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While organic is a more ethical and environmentally responsible agricultural system than conventional, largely due to mandated access to pasture for animals and the absence of super-toxic chemicals and GMOs, its rules do not specifically address improved labor conditions, and accusations of mistreatment of injured workers within our industry have appeared.
Seeking to raise the bar and go beyond what is expected, Once Upon a Farm has entered into a first-of-its-kind partnership with Equitable Food Initiative (EFI), a certification non-profit that works to improve the lives of farmworkers and drive business performance by integrating worker voices and engagement throughout the supply chain.
“We believe that to drive the systemic improvements in childhood nutrition we are committed to, we must also drive systemic improvements to how our food is grown, picked and produced,” said John Foraker, co-founder and CEO of Once Upon a Farm.
With organic food companies selling multi-ingredient products, the challenge is innate. Raw materials are invariably sourced from all over the world, from many different suppliers and farms, big and small.
“Given the diversity in our supply chain, with over 110 different ingredients in our products, there is not a one-size-fits-all model for responsible sourcing, but we believe complexity should not equal complacency,” put forth John Foraker. “We have an opportunity to see farmworkers as true partners in our mission to create safe, healthy products that parents trust. We also have an opportunity to be honest about the challenges and imperfections, so that we can work collectively with others in the industry on how to improve.”
The company has set a goal to source 7,000,000 pounds of organic produce from EFI-certified suppliers, covering an estimated 30% of ingredients purchased for their core portfolio in 2024. Premiums are directed to non-salaried farm employees as a bonus in recognition of their essential role and to reward workers for the extra training and diligence they bring to the fields through the EFI Program.
For farmworkers in the U.S. that have migrated from South America, there can be a tendency to remain silent when problems arise. Not only does this have the potential to create strife and a sub-optimal work environment, but it also can result in inefficiencies and lost profits for the company.
A defining trait of EFI farms is the worker-manager collaborative teams, through which farmworkers and managers continually collaborate to identify and address food safety and social accountability issues. This approach seeks to break down hierarchical silos and give workers a voice in farming operations. By training and equipping farmworkers and growers to reduce food safety risks and health hazards in the fields, EFI creates higher levels of assurance that add value throughout the fresh produce system.
Stemilt Growers, a supplier to Once Upon a Farm and a Washington grower, packer and shipper of apples, pears, cherries and stone fruit, has certified all of its owned operations with EFI, and Maggie Torres, manager for business partners and people experience at Stemilt, has seen the benefits of EFI firsthand.
“With EFI, there is a structure that allows for and encourages open dialogue with supervisors and managers, which gives employees an opportunity to come up with solutions. Not only are they learning important communication skills, but people are happier and are more incentivized to work harder for the company. Also, the EFI bonuses, even if they are $20, go a long way and make a real difference.”
The people who do the essential work of picking fruits and vegetables under the blazing sun in this country are often unheard and overlooked, and the California-based organic childhood nutrition company believes it is time for something different.
“As the first CPG brand to make this type of commitment, Once Upon a Farm is putting its values into action and is carving a new path for the food system,” said LeAnne Ruzzamenti, director of marketing and communications for EFI.
In the backdrop of all of this is concern about immigrant deportation when the Trump administration takes over next month.
When asked about what it is doing to prepare for this possibility and the potential impact on its work, EFI told Organic Insider that the organization refrains from making any statements about legislation or on political issues.
However, the non-profit group did provide us with the following.
“Numerous studies suggest that approximately half or more of the agricultural workforce is undocumented. Given the industry’s ongoing labor shortage, which many producers cite as their top concern, stricter immigration enforcement and deportation policies could end up exacerbating the shortage and disrupting the produce supply chain.”
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With gratitude, 
Max Goldberg, Founder |
It is unclear how closely Brooke Rollins will be working with Robert F. Kennedy, Jr., who is a big advocate for organic and regenerative.
Despite the warnings, Lynn Clarkson, CEO of Clarkson Grain, doubts the USDA’s actions will be able to stop fraudulent organic shipments from West Africa or other regions outside the U.S.
According to Circana, total store CPG volumes grew 1.1% for the year-to-date ending Sept. 29th, as consumers embraced value and e-commerce channels to manage high food prices.
The watchdog group is targeting organic certifiers that allow hydroponics and livestock factories, among other things, and it labels major certifiers CCOF, Oregon Tilth and QAI as "ethically-challenged."
In a big victory for food and environmental safety, the court overturned the 2020 rule overhaul by the first Trump administration that had eliminated most government oversight over GE crops, trees and grasses.
He is expected to work to eliminate processed foods from school lunches and push for the removal of dyes from cereals and other items.
The product would be sold at outlets such as Home Depot, and consumers would add water to the boxes and the genetically-engineered Aedes aegypti will hatch. Terrifying.
The first Daily Shop in Manhattan has exceeded sales projections every week since opening, and Whole Foods Market will bring the format to Washington, D.C. next year.
A Massachusetts-based supplier is suing UNFI, accusing the distributor of improperly taking prompt-payment discounts.
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