In the quest to source safe, pure foods and supplements, “organic” and “sustainable” seem to be interchangeable terms. After all, isn’t sustainable agriculture ”certified organic?”
As a result, when seeking to label, trace and define natural and organic products, we may have to add “sustainable” to the list of confusing terms facing consumers, manufacturers and industry buyers. To remedy the situation, check out this short video presentation from the Auguste Escoffier School of Culinary Arts—a college so committed to organic, sustainable food that it has an Agricultural Learning Center where students grow their own organic, sustainable food—which makes the case that organic is not necessarily sustainable and vice versa. The dichotomy suggests that at all stages in the supply chain, industry ballplayers may really need to do their homework before putting ingredients into their products.
Here’s to a brighter future for sustainably produced certified regenerative organic foods and products for a healthy happy population and planet!
Enjoy the video!