Catch RNN’s coverage of GREENBUILD Boston on Designing for Sustainability with Ken Filarski…

Business Side Of Green

At a time when consumers around the world are seeking healthier food, today’s guest, Mathew Buck, Director of Food Alliance, is, as they’ve done for 20 years, leading consumers to organic and more natural consumables.  How they are doing that, though, is a fascinating part of the story.

Food Alliance works collaboratively with almost any industry–farmers, ranchers, food handlers, retail outlets, brands to bring them to a certifiable level of sustainable standards.  Cutting to the heart of transparency within this segment, they develop, and audit, standards of best practice for the food industry.

Food Alliance is based in Portland, OR.  They work primarily in the US, but the audit in Canada and Mexico as well.  They are very lean and efficient–carrying a small staff of experts.  However, last year alone they certified, to this stringent criteria, 160 M worth of products.

Their policies include healthy and humane treatment of animals, reduced risks from pesticides, protection, and enhancement of wildlife habitat, conservation of soil, water and energy, transparent and traceable supply chains and food product integrity.

That is a big list.   A tall order.  And, at the end of the day, what does that mean to us…to our choices in supermarkets…to our health and what we spend on eating?

Those are all questions we asked.  The answers are here in this great segment.

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