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The Trashy Truth About Compostables

Hello fellow Co-Op Members,

My name is Greg Prescott and I am the Store Operations Manager here at your Co-Op. I want to take some time to talk with you about an issue that has been gathering a lot of attention in our collective conscious— an issue that is finally turning the momentum of change. I would like to talk about plastics; most specifically plastic straws, compostable packaging and where our Co-Op is right now pertaining to this discussion.

As a member of the Co-Op community and the broader global community, I endeavor to find the best possible solutions for our planet. I have a one-year-old son who depends on this commitment so that he and all future generations can thrive and further the stewardship of our planet’s health. As a father and the operations manager of the Co-Op, I am balancing between my strong desire for our Co-Op to be a pioneer in establishing positive changes toward a healthier environment and what is logical with our current systems. I hope through addressing some specific customer concerns, I can convey the complexities which may make progress come more slowly than we all would like; and further, how exactly we are trying to do the right thing.

Two recent and pertinent comments that speak to our use of plastics are: “Please replace (y)our straws with compostable” and “I love that you are carrying fresh Faroe Island Salmon, but the plastic packaging seems excessive and bad for the ocean”. Addressing these specific examples may help to illustrate our thinking and what we are currently working through and towards.

Replacing our plastic straws with compostable straws should be easy. Unfortunately, our decision not to make the switch at this moment is because we do not have access to an adequate high-heat composting facility needed— the straws would go to a landfill in exactly the same way as our current plastic straws.

Compostable straws (along with many other types of compostable packaging) will only break down and compost in specialized high-heat composting facilities. Right now, the infrastructure of Vermont’s waste management system is unable to support mass quantities of compostable packaging, not enough high heat facilities exist. We finally have access to compostable packaging and single-use items (straws, cups, “Styrofoam” trays, cutlery) but we do not have the technology in place to take advantage of this amazing advancement. It is going to take time for our infrastructure to catch up to our needs as environmentally conscious consumers.

Currently, we are working with Casella’s Waste Systems. For years Casella’s has handled our trash and single stream recycling program. Recently Casella’s has begun to help with our composting needs. Every Wednesday Casella’s will pick up our compost and bring it locally to Foster Brothers where it is dropped off to decompose and become, well, compost. Foster Brothers is not a high-temperature composting facility, therefore products such as compostable straws will never reach the required temperature to properly break down. This is where we are currently— we are absolutely still searching for other options and hope to soon find a solution to our lack of in-state high-temp composting resources.

So, what can we do as consumers? Well, the best practice of all is to personally invest in a reusable straw. By doing so you are removing as many straws out of the collective waste stream as you have beverages that require straws.

What can the Co-Op do?

We are working with our supplier to source paper straws. Paper straws are biodegradable and break down quickly, eliminating the long-term/forever effects of plastics. However, paper straws can break down quickly in beverages. This means paper straws are not everybody’s favorite. We have been product testing straws and while they hold up well enough in liquids such as iced coffee, they don’t last very long in our smoothies. Therefore, when we are prepared to offer paper straws, we will still have plastic straws available upon request. Additionally, there are some customers who may absolutely need a plastic straw, so it becomes imperative to keep them available. (please read this article from NPR, I found it to be very eye-opening).

Moving on to the second pertinent comment regarding our seafood packaging: “I love that you carry fresh Faroe Island Salmon, but the plastic packaging seems excessive and bad for the ocean”. With our expansion, we have recently been able to carry fresh seafood. We were looking for an alternative to the traditional Styrofoam trays and plastic wrap for seafood packaging, which are a threat to our planetary health, and discovered a particular plastic container, that while not our ideal or long-term answer, is recyclable. As of now, anyone with access to single-stream recycling can recycle these containers. I say “as of now” because of the developing issue with China refusing to accept our recycling waste (you can find many articles about this, including this one from NPR). Although this isn’t the best option overall for packaging, it is the best option we currently have.

In closing, I want to stress that although in the immediate future, we are unable to provide an all-encompassing packaging switch, we are actively engaged with our most heartfelt desire to take responsible action for the sake of our environment through overcoming the aforementioned logistical roadblocks. We are working hard with our suppliers and our partners to find better, truly sustainable options and will do our best to embrace them and construct ways that our Co-Op can integrate them into the community. Until then, please keep pushing us to do better. Please know that we want to do better. And please bless us with your patience as we try to solve these problems in the most responsible and thoughtful way. Thank you very much for allowing me your time.

Yours in service,
Greg Prescott
Store Operations Manager

Spotlight on Nature’s Gate

Nature’s Gate is featured in our Member Deals Spotlight from August 16th – 22nd, which means that member-owners can enjoy 20% off their full line of body care products! Read on to learn more about what makes them shine:

Where it All Began

In 1972, two brothers in Venice Beach with a humble beachside herb garden and a kitchen had an idea to create a shampoo using the bounty of the earth as a natural source of beauty. Leo had a head for business and Vlad was trained as a physicist, so the pair blended herbs and other natural ingredients to create a naturally energizing herbal shampoo that respected the natural balance of the earth as well as the body. And thus, Nature’s Gate was born.

What They Stand For

Balanced beauty, inside in out. It’s Nature’s way. 

They believe that true beauty can only be achieved through balance. Healthy mind, healthy body. Beautiful thoughts, beautiful deeds. Respect for yourself and respect for the planet. Time for you, time for the family. That, to the folks at Nature’s Gate, is the essence of real beauty. That’s what they pour into every Nature’s Gate bottle.

And because they believe balance and harmony are essentials rather than luxuries, they don’t come at a high price. Nature’s Gate is about affordably using what Mother Earth gave us to bring out the natural beauty in every member of your family every day of the week.

Spotlight on New Leaf Organics

With local harvest season in full swing, we’re casting our Co-op Spotlight on a wonderful organic farm that not only provides our Co-op with a bounty of organic vegetables but also allows us to offer a stunning variety of locally-grown veggie and herb starts for gardeners in the spring! New Leaf Organics is featured in our Member Deals Spotlight this week, and member-owners can enjoy 20% off their glorious produce from August 9th – 15th! Read on to learn more about this fantastic local, organic farm hailing from Bristol, VT:

Nestled in the rolling hills near the Bristol-Monkton town line is a sweet little farm called New Leaf Organics. Now in her 18th year in business, Farmer Jill Koppel leads her rockstar all-female crew to produce some of the most beautiful and delicious flowers, fruits, and veggies you’ll find anywhere in Vermont. Their farm has evolved quite a bit over the years, but their core mission remains the same; growing high-quality organic produce, flowers, and plants that improve soil health and strengthen the community.

Their Mission

  • to grow high quality, deliciously fresh organic produce and flowers.
  • to maintain and build the health of our soil and water.
  • to keep this land open and in agricultural production.
  • to bring community together in appreciation of good food and eating with the seasons.
  • to help couples create a memorable wedding day brightened with our beautiful flowers
  • to be a healthy and joyous place for kids to roam and discover and help them learn where our food really comes from.
  • to provide a positive and meaningful place to work for our employees and ourselves.

They grow 3 acres of vegetables and 1.5 acres of flowers which are all sold in Vermont. You can find them at farmers markets in Waitsfield and Winooski and they deliver to various area stores and restaurants. You can also sign up for their fruit & veggie CSA and/or their flower CSA.

Looking to send a local, organic bouquet to someone special? New Leaf Organics offers Home Sweet Blooms floral deliveries to homes and businesses in Hinesburg, Vergennes, Middlebury, & Bristol!

Need flowers for an upcoming wedding or event? New Leaf Organics raises over 100 varieties of organic, specialty cut flowers and creates exquisite floral arrangements for weddings and events, from casual to formal. Their services, from full-service arrangements and delivery, to “pick-your-own,” to “weddings-in-a-bucket” are a great fit for all your events. Buying direct from the grower ensures the freshest, highest quality flowers at the best price. Buying organic ensures that agricultural chemicals aren’t endangering our environment or the farmworkers who handle the flowers. Click here to read more about why this matters.

 

Co-op Connection Business of the Month – Waterfalls Day Spa

Can you remember the last time you pressed pause on the frenzied pace of everyday life and allowed yourself to relax and unwind? If you are struggling to recall the last occasion of such a rare, yet necessary event, we invite you to check out the newest addition to our Co-op Connection lineup – Waterfalls Day Spa! They offer a very generous 10% discount to card-carrying Co-op member-owners! Read on to learn more about the extensive list of services offered by their skilled team of practitioners:

 

Located at the historic Middlebury Inn, Waterfalls Day Spa has been part of our community for over 10 years.  You may have heard friends rave about their fabulous massages but what you may not know is that they now offer salon services, too! They set the standard for excellence in the salon and spa community with exceptional customer service and highly skilled technicians.  Clients can expect to receive a treatment customized specifically to their needs.

Whether you’re looking for a massage, hair treatments, skin therapy, nail treatments, hair color services, or lash extensions and tinting, Waterfalls has got you covered! Massage techniques range from a relaxing Swedish massage to deep sports massage to a soothing warm stone massage, and even prenatal massage!

We love supporting local producers here at the Co-op, so we were particularly thrilled to learn that Waterfalls offers two unique spa packages that feature two of our favorite local beverage producers:  The Lincoln Peak Spa and Wine Escape and the Shacksbury Spritz Hard Cider Smooth & Spicy Rub. Don’t those sound delicious? We certainly think so.

They also offer an impressive menu of hair, nail, waxing, and skin treatments uniquely suited to men, women, and teens. To view the menu and daydream about your next visit, click HERE!

Planning a wedding or bridal party? Waterfalls offers a lovely list of services to make every bride’s dreams come true. Click HERE to check them out!

If you’re looking for the perfect gift for someone special, pick up a Waterfalls gift card!

In short, if you’re looking to escape, relax, and restore – Waterfalls Day Spa is your destination. Just don’t forget to mention that you’re a Co-op member-owner!

 

 

 

Spotlight on Aqua ViTea

Our Member Deals Spotlight shines brightly this week on Aqua ViTea! Their full line of local Kombucha is 20% off for member-owners from August 2nd – 8th. Read on to learn more about this unique local business with humble beginnings on a Salisbury Farm!

 

History

In 2005, founder Jeff Weaber and his wife Katina Martin moved to Salisbury, Vermont from Portland, Oregon. Portland had been their home for nine years as Katina pursued medical degrees in Naturopathy, Midwifery, and Acupuncture. During those years, Jeff became a brewer for The Lucky Labrador Brewing Co. and was in the unique position of honing the craft of brewing and fermentation at work, while learning about functional foods and the governing role of the digestive system from Katina at home.

While reading Sally Fallon’s Nourishing Traditions and diving into the research of the Weston A. Price foundation, Weaber was introduced to Kombucha. He began experimenting with home-brewed Kombucha and shared the surplus with friends. Weaber found himself amazed by its popularity with both the naturopathic and beer-drinking crowds. “I realized right away that I had found a way to do what I loved and sustain a healthy lifestyle,” says Weaber. The more I learned about the benefits of Kombucha, the more passionate I became about making it available to my community.

His commercial brewing operation began in the cellar of his Salisbury farm and by 2007, Weaber was selling his Kombucha to the happy crowds at the Middlebury Farmers Market under the Aqua ViTea brand. By 2008 he was bottling his product and selling wholesale to our Co-op and a handful of other local markets and, in 2009, our Co-op was proud to be the first co-op in the country to offer Kombucha on tap! Our fountains have been flowing ever since!

As the business grew, Weaber called on Mike Kin, who was a close friend of Weaber’s in Oregon, and convinced him to move to Vermont with his family to become the company’s brewer. And if you dig the artwork on Aqua ViTea’s packaging and materials as much as we do, you’ve got Mike to thank for these. He sketches each one by hand!

By 2014, demand began to outpace production capacity and plans to move Aqua ViTea’s production off the farm began to ferment. They first moved to a state-of-the-art facility in Bristol, VT, followed by yet another upgrade in 2017 to an even more impressive facility -the former home of Woodchuck Cider on Exchange Street in Middlebury. They now produce about 30,000 gallons a month and their line of bottled and draft kombuchas is distributed in 25 states!

Jeff Weaber & Mike Kin

Mission

According to Aqua ViTea’s website:

Our mission since the beginning has been to sustain and cultivate the core foundation of healthy, sustainable communities through a series of interrelated actions and principles.

We evaluate the environmental impact of our business decisions to remain mindful of how they will affect all aspects of living and life. We seek to source the finest quality ingredients and work with regional providers whenever feasible. We work to create opportunities not only for our team, but for you, that will make a positive difference in our and your food consumption, lifestyle choices, and career paths. We recognize and remind ourselves and you to acknowledge the responsibility to contribute and give back to the community.

Commitment to Authenticity

Controversy has been brewing in the Kombucha community surrounding the fact that many commercially available Kombucha brands have been found to contain significantly more sugar and more alcohol than their labels disclose. Additionally, some large-scale Kombucha products are being manufactured in a lab setting, force carbonated, and even pasteurized, with the probiotic cultures added artificially as “ingredients” to the end product.

Aqua ViTea, since day one, has shown a deep commitment to authenticity. This begins by sourcing the highest quality ingredients, including sustainably-sourced organic tea from Middlebury’s Stone Leaf Teahouse and organic cane sugar to feed the ferment. Their Kombucha is the product of a live, active fermentation, which allows the live cultures and enzymes to develop naturally and delivers the tangy effervescence that Kombucha drinkers love.

Additionally, they are one of only two Kombucha makers in the U.S. to invest in a spinning cone column – a machine typically used in wine-making – which allows for the extraction and recovery of volatile compounds, including alcohol, without the need for excessive heat. And since the alcohol is removed at the end of fermentation, the active cultures can grow at their own pace, which results in authentic, delicious and non-alcoholic Kombucha. They even employ an in-house microbiologist to analyze the safety and purity of their products! Dr. Bill Yawney oversees their food safety standards and works in their state-of-the-art in-house lab to create standards for testing alcohol levels in Kombucha produced by Aqua ViTea and by other Kombucha producers. You can read more about that here.

Here’s a look at their famous spinning cone column:

 

 

You’ll notice that Aqua ViTea Kombucha now bears theAlcohol Extracted Verified Seal, so you know what you’re getting (and not getting) when you drink their Kombucha.

Wonder where that alcohol is going after it’s extracted from Aqua ViTea Kombucha? They send it right down the road to their friends at Appalachian Gap Distillery, where it is turned into a distinct and flavorful vodka known as Aqua Vodka. It’s the perfect blend of ancient tradition and modern technology! Click here to read all about it.

 

 

 

 

Spotlight on Stonyfield

We’re shining our Co-op Spotlight on Stonyfield this week to highlight their commitment to organic dairy, the family farmers that make it possible, and the Earth that sustains us. Member-owners can enjoy 20% off their full line of organic dairy products from July 26th – August 1st! Read on to learn more about Stonyfield’s history and mission:

 

History:

While Stonyfield is best known for making yogurt, yogurt wasn’t the way the founders of Stonyfield thought they’d change the world. In 1983, Stonyfield co-founders Samuel Kaymen and Gary Hirshberg were simply trying to help family farms survive, protect the environment, and keep food and food production healthy through their nonprofit organic farming school.

Just to keep things running, the duo started putting their farm’s seven cows to work making yogurt. They knew they were making a healthy food grown with care; what they didn’t expect was how much people would love it.

People went crazy for the yogurt from Samuel and Gary’s little farm school, and the two knew they had found a way to make a real difference. With this yogurt business, the two organic farming teachers could show the whole world that a company could make healthy, delicious food without relying on toxic chemicals that harm the environment and public health.

So, the two went all-in on yogurt and, over 30 years later, the folks at Stonyfield continue to honor the example their founders set. They’re still located in New Hampshire, just 30 miles east of the old farm. And now, their organic ingredient purchases support a huge network of food producers made up of hundreds of organic family farms, thousands of organic cows, and over 200,000 organic acres!

They‘ve also pioneered planet-friendly business practices—from offsetting emissions at their production facility to making yogurt cups from plants instead of petroleum to making their own renewable energy, and much more.

The thought and passion that started Stonyfield Organic in the first place have only grown stronger, and they’ve never stopped working for healthy food, healthy people, and a healthy planet.

Commitment to Organic:

Stonyfield’s products are all 100% certified organic – made without the use of toxic persistent pesticides, artificial hormones, antibiotics, and GMOs.  Eating organic isn’t just good for you and your family, it’s straight up good for other people and the planet. One of the main goals of organic farming practices is to avoid contamination of our precious soil, rivers, drinking water, and air with toxic persistent chemicals. Which also means organic farmers themselves and their neighbors aren’t exposed to potentially carcinogenic herbicides. Organic agriculture not only means less dependence on fossil fuels, it can actually help reduce climate change. It’s estimated that converting all of America’s cropland to organic would have the same carbon-reducing effect as taking 217 million cars off the road!

There is also compelling evidence to support the notion that organic dairy is more nutritious than its conventional counterpart. Why? Because it comes from cows that are actively grazing on grass, as nature intended. Organically raised cows spend their days outside on pasture so the milk they produce is significantly higher in Omega-3 fatty acids and CLA (conjugated linoleic acid), heart-healthy fats that can help lower bad cholesterol and increase good cholesterol. There is a lot to be learned and said about organic farming, and Stonyfield hopes you will join them in the journey towards better food systems. Click here to learn more.

Spotlight on Alaffia

We’re casting our Co-op Spotlight on Alaffia this weekand all of their Fair Trade Certified, Co-op-made body care products are 20% off for member-owners from July 19th – 25th! Many Alaffia products are already featured in our Co-op Basics program, so this Member Deals discount will be in addition to the everyday low price on those items! It’s a great time to stock up and save! Read on to learn more about Alaffia and their efforts to alleviate poverty and empower communities in West Africa through the fair trade of shea butter, coconut, and other indigenous resources:

 

Alaffia was founded in 2004 with Fair Trade as the fundamental foundation of their organization, which is comprised of the Alaffia Village in Sokodé, Togo; the Alaffia Coconut Cooperative in Klouvi-Donnou, Togo; and the Alaffia headquarters in Olympia, Washington. Their cooperatives handcraft indigenous raw ingredients, and the Alaffia team in Olympia creates the finished products. Proceeds from the sales of these products are then returned to communities in Togo, West Africa, to fund community empowerment and gender equality projects.

What impact have your Alaffia purchases had in these communities thus far?

 

 

Each year in West Africa, 160,000 women die due to complications during pregnancy and childbirth. Over her lifetime, a woman in sub-Saharan Africa has a 1 in 16 chance of dying in pregnancy or childbirth, compared to 1 in 4,000 in developed countries (UNICEF, 2015). There are several reasons for the high maternal mortality rates in sub-Saharan Africa, including extreme poverty and inadequate infrastructure.  It is possible to save lives with basic health care and gender equality.

Alaffia’s Maternal Health Project has two parts; The first is a direct approach by which Alaffia provides funding for full pre- and postnatal care, including special and urgent needs, to women in rural Togo. Alaffia product sales have paid for the births of 4,832 babies in rural Togolese communities through the Togo Health Clinic system!

The Alaffia Women’s Clinic Project is the second part of their women’s health efforts. In 2007, they formed partnerships with local Togo clinics to provide information and training on all women’s health issues, including nutrition, preventing female genital mutilation, and much more. They believe that saving mothers is a necessary step in reducing poverty. When a mother dies, her surviving children’s nutrition & health suffer, and they are more likely to drop out of school, reducing their ability to rise out of poverty.

 

 

The future of African communities depends on the education and empowerment of young people. Since Alaffia founded their shea butter cooperative in 2003, they’ve provided school uniforms, books, and writing supplies to children in Togolese communities to offset the financial burden these items have on poor families. They also donate desks and install new roofs on schools to make learning a more enjoyable experience. Since 2011, Alaffia product sales have funded the construction of twelve schools throughout Togo and provided school supplies to 34,640 recipients. They now partner with retail stores to collect school supplies – if you would like to help collect pens and pencils for this project, please contact their office at 1-800-664-8005.

 

 

In rural areas of Togo, students walk up to 10 miles a day to attend school. There are no buses, and families cannot afford private transportation. As a result, school becomes very time-consuming, and most students decide to quit school in order to fulfill their family obligations. In rural areas, less than 10% of high school-aged girls and only 16% of boys attend school (UNICEF). In 2004, Alaffia began collecting and sending used bicycles to Togolese students to encourage them to stay in and complete school through their Bicycles for Education Project. Now, with over 8,253 bicycles sent and distributed, they are seeing a real impact on exam scores and retention in rural schools. 95% of Bicycles For Education recipients graduate secondary school.
Alaffia collects used bicycles in and around their communities in Washington and Oregon, with the help of their retailers, volunteers, and staff. All costs of this project – from collecting, repairing, and shipping bicycles, to customs duties, distribution costs, ongoing maintenance, and follow-up – are paid for through the sales of Alaffia products. This project brings communities in the US and Togo together. Bicycles that would otherwise be destined for the landfill are encouraging students in Togo to stay in school so they can lead their communities out of poverty. To find out how you can be involved, visit their web page or email communications@alaffia.com

 

 

Deforestation and climate change have had a devastating impact on West African farming communities. Alaffia product sales have funded the planting of 59,775 trees by Togolese farmers to help mitigate erosion and improve food security for their families. They also conduct trainings to discourage the cutting of shea trees for firewood and charcoal to preserve this important indigenous resource for future generations. Through their Alternative Fuels Project, they investigate sustainable fuel alternatives, such as bio-gas and bio-oils, to reduce the demand for wood and charcoal.

 

 

In Togo, it is extremely difficult for visually impaired people to obtain eyeglasses. An eye exam costs as much as one month’s wage and a pair of eyeglasses can cost up to four months of wages. Alaffia collects used eyeglasses at retailer locations throughout the US and employs an optometrist in Togo to correctly fit and distribute the glasses. A pair of eyeglasses is life-changing for a child struggling in school, the elderly with failing vision, and adults who have never been able to see clearly. To date, Alaffia has collected over 25,588 pairs of glasses.

 

 

As part of their Maternal Health Initiatives, Alaffia aims to educate women about the dangers of Female Genital Mutilation (FGM), or excision. FGM includes procedures that intentionally alter or cause injury to the female genital organs for non-medical reasons and is recognized internationally as a violation of the human rights of girls and women. The procedure can result in severe bleeding, infections, life-threatening complications in childbirth, and increased risk of newborn deaths (World Health Organization).

Abidé Awesso is the Maternal Health & FGM Eradication Coordinator in the Bassar region of Togo and has been working with Alaffia since 2012. Hodalo Katakouna was one of Abidé’s first patients and one of the first women to be supported as part of our Maternal Health and FGM Eradication project. Click here to read Abidé’s account of Hodalo’s story.

 

The Right to Food in the United States –  What can we do on the local level?

It’s time for the United States to support the human right to food.  Every person must have access to safe, nutritious, and adequate food obtained in dignified ways to be healthy and have an adequate standard of living. Our federal government should commit to respect, protect and fulfill the right to adequate food and nutrition, as almost every other country in the world has done. Recent assaults on federal food assistance by our government have stirred public outrage, as well as resistance from more moderate members of Congress.  But the problem goes deeper than threats to food access in the current administration – the solutions need to be made comprehensive and accessible.

United States opposition to the right to adequate food and nutrition (RtFN) has endured through Democratic and Republican administrations.  Nevertheless, post-World War II bipartisan programs in support of food and economic security were greatly improving hunger and poverty until they were reversed in the early 1980s. Combined federal and private food assistance cobbled together since that time has not been adequate to prevent steady or rising hunger and food insecurity in the U.S. on national and local levels.  In Vermont, the latest available data (2013-2015 average) tell us that 6.3% of households had low food security (reduced quality, variety, or desirability of diet) and 5.1% had very low food security (reduced food quantity or disrupted eating patterns because of not having enough money or resources). This problem is especially serious in households with children:  nearly 1 in 5 children in Vermont doesn’t have regular access to enough food for a healthy, active lifestyle.

We shouldn’t be surprised: private charitable food assistance, such as food banks and pantries, and government food assistance such as the Supplemental Nutrition Assistance Program (SNAP) and WIC cannot end hunger and food insecurity.  These programs do not address the root causes of food insecurity such as racism, falling real wages, and rising inequality in income and assets. People at the front lines of hunger and food insecurity do not participate in the design and implementation of US programs.  Nor do these programs respond to chronic food insecurity by building robust, diversified, sustainable, and decentralized food economies. There is no popularly conceived, comprehensive plan in the U.S. with measurable benchmarks to assess the success or failures of the present approach. Therefore, our capacity to hold government actors accountable to progressively improving food and nutrition status is ultimately constrained.  All of these actions are part of putting the RtFN in action.  Countries endorsing the RtFN and taking steps to make it real (e.g., Brazil, France, all Scandinavian countries, Eastern European countries, Japan) have a lower prevalence of moderate and severe food insecurity than the US, even when their GDP is much lower than the US.  For a look at how U.S. food security is broken down geographically, please click on the graphic, below:

Although nobody expects action at the federal level anytime soon, support may be feasible at town, city and state levels. Democratic action is often most effective and possible when people know and encounter each other regularly, and can hold each other accountable. Middlebury and Vermont could support the RtFN, even without federal action, in many ways.  We could look for guidance to many other places around the world that have created programs in line with the RtFN, then develop a plan for eliminating hunger and food insecurity that could be a model for other cities and states.

To find out more about the state of food security in the U.S., please see the following resources.

USDA Economic Research Service

Hunger Free Vermont

Molly Anderson is a Middlebury Natural Foods Co-op Board Member.

 

 

Spotlight on Black River Meats

This week, we’re shining our Co-op spotlight on Black River Meats of North Springfield, Vermont to bring awareness to their efforts to provide humanely-raised, ethically slaughtered, regional meats to our Co-op. All of their products are 20% off for member-owners from July 12th – 18th. Read on to learn more about this company and their state-of-the-art, Animal Welfare Approved facility:

BRM MEDALLION (GRN-ORANGE) SPR

Black River Meats creates solutions connecting farmers, chefs, and retailers in the local and natural meat marketplace. They achieve this with the help of a state-of-the-art, Animal Welfare Approved facility,  Vermont Packinghouse. The facility opened in the fall of 2014 with the goal of putting humanely-raised, ethically slaughtered, beautifully cut local meat onto our tables. The designs for their facility were developed by Temple Grandin’s firm, so they meet the high standards that Grandin, a pioneer in humane livestock handling, has set for such facilities.

They point out that The US meat industry is almost entirely controlled by four companies. If we are to ever move away from this consolidation and towards a decentralized and sustainable base of meat production, we must develop mid-sized supply chains that are big enough to have an impact, yet small enough to care. Making meat as it ought to be is the mission of Vermont Packinghouse.

They are one of only two facilities in the US with viewing windows, allowing those who are interested in taking a tour and gaining a better understanding of how the meat they eat is processed. They acknowledge that this is an act that can require courage and vulnerability, but that it can ultimately spark greater respect for animals, meat, and meat industry workers. And it seems that there are plenty of folks who are interested in taking these tours, from student field trips, chefs-in-training, or individual families who want their children to understand where their meat comes from and how it moves through every part of the supply chain. We even had a group of Co-op staffers who took a field trip to check it out!

Farmers who bring their livestock to the facility for processing also appreciate the opportunity to see how their animals are treated after they leave the farm. “I want the best start for my animals, the best life, and the best end – then I know I’ve done my job as a responsible meat farmer”, said one of their producers. The Packinghouse processes New England raised meats from small and medium-sized farms for Black River Meats, who then bring the products to our store shelves and your home. This represents an important move toward greater collaboration between local meat producers, meat processors, and meat consumers in Vermont and New England. Black River Meats works closely with their producers to ensure quality production, humane handling, efficient processing and fair pricing. They have an open door policy of transparency with all of their customers and invite you to call and schedule a visit to their farms, processing facility, and a tour of their warehouse!

Want to know where your Black River Meats are coming from? Here’s a list:

  • Argyle Angus – Argyle, NY
  • Mile Long Farm – Glover, VT
  • Cavendish Farms – Springfield, VT
  • Oberkirch Farms – Poultney, VT
  • Champlain Valley Farm – Addison, VT
  • Rosenkrans Farm – Seneca Falls, NY
  • Clay Hill Farm – N. Hartland, VT
  • Settlement Farm – Underhill, VT
  • Cream Hill Farm – Shoreham, VT
  • Skyway Farm – Fair Haven, VT
  • Deer Run Farm – Danville, VT
  • Stone Farms – Cornish, VT
  • Easton View Angus – Easton, NY
  • Tensen Farms – Lyme, NH
  • Hayward Farm – Derby, VT
  • Wagner Ranch – Bridport, VT
  • Hewitt Farm – N. Pomfret, VT
  • Yates Farm – Brownsville, VT
  • Marchaland Farms – Greenwich, NY

 

Spotlight on Orca Bay

We’re casting our Co-op Spotlight on Orca Bay this week to shed a little light on their efforts to source sustainable, ocean-friendly seafood for all to enjoy. Their sustainable seafood products are 20% off for member-owners from July 5th – 11th! Read on to learn more about this ethically-minded company providing exceptional seafood choices for more than 30 years:

Orca Bay is pleased to be an example of how ethics, fairness, and friendship can be core values of a healthy and thriving business endeavor. They’re on a mission to “do business honestly, honorably and show continuous improvement.” From their people to their products, to the clients that they serve, their goal will always be to exceed expectations and to keep the Orca Bay whale synonymous with true quality and customer satisfaction. They have invested over three decades into searching out and nurturing business relationships with some of the most quality-minded seafood harvesters in the world.

At Orca Bay, they strive for complete transparency with their customers, employees, and suppliers. Together they collaborate to ensure that demand and standards for the finest seafood do not come at the expense of the individuals or oceans that provide them. From harvest to your kitchen table, they believe you have the right to know where, who, and how your fish got to you. Common Sense Seafood is how Orca Bay describes its dedication to responsible stewardship and wise business practices. It means targeting well-managed fisheries that are built for the long run. It means partnering with quality-minded providers who share their ethics. And it means providing customers with all the delicious, nutritious things that seafood has to offer. Orca Bay follows a fairness-based approach that embraces the fact that the health of their business goes hand in hand with the health of our oceans.

Orca Bay is also committed to supporting organizations which promote their shared values in business, health, and social responsibility such as the National Fisheries Institute,  Sea Share, and the Whale Research Center.

To learn more and to find great seafood recipes, click HERE.