Nunn Introduces Bipartisan Bill to Protect Organic Farmers from Fraudulent Imports
Representatives Zach Nunn (IA-03) and Shontel Brown (OH-11) today introduced the bipartisan Organic Imports Verification Act, legislation to protect American organic farmers from fraudulent imports and strengthen consumer confidence in the organic label. The legislation would increase residue testing and oversight of imported feedstuffs to ensure foreign suppliers meet standards consistent with those required of U.S. organic producers.
French co-op on a mission to prove organic farming can feed the world
Many people assume that organic agriculture is expensive and hard to produce on a massive scale. But a group of 10 farmers in France’s western Vendée region want to prove that chemical-free farming can feed a whole country. Their co-operative is 100 percent organic and local. Their vegetables are sold to schools, supermarkets and restaurants. The co-op’s yields are on par with those of conventional farming.
Organic Valley® Elevates On-the-Go Snacking with New Cheese Snack Sticks
Organic Valley, the nation’s largest farmer-owned organic cooperative, is excited to announce the launch of Organic Valley® Snack Sticks – new, individually wrapped organic cheese snacks that deliver 5g of protein per serving, making them an ideal choice for busy families and active lifestyles.
Farm to Family: The Saticoy Food Hub is providing income for local farmers while feeding the Ventura County community
Saticoy Food Hub began with a community refrigerator left unattended in a public place so hungry people could feed themselves. Founder and executive director Sierra Doehr, along with her partner and the nonprofit’s board president Daniel Chavez, first encountered community refrigerators when they were students at San Francisco State University.
“We would put our leftover farm products that maybe weren’t good enough to sell, but were still good to eat,” Doehr told the Ventura County Reporter. “So, we put that in the fridge and that expanded to a bunch of different things. Volunteers would fill it and I remember watermelons gone in 20 minutes. That’s what started it.”
