCCC) tried to take over the organic standards and were going to make it impossible for any farmer to distribute food, even locally, without certification cost. I recollect fighting it out and saying, No, where farmers are growing food either for themselves or those they know and directly selling it, the state will not enter in that domain, you dont need certification, you need relationship, and we managed to get that exclusion in the national law.

However, its a permanent fight because there are those who do want to destroy the small farmer. Which is why for us in Navdanya, from the time I founded it, it isbeejswaraj (seed sefl-rule) andannswaraj (food self-rule) so, we have to haveswaraj(self-rule, freedom) in our seed and in our food.

We wrote the laws on seed, we got rid of patenting in our laws, we wrote the farmers rights law. I have been part of drafting these laws, 10 to 15 years ago, and we did asatyagrahaagainst seed law that would have made compulsory registration of seed, like compulsory certification of food. However, they have come back with a worse draft in 2019, something that was defeated in 2004. So, you can see that the powers of the industry are strong.

Q: We have witnessed a lot of suicides by farmers in India. Where does the solution lie?

A: The solution comes from understanding the cause, which is debt. Due to debt, there is loss of the land of the farmer. Of all the suicides that I have studied, if I have been in a region where the farmer has committed suicide, the story always goes that the latter went to his field to take one last look, bought pesticide, and drank it in his field.

Why doesnt a farmer commit suicide in his home and why the field? That is because in India, most smallholder farmers have received that land through generations of farming and the day the creditors, who are agents of the corporations, come to say that now your land is ours because you did not pay the debt if he says he never mortgaged his land, he is told that he signed a paper the shock of being cheated, the disaster of feeling he has betrayed mother earth, all his ancestors who had this land, is what leads to these suicides.

So, why does the farmer get into debt? I watched this in the area of BT Cotton they are told to sign a piece of paper. The seeds are given for free, but the farmer does not realise he is being piled under debt. Worse, the seeds keep failing, because they are not designed for a drought prone area and are hybrids. They cant be saved, they cant control pests therefore, all these false promises that are made, compel the farmer to constantly go back to the market and take more and more seed, not realising that it is all on credit.

I think it is wrong for a government to say replace your seed and take bad seeds what kind of government is this? Forcing bad seeds in the name of seed replacement for farmers it is really anti-national, which is why I do satyagraha against all this. The governments public breeding has stopped I filed an RTI (Right to Information petition) and wanted to know how many seeds the Cotton Research Institute had released and why farmers are not buying it. It was found that there wasnt a single release in Vidarbha.

When I did a study and did not see an alternative, I decided we would bring back the old cotton seed. In villages where we work in, 60% of the (genetically modified) BT cotton has gone.

**This story was first published byThirdpole.net. You can read ithere.

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Organic is the Future - Inter Press Service

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January 30th, 2020 at 9:46 pm

Posted in Organic Food

Tyrone Hayes to Keynote The Organic Center’s Annual Benefit – And Now U Know

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WASHINGTON, DC - We often tend to forget that healthy soil leads to healthy produce. Dr. Tyrone Hayes, Professor of Integrative Biology at University of California, Berkeley, wants us to remember that fact and know that we can do so much by doing less. On March 4 in Anaheim, California, Dr. Hayes will be discussing his research and findings at The Organic Centers 17th Annual Benefit Dinner as the keynote speaker.

It is my honor to be a part of such an important event, and I am happy that my work may make a difference, said Dr. Hayes. I am proud that I am not just another academic scientist whose work just sits in a book somewhere on a library shelf.

Dr. Hayes is known for his groundbreaking work on the impacts of the herbicide atrazine on amphibians, and his advocacy for transparency about the use of environmental chemicals and the effects they have on our health. According to the press release, his work has been foundational in looking at the environmental impacts of pesticide runoff.

We are thrilled to have Dr. Hayes as our keynote speaker, said Dr. Jessica Shade, Director of Science Programs at The Organic Center. His work has been critical in understanding the negative impacts of pesticides on our environment. His courage in speaking out for transparency on the chemicals that are allowed to be used and his willingness to bring to the forefront important issues like environmental justice are an inspiration to all.

Atrazine is the second-most widely used chemical herbicide in the U.S., second only after glyphosate. The press release states that an estimated 80 million pounds of atrazine are applied to U.S. soils every year. Atrazine degrades slowly in soil, often washes into streams and lakes, and is one of the most common contaminants of drinking water.

Dr. Hayes journey into pesticides started when he was growing up admiring frogs and tadpoles in South Carolina. That curiosity led him to the field of biology and ultimately to the study of the impacts of atrazine on amphibians.

We now know that your children will be exposed to over 300 synthetic chemicals before they leave the womb and most of them we have no idea of what the biological impact is, Hayes said in a recent TED talk. For atrazine, we do know from rats, which are a proxy for us, that if you give rats atrazine, an EPA lab showed those rats are more likely to have an abortion. Of those rats that dont abort, the sons are born with prostate disease. Of those rats that dont abort, the daughters are born with impaired mammary development such that when they grow up, their offspring experience retarded growth and development. These studies made me realize that I cant just be a little boy who likes frogs.

The annual event is the single biggest fundraising event for The Organic Center. Attendees will not only get to hear about Dr. Hayes invaluable research into soil health and environmental impacts, but also get to network and enjoy one of the biggest organic dinner parties at the Natural Products Expo West trade show. Guest celebrity chef Megan Mitchell will be creating an all-organic menu to highlight the best nature has to offer. The Benefit Dinner will also showcase the latest science on the environmental and health benefits of organic food and farming.

A guest raffle will be held again this year, thanks to the generous contributions of the events sponsors. The Organic Center prize giveaway kicks off with a chance to win roundtrip airfare to Australia! More information can be found here.

For more innovative and inspiring news from the industry, keep reading AndNowUKnow.

The Organic Center

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This grocery store wanted to compete with Whole Foods. Now it’s going bankrupt – CNN

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The grocer said it agreed to sell six stores to discount grocer Aldi and five to Publix. Lucky's said it will continue operating seven stores through bankruptcy. Last week, it announced plans to shutter more than 30 stores around the country. The bankruptcy is a sign of mounting pressure on small and regional grocers in an industry with wafer-thin margins. Grocery stores are trying to make costly investments to expand online, while also facing pressure from specialty and discount grocers. Founded in 2003 in Boulder, Colorado, by former chefs with farmers market-style stores and gourmet food, Lucky's attracted the interest of large grocery chains as it grew, including Kroger. In 2016, Kroger (KR) invested in Lucky's, which at the time had 17 stores.

"Lucky's approach is very much aligned with our efforts to provide affordable, fresh, organic and natural foods as part of our customer-first strategy. We expect to learn a lot from each other," Kroger CEO Rodney McMullen said at the time.

With Kroger's backing, Lucky's expanded in Florida. But that expansion, and increased competition from chains like Sprouts, Fresh Thyme and Earth Fare, proved to be untenable.

"The portfolio of company stores was unable to achieve sustainable four-wall profitability," Lucky's said in its bankruptcy filing.

In its latest fiscal year ending in early January, the company had an approximately $100 million net loss and a 10.6% drop in sales at stores open for at least year.

In December, Kroger announced it would divest from the chain.

"The amount of investment that it would take for Lucky's to be a meaningful contributor to Kroger overall and the efforts that it would take, we just didn't think it created a good return for the investments that were needed to be made," CEO McMullen told analysts.

Lucky's has around 3,100 employees, most of whom are hourly workers.

Scott Mushkin, chief executive of R5 Capital, said that Whole Foods' moves to drive down produce prices was pressuring rival organic chains. Lucky's has also increased its food service offering, which involves a costlier labor model.

CNN Business' Alicia Wallace contributed to this article.

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This grocery store wanted to compete with Whole Foods. Now it's going bankrupt - CNN

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How Regions Rate Fast-Food Quality, and Why it Matters – QSR magazine

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Some larger national chains buck the home-turf trend. New Englanders are more likely to rate KFC high for quality, while those in East North Central are more likely to give the nod to Atlanta-based Arbys, which has some 3,300 locations around the globe. Qdoba Mexican Eats, which opened its first location in Denver in 1995, scores highly on Quality scores in the West North Central, next door to Colorado.

Nashville-headquartered Captain D's sees higher-than-average quality scores in South Atlantic and East South Atlantic. Surprise, surprise, Texas-bred Whataburger does well in the West South Central area.

A majority stake in Whataburger was sold to BDT Capital Partners this year, a move that could spark expansion into new territory. Tiffany Hagge, managing director of BDT, said in a statement that the company would pursue accelerated growth in existing and new markets.

Predictably, California favorite In-N-Out does well in the Pacific region, but also in the Mountain region, an area of expansion for the chain.

In a rare public interview with Forbes in 2018, Lynsi Snyder said the company doesnt have dreams of spawning locations across the U.S. map. I dont see us stretched across the whole U.S. I dont see us in every state. Take Texasdraw a line up and just stick to the left. Thats in my lifetime, she said.

Overall, Chick-fil-A has the highest Quality score among Americans, according to BrandIndex data, followed by Subway, Wendys, Arbys, and In-N-Out.

Meanwhile, YouGov Profiles data can show us how regions think differently about food in general. Those in Middle Atlantic and Pacific region are more likely than the rest of the U.S. to believe they dont have enough time to prepare and cook food. Americans in those regions are also fine with paying more for organic food.

Those in the Mountain region are more likely than the rest of the country to regularly sit down for a family meal. And if Americans in the South Atlantic, West South Central or Pacific regions need a pick-me-up, theyre more likely to reach for tea rather than coffee.

Ted Marzilliis CEO of YouGov Direct, and previously led YouGov's Data Product's division. Prior to joining YouGov, Marzilli was Senior Vice President,Corporate Development at The Nielsen Company where he developed global strategy and launched innovative services related to loyalty marketing, in-store media and the financial services industry.

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How Regions Rate Fast-Food Quality, and Why it Matters - QSR magazine

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