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Food Alliance (FA)
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| LABEL REPORT CARD |
| How meaningful is the label? |
Is the label verified? |
Is the meaning of the label consistent? |
Are the label standards publicly available? |
Is information about the organization publicly available? |
Is the organization free from conflict of interest? |
Was the label developed with broad public and industry input? |
| Highly |
Yes |
Yes |
Yes |
Yes |
Yes |
No |
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LABEL CATEGORY:
Pest Management, Social Responsibility, No Genetic Engineering, Sustainable Agriculture, Animal Welfare |
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WHERE YOU'LL FIND THIS LABEL:
 FOOD
CANNED FOODS
: fruits, vegetables
DAIRY PRODUCTS
: cheese, milk, misc. dairy products
FROZEN FOODS
: frozen food, fruits, vegetables
FRUIT
: apples, bananas, berries - other, blackberries, blueberries, boysenberries, cherries, citrus, cranberries, currants, figs, gooseberries, grapefruit, grapes - table, loganberries, marionberries, melons, nectarines, oranges, peaches, pears, raspberries, rhubarb, strawberries, tayberries, watermelon
GRAINS
: barley, canola, rapeseed, wheat
LEGUMES
: beans, lentils
MEAT
: beef, bison, lamb, pork, poultry
NUTS
: chestnuts, hazelnut
OILS
: canola oil
VEGETABLES
: artichokes, asparagus, basil, beans, beets, bok choy, broccoli, brussel sprouts, cabbage, carrots, cauliflower, chard, chives, cilantro, collards, corn (fresh), corn (sweet), cucumber, eggplant, garlic, kale, kohlrabi, leeks, lentils, lettuce, mixed vegetables, mushrooms, mustard seed, onions, parsley, parsnips, peas, peppers - bell, peppers - hot, potatoes, pumpkins, radishes, red chard, rhubarb, rutabaga, scallions, spinach, squash, sweet potatoes, tomatoes, turnips, zucchini
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WHAT THIS LABEL MEANS:
Food Alliance (FA) is a coalition of farmers, consumers, scientists, grocers, processors, distributors, farm worker representatives and environmentalists that certifies farmers for sustainable agriculture practices. To earn FA certification, farms and ranches must meet standards for providing safe and fair working conditions; ensuring healthy and humane care for livestock; not adding hormones or non-therapeutic antibiotics; not genetically modifying crops or livestock; reducing pesticide use and toxicity; conserving soil and water resources; and protecting wildlife habitat. Farmers are required to set goals for continual improvement and sign an affidavit that genetically engineered crops are not used.
Food handling facilities must meet a related set of standards, including using Food Alliance certified ingredients; providing safe and fair working conditions; conserving energy and water use; reducing the use of toxic and hazardous materials; reducing and recycling solid waste; not using artificial flavors, colors, or preservatives; ensuring quality control and food handling safety; planning for continuous improvement.
FA assesses "Whole Farm" standards against conservation and human resource issues and "Product Specific" standards against a host of different standards specific to the crop in question. The whole farm evaluations and the specific crop evaluations are based on a point system where a score of at least 75% (of the maximum points) is necessary for FA certification. All farms must meet fixed standards, including not using genetically modified seed varieties or livestock breeds; not using hormones or nontherapeutic antibiotics in livestock production; continual improvement of management and production practices; not using high toxicity, prohibited pesticides.
Food Alliance also forms partnerships with retailers. This is not a certification program but rather a way to promote FA products in the marketplace. Retailers pay a licensing fee for FA logo usage and can purchase merchandise for FA promotion.
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WHO VERIFIES THIS LABEL?
Food Alliance certification involves a third-party site inspection that is conducted by International Certification Services, an ISO 65 accredited inspection agency that has been providing organic and other certifications since 1979. Farms and ranches are inspected every three years, but must submit annual reports on changes to their management practices or on-farm conditions. Food handling facilities are inspected annually.
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CONSUMERS UNION EVALUATION:
The Food Alliance label is a highly meaningful label. The FA label has five main standard areas. The pest management and soil/water conservation guidelines were developed through an outside consultant. The pest management guidelines include a list of more than a dozen prohibited pesticides. Their animal welfare guidelines are extremely comprehensive. The human resource checklist is a useful tool that incorporates some aspects of social responsibility. FA is transparent in providing its standards and organization information and has an explicit policy that does not allow members who are FA certified from serving on the board of directors. FA is therefore independent from the product that is certified.
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PROGRAM NAME:
Food Alliance Program |
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ORGANIZATION NAME AND CONTACT INFO:
Food Alliance (FA)
1829 NE Alberta, Suite 5
Portland , OR
97211
Phone: 503-493-1066
Fax: 503-493-1069
URL: www.foodalliance.org
Email Contact: info@foodalliance.org
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ORGANIZATION SUMMARY:
HISTORY
Food Alliance began in 1993 as a project of Oregon State University, Washington State University and the Washington State Department of Agriculture. A coalition of farmers, scientists, processors, distributors, grocers, farm worker advocates, environmentalists, and consumers were involved in developing the certification program. Food Alliance was incorporated as an independent non-profit organization in 1997. Food Alliance began certifying fruit and vegetable crops in 1998, and began certifying livestock in 2000. The certification for handling facilities was introduced in 2006.
FUNDING
Initial funding for Food Alliance was provided by the W.K. Kellogg Foundation. Ongoing support has been provided by a variety of private foundations including: Bullitt Foundation, Cedar Tree Foundation, Ford Foundation, Meyer Memorial Trust, Murdock Charitable Trust, Russell Family Foundation, William and Flora Hewlett Foundation, and the W.K. Kellogg Foundation. Food Alliance has also received government grants from the US Environmental Protection Agency, USDA Natural Resources Conservation Service, USDA Risk Management Agency, and USDA Western Sustainable Agriculture and Research Education. In 2006, Food Alliance received 26% of its revenue from non-grant sources, including certification fees, consulting fees, event income, and individual donations. Food Alliance expects certification fees to represent an increasing percentage of revenues over time. See Donors and Supporters.
STRUCTURE
Policy decisions are made by Food Alliance’s Board of Directors. Food Alliance’s Board of Directors is comprised of members representing academic institutions, non-profit organizations, and a variety of industries providing perspectives on food and agriculture, and legal, public relations and other expertise. Food Alliance has an explicit policy that representatives of certified businesses may not serve on the board. Changes to the certification program are recommended by Food Alliance staff, with guidance by a volunteer Stewardship Council with technical and practical expertise in the relevant standards areas.
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LABEL STANDARDS AND CRITERIA DETAIL:
click here for label standard - criteria test and analysis
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BOARD OF DIRECTORS:
Anita Nina Azarenko- Professor, Department of Horticulture at Oregon State University
Peter Bloome, Ph.D.- Treasurer), Emeritus Professor of Biological and Ecological Engineering, Oregon State University
Kevin Edberg- (Secretary), Executive Director, Cooperative Development Services
Gary Glisson- Principal, Stoel Rives LLP, Portland, OR
John Haines- (Vice-chair) Executive Director, Mercy Corps Northwest, Portland, OR
Frederick Kirschenmann-Distinguished Fellow, Leopold Center for Sustainable Agriculture Iowa State University; President, Stone Barns Center
Jennifer Maxwell-Muir- Founder and President, Maxwell PR
Jonathan Newkirk- Director, Washington State University Puyallup Research and Extension Center, Puyallup, WA
Mellie Pullman- Associate Professor of Operations Management, Portland State University
Marcie Rosenzweig- Principal, Full Circle Consulting
Mark Swenson- Regional Vice President, Bon Appétit Management Company
Larry Yee- Director, Ventura County Cooperative Extension, University of California
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