I especially enjoy our Sustainable Agriculture and Organics issues because they always break new ground (pun intended) and I always learn something new.
In this edition, Laura Batcha of Organic Trade Association looks at the $35 billion marketplace of Organics; Vicki Pozzenbon of Delicious New Mexico tells how to localize our food systems to help more farmers grow more food for our schools, institutions, restaurants, and retail outlets; John Roulac of Nutiva asks how can we grow our food in a more sustainable way, and who decides? And finally, Theo Ferguson of Vital Systems writes about the importance of investing in food and farming communities for optimal systemic health.
As always, you will find more articles, including a new report from Rodale on Organic Agricluture and Climate Change, on GreenMoney.com
Over the years people have asked me where they can begin to make a positive difference with their money. For many of us it starts with shopping. According to The Organic Center, if you and other American shoppers choose to buy at least one organic product out of every 10 items purchased…
• 53 million servings of produce would be produced without toxic pesticides each day
• 20 million servings of milk would be produced without rBGH or antibiotics each day
• 2.9 billion barrels of imported oil would be eliminated each year
• 25,800 square miles of degraded soils would be converted to rich, highly productive cropland and it would capture 6.5 billion pounds of carbon in the soil
• 915 million animals would be treated more humanely and it would eliminate 2.5 million pounds of antibiotics used in livestock each year
Along with shopping for more local and organic products I have also invested in companies such as Whole Foods Market, United Natural Foods, Hain Celestial, and Reeds because the natural food industry is vital on so many levels. Today, natural and organic food touches a broad spectrum of our economy from farmers to consumers, from seeds to soil, from water issues to environmental sustainability, and from farm workers to animal welfare.
In closing, I should mention that my interest in sustainable agriculture probably derives from spending part of my youth on a farm in Washington State. Ask me to share some stories about it sometime.
– Cliff Feigenbaum, founder, GreenMoney
By Theo Ferguson, Vital Systems
By Laura Batcha, Organic Trade Association
Growing Local Food Businesses by Leaps and Pounds
By Vicki Pozzebon, Prospera Partners and Delicious NM
Reversing Climate Change Achievable by Farming Organically
A new report from the Rodale Institute
Animal Welfare Basics at Whole Foods
Helping you make informed choices about the meat you eat
Localizing Our Portfolio: Aligning your Money with your Values
by Lyle Estill, author, Small Stories, Big Changes: Agents of Change on the Frontlines of Sustainability
More U.S. Corporations Must Scale Up Sustainability Efforts
A new report from CERES and Sustainalytics assesses how well the largest publicly traded companies in the U.S. are performing in a variety of areas.
Whole Foods Takes Over America
How the company is expanding into new and unexpected markets — and changing the way the country eats, one kale smoothie at a time.
By Beth Kowitt, Fortune magazine