Food and drink retailers and foodservice professionals from across Scandinavia (and beyond) will be among the first to discover the latest certified organic food and drink to hit the market at the next edition of the Nordic Organic Food Fair which returns to MalmMssan, in Sweden, on 13-14 November.

CBD-infused drinks, lavender syrup, sun-dried tomato spread, pea protein balls, chia smoothies, wheat and seed spaghetti, and red wine cheese, plus a host of organic Greek olive oils and artisan honeys are just some of the innovations set to make their debut at Scandinavias leading trade event for certified organic food and drink.

Here are just a few of the products launching or new to the 2019 show:

Coco Wilson is previewing its Organic Raw Coconut Water with CBD. Made with aromatic fresh coconut water from Nam-Hom coconuts in Thailand and pure CBD, this health beverage can be used as a post-workout muscle recovery drink (stand K11A).

Obsthof Retter is launching its handmade organic root elixir in two flavours Ginger and Curcumin. Prepared in a fruit manufactory, ingredients include fresh ginger, curcuma, lime, lemon, orange, apple, hemp, sage, juniper berries and raw cane sugar (stand G41).

Ferm Kombucha is introducing its Kombucha in cans. Offering a healthy alternative to alcoholic and classic sugary drinks, flavours include Ginger Lemongrass, Mandarin Star Anise, Mint Lavender, and Blueberry Cassis (stand J92).

Sonnentor is launching Gingerbread Time Tea and Cinnamon Magic Tea. These popular Christmas flavours are the latest tea blends this season, and a welcome change to classic fruit teas (stand G13).

Woccoco Fine Foods is launching Tempeh flavoured with ginger and tamari. This high-protein and fibre-rich meat alternative is cholesterol-free, high in vitamins B2, B3, and B6, magnesium, manganese, phosphorus, and zinc (stand M34).

Amvrosia Gourmet is launching Sundried Tomato Spread, perfect to have on a bagel, sandwich, or on top of grilled chicken. The spread has a combination of sweetness and tang from the sun-dried tomatoes, with a slight basil aroma (stand J31C).

un Drinks is introducing its organic gooseberry sparkling craft drink from Saaremaa, the largest island of Estonia. Made with organic apple juice mixed with gooseberries, it comes in 330ml and 750ml bottles (stand F71G).

Mellifera Honey is launching its Bio Honey with Raspberry. Rich in antioxidants, the organic honey is an alternative to sugar-and-preservative-loaded jams. Its raw and unprocessed to retain its vital enzymes, amino acids, and vitamins (stand H93).

Vamvalis Foods S.A is introducing Terrabites sesame squares, made with natural ingredients. The new sesame snack range comes in four flavours: sesame with chia, sesame flax seeds, sesame red quinoa, and sesame coconut (stand F46).

Sana Plant Extract SRL is launching its Aronia and lavender organic syrup. The Aronia (chokeberry) and lavender syrup is low in sugar and has a ripe cherry taste (stand H64A).

Aldka Organic Farm is introducing its fresh dates ranging from Medjool, Seqee, Sukary and Wanan in retab or tamer form. The process and quality control are certified as organic by BCS (stand M40).

Culterra Olive Oil is launching its extra virgin organic olive oil from Sitia in Crete, Greece, made with ultra-low acidity (0.3) and a fruity, bitter, but mildly spicy taste (stand H31E).

Choco group, UAB is launching Mulate organic chocolate spreads. Created by an internationally awarded bean-to-bar craft maker, the spreads are available in organic chocolate with blackcurrant; caramel; tahini; nuts or hemp (stand L1).

Si-Mel Savidakis & Co is introducing Melaion Bio Cretan Thyme Honey and Extra Virgin Olive Oil. The Savidakis Family has revived an exceptional tradition where they have blended honey with olive oil spheres (stand H31D).

Karpos Company is introducing its Summer Tomatoes gourmet ready meal with rice. Cooked from fresh using Mediterranean traditional recipes, the meal is free from artificial additives, flavour enhancers, preservatives or concentrates (stand J31J).

Runakay Plus is launching its superfood breakfast in takeaway 250ml glass bottles. This balanced vegan superfood shake is healthy, convenient and made with a mix of almond, fruits, and quinoa sweetened with dates. Flavours include: Cocoa, Coffee, Matcha Tea and Fruit Mix (stand M60).

EOS Nutrisolution is introducing its Fruit & Carrot Snack Bar, made with no added sugars, 70% fruit and 12% vegetables. Also showcasing its full range of 100% natural, functional products (stand K31D).

IMS Hllinger GMBH is launching organic lemongrass and rosemary syrup and an organic lemongrass and rosemary spritz soft drink. Rosemary is a classic ingredient in Mediterranean cuisine and when combined with refreshing lemongrass gives it an aromatic taste (stand G41E).

Cresp Mallorca Spices is introducing its Picalgas range of organic nuts, spices and seaweed to flavour dishes (stand K41C).

Artemisia Estates Olive Oil is introducing Song of Odysseus, a delicate, and complex, low acidity extra virgin olive oil. This heart healthy oil can add a finishing touch to dishes or enrich everyday cooking (stand H31G).

Cordero Organic S.L is introducing its premium organic lamb. The whole carcass includes the most tasteful and tender parts of the lamb: leg, shoulder, flank, neck and rack. Also available with Halal and Kosher certifications (stand K41D).

Yannis Olive Grove is launching its sundried green olive snack with fruits. This low salt and naturally sweet snack can be added to any salad, yogurt, and ice cream or can be enjoyed on its own (stand G31G).

Olevion olive oil spread is a healthy alternative to butter and margarine. It is produced with 100% vegetable ingredients, 93% pure extra virgin olive oil, and zero trans-fats, artificial colours, flavour additives, salt or sugar (stand J31E).

Agriblea is launching Ciappa Soft organic sundried tomatoes in a fully compostable four-colour bag. In 2019, the company enriched its range of packaging with new eco-friendly fully compostable bags. Simultaneously with the release, the company has introduced new product variants of the Ciappa soft, a soft version of its sundried tomatoes (stand L61).

Rawsophy is launching its new branding at the show. Its product range includes gourmet fusion snack combinations including: Activated Almonds, Kale Chips, and Nut Crackers serving as a healthy snacking product for both adults and children (stand J31K).

Dejunkeds new Chia Smoothies come in three varieties Pomegranate, raspberry, beetroot and ginger; Mango, passion fruit, lemon and turmeric; and Apple, kiwi, banana and spirulina. They are free from refined sugars and just made from fruits, berries and super foods. 100% organic, natural and vegan (stand J11F).

Antonopoulos Farm is introducing its whole wheat spaghetti, produced exclusively from organic seeds of native wheat varieties (non-hybrid seeds). Made strictly with the principles of organic farming and combining traditional agricultural techniques with advanced processing, the whole wheat spaghetti provides high nutritional value (stand J31H).

Sporos is introducing its high-quality Rosemary cultivated in Greece. SPOROS-Rosemary BIO was awarded 3 stars in the Great Taste 2019 competition (stand F31G).

Tomates Paso Doble is launching its Montas tomatoes at the show. Free from chemicals, they are made without artificial heating and in accordance with the guidelines of biodynamic agriculture (stand G200).

Klosterkserei Schlierbach is introducing Wein, a distinctively aromatic soft cheese made from organic milk. Wein is refined with organic red wine during ageing, to give the cheese its characteristic dark, edible rind. In combination with its delicate white mould, it develops a particularly fine flavour (stand G41).

Peas of Heaven is showcasing Balls of Heaven a plant-based meatball based on pea protein. Its free from both soy and gluten and is close to ordinary meatballs in taste and structure (stand H11A).

Ioannis Kourikos A.V.E.E is exhibiting its Greek Mountain Tea with pyramidal teabags. Produced from organic harvests of Siferitis varieties, they are made with Greek herbs, flowers, and spices without added flavourings. Option for private label and large production capacity is available (stand G31D).

Weingut Riffel is promoting its 2018 Scharlachberg Riesling Trocken wine. The wines of this biodynamic winery at the confluence of the Rhine and Nahe rivers in Germany have been collecting numerous accolades for years. Their Riesling and Silvaner, above all, is loved by national and international wine experts (stand ND23).

Antica Cucina Bio is showcasing its range of Salt Snacks made with vegetal fats, that come in three flavours: Parmesan and Kalonji Seeds; Almond and Pepper; and Apple Vinegar and Onions (stand K51A).

Natural Crunch is presenting its raw broccoli crunch snack with cayenne this spicy, organic, healthy snack is gluten free, vegan, and never fried (stand K31B).

Villa Bogdano 1880 is exhibiting its internationally prized organic wines, from both native and international grape varieties, in North-Eastern Italy near Venice. The property is a designated Natura 2000 site a coordinated network of protected areas to ensure the long-term survival of Europes most valuable and threatened species and habitats (stand ND6).

A:RLIG is promoting its on the go organic smoothies in convenient pouches. All smoothies have been made in cooperation with Swedish star chef Mathias Dahlgren and are vegan and have no additives. Flavours include apple and pomegranate, and mango and passion fruit, (stand J11C).

CBL Natural Foods Pvt is exhibiting its Sera Organic Coconut Milk, available in fat contents of 17-18% and 20%-22%. The milk is commonly used as a cooking ingredient and also to make ice creams (stand K63).

Hellenic Fields is exhibiting its 100% natural, unfiltered, Fir Honey rich and glossy honey that has a deep rich amber colour and distinct aroma, with a butterscotch and caramel flavours. It was awarded with 3 gold stars at the Great Taste Awards in 2019(stand J31B).

The Ferment Project is promoting Kwas, a 100% organic, naturally fermented beverage made from sourdough rye bread. Produced locally in Europe by a family-owned business, Kwas is gluten free, low in sugar and serves as a healthy alternative to traditional soft drinks (stand H71F).

UHTCO Corporation GmbH is presenting its Yacon Chips, made by thinly slicing the root and air drying to obtain a crunchy dried chip texture with a pleasant sweet taste (stand D41).

Green First Farm SRL is promoting its Honey Cream with Sea Buckthorn. The sea buckthorn oil is a rich source of essential acids Omega 7, 3, 6, 9, Beta-Carotene and vitamins. This combination keeps all the nutrients and tastes (stand H64C).

Pfanner is exhibiting its Pfanner Pure Tea Ginger, brewed directly from organic ginger. Made with zero sugar and sweeteners, a dash of lemon juice rounds off the ginger notes (stand G41D).

Smart Organic AD is exhibiting its Bett`r Quinoa Crackers. These guilt free crackers are gluten free and made with oats rich in fibre. They are baked with coconut oil and made with simple ingredients (stand L67).

Aceite Cortijo Spiritu Santo is presenting its eco-range of organic extra virgin olive oils in floral designed bottles. The range is with the Picual variety of an early harvest and contains a high level of polyphenols (stand K31C).

The Chalo Company is exhibiting its Slow Chai, available in authentic Masala & Golden Turmeric, the organic chai range consists of organic Indian black CTC tea from the Assam region, and made with traditional spices (stand F85).

EKO PIRK is promoting its organic mix of coconut oil and butter ghee. This ghee butter has a nutty taste and a mild coconut oil aroma. Ideal for baking at high temperatures, its lactose-free and ideal for the Paleo, Primal or Ketogenic diets (stand K90).

SirLoin is exhibiting Paleo Jerky in Tomato & Paprika. This new organic jerky combines tomato and paprika flavours into a grab-and-go snack to fuel a busy lifestyle. This nutritious snack is high in protein and low in sugar and does not contain any artificial additives (stand F71E).

Delicious & Sons is presenting its sweet olive tapenade spread, made from authentic black olives from Aragn and sweetened with agave. Made with extra virgin olive oil for an intense aroma and flavour, it can be enjoyed on sandwiches and crackers (stand K1).

Honeyman UK is showcasing its range of artisan honey, that comes in a classy square jar with an elegant label and handmade wooden lid, which enriches the artisan product (stand G205).

Germinal Bio is showcasing BioJunior a complete line of organic products for children. Products include organic biscuits, pastas, bars and sauces, formulated to meet the nutritional needs of early childhood (stand H65).

SeiMei Aps (Wish Juice) is exhibiting its new Organic Craft Soda with nothing but fresh cold pressed juice, water and bubbles added. Organic clean label and 100% free from craft soda (stand H41H).

Bio Austria Marketing GmbH is promoting its organic seasoning WienerWrze. This all-natural brewed seasoning contains only four ingredients: lupine, oat, salt and water. Its a soy-free alternative to soy sauce and has a savoury flavour that can be added to soups, salad, stew, vegetables, fish, and more (stand G41A).

ONEST is promoting its raw, vegan and gluten free chip snacks in a variety of shapes and flavours, including Chickpea, Curry, Lentil, Rosemary, Quinoa, and Sweet Chili (stand G90).

Mlio is exhibiting its range of honey water in three flavours: Ginger, Lemon, and Apple & Cinnamon. Produced in France, many studies have demonstrated that dissolving honey in water has many health benefits (stand K61).

goji-health.gr is presenting its range of goji berry jams, in three flavours including pomegranate juice, green apple, and pumpkin. The healthy jams can be used in vegan diets, in healthy salads or as a dressing on grilled meats (stand J31M).

Be Aromatic is showcasing its Green Salt herbal condiment made with Portuguese thyme (known as Mastic Thyme or White Thyme) prevalent in the Iberian Peninsula. Used to intensifying food flavour, it can dramatically reduce the use of salt in food (stand J21C).

Puljong is showcasing its organic beef bone broth, chicken bone broth, and vegetable broth. The bone broth components are made with the highest quality standards and have a high nutritional value. The broths are gluten free, 100% organic, and free range (stand F71A).

Kaffeetschi is presenting almond cold brew latte in eco-friendly premium glass bottles. Made with tailor roasted specialty grade arabica beans and blended with smooth rice-almond m*lk, it has no added sugar and preservatives (stand G41G).

PDO Honey of Lunigiana Italy is showcasing its Protected Designation of Origin organic honey of Lunigiana with two certifications (stand H74).

Eco Life Scandinavia

Native Organics (stand A41) is sampling its new still mineral water from the Asturias region. Low in mineral content, its packed in aluminium (with no plastic) and free from light and oxygen to preserve its freshness (Spain).

Jolly-Fox (stand A44) has launched its Christmas Menu, featuring three handmade cocktail lollipops. Available in White Glgg Sparkle, ChocNOrange, and Gingerbread White Russian, they can be eaten as is or used as a stirrer in a drink. All natural, they are vegan, gluten-, lactose- and alcohol free (Denmark).

Soulfresh (stand C51A) is showcasing its new organic Bootleg Booch, the UKs first alcoholic kombucha. Its crisp, refreshing, low in sugar, 3.5% ABV, contains only natural ingredients and is available in two flavours: Pink Apple and Ginger (UK).

HELIOS PASTA INDUSTRY (stand G31A) will be introducing a new product at the show. Its wide range includes over 30 global brands and 75+ pasta shapes. Helios Organic Spaghetti Espressi, for example, is a quick cooking pasta thats ready in just two minutes and boasts a Superior Taste Award from iTQi (Greece).

Cretangoods (stand H31J) is showcasing its ready-to-drink cretea herbal teas. They are made with infused extracts from organic cretan herbs, mixed with freshly squeezed organic apple juice (instead of sugar) and award-winning Zaros cretan natural mineral water (Greece).

the Apokoronian origins (stand H31K) is showcasing the Apokoronian Organic Cretan Dittany / Diktamo called the king of Cretan herbs. Uniquely wild-grown in the Cretan mountains and gorges, its been renowned since antiquity for its medicinal properties. Other products include: extra virgin olive oil, honey, native herbs, and traditional vinegar dressings (Greece).

Bottles by Malund (stand J41B) contain fine layers of organic ingredients from the Danish farms, with a simple baking guide (Choko Scones, Ciabatta Bread, and Crake Bread etc). A thoughtful and eco-friendly gift idea, the bottle is reusable/recyclable and the Sughera cork stopper is sustainable (Denmark).

Free registration is now open

The Nordic Organic Food Fair and Eco Life Scandinavia will return to Malm, Sweden, on Wednesday and Thursday 13-14 November. For more information and to register for a free trade ticket, please visit http://www.ecolifeshow.com or http://www.nordicorganicfoodfair.com and use priority code PR123 (direct link: https://eventdata.uk/Forms/Form.aspx?FormRef=EcoB9Visitor&TrackingCode=PR123)

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Scandinavia's biggest showcase for certified organic food and drink previews new products - Premier Construction Magazine

Although it is just a family business, we want to become a huge company that proudly sells Myanmar tea internationally, Myo Win Aung said in a recent interview.

Ya Thar Wa Thi, run by Myo Win Aung and his wife, produces spicy and sour pickled tea leaves under the Shoo Shell brand. The company prides itself on producing original and organic tea from the Shan highlands. It was the first tea company to receive an organic certificate in Myanmar and among the first to export Myanmar tea.

We produce Paline organic tea leaf as a value-added product using organic ingredients. We also make fried lab-lab beans, nuts and seeds to eat with pickled tea leaves. We only use walnuts, almonds, pumpkin seeds, chick peas, and garlic from Myanmar, he said.

The firm, which runs shops at Mandalay airport and in Mandalay city, is ready to go global. We opened our first tea leaf shop in China and are the first tea leaf exporter to the United States. We received the Pride of Myanmar Award, he said.

Myo Wing Aung talked about how he got into the business, and some of the companys challenges and opportunities:

How did you get started?

We are the second generation. Our family has worked in this business for 40 years. Our parents opened a tea wholesale business in northern Myanmar. I came up with the Shoo Shell pickled tea packaging. At that time, no one could sell such packs at K50 each. The brand became popular within two to three years. We started packing it by hand, but when demand soared, we started using machines to expand production. Many traders were in the pickled tea business before me, but I didnt imitate others I created my own business idea.

How did you win recognition for the brand?

We had to go from one small shop to another to introduce our brand. I was the manufacturer as well as the marketing manager. To sell those packs at K50 each, we had to give retailers K29-30 per pack. People from all walks of life liked the taste of Shoo Shell. When the demand became high, others imitated our product, but customers preferred our brand. Competition made us try harder, which led to better sales.

Is your product healthy for consumers?

Some people say that pickled tea for the local market is of higher quality than for the foreign market. But we dont do that. All people local or foreign are the same. Food safety is important. Everything we produce is recognised by Myanmars Food and Drug Administration, and we have the internationally recognised Hazard Analysis and Critical Control Points certificate.

Also, the Myanmar Tea Association offers education programmes. When consumers demanded healthy food products, only tea producers stopped using unhealthy preservatives in 2013.

How do you guarantee the quality of your tea?

We grow tea on about 300 acres in partnership with about 150 farmers. These plantations have been granted European-recognised organic certification. Farmers provide us with land and buildings, and we provide them with machinery and technology, and a pledge to buy their tea.

Our farmers must follow rules to ensure an organic product. They cannot use insecticides and chemical fertilisers. They constantly tend the plants to produce more leaves and use organic fertiliser. We provide all financial and technical support. We offer them 30 percent above the market price so that they can supply the quality we specify. In this way, both the farmers and the company make a profit.

Do you have any problems finding workers?

Our tea plantations are in southern Shan, which is a peaceful region. As the economy is stable, labour shortages have not been a problem because people dont need to go other places to look for work.

Do you have any problems with imitators?

Yes. We need an Intellectual Property Law as soon as possible and are upset that such a law is still not in place. Although we try hard, some competitors copy our packaging and brand names. We lose a lot of money to fake products even though they are obvious imitations. They damage the reputation of Myanmar.

Is there much demand in foreign markets?

We opened the first tea leaf shop in China, the Myanmar Tea Garden, with three partners, and Ive introduced green tea leaves in the market. One of my business partners is trying to get into the market with green tea, and another with black tea and milk tea. I was the first to export tea leaves to the US and have been exporting for three years now. The buyer in San Francisco packages it as Burma Super Star, and supplies it to organic food outlets across the US. They recently told us they would buy up to four containers of tea leaves a year, which have a capacity of 17 tonnes each.

How are you trying to penetrate China?

They do not eat tea leaf salad in China, but every street in China has dumpling stands, so we came up with the idea of tea leaf dumplings, which are stuffed with tea leaves instead of vegetables. Then, theres fermented bean paste in China, which they mix with rice, so we introduced pickled tea leaf rice.

Our tea leaf shop has been open for over a year in China, and we participated in an annual trade fair. Trying to get into the Chinese market is tiring, and we have had to spend a lot of money. If I succeed, it would be much easier for those who follow.

What help do you need from the government?

While the government does support tea leaf producers at foreign expos, it does not subsidise tea leaf farmers, companies and small businesses, which are struggling on their own. Some non-governmental organisations help but just with technical stuff, not with money. The government should help us in research and development, and food technology. We also want technology and financial support for SMEs. We want the government to teach sustainable tea leaf growing in places like Shan State to make farmers and producers more proficient. Translated

Original post:

Bringing pickled tea to the world - Myanmar Times

Youre in college now. Your parents no longer supply you with food they bought at the grocery store. Now, you have no choice but to make your own choices surrounding food.

Youve heard in one of your classes or through some news article that food production is linked to climate change. Indeed, conventional farming techniques are harmful to the environment due to their use of carbon-emitting agricultural machinery, irresponsible consumption of water, overuse of fertilizers and pesticides, as well as a multitude of other offenses. As an environmentally conscious individual, you want to play your part in the sustainable food movement. So, in Kroger, you move toward the organic section.

The USDA Organic sticker must mean that this food is sustainable, right? Not necessarily.

Its true that organically produced food can be a better alternative to food that was grown on industrial farms. For example, organic farming omits the use of synthetic fertilizers that leach nitrogen into our waterways and strip the oxygen from waterbodies (a dual process called eutrophication and hypoxia).

Additionally, many organic farms engage in no-till farming techniques, which protect the soil by ensuring that nutrients are returned to the soil for future plant uptake. No till also reduces the amount of carbon dioxide lost from excessively disturbing the soil.

It is important, however, to remember that many harmful farming techniques are still used in organic farming. For example, large-scale deforestation to make room for agriculture removes treesone of our most important carbon sinksfrom the earth. In addition, many organic foods are produced thousands of miles away from where they are sold, meaning that they must be transported long distances to reach the grocery store. This of course releases a great deal of carbon dioxide into the atmosphere, contributing to the greenhouse effect.

Keep in mind that many of our most popular organic brands, such as Cascadian Farms and Horizon Organic, are in fact owned by large corporations. These corporations also control the production of conventionally produced foods, and this is problematic because your money is being given to the same corporation whether you buy organic or conventional food, and they probably dont care whether theyre acting sustainably.

Another problem with organic food is that it is much more expensive than conventionally produced food. It targets middle-class Americans who can afford to buy these products and excludes low-income individuals. This creates a gentrification of the food system and makes it much more difficultif not impossiblefor low-income Americans to have access to alternative food choices. And for what?

As I have already explained, organic isnt necessarily sustainable. If you have the money to buy organic, odds are that you have the money to buy locally. Local is often a much more sustainable option, although the two terms definitely arent interchangeable. Depending on the farming techniques implemented, locally produced foods offer a sustainable alternative because they avoid long-distance transport, large-scale farming and (oftentimes) are still organically produced. Additionally, when you buy local, you support your local farmers rather than buying into large-scale corporations.

Ultimately, as you begin your journey into sustainable food consumption as an autonomous consumer, do not be blinded by fancy green stickers with images of rolling hills displayed on them. Instead, consider the methods through which that food was produced. Ask questions, do your research and be wary of greenwashing practices.

To be quite candid, its hard to be completely sustainable in your food consumption choices; there are always trade-offs that must be made. However, in a rapidly changing world reaching a critical point in climate change, questions about food production are important to consider. Sustainable food production should be our goal, and it is up to usthe consumersto get us there.

See more here:

Organic food is not always the sustainable option - Kykernel.com

(Photo courtesy of Wikimedia Commons)

SorryOrganic Farming is Actually Worse for Climate Change reads the title of an October 22 article in the MIT Technology Review.

Its true, news editors take a certain glee in the public execution of sacred cows, and a cornucopia of similar, snarky headlines were pumped into the already-clogged arteries of internet news feeds after the publication of a recent study of organic agriculture by Cranfield University in the United Kingdom. Like the Reviews, the gist of them all: Contrary to its claims, the organic food movement is bad for the planet.

The truth is more complicated.

Agriculture is a major contributor to global greenhouse gas emissions, and the study, conducted in England and Wales and published in the journal Nature Communications, set out to assess how a nation-wide switch from conventional to organic agriculture would affect net emissions.

In the Review article, James Temple summarizes the studys findings:

The good news is [a shift to organic agriculture] would cut the direct greenhouse-gas emissions from livestock by 5% and from growing crops by 20% per unit of production. The bad news: it would slash yields by around 40%, forcing hungry Britons to import more food from overseas. If half the land used to meet that spike in demand was converted from grasslands, which store carbon in plant tissues, roots, and soil, it would boost overall greenhouse-gas emissions by 21%.

On October 23, the Organic Center, a Washington, D.C.-based nonprofit dedicated to scientific research on organic food and farming, published a rebuttal: These articles are using the same tired fallacies that The Organic Center has debunked before, and were returning to do it again.

First, the Center takes on the studys assumption that the decreased productivity of organic farming would require that, to feed the ever-inflating human population, more wild lands be plowed under:

The authors argue that this reduction in productivity would require large increases in land devoted to crops in other parts of the world, leading to the destruction of grasslands and forests that are critical sequestration pools for carbon. What the authors overlook entirely is the ability to fill that production need by reducing food waste. The Food and Agriculture Organization of the United Nations estimates that around a third of all food produced gets lost or goes to waste. The world produces an over-abundance of food for our global population (despite the tragic growth of food instability and hunger around the world, in part due to food waste, inefficient diets, and unequal distribution), which means that the drop in productivity could be addressed by reducing waste and loss rather than increasing extranational production.

Next, the Center notes that its a bit ironic to accuse organic ag of the future destruction of wild lands considering that conventional agriculture has caused and is causing the extensive loss of critical grasslands and forests. In fact, according to the Yale School of Forestry and Environmental Studies, industrial agriculture is behind 30% of the deforestation of Africa and Asia and 70% of Latin America.

On the other side, the Center writes, the organic community has spent a considerable amount of time reflecting on this very issue, and is working toward building native ecosystem preservation into the organic standards. For example, in April 2018, the U.S. Department of Agricultures National Organic Standards Board passed a recommendation on Eliminating the Incentive to Convert Native Ecosystems to Organic Production. In short, the resolution deters the conversion of native ecosystems to agricultural land by denying certified organic status to crops or animals raised there until 10 years after the conversion.

Next, the Center argues that the productivity gap between conventional crops and organic ones is not inevitable:

Organic yields have been increasing over the past decade, despite a dearth in funding for organic research thanks to the limited studies that have tackled on-farm challenges for organic farmers. According to a study by researchers at the University of California, Berkeley, research supporting organic practices could further decrease or even eliminate yield gaps entirely through the use of best management practices and further research. The organic sector has already seen the benefits of the small amount of funding directed toward overcoming challenges to organic production, and several studies have found that best management practices can result in yields comparable to conventional. Because organic has been scientifically proven to use techniques that reduce greenhouse gas production and increase carbon sequestration in the soils while supporting ecosystem and human health, our focus should be on methods to support organic research to close the yield gap.

Finally, the Center denounces the myopic view that organic agriculture cannot work on a large scale, asking, instead, in what sense is conventional agriculture working when it depletes our soil, destroys pollinator populations, and depletes carbon stores?

The Center concludes: Without ecological production systems like organic, we wont be able to support food production in the long term.

In These Times has been selected to participate in NewsMatchthe largest grassroots fundraising campaign for nonprofit news organizations.

For a limited time, when you make a tax-deductible donation to support our reporting, it will be matched dollar-for-dollar by the NewsMatch fund, doubling your impact.

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Organic Food Hurts the Earth? Sorry, But It's More Complicated - In These Times

Organic food is food produced by methods that comply with the standards of organic farming. Standards vary worldwide, but organic farming in general features practices that strive to cycle resources, promote ecological balance, and conserve biodiversity. Organizations regulating organic products may restrict the use of certain pesticides and fertilizers in farming. In general, organic foods are also usually not processed using irradiation, industrial solvents or synthetic food additives.

Access Report Details at: https://www.themarketreports.com/report/global-natural-and-organic-food-market-by-manufacturers-regions-type-and-application-forecast

Market share of global Natural and Organic Food industry is dominate by companies like Spartan Stores, Hain Celestial, United Natural Foods, Amys Kitchen, Whole Foods, Clif Bar & Company, Kroger, Dole Food, Frito-Lay, Newmans, Dean Foods, Organic Valley, General Mills, Natures Path Foods, Quaker Oats and others which are profiled in this report as well in terms of Sales, Price, Revenue, Gross Margin and Market Share (2017-2018).

With the help of 15 chapters spread over 100 pages this report describe Natural and Organic Food Introduction, product scope, market overview, market opportunities, market risk, and market driving force. Later it provide top manufacturers sales, revenue, and price of Natural and Organic Food, in 2017 and 2018 followed by regional and country wise analysis of sales, revenue and market share. Added to above, the important forecasting information by regions, type and application, with sales and revenue from 2019 to 2024 is provided in this research report. At last information about Natural and Organic Food sales channel, distributors, traders, dealers, and research findings completes the global Natural and Organic Food market research report.

Market Segment by Regions, regional analysis covers:

North America (USA, Canada and Mexico)

Europe (Germany, France, UK, Russia and Italy)

Asia-Pacific (China, Japan, Korea, India and Southeast Asia)

South America (Brazil, Argentina, Columbia, etc.)

Middle East and Africa (Saudi Arabia, UAE, Egypt, Nigeria and South Africa)

Market Segment by Type, covers:

Natural food

Organic food

Market Segment by Applications, can be divided into

Mass merchandise

Natural health farms

Online

Others

Purchase this premium research report at: https://www.themarketreports.com/report/buy-now/1484181

Table of Contents

1 Market Overview

2 Manufacturers Profiles

3 Global Natural and Organic Food Market Competitions, by Manufacturer

4 Global Natural and Organic Food Market Analysis by Regions

5 North America Natural and Organic Food by Countries

6 Europe Natural and Organic Food by Countries

7 Asia-Pacific Natural and Organic Food by Countries

8 South America Natural and Organic Food by Countries

9 Middle East and Africa Natural and Organic Food by Countries

10 Global Natural and Organic Food Market Segment by Type

11 Global Natural and Organic Food Market Segment by Application

12 Natural and Organic Food Market Forecast (2019-2024)

13 Sales Channel, Distributors, Traders and Dealers

14 Research Findings and Conclusion

15 Appendix

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Global Natural and Organic Food Market Forecast (2019-2024) Report: By Regions, Type and Application with Sales and Revenue Analysis - Editorials 360

Shauna Sadowski is head of sustainability for the Natural & Organic Operating Unit at General Mills.

Last month, PBS published an article that explored how more organic farming could worsen global warming.

The article discusses a recent study, which predicts that a shift to 100% organic food production in the U.K. could result in higher greenhouse gas emissions. The finding is driven by the assumption that a significant yield gap between organic and conventional agriculture exists, and lower crop yields in the UK would require increased production elsewhere, offsetting any decrease in greenhouse gas emissions conferred by organic farming practices.

Toward the end of the article, the writer cites a studyfrom the RodaleInstitute that suggests implementing a suite of regenerative agriculture practices, like cover cropping and diverse crop rotations, has the potential to effectively cut down greenhouse gas emissions.

Shauna Sadowski

While it is encouraging to see regenerative agriculture featured in the article, it is important to remember that many organic farmers are already employing regenerative practices. And while definitions of regenerative do vary, it is important to recognize and celebrate where all farmers have made inroads and where there is opportunity to do more.

At General Mills, we take a holistic, inclusive and outcomes-based approach to regenerative agriculture. We define it as farming that protects and intentionally enhances natural resources and farming communities. Key tenets of organic agriculture include moving away from synthetic pesticides and herbicides, maintaining and building soil health, and improving biodiversity aligning with the spirit of regenerative agriculture.

Regenerative agriculture can be practiced by organic and non-organic farmers alike, rendering the approach accessible to all types of farmers regardless of their starting point. General Mills frames its understanding of regenerative agriculture around five key principles championed by scientists and pioneering farmers like Gabe Brown: minimize soil disturbance, maximize diversity, keep the soil covered, keep a living root in the ground year-round and integrate livestock.

General Mills, as the PBS article acknowledges, works with farmers who employ regenerative agriculture practices to grow ingredients used across our product portfolio, from organic offerings like Annie's and CascadianFarm to iconic brands like Cheerios and Nature Valley.

Unfortunately, this article falls short on presenting a holistic lens into the food system and the nuanced role that organic can play in landscapes and communities. There are several omissions and misleading assertions we'd like to address:

The article fails to mention the study's finding that transitioning to organic would result in 20% lower emissions per ton of crop, compared with a conventional baseline.

Production is an important metric of success for the food system, but it is not the only metric worth considering.

A narrow focus on the organic-conventional yield gap sidesteps the fact that we waste one-third of the food we produce globally.

The predictions cited in the article are based on models, not actual outcomes.

At General Mills, we celebrate the important role that organic farmers play in helping us better understand the negative consequences of farming practices that disrupt ecosystems. As regenerative agriculture builds momentum, we can thank organic pioneers like Gene Kahn for elevating the importance of farming practices that have the potential to not only sustain, but to restore our land. At the same time, it's important for farmers to autonomously choose the practices that best align with their land stewardship philosophies and the region-specific needs of their land. All farmers organic, conventional, small, large, crop and livestock are part of the path toward a healthy food system.

This article is an important reminder to keep improving our measurement systems and supporting an outcomes-based approach so that all of agriculture,organic included, can move away from being a big part of the climate problem to instead be a big part of the climate solution.

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How regenerative agriculture and organic farming helps the earth - Food Dive

With so many new companies offering organic cotton menstrual products, my housemates and I got to talking one night and wondered why so many people were making the switch. There are the obvious reasons: Theres less waste with silicone cups, and the smaller companies are run by knowledgeable women versus huge corporations. Theres also the glaring concept that, compared to non-organic items, organic products are simply better for you due to the lack of chemicals. My friends and I began to look up the ingredients of commercial and conventional tampons and realized we actually knew nothing of what goes into them.

Like many things, the Food and Drug Administration doesnt thoroughly require toxicity testing for menstrual products or that all ingredients and the manufacturing process be made transparent to consumers. They do recommend that tampons should be free of pesticide residue, but many still contain trace amounts due to the manufacturing procedure. Furthermore, the cotton that constitutes non-organic tampons is commercially produced, meaning it goes through rigorous bleaching and chemical cleaning that exposes the cotton fibers to toxins. More insecticides are used to grow conventional cotton than any other commercial crop.

First, lets consider the area of the body that tampons regularly come into contact with. As many of us know, tampons are inserted directly into the body to absorb blood and stop external leakage. The tampon then resides in the upper two-thirds of the vaginal canal, an area rich in blood vessels and mucous membranes. Additionally, the vaginal epithelium is covered in multiple layers of dead and dying cells, and the vaginal mucous membrane helps to protect against harmful microorganisms and bacteria. However, this tissue is nowhere near as thick as our external skin, and this tissue is efficient at carrying chemical messengers and other materials throughout the body.

A report from Womens Voice for the Earth, a nonprofit organization, states that within menstrual products, there are ingredients used that are known or suspected to be endocrine-disrupting chemicals, or EDCs. The endocrine system is a complex physiological network of glands and organs that work to produce and secrete hormones. When the endocrine system functions normally, it works brilliantly to regulate healthy development and body function. However, when exposed to EDCs which can be substances in the environment, food, personal care and/or manufactured products this system is disrupted. Some EDCs can act as mimic hormones and trick our bodies while others can stop natural hormones from doing their job. They can increase or decrease natural hormone levels, change how sensitive our bodies are to hormones and have the ability to ultimately cause various injurious health outcomes. These deviations of healthy processes can include abnormalities in sex organs, endometriosis, early puberty, changed nervous system or immune function, including respiratory, metabolic, cardiovascular issues and more.

The breakthrough concerning EDCs came following a time when female researchers realized there was really no scientific research into the development or effects of conventional tampon usage. Vaginal research desperately needed more attention, and women such as Penny Hitchcock and Nancy Alexander took this opportunity to begin research programs on vaginal physiology, microbicides and immunology. These new programs founded by women led to the knowledge that certain chemicals, many of which were conventionally used in or around reproductive organs, could irritate or even damage vaginal epithelial cells. While nearly everyone who menstruates uses some type of tampon or sanitary pad, the chemicals in those create a perfect environment for altering normal vaginal physiology. In a study conducted in 2000 to provide numbers for how many people use which menstrual hygiene product, a range of 50 to 86 percent use tampons, 75 percent use panty liners, 62 to 73 percent use pads and so on. With a rough majority of users opting for the tampon route, many people choosing conventional tampons are directly and unknowingly subjecting their body to microdoses of chemicals and parabens.

Groundbreaking menstrual health research, which has only started in the past few decades, creates greater awareness surrounding chemicals in hygiene products, but theres still a large data and funding gap. This means people who menstruate really dont know what is going into their bodies and how those products are affecting their health.

This brings us to the upside of organic cotton tampons. To be labeled organic, any product must go through considerably stricter FDA guidelines than their nonorganic counterparts. For this reason, we know exactly what we are getting, and that is often pesticide-free, rayon-free, synthetic fiber-free, all-organic, cotton tampons. The wonderful women who started the organic tampon movement industry, pioneering companies like LOLA and Cora, ensure their consumers that their companies do not contain synthetic fibers, chemical additives, fragrances, dyes, chlorine bleach, GMOs, pesticides, toxins, latex or formaldehyde. We can assume that if a company specifically states those ingredients are not involved in their products, it would be logical to believe those bad ingredients go into the widely purchased, conventional tampons But we dont really know, do we?

Of course, the FDA does regulate tampons as medical devices and provides many guidelines companies should follow. However, this doesnt mean the micro-amounts of chemicals still allowed in non-organic, conventional menstrual products are necessarily safe for you or ideal to put in your body. For the same reason many people made the switch to organic foods to avoid consuming trace amounts of pesticides, fertilizers or carcinogens, many are now making the switch to organic tampons to avoid those same things. For some, including myself and my housemates, organic tampons have anecdotally reduced menstruation time or lessened period cramps. These results could be due to a variety of reasons, but it gives us peace of mind to know what we are putting in our bodies.

Brittany Bowman can be reached at babowm@umich.edu.

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Brittany Bowman: The harm in non-organic tampons - The Michigan Daily

Reflecting on the life of her mother, Barbara Berwick says: It seemed she would consider first what she thought was right. Then she would think about how reality might arrange itself around what was right.

It was that spirit that made Barbaras mom, Lois Booth, at once the most idealistic and the most practical person Ive ever known.

Her study of the horrors of the first world war turned Lois into a pacifist by her high school days. With her husband, Don, Lois joined a sprawling community of conscientious objectors and social reformers who tried to organize their lives around creation of a world free from war and violence. It was a vision they took seriously and applied to daily life as well as political causes from the 1940s to the 21st century.

For Lois, much of her idealism was applied to the matter of raising a family. As she put it in a letter, written around 1960, We continue to be fully occupied with the basic problems of making a living and caring for our children (she had six). That meant attention to food, cooking, education and complementing Dons home-construction business by becoming a Realtor.

Years before the Woodstock generation was going back to the land, Lois was studying the methods of organic food production. She read everything she could about it, and she had legendary success. At the height she had at least a couple acres of amazing gardens, and all sorts of natural tricks to grow beautiful vegetables and fruits, says Barbara.

It wasnt just food production that put Lois ahead of her times, Barbara recalls. I always felt she sort of invented things that now are commonplace, things like health foods, natural childbirth and recycling. Don later became the Concord areas premiere builder of passive solar houses, pioneering designs to minimize the use of fossil fuels and nuclear-derived electricity.

But Lois always felt the tension between attention to family and attention to the world. I often question whether it is right to spend so much time and energy on our personal problems with the world almost on fire around us, she wrote in the early 1960s.

Although she was part of a Women for Peace group in Concord that protested atmospheric testing of nuclear weapons, led a study group on Vietnam in 1965 and leafletted high school students about the draft in 1968, Loiss career as a peace activist didnt take off until her kids were grown and gone from her Canterbury home. But even there, her focus was as practical as it was visionary.

In 1975, Lois was one of several New Hampshire Quakers who turned their attention to establishment of a local branch of the American Friends Service Committee, which at the time had staffed offices in the other five New England states but no such presence in New Hampshire. When Marge Swann, the AFSCs regional director, suggested that local fundraising would help make it possible, Lois turned her attention to that most practical and under-appreciated of volunteer activities.

Devoted to public education, it was Lois who started up a local AFSC newsletter, Quaker Witness. If people only knew the dangers posed by nuclear weapons, she believed, surely they would want to take action to control and eliminate them. When others, including Don after he retired from building solar houses, spent hours on the street holding signs and banners, Lois was more likely to be found at a desk producing leaflets, writing newsletters and organizing conferences, without neglecting the importance of those fundraising appeals.

Not only was Lois central to the birth of the New Hampshire AFSC office, she played an equally important role in the birth of the organization now known as N.H. Peace Action, which grew out of the Nuclear Freeze movement of the early 1980s. As the anchor of the Peace Action board and a nearly full-time volunteer in its Concord office, Lois helped keep the peace movement on course through several presidential administrations, a number of military misadventures and a succession of young staff members.

While she also served on Peace Actions national board and regional AFSC committees, Lois never lost her focus on educating and organizing Canterbury neighbors. Neither did she fail to give attention to individuals who needed a warm place to stay, needed a good meal and needed her love.

Lois Booth, who died on Sept. 13 at the age of 97, opened her home and her heart to those who yearned for peace. She believed that if something was right, it must be possible. In a world thats still on fire, her spirit lives on.

A celebration of the life of Lois Booth will be held Saturday, Nov. 9, at 2 p.m. at the Unitarian Universalist Church, 274 Pleasant Street, in Concord. For more information, go to loisbooth.wordpress.com.

(Arnie Alpert is the co-director of the American Friends Service Committees New Hampshire Program. Lois Booth was a member of the search committee that hired him in 1981.)

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My Turn: Radical idealism and extreme practicality came together in the life of Lois Booth - Concord Monitor

On the University of Wisconsin campus, we have a Fresh Madison Market, a Capitol Centre Market, a Walgreens and a CVS, among other sources, for groceries. Known to some, but not all, and remembered by some, but forgotten by many, we also have a Trader Joes grocery store on 1810 Monroe Street near Camp Randall Stadium, and it is calling to us Badgers more than ever in this snowy start to November.

I get it. Trader Joes is out of the way for many students. Why hike to Monroe Street when Fresh and Walgreens are in the center of campus and are an easy walk from the dorms? You might need a car, bus or bike to get to Trader Joes, but I promise its worth any inconvenience.

No matter how reluctant some are to admit this especially the fitness junkies everyone knows mac and cheese is a college essential, especially in the Madison winter when a piping hot bowl of cheesy noodles is simply irresistible. Whether you need to make it for a quick dinner or for a midnight snack, mac and cheese is a common and delicious craving. Trader Joes has some of the best mac and cheese in the form of Organic Shells and White Cheddar Mac and Cheese.

Just about every product Trader Joes sells is from the Trader Joes brand. The Organic Shells and White Cheddar Mac and Cheese is no exception, and it serves as a delicious alternative to the Kraft mac you probably keep buying. Nothing wrong with Kraft. I love Kraft, but Kraft doesnt offer white cheddar shells. The shells soak up the distinct, white cheesy flavor with authority.

Those of us who routinely eat Kraft may forget that mac and cheese can taste a different way. Give your taste buds a break from the same mac and cheese routine and do yourself a favor by trying out the Organic Shells and White Cheddar Mac and Cheese for just $1.39 a box.

Hump Day: Cute, cheap date ideas for Valentines DayIts that time of year again, and this time you managed to find the perfect one. You cant wait to Read

The next must-have product from Trader Joes right now is their Organic Honey Crisp Apple Cider, which they are currently making in-store and giving out free samples. One tiny plastic cup of this organic cider will have you storming out of Trader Joes with gallons of the product.

The taste is so fresh, sticking a straw in a squashed apple would lack the same authentic flavor. If you were unable to make it to a pumpkin patch or apple orchard this fall to get your apple cider on, dont fear, Trader Joes has got your back.

Last, but certainly not least, Trader Joes has the best kept secret in the world with its jars of Speculoos Cookie and Cocoa Swirl Spread. This is a build on their original Cookie Butter, combined with their own spin on Nutella. Its a heavenly product that profiles both as a casual snack and as a dessert.

The cookie butter flavor is almost indescribably good and trying to describe its flavor would spoil it. You just need to try it for yourself.

The Speculoos Cookie and Cocoa Swirl Spread offers enough flavor on its own, so its recommended your edible carrier is simple. Trader Joes Golden Rounds Crackers are an excellent vehicle for this delightful spread. A slightly salty, but simple flavor and flaky crunch mixes with the thick spread perfectly.

Life and school may seem more stressful in the winter, which means we need to treat ourselves more often. Next time you grinding late on your next assignment, make sure you have Trader Joes Organic Shells and White Cheddar Mac and Cheese, Organic Honey Crisp Apple Cider, and Speculoos Cookie and Cocoa Swirl Spread by your side to make life a little more enjoyable.

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Trader Joe's: The go-to for comfort food this November - UW Badger Herald

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Global Organic Food Preservatives Market Sales Revenue, Emerging Technologies And Growth Analysis And Forecast To 2028 - Trade Examiner