Baseline standards
- At least 50% of the product line or revenues have to be generated from certified organic products according to USDA standards
- Local and organic have parity, but need to understand company definition of “local” and what the affordability and accessibility issues are, if any
- If any non-organic ingredients include cottonseed, canola, soy, corn, zucchini or crook-neck squash- might be genetically modified therefore ineligible
- No pesticides, herbicides, or fertilizers made with chemicals or treated sludge
- No hormones or antibiotics (unless absolutely necessary in very rare cases)
- Livestock grazes on pastures
- Any eggs must come from free-range chickens
- Must include an accurate and complete ingredient list
- Comprised primarily of whole foods, minimally processed
Preferences
- Products that are: vegan, free-range, organic, sourced responsibly
- All environmentally friendly packaging (recycled, recyclable, etc.)
- Ingredients are locally-grown
- No GMOs
- Livestock eats organic grains
- Contain no preservatives.
- If restaurant – leftover food is donated and/composted
- Labeled with or accompanied by information on appropriate use relative to diet and personal health concerns.
Resources
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