One of my favorite websites for kitchen and home items is AllModern. It is filled with sleek, inspiring, oh-my-gosh-I-want-that goodies. Everything feels curated and hand-selected, like your one-stop-shop for all things amazing and modern, yet totally timeless.

From sleek flatware to inspiring dishes and glasses, to the very best kitchen gadgets, baking tools, modern lighting, furniture, art and so much more. Actually, after working on this article, I realized just how many categories of products AllModern carries! Everything from Himalayan salt lamps to modern pet toys and beds and even standing desks.

Sooo many kitchen products. Oh my goodness I want them all.

And one of my favorite brands that AllModern carries is Le Creuset. If you already own some Le Creuset products, I'm sure you share my fondness for the brand. And today I am sharing some of Le Creuset's collection: Cerise!

And today I am so excited to be featured in this "Food Blogger's Kitchen Sale" article over on AllModern. And today's post shares even more details about my brand collab. Here are 12 products I am LOVING from AllModern as well as my recipe for the best holiday waffles ever (gluten-free + vegan)..

Link:

Healthy. Happy. Life. | Vegan Recipes by Kathy Patalsky ...

Edit Article

Three Methods:Doing It the Healthy WayForming the HabitsStaying On TrackCommunity Q&A

Most omnivores think becoming a vegan is impossible and can't even begin to imagine how they might be able to survive, let alone enjoy life without typical flavors they have been used to. They're just not being creative enough! With a positive attitude, a desire to make a change in a healthy direction, and some diligence in grocery aisles, it is possible to discover a whole new world (possibly a better one) and reap a multitude of physical, mental and emotional benefits (not to mention financial savings!).

1

2

3

4

5

1

2

3

4

1

2

Reward yourself. After learning how to cope with the extreme makeover in your kitchen, your budget, your past time, your health, and your appearance, make it a point to treat yourself to a new wardrobe, a vacation, or a new kitchen. You've earned it!

3

I've been Vegan since the summer of 2015, and I found that it was easier to incorporate fresh fruit and veggies in my diet due to the season of the produce. But where I live, it gets pretty cold and the fruit takes a beating from the cold and it's not so enjoyable. Any suggestions?

wikiHow Contributor

What are the local fruits -- perhaps some berries or some native fruit foods? Try looking for those. Also, there is nothing wrong with substituting frozen fruits during the colder times of the year, as you still get the nutrients and can turn them into a variety of delicious dishes. Try to seek foods that travel well too, such as mandarins (which are often shipped around the world) and kiwifruit (ditto). Do some deeper research and find the alternatives available. Dehydrated and dried fruits are another option too. Don't box yourself in by seeing the problems -- always look for what is possible.

I want to be vegan, but I'd miss bacon and eggs and chocolate too much. What do I do?

wikiHow Contributor

Think about all the animals getting hurt every time you indulge in one of those foods. You can find plenty of horrifying images and videos online, but don't look them up unless you have a strong stomach. If that doesn't work, just look at the nutritional information. Bacon is all around horrible for you, and eggs have tons of cholesterol. As for chocolate, there's always dark chocolate! If you really love the taste of milk chocolate, get dark chocolate chips, melt them, and mix them with almond, soy or cashew milk and then freeze the mixture for four hours for some dairy-free chocolate bars.

My family doesn't have a lot of money. Is vegan more expensive?

wikiHow Contributor

Being a vegan is not expensive.

What if your family won't let you become vegan?

wikiHow Contributor

Just start slowly; for example, leave eggs. They are easy to replace. Then stop yogurt, get almond milk etc. Peta2 has a good guide for your situation.

I am vegetarian and have been wanting to become a vegan lately. Thing is that I love (milk)chocolate and my friends tease me for being a vegetarian, never mind a vegan. What should I do?

There are many, many types and brand of totally vegan chocolate that takes even better than milk chocolate. See if you can make the transition to dairy free chocolate, and you'll get the treat you want without breaking away from veganism.

What if In my country there are only few vegan friendly foods and restaurants?

Making your own vegan meals can be just as fun and much cheaper/more worthwhile. Try searching for new ingredients and recipes that vary and freshen up your vegan diet.

Can I be a vegan temporarily?

wikiHow Contributor

Yes, you may be a vegan for as long or as short of a time as you'd like. The change is not permanent unless you want it to be.

Ask a Question

If this question (or a similar one) is answered twice in this section, please click here to let us know.

Categories: Vegetarian Health

In other languages:

Franais:devenir vgtalien,Espaol:hacerte vegano,Portugus:Se Tornar um Vegan,Italiano:Diventare Vegan,Deutsch:Veganer werden,: ,:,Bahasa Indonesia:Menjadi Vegan,Nederlands:Veganist worden

Thanks to all authors for creating a page that has been read 553,235 times.

Yes No

View original post here:

3 Ways to Become a Vegan - wikiHow

There is no one right way to eat for everyone.

We are all different and what works for one person may not work for the next.

I personally advocate consumption of both animals and plants and I think there is plenty of evidence that this is a reasonable way to eat.

However, I often get comments from vegans who think that people should eliminate all animal foods.

Im tired of having to constantly defend my position regarding animal foods, so I decided to summarize what I think are some potential problems with vegan diets.

Here are 5 reasons why I think vegan diets may be bad idea from a nutrition perspective.

Humans are omnivores. We function best eating both animals and plants.

There are some nutrients that can only be gotten from plants (like Vitamin C) and others that can only be gotten from animals.

Vitamin B12 is a water soluble vitamin that is involved in the function of every cell in the body.

It is particularly important in the formation of blood and the function of the brain.

Because B12 is critical for life and isnt found in any amount in plants (except some types of algae), it is by far the most important nutrient that vegans must be concerned with.

In fact, B12 deficiency is very common in vegans, one study showing that 92% of vegans are deficient in this critical nutrient (1).

But B12 is just the tip of the iceberg, there are other lesser known nutrients that are only found in animal foods and are critical for optimal function of the body.

Here are a few examples:

Two other nutrients that have been demonized by vegan proponents are saturated fat and cholesterol.

Cholesterol is a crucial molecule in the body and is part of every cell membrane. It is also used to make steroid hormones like testosterone. Studies show that saturated fat intake correlates with increased testosterone levels (15).

Not surprisingly, vegans and vegetarians have much lower testosterone levels than meat eaters (16, 17, 18, 19).

Bottom Line: Vegans are deficient in many important nutrients, including Vitamin B12 and Creatine. Studies show that vegans have much lower testosterone levels than their meat-eating counterparts.

Despite what vegan proponents often claim, there are no controlled trials showing that these diets are any better than other diets.

They often claim that low-carb, high-fat diets (the opposite of vegan diets) are dangerous and that the evidence clearly shows vegan diets to be superior.

I disagree.

This has actually been studied in a high quality randomized controlled trial (the gold standard of science).

The A to Z study compared the Atkins (low-carb, high-fat) diet to the Ornish (low-fat, near-vegan) diet (20).

This study clearly shows that the Atkins diet causes greater improvements in pretty much all health markers, although not all of them were statistically significant:

Put simply, the Atkins diet had several important advantages while the Ornish diet performed poorly for all health markers measured.

Now, there are some studies showing health benefits and lower mortality in vegetarians and vegans, such as the Seventh-Day Adventist Studies (21, 22).

The problem with these studies is that they are so-called observational studies. These types of studies can only demonstrate correlation, not causation.

The vegetarians are probably healthier because they are more health conscious overall, eat more vegetables, are less likely to smoke, more likely to exercise, etc. It has nothing to do with avoiding animal foods.

In another study of 10,000 individuals, where both the vegetarians and non-vegetarians were health conscious, there was no difference in mortality between groups (23).

One controlled trial showed that a vegan diet was more effective against diabetes than the official diet recommended by the American Diabetes Association (24).

However, a low-carb diet has also been studied for this purpose and led to much more powerful beneficial effects (25).

A vegan diet may be better than the typical low-fat diet recommended by the mainstream nutrition organizations, but pretty much any diet fits that description.

Bottom Line: Despite all the propaganda, there isnt any evidence that vegan diets are any better than other diets. Most of the studies are observational in nature.

Some vegan proponents arent very honest when they try to convince others of the virtues of the vegan diet.

They actively use lies and fear mongering to scare people away from fat and animal foods.

Despite all the propaganda, there really isnt any evidence that meat, eggs, or animal-derived nutrients like saturated fat and cholesterol cause harm.

People who promote vegan diets should be more honest and not use scare tactics and lies to make people feel guilty about eating animal foods, which are perfectly healthy (if unprocessed and naturally fed).

Id also like to briefly mention The China Study, which is the holy bible of veganism and apparently proves that vegan diets are the way to go.

This was an observational study performed by a scientist who was in love with his theories. He cherry picked the data from the study to support his conclusions and ignored the data that didnt fit.

The main findings of the China study have been debunked.

I recommend you look at these two critiques:

Also, a new study from China came out very recently, directly contradicting the findings of the China study.

According to this study, men eating red meat had a lower risk of cardiovascular disease and women eating red meat had a lower risk of cancer (26).

Bottom Line: Vegan proponents often use fear mongering and scare tactics in order to convince people not to eat animal foods. They frequently cite The China Study as evidence, which has been thoroughly debunked.

If you look at vegan message boards, you will quickly find stories of people who have seen amazing health benefits on a vegan diet.

Ive got no reason to believe that these people are lying.

But its important to keep in mind that this is anecdotal evidence, which isnt science.

You will find the same kinds of success stories for pretty much any diet.

Then youll also find tons of people saying they got terrible results on a vegan diet.

Personally, I think that vegan diets can have health benefits for a lot of people. At least in the short term, before the nutrient deficiencies kick in (which can be partly circumvented by supplementation).

However, I dont think this has anything to do with avoiding animal foods!

Vegan diets dont just recommend that people avoid animal foods. They also recommend that people avoid added sugars, refined carbohydrates, processed vegetable oils and trans fats.

Then they suggest that people stop smoking and start exercising. There are so many confounders here that can easily explain all the beneficial effects.

These are extremely unhealthy foods, thats something the vegans and I agree on. I personally think that avoiding these foods is what is causing the apparent benefits.

I am 100% certain that a plant-based diet that includes at least a little bit of animals (the occasional whole egg or fatty fish, for example) will be much healthier in the long-term than a diet that eliminates animal foods completely.

Bottom Line: Vegan diets also recommend that people shun added sugar, refined carbohydrates, vegetable oils and trans fats. This is probably the reason for any health benefits, not the removal of unprocessed animal foods.

Humans have been eating meat for hundreds of thousands (or millions) of years.

We evolved this way.

Our bodies are perfectly capable of digesting, absorbing and making full use of the many beneficial nutrients found in animal foods.

It is true that processed meat causes harm and that its disgusting the way conventionally raised animals are treated these days.

However, animals that are fed natural diets (like grass-fed cows) and given access to the outdoors are completely different.

Even though processed meat causes harm, which is supported by many studies, the same does NOT apply to natural, unprocessed meat.

Unprocessed red meat, which has been demonized in the past, really doesnt have any association with cardiovascular disease, diabetes or the risk of death (27, 28).

It has only a very weak link with an increased risk of cancer and this is probably caused by excessive cooking, not the meat itself (29, 30, 31).

Saturated fat has also never been proven to lead to heart disease. A study of almost 350 thousand individuals found literally no association between saturated fat consumption and cardiovascular disease (32, 33, 34).

Studies on eggs show no effect either. Multiple long-term studies have been conducted on egg consumption, which are very rich in cholesterol, and found no negative effects (35, 36).

The thing is that animal foods like meat, fish, eggs and dairy products are extremely nutritious.

They are loaded with high quality protein, healthy fats, vitamins, minerals and various lesser known nutrients that have important effects on health.

There are some ethical and environmental reasons not to eat animals. I get it. But there is no scientifically valid health reason to completely eliminate animal foods.

At the end of the day, the optimal diet for any one person depends on a lot of things.

This includes age, gender, activity levels, current metabolic health, food culture and personal preference.

Vegan diets may be appropriate for some people, not others. Different strokes for different folks.

If you want to eat a vegan diet, then make sure to be prudent about your diet. Take the necessary supplements and read some of the books by the vegan docs, Im sure they at least know how to safely apply a vegan diet.

If youre getting results, feeling good and are managing to stick to your healthy lifestyle, then thats great. If it aint broken, dont fix it.

2015 Update: This article was written in 2013. I have since changed my mind about vegan diets. I do think that they can be healthy when properly planned and based on whole, unprocessed foods.

See the original post here:

5 Potential Problems With Vegan Diets - Authority Nutrition

Vegan diets can obtain all the essential nutrients by eating plant-based foods.

Veganism is a strict type of vegetarianism that excludes meat and all animal products. Vegans do not eat meat, fish, eggs, dairy products, or any foods containing them. A vegan diet relies on plant-based foods including fruits, vegetables, grains, beans, nuts, and seeds. A vegan diet can be a healthful and nutritionally adequate diet; however, a vegan must make sure they eat enough foods with protein, calcium, iron, vitamin B12, and omega-3 fatty acids.

Protein is an important nutrient for skin, bone, muscle, and organ health. Since vegans do not eat meat, eggs, or dairy products that are rich in protein, they must eat a variety of plant-based foods to meet their daily protein requirements. Some vegan foods that are high in protein include soybeans, soy-based meat substitutes, soy milk, tofu, black beans, chickpeas, lentils, almonds, peanut butter, other nuts and seeds, and whole grain products.

Calcium is a mineral essential for the health of teeth and bones. Vegans can get enough calcium even without consuming milk and other dairy products. Some plant-based foods that are high in calcium include spinach, kale, broccoli, collard greens, blackstrap molasses, and calcium-fortified products like soy milk, tofu, cereal, and juice.

Iron is an essential mineral necessary for red blood cells and the transportation of oxygen in our body. Some vegan foods that are good sources of iron include dried fruits, dried beans and peas, dark leafy green vegetables, whole grains, and enriched cereals. In addition to eating these foods, vegans can enhance the absorption of iron by also consuming foods high in vitamin C, such as citrus juices and tomatoes.

Vitamin B12 is a water-soluble vitamin essential for the production of red blood cells. Vitamin B12 is virtually only present in animal products, so vegans must make sure they eat foods with added vitamin B12. These foods include nutritional yeast, fortified cereals, or fortified soy milk. Vegans may also take a vitamin B12 supplement.

Omega-3 fatty acids are essential fatty acids needed for brain and heart health. Vegans should eat flaxseed oil, flaxseeds, walnuts, canola oil and soybeans for a healthful diet.

Sara Kaiser holds a Master of Science in nutrition from Rosalind Franklin University of Medicine and Science and is a Registered Dietitian Nutritionist through the Academy of Nutrition and Dietetics. She works to help others find happiness in health in her career as a health coach and yoga instructor.

More:

List of Foods That Vegans Eat | Healthy Eating | SF Gate

Theres a reason for everyone to try vegan this January. Reduce the suffering of billions of animals. Help our planet. Discover exciting and delicious food. Feel fantastic!

Read the reasons

Vegan made easy. Everything you need to know to start your vegan journey; from label reading guides to meal plans, vegan baking and eating-out tips. Its all here!

Find out more

The best from chefs and cooks from across the globe. From spaghetti Bolognese to decadent chocolate cake, as well as great ideas for lunches, snacks and dinner parties.

Explore our recipes

Find the best vegan and vegan-friendly restaurants at home or overseas, and search our Cuisine Guides to find out what to eat and how to order all sorts of different restaurants.

View our guide

No need to read these labels! Weve done the hard work so you dont have to. From food to clothing, household to beer; vegan and vegan-friendly products all in one place.

Explore our directory

Shedding light on inaccurate information, and helping you answer those inevitable questions. Here we tell you the truth about being vegan and back it up with fact.

Browse our myths

Your go-to place for news, views and updates about Veganuary. Find out more about who we are and what we do, and whats happening with Veganuary across the globe.

View our hub

Many people make regular donations to animal charities. However, those who are the most abused, the farmed animals, are often overlooked. Donate to Veganuary today and help us change that.

Find out more

Animals are able to perceive and feel, and experience pain and happiness just as we do. Production of food and clothing causes them to suffer in innumerable ways.

Find out more

Going vegan is the easiest and most effective way to help our planet. Make a more positive impact than giving up your car, and halve your greenhouse gas emissions.

Find out more

Research shows that health is the second biggest reason people go vegan. Cut out cholesterol, lower your blood pressure, and reduce the risk of diabetes and heart disease.

Find out more

Getting the right nutrition is easy when youre vegan. You just need to know where to find it. Here we tell you all you need to know about protein, vitamin B12 and everything in between.

Find out more

Read the original here:

Veganuary | Try Vegan This January With Veganuary

If you're vegan or considering going vegan, you are probably always interested in fresh sources of inspiration. Here are 10 vegan blogs that we've found helpful, inspiring, and beautiful. Not all are strictly vegan, but all have a lot to offer. Even if you're not vegan, do check these out: they focus on vegetables and grains in a wonderful way that often isn't found in more mainstream food media.

TOP ROW 1 Post Punk Kitchen - Isa Chandra Moskowitz is considered one of the best resources on vegan cooking. Fresh, tasty, and awesome all the recipes in Veganomicon and her other books are worth checking out whether you're vegan or not! 2 VeganYumYum - Lauren Ulm's beautifully-photographed vegan dishes and lovely blog won her a cookbook contract. She has a great cookbook out now, and a fabulous archive of recipes. 3 101 Cookbooks - Heidi Swanson's blog isn't strictly vegan, but she has over 100 vegan recipes in her archive. They are all so beautiful, and of such quality, with interesting grains and other ingredients, that we think that they should be a first stop for a vegan cook. 4 Would Rather Gather - A new-to-us vegan blog recommended by a friend. We love the clean layout and design of the site, and the fresh and delicious recipes. 5 Have Cake Will Travel - This is a new favorite blog! And we only just realized that it's all vegan. Delicious!

MIDDLE ROW 6 FatFree Vegan Kitchen - SusanV is such a great resource and inspiration for vegan recipes. 7 Vegan Lunchbox - Jennifer is author of Vegan Lunch Box Around the World and her blog is always practical, down-to-earth, and inspiring. 8 C'est La Vegan - Kim owns C'est La V Bakeshop, a vegan bakery, and her blog is a great resource for vegan baked goods of all sorts (and more, too!). 9 Manifest Vegan - We are always drawn to Allyson's sunny photos and recipes. 10 Mollie Katzen - Mollie's site isn't exactly a blog, but it has such a wealth of recipes and resources from this wonderful author and cook who brought vegetarian cooking into the mainstream.

Your turn! What are your favorite vegan blogs?

Related: Good Question: Best Healthy and Natural Food Blogs?

(Images: Isa Chandra Moskowitz of Post Punk Kitchen; Lauren Ulm of VeganYumYum; Heidi Swanson of 101 Cookbooks; Shawna of Would Rather Gather; Celine of Have Cake Will Travel; SusanV of FatFree Vegan Kitchen; Jennifer of Vegan Lunch Box; Kim of C'est La Vegan; Allyson of Manifest Vegan; Mollie Katzen)

Follow this link:

10 Inspiring Blogs on Vegan Food & Cooking | The Kitchn

Who would have thought that in the land of cheese and brats you would find a thriving vegan community?

It's true, every day Milwaukee is becoming more and more vegan friendly.

The Vegan Milwaukee site is here to help you whether you're a visiting vegan from out of town, a new vegan looking to find out where to eat, or a long-time vegan who wants to connect with other like-minded people and continue to expand your horizons.

We're here to serve you, so please feel free to send in your suggestions and ideas to help us provide the kind of information you need.

So...relax, take a look around, tell your friends and share your ideas. We want you to feel right at home!

Looking for the best places in Milwaukee for vegan food? Check out our Restaurant Guide or the article on the top ten vegan-friendly restaurants in the city!

We're on instagram too!

Read more here:

Vegan Milwaukee - Your Guide to Being Vegan in Milwaukee

Organic certification is a certification process for producers of organic food and other organic agricultural products. In general, any business directly involved in food production can be certified, including seed suppliers, farmers, food processors, retailers and restaurants.

Requirements vary from country to country (List of countries with organic agriculture regulation), and generally involve a set of production standards for growing, storage, processing, packaging and shipping that include:

In some countries, certification is overseen by the government, and commercial use of the term organic is legally restricted. Certified organic producers are also subject to the same agricultural, food safety and other government regulations that apply to non-certified producers.

Certified organic foods are not necessarily pesticide-free, certain pesticides are allowed.[2]

Organic certification addresses a growing worldwide demand for organic food. It is intended to assure quality and prevent fraud, and to promote commerce. While such certification was not necessary in the early days of the organic movement, when small farmers would sell their produce directly at farmers' markets, as organics have grown in popularity, more and more consumers are purchasing organic food through traditional channels, such as supermarkets. As such, consumers must rely on third-party regulatory certification.

For organic producers, certification identifies suppliers of products approved for use in certified operations. For consumers, "certified organic" serves as a product assurance, similar to "low fat", "100% whole wheat", or "no artificial preservatives".

Certification is essentially aimed at regulating and facilitating the sale of organic products to consumers. Individual certification bodies have their own service marks, which can act as branding to consumersa certifier may promote the high consumer recognition value of its logo as a marketing advantage to producers.

To certify a farm, the farmer is typically required to engage in a number of new activities, in addition to normal farming operations:

In addition, short-notice or surprise inspections can be made, and specific tests (e.g. soil, water, plant tissue) may be requested.

For first-time farm certification, the soil must meet basic requirements of being free from use of prohibited substances (synthetic chemicals, etc.) for a number of years. A conventional farm must adhere to organic standards for this period, often two to three years. This is known as being in transition. Transitional crops are not considered fully organic.

Certification for operations other than farms follows a similar process. The focus is on the quality of ingredients and other inputs, and processing and handling conditions. A transport company would be required to detail the use and maintenance of its vehicles, storage facilities, containers, and so forth. A restaurant would have its premises inspected and its suppliers verified as certified organic.

Participatory Guarantee Systems (PGS) represent an alternative to third party certification,[4] especially adapted to local markets and short supply chains. They can also complement third party certification with a private label that brings additional guarantees and transparency. PGS enable the direct participation of producers, consumers and other stakeholders in:

Participatory Guarantee Systems are also referred to as "participatory certification".[5]

The word organic is central to the certification (and organic food marketing) process, and this is also questioned by some. Where organic laws exist, producers cannot use the term legally without certification. To bypass this legal requirement for certification, various alternative certification approaches, using currently undefined terms like "authentic" and "natural", are emerging. In the US, motivated by the cost and legal requirements of certification (as of Oct. 2002), the private farmer-to-farmer association, Certified Naturally Grown, offers a "non-profit alternative eco-labelling program for small farms that grow using USDA Organic methods but are not a part of the USDA Certified Organic program."[6]

In the UK, the interests of smaller-scale growers who use "natural" growing methods are represented by the Wholesome Food Association, which issues a symbol based largely on trust and peer-to-peer inspection.

Organic certification, as well as fair trade certification, has the potential to directly and indirectly contribute to the achievement of some of the Millennium Development Goals (MDGs), which are the eight international development goals that were established following the Millennium Summit of the United Nations in 2000, with all United Nations member states committed to help achieve the MDGs by 2015. With the growth of ethical consumerism in developed countries, imports of eco-friendly and socially certified produce from the poor in developing countries have increased, which could contribute towards the achievement of the MDGs. A study by Setboonsarng (2008) reveals that organic certification substantially contributes to MDG1 (poverty and hunger) and MDG7 (environmental sustainability) by way of premium prices and better market access, among others. This study concludes that for this market-based development scheme to broaden its poverty impacts, public sector support in harmonizing standards, building up the capacity of certifiers, developing infrastructure development, and innovating alternative certification systems will be required.[7]

The body Codex Alimentarius of the Food and Agriculture Organization of the United Nations was established in November 1961. The Commission's main goals are to protect the health of consumers and ensure fair practices in the international food trade. The Codex Alimentarius is recognized by the World Trade Organization as an international reference point for the resolution of disputes concerning food safety and consumer protection.[8][9] One of their goals is to provide proper food labelling (general standard, guidelines on nutrition labelling, guidelines on labelling claims).

In the United States the situation is undergoing its own FDA Food Safety Modernization Act.

In some countries, organic standards are formulated and overseen by the government. The United States, the European Union, Canada and Japan have comprehensive organic legislation, and the term "organic" may be used only by certified producers. Being able to put the word "organic" on a food product is a valuable marketing advantage in today's consumer market, but does not guarantee the product is legitimately organic. Certification is intended to protect consumers from misuse of the term, and make buying organics easy. However, the organic labeling made possible by certification itself usually requires explanation. In countries without organic laws, government guidelines may or may not exist, while certification is handled by non-profit organizations and private companies.

Internationally, equivalency negotiations are underway, and some agreements are already in place, to harmonize certification between countries, facilitating international trade. There are also international certification bodies, including members of the International Federation of Organic Agriculture Movements (IFOAM) working on harmonization efforts. Where formal agreements do not exist between countries, organic product for export is often certified by agencies from the importing countries, who may establish permanent foreign offices for this purpose. In 2011 IFOAM introduced a new program - the IFOAM Family of Standards - that attempts to simplify harmonization. The vision is to establish the use of one single global reference (the COROS) to access the quality of standards rather than focusing on bilateral agreements.[10]

The Certcost was a research project that conducted research and prepared reports about the certification of organic food.[11] The project was supported by the European Commission and was active from 2008-2011. The website will be available until 2016.[12]

In the United States, organic is a labeling term for food or agricultural products (food, feed or fiber) that have been produced according to USDA organic regulations, which define standards that integrate cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity. USDA standards recognize four types of organic production:

Organic agricultural operations should ultimately maintain or improve soil and water quality, and conserve wetlands, woodlands, and wildlife.[13]

In the U.S., the Organic Foods Production Act of 1990 "requires the Secretary of Agriculture to establish a National List of Allowed and Prohibited Substances which identifies synthetic substances that may be used, and the nonsynthetic substances that cannot be used, in organic production and handling operations."[14]

Also in the U.S., the Secretary of Agriculture promulgated regulations establishing the National Organic Program (NOP). The final rule was published in the Federal Register in 2000.

USDA Organic certification confirms that the farm or handling facility (whether within the United States or internationally) complies with USDA organic regulations. Farms or handling facilities can be certified by private, foreign, or State entities, whose agents are accredited by the USDA (accredited agents are listed on the USDA website). Any farm or business that grosses more than $5,000 annually in organic sales must be certified. Farms and businesses that make less than $5,000 annually are exempt, and must follow all the requirements as stated in the USDA regulations except for two requirements:

Exempt operations are also barred from selling their products as ingredients for use in another producer or handlers certified organic product, and may be required by buyers to sign an affidavit affirming adherence to USDA organic regulations.[13]

Before an operation may sell, label or represent their products as organic (or use the USDA organic seal), it must undergo a 3-year transition period where any land used to produce raw organic commodities must be left untreated with prohibited substances.[15]

Operations seeking certification must first submit an application for organic certification to a USDA-accredited certifying agent including the following:[13]

Certifying agents then review the application to confirm that the operations practices follow USDA regulations, and schedule an inspection to verify adherence to the OSP, maintenance of records, and overall regulatory compliance[16]

Inspection The during the site visit, the inspector observes onsite practices and compares them to the OSP, looks for any potential contamination by prohibited materials (or any risk of potential contamination), and takes soil, tissue, or product samples as needed. At farming operations, the inspector will also examine the fields, water systems, storage areas, and equipment, assess pest and weed management, check feed production, purchase records, livestock and their living conditions, and records of animal health management practices. For processing and handling facilities, the inspector evaluates the receiving, processing, and storage areas for organic ingredients and finished products, as well as assessing any potential hazards or contamination points (from sanitation systems, pest management materials, or nonorganic processing aids). If the facility also processes or handles nonorganic materials, the inspector will also analyze the measures in place to prevent comingling.[13]

If the written application and operational inspection are successful, the certifying agent will issue an organic certificate to the applicant. The producer or handler must then submit an updated application and OSP, pay recertification fees to the agent, and undergo annual onsite inspections to receive recertification annually. Once certified, producers and handlers can have up to 75% of their organic certification costs reimbursed through the USDA Organic Certification Cost-Share Programs.[13]

Federal legislation defines three levels of organic foods.[17] Products made entirely with certified organic ingredients, methods, and processing aids can be labeled "100% organic" (including raw agricultural commodities that have been certified), while only products with at least 95% organic ingredients may be labeled "organic" (any non-organic ingredients used must fall under the exemptions of the National List). Under these two categories, no nonorganic agricultural ingredients are allowed when organic ingredients are available. Both of these categories may also display the "USDA Organic" seal, and must state the name of the certifying agent on the information panel.[18]

A third category, containing a minimum of 70% organic ingredients, can be labeled "made with organic ingredients," but may not display the USDA Organic seal. Any remaining agricultural ingredients must be produced without excluded methods, including genetic modification[14], irradiation, or the application of synthetic fertilizers, sewage sludge, or biosolids. Non-agricultural ingredients used must be allowed on the National List. Organic ingredients must be marked in the ingredients list (e.g., "organic dill" or with an asterisk denoting organic status).[19] In addition, products may also display the logo of the certification body that approved them.[20]

Products made with less than 70% organic ingredients can not be advertised as "organic," but can list individual ingredients that are organic as such in the product's ingredient statement. Also, USDA ingredients from plants cannot be genetically modified.[20]

Livestock feed is only eligible for labeling as 100% Organic or Organic."[21]

Alcoholic products are also subject to the Alcohol and Tobacco Tax and Trade Bureau regulations. Any use of added sulfites in wine made with organic grapes means that the product is only eligible for the made with labeling category and therefore may not use the USDA organic seal. Wine labeled as made with other organic fruit cannot have sulfites added to it.[22]

Organic textiles made be labeled organic and use the USDA organic seal if the finished product is certified organic and produced in full compliance with USDA organic regulations. If all of a specific fiber used in a product is certified organic, the label may state the percentage of organic fibers and identify the organic material.[23]

Organic certification mandates that the certifying inspector must be able to complete both trace-back and mass balance audits for all ingredients and products. A trace-back audit confirms the existence of a record trail from time of purchase/production through the final sale. A mass balance audit verifies that enough organic product and ingredients have been produced or purchased to match the amount of product sold. Each ingredient and product must have an assigned lot number to ensure the existence of a proper audit trail.[24]

Some of the earliest organizations to carry out organic certification in North America were the California Certified Organic Farmers, founded in 1973, and the voluntary standards and certification program popularized by the Rodale Press in 1972.[25] Some retailers have their stores certified as organic handlers and processors to ensure organic compliance is maintained throughout the supply chain until delivered to consumers, such as Vitamin Cottage Natural Grocers, a 60-year-old chain based in Colorado.

Violations of USDA Organic regulations carry fines up to $11,000 per violation, and can also lead to suspension or revocation of a farm or businesss organic certificate.[13]

Once certified, USDA organic products can be exported to countries currently engaged in organic trade agreements with the U.S., including Canada, the European Union, Japan, and Taiwan, and do not require additional certification as long as the terms of the agreement are met.[13]

In Canada, certification was implemented at the federal level on June 30, 2009. Mandatory certification is required for agricultural products represented as organic in import, export and inter-provincial trade, or that bear the federal organic logo.[26] In Quebec, provincial legislation provides government oversight of organic certification within the province, through the Quebec Accreditation Board (Conseil D'Accrditation Du Qubec). Only products that use at least 95% organic materials in production are allowed to bear the Canadian organic logo. Products between 70-95% may declare they have xx% of organic ingredients, however they do not meet requirements to bear the certified logo.[27] Transitioning from a conventional agricultural operation to an organic operation takes the producers up to three years to receive organic certification, during which time products cannot be marketed as organic products, and producers will not receive pricing premiums on their goods during this time.[28] Cows, sheep, and goats are the only livestock that are allowed to be transitioned to organic, under Canada's regulations. They must undergo organic management for one year before their products can be considered certified organic.[29]

EU countries acquired comprehensive organic legislation with the implementation of the EU-Eco-regulation 1992. Supervision of certification bodies is handled on the national level. In March 2002 the European Commission issued a EU-wide label for organic food. It has been mandatory throughout the EU since July 2010.[30] and has become compulsory after a two-year transition period.[31]

In 2009 a new logo was chosen through a design competition and online public vote.[32][33] The new logo is a green rectangle that shows twelve stars (from the European flag) placed such that they form the shape of a leaf in the wind. Unlike earlier labels no words are presented on the label lifting the requirement for translations referring to organic food certification.[34]

The new EU organic label has been implemented since July 2010 and has replaced the old European Organic label. However, producers that have had already printed and ready to use packaging with the old label were allowed to use them in the upcoming 2 years.[35]

The development of the EU organic label was develop based on Denmark's organic food policy and the rules behind the Danish organic food label which at the moment holds the highest rate of recognition among its users in the world respectively 98% and 90% trust the label. The current EU organic label is meant to signal to the consumer that at least 95% of the ingredients used in the processed organic food is from organic origin and 5% considered an acceptable error margin.[36]

Besides the public organic certification regulation EU-Eco-regulation in 1992, there are various private organic certifications available:

Following private bodies certify organic produce: KEZ, o. p. s. (CZ-BIO-001), ABCert, AG (CZ-BIO-002) and BIOCONT CZ, s. r. o. (CZ-BIO-003). These bodies provide controlling of processes tied with issueing of certificate of origin. Controlling of compliancy (to (ES) no 882/2004 directive) is provided by government body KZZ (Central Institute for Supervising and Testing in Agriculture)."9"|Source: "Information on organic produce of the Ministry of Agriculture of the Czech Republic"

In France, organic certification was introduced in 1985. It has established a green-white logo of "AB - agriculture biologique." The certification for the AB label fulfills the EU regulations for organic food. The certification process is overseen a public institute ("Agence franaise pour le dveloppement et la promotion de l'agriculture biologique" usually shortended to "Agence bio") established in November 2001. The actual certification authorities include a number of different institutes like Aclave, Agrocert, Ecocert SA, Qualit France SA, Ulase, SGS ICS.

In Germany the national label was introduced in September 2001 following in the footsteps of the political campaign of "Agrarwende" (agricultural major shift) led by minister Renate Knast of the Greens party. This campaign was started after the mad-cow disease epidemic in 2000. The effects on farming are still challenged by other political parties. The national "Bio"-label in its hexagon green-black-white shape has gained wide popularity - in 2007 there were 2431 companies having certified 41708 products. The popularity of the label is extending to neighbouring countries like Austria, Switzerland and France.

In the German-speaking countries there have been older non-government organizations that had issued labels for organic food long before the advent of the EU organic food regulations. Their labels are still used widely as they significantly exceed the requirements of the EU regulations. An organic food label like "demeter" from Demeter International has been in use since 1928 and this label is still regarded as providing the highest standards for organic food in the world.[citation needed] Other active NGOs include Bioland (1971), Biokreis (1979), Biopark (1991), Ecoland (1997), Ecovin (1985), Ga e.V. (1989), Naturland (1981) and Bio Suisse (1981).

In Greece, organic certification is available from eight (8) organizations approved by EU.[40] The major of them are BIOHELLAS and the DIO (Greek: - )[1]

In Ireland, organic certification is available from the Irish Organic Farmers and Growers Association, Demeter Standards Ltd. and Organic Trust Ltd.

In Switzerland, products sold as organic must comply at a minimum with the Swiss organic regulation (Regulation 910.18).[41] Higher standards are required before a product can be labelled with the Bio Suisse label.[42]

In Sweden, organic certification is handled by the organisation KRAV (agriculture) with members such as farmers, processors, trade and also consumer, environmental and animal welfare interests.[43]

In the United Kingdom, organic certification is handled by a number of organizations, regulated by The Department for Environment, Food and Rural Affairs (DEFRA), of which the largest are the Soil Association and Organic Farmers and Growers. UK certification bodies are required to meet the EU minimum organic standards for all member states; they may choose to certify to standards that exceed the minimums, as is the case with the Soil Association.[44][45]

The farmland converted to produce certified organic food has seen a significant evolution in the EU15 countries, rising from 1.8% in 1998 to 4.1% in 2005. For the current EU25 countries however the statistics report an overall percentage of just 1.5% as of 2005. However the statistics showed a larger turnover of organic food in some countries, reaching 10% in France and 14% in Germany. In France 21% of available vegetables, fruits, milk and eggs were certified as organic. Numbers for 2010 show that 5.4% of German farmland has been converted to produce certified organic food, as has 10.4% of Swiss farmland and 11.7% of Austrian farmland.[46] Non-EU countries have widely adopted the European certification regulations for organic food, to increase export to EU countries.

In Australia, organic certification is performed by several organisations that are accredited by the Biosecurity[47] section of the Department of Agriculture (Australia), formerly the Australian Quarantine and Inspection Service, under the National Standard for Organic and Biodynamic Produce.[48] All claims about the organic status of products sold in Australia are covered under the Competition and Consumer Act 2010.[49]

In Australia, the The Organic Federation of Australia is the peak body for the organic industry in Australia[50] and is part of the government's Organic Consultative Committee Legislative Working Group that sets organic standards.[51]

Department of Agriculture accreditation is a legal requirement for all organic products exported from Australia.[48] Export Control (Organic Produce Certification) Orders are used by the Department to assess organic certifying bodies and recognise them as approved certifying organisations. Approved certifying organisations are assessed by the Department for both initial recognition and on an at least annual basis thereafter to verify compliance.[52]

In the absence of domestic regulation, DOA accreditation also serves as a 'de facto' benchmark for certified product sold on the domestic market.[53] Despite its size and growing share of the economy "the organic industry in Australia remains largely selfgoverned. There is no specific legislation for domestic organic food standardisation and labelling at the state or federal level as there is in the USA and the EU".[54]

The Department has several approved certifying organisations that manage the certification process of organic and bio-dynamic operators in Australia. These certifying organisations perform a number of functions on the Department's behalf:[55]

As of 2015, there are seven approved certifying organisations:[57]

There are 2567 certified organic businesses reported in Australia in 2014. They include 1707 primary producers, 719 processors and manufacturers, 141 wholesalers and retailers plus other operators.[58]

Australia does not have a logo or seal to identify which products are certified organic, instead the logos of the individual certifying organisations are used.[48][59]

In China, the organic certification are administrate by government agency named Certification and Accreditation Administration of the Peoples Republic of China (CNCA). While the implementation of certification works, including site checking, lab test on soil, water, product qualities are perform by China Quality Certification Center (CQC) which is an agency of Administration of Quality Supervision,Inspection and Quarantine (AQSIQ). Organic certification procedure in china are perform according to China Organic Standard GB19630.1-42005 which issued on year 2005. This standard had governed standard procedure for Organic certification process perform by CQC, including application, inspection, lab test procedures, certification decision, post certification administration each. The certificate issue by CQC are valid for 1 year.

There are 2 logo are currently apply by CQC for Organic Certification, including Organic Logo and Conversion to Organic Logo.

In India, APEDA regulates the certification of organic products as per National Standards for Organic Production. "The NPOP standards for production and accreditation system have been recognized by European Commission and Switzerland as equivalent to their country standards. Similarly, USDA has recognized NPOP conformity assessment procedures of accreditation as equivalent to that of US. With these recognitions, Indian organic products duly certified by the accredited certification bodies of India are accepted by the importing countries."[60] Organic food products manufactured and exported from India are marked with the India Organic certification mark issued by the APEDA.[61] APEDA has recognized 11 inspection certification bodies, some of which are branches of foreign certification bodies, others are local certification bodies.

In Japan, the Japanese Agricultural Standard (JAS) was fully implemented as law in April 2001. This was revised in November 2005 and all JAS certifiers were required to be re-accredited by the Ministry of Agriculture.[62]

As of 2014 the The Agri-Food & Veterinary Authority of Singapore (AVA) had no organic certification process, but instead relied on international certification bodies; it does not track local producers who claim to have gotten organic certification.[63]

Organic certification is not without its critics. Some of the staunchest opponents of chemical-based farming and factory farming practices also oppose formal certification. They see it as a way to drive independent organic farmers out of business, and to undermine the quality of organic food.[64] Other organizations such as the Organic Trade Association work within the organic community to foster awareness of legislative and other related issues, and enable the influence and participation of organic proponents.

Originally, in the 1960s through the 1980s, the organic food industry was composed of mainly small, independent farmers, selling locally. Organic "certification" was a matter of trust, based on a direct relationship between farmer and consumer. Critics[65] view regulatory certification as a potential barrier to entry for small producers, by burdening them with increased costs,[66] paperwork, and bureaucracy[67]

In China, due to government regulations, international companies wishing to market organic produce must be independently certified. It is reported that "Australian food producers are spending up to $50,000 to be certified organic by Chinese authorities to crack the burgeoning middle-class market of the Asian superpower."[68] Whilst the certification process is described by producers "extremely difficult and very expensive", a number of organic producers have acknowledged the ultimately positive effect of gaining access to the emerging Chinese market. For example, figures from Australian organic infant formula and baby food producer Bellamy's Organic indicate export growth, to China alone, of 70 per cent per year since gaining Chinese certification in 2008,[68] while similar producers have shown export growth of 20 per cent to 30 per cent a year following certification[69]

Peak Australian organic certification body, Australian Certified Organic, has stated however that "many companies have baulked at risking the money because of the complex, unwieldy and expensive process to earn Chinese certification."[68] By comparison, equivalent certification costs in Australia are less than $2,000 (AUD),[70] with costs in the United States as low as $750 (USD) for a similarly sized business.[71]

Manipulation of certification regulations as a way to mislead or outright dupe the public is a very real concern. Some examples are creating exceptions (allowing non-organic inputs to be used without loss of certification status) and creative interpretation of standards to meet the letter, but not the intention, of particular rules. For example, a complaint filed with the USDA in February 2004 against Bayliss Ranch, a food ingredient producer and its certifying agent, charged that tap water had been certified organic, and advertised for use in a variety of water-based body care and food products, in order to label them "organic" under US law. Steam-distilled plant extracts, consisting mainly of tap water introduced during the distilling process, were certified organic, and promoted as an organic base that could then be used in a claim of organic content. The case was dismissed by the USDA, as the products had been actually used only in personal care products, over which the department at the time extended no labeling control. The company subsequently adjusted its marketing by removing reference to use of the extracts in food products. Several months later, the USDA extended its organic labeling to personal care products; this complaint has not been refiled.[72]

In 2013 the Australia Consumer Competition Commission said that water can no longer be labelled as organic water because, based on organic standards, water cannot be organic and it is misleading and deceptive to label any water as such.[73]

The label itself can be used to mislead many customers that foods labelled as being organic are safer, healthier, and more nutritious.[74][75][76][77][78][79][80]

Critics of formal certification also fear an erosion of organic standards. Provided with a legal framework within which to operate, lobbyists can push for amendments and exceptions favorable to large-scale production, resulting in "legally organic" products produced in ways similar to current conventional food.[81] Combined with the fact that organic products are now sold predominantly through high volume distribution channels such as supermarkets, the concern is that the market is evolving to favor the biggest producers, and this could result in the small organic farmer being squeezed out.

In the United States large food companies, have "assumed a powerful role in setting the standards for organic foods."[82] Many members of standard-setting boards come from large food corporations.[82] As more corporate members have joined, many nonorganic substances have been added to the National List of acceptable ingredients.[82] The United States Congress has also played a role in allowing exceptions to organic food standards. In December 2005, the 2006 agricultural appropriations bill was passed with a rider allowing 38 synthetic ingredients to be used in organic foods, including food colorings, starches, sausage and hot-dog casings, hops, fish oil, chipotle chili pepper, and gelatin; this allowed Anheuser-Busch in 2007 to have its Wild Hop Lager certified organic "even though [it] uses hops grown with chemical fertilizers and sprayed with pesticides."[83][84]

See the rest here:

Organic certification - Wikipedia

Skill Development Diploma in Basic Rural Technology (DBRT) This is course is for youth who want to start own enterprise. This course is ideal for youth between 15 20 years of age. This course is based on philosophy of Learning while doing and therefore you do not need to worry about remembering for exam and writing notes ! All emphasis on working in real life situations. The course lots of Doing things in the area of Agriculture , Engineering, Energy, Environment, Food processing etc. This is 1 year residential course conducted in Pabal village.

Know More

Know More

Vigyan Ashram believes in use of Technology for increasing pace of development and increase productivity of our development efforts. We believe in use of technology to reduce drudgery, stop exploitation of natural resources, balancing environment and also to ensure better quality of life for all citizens.

Our rural areas of full of problems ! and Vigyan Ashram believes Every problem is an Opportunity ! We tries to find out technological solution to the rural problems.

We are located in small village Pabal and that helps us to be closer to the community and understand the difficulties faced by rural people.

VA is continuously engaged in developing , adapting and disseminating new technologies useful to rural community.

Know More

You can Make Almost Anything ! in the Fab Lab for digital fabrication @ Vigyan Ashram. Fab Lab is global network of local Fab labs.

To know more @ Fab Lab concept, please visit website of Fab Foundation : http://www.fabfoundation.org

Know More

Vigyan AshramandSavitribai PhulePune Universitycollaboratively started Design Innovation Center at Pabal. The center is funded by MHRD as part of National Design Network.

DICwill incubate ideas which are useful for society. Efforts will be made to convert these ideas into products. Requirement of users will be taken into account from the conceptualization of idea to making final products.

DICwants to promote culture of design at college level. Our rural areas are facing with various development problems. These problems are great opportunities for creative minds.DICaims at training youth to taken on these challenges and come out with useful solutions.

Know More

You dont need money to become successful entrepreneur. You need to have good business idea, appropriate skills, workable plan and Passion. If you have Passion to become successful then Vigyan Ashram supports you for the rest !

Become Entrepreneur.. ..Start your Enterprise.. Vigyan Ashram provides following support to its alumni, rural youth with business ideas, SHGs, farmer groups etc. We encourage them to start technology based enterprises.

Know More

Visit Website Know More

Know More

Know More

See the rest here:

Vigyan Ashram

The ashram received its approval for occupancy on 16 August 2012, permitting abhyasis and spiritual seekers to step into this sanctuary where they can further their journey towards the goal.

The journey to establish this newest centre of light began in early 2007 with a generous gift from two abhyasis in the area. With Masters grace and blessing, a big portion of renovation of the existing structure was done during work weekends by abhyasi sisters and brothers who gathered in his remembrance. Their relentless efforts successfully complied with the rigorous local, state and federal government building and environmental codes. Many a time, the yatra seemed difficult; but Masters guidance at every step helped us make it to the finish, transforming the place into a spiritual abode.

The ashram is located about an hour away from Manhattan, NY, and about 10 minutes away from Princeton University in New Jersey. The 7,000 sq. ft. Monroe Ashram, as it is called, features a 2,200 sq. ft. meditation hall, a childrens/community area, a kitchen and a dining space. It also includes a library for abhyasis and their children.

The three-acre property rests in an arboreal locale inhabited by Kwanzan cherry, Norway maple, elm, beech, redwood, zelkova and oak trees. It is nestled in an area of protected wetlands that is home to endangered animal species. A separate one-bedroom quarter will host an onsite caretaker, and there is also a separate storage utility shed on site. The property provides for 55 parking spaces laid out using environmentally friendly precast textured foundations that allow green cover and blend with the surroundings. A brook and a patch of fenced wetland within the property also attract interesting birds.

The ashram is centrally located for those travelling from New York, New Jersey and Pennsylvania. It is close to Exit 8A on the New Jersey Turnpike, easily accessible from the international airports of Newark, Philadelphia and New York. It is a 10-minute drive from the Princeton Junction train station that serves the New Jersey Transit Northeast Rail Corridor and Amtraks New York to Washington D.C. line.

This regional ashram will serve the regional community and beyond, and that it will give abhyasis all opportunities to come together in unity of purpose as urged to do by Babuji Maharaj in Whispers from the Brighter World, Special Messages.

Satsangh Schedule:

Sunday: 9.00 am and 2.00 pm. Saturday: 9:00 am.

Postal address:

45 Wycoff Mills Road, Monroe Township, NJ 08831, USA Phone and voicemail (for leaving messages): +1-609-448-4950

Address for GPS navigation:

Some GPS devices do not provide guidance to the postal address accurately. In such cases, please use the below alternate address.

53, Halsey Reed Road, Monroe, NJ 08831.

The Ashram is located at the intersection of Wycoffs Mills Road and Halsey Reed Road.

Contact: Ravi Ivaturi: +1-646-401-2974 (mobile) Ragini Jagadish: +1-917-225-4696 (mobile)

Read more here:

Sahaj Marg Raja Yoga Meditation - Monroe, New Jersey