2024 Winter Update for Friends of OGC by organicgrownco

TABLE of CONTENTS

GUARDIANS OF FRESHNESS: OGC’S COMMITMENT TO QUALITY

CITRUSY SUNSHINE

WINTERING LIKE A FARMER

THE FINAL MILE: WINNING ON SERVICE & BUILDING TRUST

CULTIVATING ORGANIC FROM MEXICO TO THE NORTHWEST

TRAINING TOMORROW’S FARMERS

SOWING CHANGE: ADVOCACY IN ACTION

NEW & NOTEWORTHY

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H E L LO F R O M O G C , It’s a fresh year full of new opportunities. It may be a little grey outside, but citrus season is bringing the sunshine. Dozens of varieties of mandarins, oranges, kumquats, pummelos, lemons and more are rolling into the warehouse and delivering bold flavors to brighten our days. 2024 started strong as we saw shoppers come back to a new year, new healthy habits mindset. During January’s wintry challenges, everyone at OGC came together, working in real-time to reduce the impact the snow and ice storms brought to customers, coworkers and shoppers. Recently, one of our customers remarked that they can count of OGC to deliver. While sometimes Mother Nature makes road conditions very challenging, a huge thank you goes out to the OGC team for always trying and doing their best. In this Winter Update, we’re sharing a behind-the-scenes peek at many of the unseen efforts OGCers carry out to bring delicious organic produce to the people and grow the organic movement. From seed to store our coworkers are at the center of the action. You’ll learn about: – A day in the life of OGC Quality Assurance and Transportation teams, and how they care for the precious produce from the moment it hits our dock to the time it’s delivered to customers. – Husband and wife grower team Alex and Iris Madrigal, whose Covilli Brand Organics bring so much joy and deliciousness to the table. – How the nonprofit Organic Farm School on Whidbey Island is training the next generation of organic growers with support from OGC’s Mission Fund. – The many ways OGC is growing the organic movement through advocacy, leadership and investments. In an increasingly unpredictable world, OGC is keenly focused on continuing our work to build resiliency across the organic supply chain in the coming year. We are well prepared for the launch of the USDA’s Strengthening Organic Enforcement Rule going into effect this March, thanks to the great work led by our Compliance Team and across OGC. And, with new food labels and undefined regenerative practices gaining traction and causing confusion in the marketplace, our continued commitment to organic education through our Organic is the Answer campaign is relevant and more needed than ever. As always, we’re focused on our core business, exploring new ways to support our growers and customers, and building on our commitments to coworkers and organic advocacy. We’re keeping the momentum going, cultivating a solid ground for OGC today and for the future. Thank you for your continued love and support of OGC. I look forward to sharing more stories and staying connected with you in 2024. Have a bright and beautiful year,

B RENNA DAVIS CEO

ogc behind - the - scenes

GUARDIANS of Freshness

Inside OGC’s Commitment to Quality

Quality is one of the top reasons grocers, chefs and food makers turn to OGC for fresh, flavorful, organic produce. At the heart of our reputation for stellar quality are the deep connections we share with the absolute best organic farmers who put their heart and soul into growing delicious, premium fruits and vegetables. After harvest, that produce quickly makes its way into the care of OGC’s trusty Quality Assurance (QA) team. Our quality commitment is rooted in a meticulous operation conducted in real-time by a dedicated, eagle-eyed team trained to meet standards, predict the future and make precise judgment calls. Leading this crew is Isabelle Lishewski, a seasoned retail produce manager who brought her knowledge and long-time passion for handling fragile fruits and vegetables to OGC. Isabelle and her 10-person team bring a diverse set of skills and real-life know-how to OGC, including warehousing, repack, retail and food safety compliance – all fueled by a love and connection to superb organic produce. QA starts each day bright and early, quickly collaborating and branching out to take on tasks throughout the warehouse. Bundled up in brightly colored safety vests, sturdy boots and hats, the team heads out to the loading dock, greeting forklift drivers and other coworkers with tablets in hand. A truckload of fresh produce arrives right on schedule, triggering a visual check on the loading dock and setting a series of recorded details in motion – from contents and source info to growing dates, transportation conditions, inspected arrival conditions and designated location in OGC’s vast temperature-controlled facility. Fresh produce has to move fast, many items may only be in our warehouse for a few hours. When the entire dock is filled to the brim with large pallets, it would be easy to get overwhelmed – but not our QA pros. They work meticulously with OGC’s Operations team to check every last product and accurately store boxes so they’re at the ready for customer orders. You can also spot the QA team in each cooler, opening boxes, on the hunt for any produce that’s less than top quality, and for items to sample and share with coworkers. 4

“I feel good at the end of the day knowing I’ve helped our customers get the very best produce. It’s really rewarding to hear feedback from our growers and customers and know they are happy with our service.”

“The QA team serves as the eyes, taste buds and sensory partners for coworkers who aren’t on-site daily, communicating seamlessly with the entire company,” explains Isabelle. “We take our taste testing very seriously, sampling every item and sharing details we’re excited about.” This important product information links QA, Operations, Sales, Buying and Food Safety and influences many other decisions. During the very brief period OGC holds inventory, the QA team also walks the coolers once or twice daily, thoroughly checking each shipment’s condition again. Mike Boyle, OGC’s VP of Sales and Sourcing, acknowledges the pivotal role of the QA team, sharing,

“Everyone at OGC respects, trusts and relies on the QA team. They’re vigilant and an essential part of our team, key to our relationships with suppliers and customers and instrumental in running a successful business.” QA coworkers also work closely with OGC’s Repack team, working through specific customer needs and pack-out requirements, and taking extra care of the bananas and avocados. Managing OGC’s ripening rooms is core to the QA team’s work, led by OGC’s Ripening Coordinator, Mike Burnside, who has been with the company for over 18 years. “We genuinely care about the quality standards we set and the customers we serve,” shared Isabelle of her team’s responsibilities. “By working closely with OGC’s Account Representatives, we’re personally familiar with what our valued customers want and need. We recognize our important role in the company and aim to help other teams as much as possible.” The care and impact of the QA team goes well beyond the company walls, they also facilitate OGC’s gleaning and food bank donation programs. Every bite of unsold, edible produce is distributed to those in need, ensuring nothing goes to waste. “I love working with my team, and with all of the different roles we play, it’s never boring!” said Isabelle. “And I speak for the entire QA team when I say I feel good at the end of the day knowing I’ve helped our customers get the very best produce. It’s really rewarding to hear feedback from our growers and customers and know they are happy with our service, especially since it helps provide the most beautiful and delicious produce out there. We are in the business of eating and sharing tasty, good-for-you organic produce, which makes it all worth it!”

Citrusy

Sunshine After weeks of warmer-than-usual nights that slowed the natural coloring process of the fruit and recent atmospheric rivers, citrus season is bursting with juicy flavors. The resilience and experience of our grower partners, our team and OGC customers have been impressive as we all navigate the impacts of an unpredictable climate. Together, we’re celebrating and juggling everything this amazing category has to offer.

for its quality and succulence. Grown on dwarf-sized trees, they’re hand-harvested due to their size and delicate nature.

We’re guiding customers and eaters through the season with our three-month “Powered by Citrus” campaign, introducing dozens of vibrant varieties at their peak through promotional materials and in-store tasting events. It’s a flavorful journey filled with zest and sunny flavors.

Page – An excellent mandarin, ideal for eating fresh or

Here’s what we’re peeling into now:

Kishu – Proof that good things come in small packages, a Kishu is less than 2” in diameter but big in taste. This minute mandarin is full of fabulous candy-like flavor and well known

Murcott – On in volume, Murcott is a medium-sized

mandarin that’s slightly flattened at both top and bottom, and has vibrant deeply colored skin. Murcott pulp is bright orange and juicy with a rich, sweet flavor, and this variety is nearly seedless.

juicing. Its skin is orange-red and moderately pebbled, and its flesh is deep orange, tender, juicy and bursting with fantastic mandarin flavor.

Tango – Sweet-tart and deep orange in color with finely

textured skin, this medium-sized variety is oblate with no neck. Closely related to Murcott and developed at University of California, Riverside, it’s been heralded as the most promising mandarin the university has ever produced.

ogc behind - the - scenes

Wintering

LIKE A FARMER:

SEED RESEARCH, PLANTING PLANS & A PROMISE OF SPRING Winter for Northwest farmers brings a little downtime, making space for seed research and selection with a bright outlook on a new growing year and the promise of spring. For Joey Staub, a former organic farm manager and current Product Innovation Manager for OGC, mid-winter means a desk stacked with seed catalogs, days of conversations with seed reps about what’s new and interesting for planting trials in 2024 and learning from last year’s trials. “While you won’t catch me in the fields much nowadays, everything I’m up to is about helping growers succeed in the upcoming months,” says Joey.

“We work to forecast and influence the marketplace – from picking exciting varieties to improving packaging and supporting experimental practices like growing grafted plants and dry farming.” Late winter also provides a chance to work with local growers with hoop houses who can start tender early-season greens. OGC customers love to support Oregon and Washington growers, so we partner with them to make that happen. OGC was founded by farmers and today our team is never far from the land. We embrace the rhythm of the season and work in step with our growing community near and far. Keep an eye on OGC’s Produce Report newsletter and social media channels this spring for updates on the arrival of Northwest grown items.

ogc behind - the - scenes

THE FINAL MILE:

WINNING ON Service, Building TRUST On a dark January morning, Wayne Linhart, a truck driver with nearly 30 years of experience in food logistics, is up hours before a cloudy, damp daybreak. Wayne is part of OGC’s team of drivers, a crew responsible for the final mile - delivering fresh, beautiful organic produce to customers around the region. When most people are asleep, Wayne’s day is just beginning. Wayne’s world runs like clockwork: to bed at 7 pm, and by 2:45 am, he’s bundled for the weather and at OGC’s Portland facility. He picks up his dispatch schedule and paperwork, sharing a quiet camaraderie with fellow drivers that only predawn workers understand. Inspecting his truck is the last step in the morning ritual before pulling out of the yard by 4 am. Wayne has pride in his cargo and his responsibility to transport fresh, fragile fruits and vegetables to customers. “It’s beautiful, display-quality produce. People are glad to see us every morning.” OGC customers wave Wayne inside like an extension of their team. Each stop is different. Some stores have loading docks; others require wheeling orders through the front door and between tight aisles. “I have a huge appreciation for OGC’s overnight warehouse crew — they build the best pallets,” shared Wayne. “This helps me slip orders into snug back rooms and coolers and helps our customers on the receiving side.” Communication is a big part of his job. Wayne stays in touch with OGC’s dispatch team, who have all been truck drivers themselves, so they have shared experiences. They understand the ins and outs of delivery times, routes and the challenges of delivering fresh produce. OGC trains its drivers to navigate dense urban neighborhoods, cross mountain passes and haul or back-haul between states.

“We have each other’s backs and strive to make everything run smoothly; no matter the season, we work to make sure our customers and communities get what they need,” said Wayne. “Winters can be tricky, especially when overnight snow is in the forecast. I carry a shovel, and if needed, I can clear a path to make our early deliveries.” Keeping travel logs, checking orders and following through on instructions from OGC’s Account Representatives are all responsibilities of the job, and Wayne handles them like a pro. The cab of his truck is like a mini office for paperwork between deliveries. He knows he’s a bridge between OGC, farmers and our customers. A decade in an OGC driver’s seat hasn’t dulled Wayne’s awe at the speed at which the company moves produce from farms to stores and tables. He witnesses the supply chain in action. “I’ll be on my way to pick up a local harvest fresh from the field sometimes even while OGC buyers are finalizing the order, and our Account Reps are telling customers the product story and keying in orders — all before it loads.” It’s often said that truck drivers are the unsung heroes of the supply chain network. They’re in the heat of the action, facing all sorts of challenges, demonstrating OGC’s commitment to great service every day. So, this winter, when you see beautiful organic produce in your neighborhood store or restaurant, remember that there is likely an OGC truck driver out there who had a hand in orchestrating the journey.

SELECT PHOTOS PROVIDED BY THE OREGON DEPARTMENT OF TRANSPORTATION

Wayne Linhart

Lohner Roby

Phillip Amos, Jr.

Mike Roberts

in the field

Cultivating Organic FROM MEXICO to the

NORTHWEST

With most NW fields tucked in for the winter, OGC turns to its grower partners to the south, where organic vegetables and fruits are flourishing, to keep our customers and eaters in strong supply. One of these incredible partners is Covilli Brand Organics, led by the husband-and-wife farming team Alex and Iris Madrigal. Covilli is dedicated to organic farming and committed to excellence - that’s what makes them a trusted, leading provider of premium organic vegetables and fruits. After warm fall months in Guaymas, Sonora, their home farm region, temperate winter weather in the new year has been perfect for three of Covilli’s signature crops: handpicked, hand-packed green beans, sweet, earthy Brussels sprouts and “true” heirloom tomatoes. We caught up with the duo for an update on the season, which runs through May. Alex is very excited about their heirloom tomato program, which began in the late 1990s thanks to encouragement and mentoring from friends at Earl’s Organic Produce, a Bay area produce wholesaler, and Tutti Frutti Farms in Central California. “The varieties we grow are ‘true’ heirloom varieties, not hybrids bred to look like heirlooms,” explained Alex and Iris. “Heirlooms have to be inside greenhouses that can be heated and cooled, and there’s a step-by-step learning curve since each variety tends to have slightly different requirements. We’ve learned how to mix the varieties within the house to get similar maturity levels with great flavor it’s a labor of love. We’re always testing and tasting.” Covilli’s 70-acre greenhouse and shadehouse operation is equipped with state-of-the-art heating and cooling technology to support year-round production for its heirloom tomato program and start all its commodities,

including Brussels sprouts, summer squash varieties, green beans, peppers and more. During any given year, the Madrigals farm between 600 and 700 acres at a time. Intensive crop rotation is part of their success. They also operate an on-site pack house with a talented crew responsible for their reputation for the perfect packs and speedy orchestration from the fields to Covilli’s warehouse in Nogales, Arizona. Covilli’s fresh produce lands in the hands of OGC less than a week from picking. COVILLI’S COMMITMENT TO ORGANIC & FAIR TRADE INTEGRITY Central to Covilli’s brand is a commitment to organic integrity and fair-trade principles. With certifications in both organic farming and fair trade practices, the Madrigals prioritize ethical labor practices and environmental stewardship. A dedicated soil scientist oversees the farm’s composting program, improving soil fertility and sustainability. Under his guidance, the farm makes its own compost and hummus, has a worm operation to produce castings injected into irrigation lines for fertilization, and he’s experimenting with producing bone meal. “Our peak growing season is from October through May, but our commitment to regenerative organic practices is yearround,” said Alex. “Composting, crop rotation and soil health are especially important in our greenhouses and shade houses; we use several tons of compost per acre every single year.” Growing and transporting from Mexico, Covilli products are subject to much oversight. They are prepared for random inspections for pesticides and pests and maintain rigorous standards to ensure the freshness and safety of their produce.

“It’s quite challenging for us, but it’s why it’s important for wholesale importers to know their partners, to go to the farm and see how they’re growing,” said Alex. “OGC is especially good at that - knowing the ins and outs and challenges – this creates trust all along the supply chain.” Alex and Iris run a much smaller farm in Baja, California, where the microclimate, influenced by the mountains and the ocean, supports summer production. More recently, they invested in supporting other small organic growers to add limes, pineapple and dragon fruit to their product offering. “I fell in love with pineapple and dragon fruit; the way both grow is otherworldly, complex and different than everything else we do,” explained Alex. “On the organic pineapple program, we wanted to help a small family operation that needed a hand. They’re the biggest source of employment in their town. The dragon fruit program is exciting and located in a perfect microclimate surrounded by the Sea of Cortez. Covilli offers fuchsia and magenta varieties – they’re delicious!”

Rooted in Family Second-generation farmers Alex and Iris Madrigal, alongside their two children, welcome entire families onto their farms to support the growing season each year. Alex grew up in his parents’ farming operation, and the couple’s connection to their employees and families is core to their values. Covilli is the only farm in their region that welcomes the entire family. “Our crew leaders, mostly women, have been with our program for years - some since the late 90s,” shared Iris. “It’s expertise-based work, and we value their experience. Labor has been their biggest challenge in the last two years, and we want families to return.”

FAMILY AS FOUNDATION

As conscientious shoppers increasingly prioritize organic and ethically sourced produce, Covilli Brand Organics is a trusted OGC partner with values and integrity at their core.

Alex’s dad started farming in the Imperial and Mexicali Valleys in the late 60s when the region was known for watermelon, cattle and citrus. In the mid-80s, he started producing organically, and in the late 80s, he moved his family and the operation to Guaymas, Sonora, Mexico.

Learn more at www.covilli.com

“We started with a small farm in Guaymas that grew to 500 acres and then expanded to the 1,500- 1,700 acres we operate today. My father committed to organic farming in this location, and we introduced the company as Covilli Brand Organics, which is named after my Italian grandmother.”

“My father committed to organic farming in this location, and we introduced the company as Covilli Brand Organics, which is named after my Italian grandmother.”

giving back

ORGANIC FARM SCHOOL:

Training Tomorrow’s Farmers

The Organic Farm School was a recipient of a 2023 OGC Mission Fund grant. Located on picturesque Whidbey Island in Washington state, the nonprofit school teaches folks how to farm with boots and hands in the soil. The Organic Farm School’s (OFS) flagship program is an 8.5month full-time intensive that includes equipment training, basic crop science, business planning, soil development, marketing, financial acumen and more. Students rotate between roles each week, one week they’re the farm manager, the next, they’re in charge of marketing - so they each have the chance to experience the many aspects of running a farm. The cohorts are designed to be small, with a maximum of 12 students each. This intimate class size gives OFS staff the time to figure out what each person is interested in and gives students the time to put what they’ve learned into practice. Ultimately, they’ll need to take on all the roles when they have their farm, but this way, they earn each skill piece by piece, all under the guidance and mentorship of OFS staff.

“There’s a food crisis coming our way if there aren’t farmers in our society who know how to grow food in a way that is collaborative with nature and inclusive of community.” “Farmers are aging out. Most are over 56 years old; we need the younger generation to step forward. Food is the lifeforce of everything else, which makes farming fundamental,” noted Judy Feldman, Executive Director of OFS.

Organic farmers are the future of food security and OFS seeks to address these issues through their programs. Their graduates go on to be successful farmers. Some move back home, like Ethan and Carly who are farming in their native Iowa. Others stay on Whidbey Island, like Stephen at Foxtail Farm, who is now one of the biggest organic vegetable producers on the island. OFS plans to use their Mission Fund grant to provide training that prepares students for the financial side of becoming a beginning farmer. These lessons include everything from budgeting to accessing capital loans. “We’re truly grateful for the grant from OGC. It put a smile on everybody’s face, not only the money but knowing that the company saw us, really saw us, and had a sense of what we’re doing. That means so much to us,” said Judy. OFS is accepting applications from aspiring organic farmers for their 2024 program! They are also accepting applications for their one-month Summer Blocks, shorter term opportunities that run from May through September to explore what it takes to become a community scaled farmer. Do you want to become an organic farmer or know anyone who might be interested? Learn more here – Core Program — The Organic Farm School Purpose is at OGC’s core. That means caring for the people and planet. One of the ways we help grow the organic agriculture movement is through the OGC Mission Fund grant program which provides funds to customers, growers and nonprofit partners working towards a healthier planet and community. In 2023, we awarded over $200k to more than 80 organizations.

giving back

Seeding

OPPORTUNITY FOR LATINO FARMERS at EcoFarm Conference

Among the hundreds of farmers, social change activists and organic leaders gathered at the 44th annual EcoFarm farming conference in Pacific Grove, California last month, was a close-knit group of fifteen Latino farm business owners, enrolled as a part of a mentorship and education program offered by the nonprofit Kitchen Table Advisors. Kitchen Table Advisors (KTA), a 2023 OGC Mission Fund grant recipient, used their grant money to give EcoFarm scholarships to these young farmers who are learning to run successful farm operations in California’s South-Central Coast and Central Valley.

“These scholarships provided rich opportunities for learning, community, and relationship building for our clients who wouldn’t have otherwise had access to a space like EcoFarm,” said Liz Avilés, KTA’s Partnership Manager. “We are so appreciative of the OGC grant funding and how it directly benefits the underserved multi-generational family farms we support!” EcoFarm sessions such as “Supporting Small-Scale BIPOC Farmers’ Transition to Organic,” “A Working Model for Equitable and Sustainable Agriculture,” “Cultivating Success: Insights from Seasoned Farmers and Debating Reformism: The State’s Role in Food Systems Change,” either featured KTA presenters or were offered in Spanish. With its core ambition to uplift a new generation of resilient and visionary farmers, EcoFarm provided an open and welcoming environment and a platform to equip KTA’s farming entrepreneurs with the tools needed to thrive. Learn more about Kitchen Table Advisors’ incredible programs, people and impact at www.kitchentableadvisors.org 14

we get loud for organic

Sowing Change:

Advocacy in Action

OGC’s bold advocacy continues to shape the organic future in the Northwest, driven by our ongoing commitment to a resilient, regenerative, and thriving agricultural landscape. We work in lockstep with the Oregon Organic Coalition (OOC) and Washington’s Coalition for Organic and Regenerative Agriculture (CORA) to influence and coordinate pro-organic policies in our respective states. After successful 2023 legislative sessions, here’s where we’re focusing in 2024.

Washington’s legislative session runs through March 7. We’re lending our voice with testimony and experience developing state-level organic advocacy programs to help CORA secure funding to develop a Washington State Organic Action Plan. Policy goals in the Evergreen State include:

Oregon’s Legislative Assembly has a condensed “short” session this year. Lawmakers convene for only 35 days; the “regular” session runs 160 days on odd-numbered years. That means the 2024 session will be fast and furious, with legislators limiting their sponsored bills to one or two.

– Developing an organic agriculture action plan to address economic, social and environmental challenges, create opportunities for farmers wanting to transition to organic, increase resiliency in agricultural methods and build new markets and a robust regional food system.

In Oregon, we will be advocating for:

– Pursuing an Organic Inspection Credit, we aim to provide the WSDA Organic Program with funds to assist organic producers in reducing the costs associated with organic certification.

– Funding for an organic policy specialist within the Oregon Department of Agriculture, a new position that would advise the Director of Agriculture on all things organic. – Wrapping up the canola co-existence issue, to protect Oregon’s brassica seed industry, preserving one of the globe’s most pristine grounds for commercial seed crop cultivation.

– Securing $5 million for WSDA to support small organic farmers and improve soil health by creating grants for projects that increase carbon storage and sequestration on agricultural lands.

– Legislation that aligns with our mission, like bills preserving rural land for farming.

Stay tuned for Action Alerts through the session by following OGC’s LinkedIn page.

– Establishing the next legislative organic champions. As some of our current allies transition into new legislative roles, our 16

focus extends to nurturing and establishing the next generation of organic champions.

ORGANIC FARMING RESEARCH FOUNDATION

Welcomes ogc’s mike dill to its Board The organic trade is truly an interconnected community of people who lead, take risks, hold each other accountable, care for the planet and grow the movement. We’re proud to share that in the new year, Mike Dill, OGC’s Director of Advocacy and Sustainability, was appointed to the board of the Organic Farming Research Foundation (OFRF). Mike has been a valuable part of the organic trade for 15 years, spending over a decade with OGC and contributing five years as an organic inspector, Fair Trade inspector and certification officer for Oregon Tilth. He also holds a degree in Food Science and Technology with minors in Horticulture and Chemistry from Oregon State University. OFRF is a fantastic nonprofit dedicated to pushing organic agriculture forward through research, education and policies. This aligns perfectly with Mike’s passion and our mission at OGC. It’s a significant achievement for Mike and we’re excited about the impact he’ll make as an OFRF board member.

NEW & NOTEWORTHY 18

MEET OGC’S

New Board Members OGC’s Board of Governors works to cultivate a diverse, sustainable and involved organic trade farms to market. As our partners committed to sparking positive changes in the industry, they use their years of collective expertise to help OGC fulfill our mission and goals. Meet our two newest Board Members.

Bianca Kaprielian Bianca grew up within eyesight of the Sierra foothills, where her family has been farming for four generations. After attending Smith College in Massachusetts, she returned to California to complete the UC Santa Cruz Apprenticeship in Ecological Horticulture. Bianca began her career as a produce buyer, first at Veritable Vegetable, then at Whole Foods Market. In 2017, she co-founded Fruit World, an organic-first fresh and creative grower/shipper of the most flavorful fruit in California. Fruit World is all about honoring their growers, staying true to their farming heritage, and keeping family farming thriving for future generations.

Edmund LaMacchia Edmund is a 40+ year veteran of the organic and natural food trade. He has worked in all aspects of the organic trade from being a gardener for Glorious Grass in the 1970s (the first commercial wheatgrass business in the US), to 28 years with Whole Foods Market, 12 of those years as a Global Vice-President of Perishable In addition to the OGC board, Edmund advises other missiondriven companies, such as the Organic Plus Trust. He was a graduate of the University of Wisconsin’s inaugural Environmental Studies Program. Edmund’s personal mission is to grow the reach and integrity of organic food by advocating for quality and the evolution of trade mechanics.

LENDING OUR TASTEBUDS & TRUCKS

to Support the

GOOD FOOD AWARDS Excitement is growing for the 2024 Good Foods Awards™, which will honor the nation’s best food producers from around the country at the forefront of tasty, responsibly produced foods and drinks. Most are small and independent. A Good Food Mercantile is open to the public at the Oregon Convention Center on April 28, food lovers can sample and buy products directly from the makers who entered the competition. The winners will be revealed on April 29. This year, OGC’s CEO Brenna Davis and Oregon Organic Coalition’s Executive Director Amy Wong will be among the blind taste testers selecting this year’s winners, and OGC is handling the precious freight as Good Foods’ logistic partner and cold-storage hub. We’re excited and honored to support the Good Food Awards and applaud the inspiring and hard work of each producer!

Two Research Reports OGC COMMISSIONS

OGC is teaming up with The Organic Center (TOC) to dig deep into the benefits of organic goodness and tackle the plastic problem in food and farming. OGC CEO Brenna Davis said,

potential alternatives, assess situations where plastic usage may not be justified, and recommend best practices for managing and reducing plastic waste.

“Investing in a greener, organic future is part of our mission, so OGC has commissioned TOC to lead two non-technical research reports to help farmers and food producers make smart choices for the planet.”

The proposed content includes in-depth explorations into the current uses of plastic tools in the field and throughout the supply chain. The research will also assess options for recycling, upcycling, reusing or substituting plastic tools, providing a nuanced understanding of the pros and cons of different approaches.

The first report, “Benefits of Organic Produce,” will highlight the environmental, social, and health advantages associated with producing and consuming organic produce. This comprehensive analysis aims to educate and empower individuals across the supply chain.

Questions around the global policy landscape, the United States’ position, and collaborative efforts toward sustainable solutions will be considered. Both studies will involve a thorough review and consolidation of existing technical and scientific literature. Watch for updates on this exciting work in future OGC newsletters.

The second report, “Plastic Use in Food Production,” will take a critical look at plastic’s role in agriculture. It will explore its necessity, identify 19

Organically Grown Company appreciates the leadership, experience and guidance provided by our dedicated Board of Governors, the SFAPPT Trust Protector Committee and Trust Enforcers.

ARE YOU AN OGC CUSTOMER, GROWER, INVESTOR, COMMUNITY ALLY OR COWORKER? If you fall into one of these groups, you have the opportunity to influence how our business is run by becoming a Qualified Stakeholder. Learn more and submit an Expression of Interest

TRUST ENFORCERS Kate Danaher | San Francisco, CA Mike Neubeck | Eugene, OR

organicgrown.com 20

Andy Westlund | Scio, OR