Growers and Grocers

The April issue of Eating Well magazine is the “How to Eat for a Greener Planet” issue.  In addition to articles on concerns like farmed versus wild salmon, and grass fed beef, it contains several listings of helpful resources for finding the most environmentally friendly versions of various foods, along with some common terms and their meanings.

Thus far the USDA has no certification program in place for seafood, so finding “green” seafood can be a challenge.  There are a couple of labels to look for, and some sources of information that can be helpful in this search.  The Marine Stewardship Council certifies fisheries and fish farms using three principals: condition of the fish stock to ensure that the fishery is sustainable, impact to the marine environment to measure the effect that fishing has on the immediate marine environment (including non-target fish species and marine mammals and sea birds), and the fishery management system, evaluating the rules and procedures in place and how they are implemented.  The MSC is a nonprofit organization based in London, with offices around the world.  Fish from MSC-certified fisheries carry a seal of certification.

For detailed information on which species of fish are best, the Blue Ocean Institute provides a Guide to Ocean-Friendly Seafood that give a red/yellow/green rating (green fish are good to eat, red and yellow should be avoided).  The rating is based on a number of criteria relating to sustainability, for both wild and farmed species.  The Monterey Bay Aquarium provides advice on which species of fish are best in their Seafood Watch program.  They include free printable pocket guides for immediate reference while shopping or ordering at a restaurant.

The issue also touches on produce, and the meanings behind some of the current buzzwords.  Local, for example, just means “nearby” and the definition of “nearby” can be fairly broad.  There’s no regulation for this label, and growers and retailers can use it at will.  There are some state labels in use, and each carries its own set of guidelines.  Locally grown food is often riper and fresher, since it doesn’t have to travel as far, which may also be good for the environment, cutting back on the use of fossil fuels in transporting the food. 

Produce that is USDA Certified Organic must be grown to meet USDA standards, which mandate that they not be treated with pesticides or herbicides, that genetically modified seed not be used, and farmers must conserve soil quality, among others.  The certification process is expensive, so there may be small farms in your area that are organic, but can’t afford to make it “official.”  Produce that is Certified Biodynamic moves past organic and ensures that the farm is a self-sustaining system, incorporating crops and livestock.  The independent Demeter Association is the certifying organization.  For sources of fresh, local produce in your area, check out the Community Sponsored Agriculture program.

When it comes to meat and poultry, there are there primary designations.  Grass-fed and –finished (which applies to beef, lamb, and bison), Certified Organic (which can apply to beef, lamb, bison, pork, and poultry), and Certified Humane (for beef, lamb, pork, and poultry).  Grass-fed and –finished means that the animals eat nothing but their mother’s milk and grass or hay until they’re sent to slaughter.  There are some cattle that are “partially grass-fed” and these are usually grain finished.  For more information, including sources of grass-fed and –finished beef, you can go to the website of the  American Grassfed Association.  Certified Organic is again a USDA-regulated designation.  The animals receive no antibiotics or hormones, are fed an all vegetarian diet that is certified organic, and must have access to pastureland and room for exercise.  Grazing must be managed in a way that doesn’t degrade the land.  Certified Humane animals are guaranteed to have been raised under humane conditions, without cages, or tie-downs in stalls.  Certified Humane producers are audited by third-party groups.

Once you have the various labels down, you can choose what make the most sense for your budget and lifestlye.  Generally the more closely regulated the food source, the higher the prices.  However, I know that I’ve decided, after reading about the beef labels, that I’m going to try to find a grass-fed and -finshed supplier in my area, and when it’s not possible to get beef from them, I’ll look for USDA-certified organic.  It may mean we eat beef less often, since it will likely be more expensive, but the quality of the beef (and of the lives of the cattle who provided it) will be greater, and that’s something that matters to me.