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14 Wisconsin groups in national Good Food guide

Fourteen Wisconsin-based groups are listed in the annual Good Food Org Guide announced this week.

The guide includes these Wisconsin-based groups: Hunger Task Force, Wellspring, Wisconsin Local Food Network, Wisconsin Potato and Vegetable Growers Association, Center for Integrated Agricultural Systems, REAP Food Group, Central Rivers Farmshed, Community GroundWorks, FairShare CSA Coalition, FRESH Food Connection, Wisconsin Food Hub Cooperative, Madison Waste Watchers, Michael Fields Agricultural Institute and Milwaukee Urban Gardens.

The James Beard Foundation (www.jamesbeard.org) and Food Tank (www.foodtank.com), along with an advisory group of more than 70 food system experts, developed the third annual Good Food Org Guide, which features 1,000 food-related organizations across the United States.

This guide highlights organizations that are “doing exceptional and dedicated work” in the areas of food and agriculture, nutrition and health, hunger and obesity and food justice.

The guide, expanded for 2016, incorporates new initiatives from across the nation and will be released at the seventh annual James Beard Food Conference in New York City Oct. 17-18.

”Working in collaboration with the James Beard Foundation, we are proud to bring the total number of listed organizations to the 1,000 mark. It is a testament to the tremendous amount of growth and support we have seen in the ‘good food’ sector,” said Danielle Nierenberg, president of Food Tank.

She said the vision and objective of the annual publication is to focus attention on the organizations “that work every day in fields, kitchens, classrooms, laboratories, businesses, town halls and Congress to create a better food system.”

Susan Ungaro, president of the James Beard Foundation, said, ”The Good Food Org Guide continues to serve as a useful tool for individuals looking for opportunities to improve their local food system. The guide’s user-friendly design makes it the go-to resource for identifying nearby organizations doing good work in the areas of food justice, hunger, and agriculture.

Experts, including past recipients of the James Beard Foundation Leadership Award and food and agriculture leaders, collaborated to generate the list.

Here’s a closer look at the Wisconsin institutions, as described by the creators of the guide:

  • Hunger Task Force

The Hunger Task Force, based in Milwaukee, operates a food bank that provides healthy and nutritious food free of charge to a local network of food pantries, soup kitchens and homeless shelters, as well as a 200-plus acre farm that grows fruits and vegetables for the express purpose of feeding the hungry.

In addition, a dietitian educator teaches a nutrition education curriculum to children in local elementary schools. Kids learn about nutrition, healthy eating and how to make healthy recipes. During the growing season, these kids make regular field trips to The Farm where they get to work in our school garden and demonstration kitchen, and get hands-on experience.

  • Wellspring

Wellspring is a nonprofit education and retreat center and organic farm whose mission is to inspire and teach people to grow, prepare and eat healthy food. In so doing, Wellspring hopes to transform food systems and build community. Programs in wellness education, ecology and gardening, the arts and personal growth have been offered to the public since 1982. The group offers a variety of cooking classes and workshops on horticulture and permaculture. It also operates a Farm to School program in addition to their Summer Farm Camp.

  • Wisconsin Local Food Network

The Wisconsin Local Food Network is a collection of individuals and organizations that all share a common vision for Wisconsin: a state that offers communities and businesses a local food system that supports sustainable farms of all sizes, a strong infrastructure for those farms and supporting food business to thrive, and affordable access to healthy locally grown food for all Wisconsin residents.

  • Wisconsin Potato and Vegetable Growers Association

Established in 1948, the Wisconsin Potato and Vegetable Growers Association is one of the oldest organizations to be included in our guide.

Wisconsin is the third largest potato producing state in the country and this coalition of 140 farmers aims to educate Wisconsinites on their practices, research more sustainable growing methods, and create a social network of farmers where information can flow easily.

The group also operates the “spudmoblie,” a mobile potato farm that travels around the state educating children on the art of growing potatoes.

  • Center for Integrated Agricultural Systems

The Center for Integrated Agricultural Systems is a research center at the University of Wisconsin-Madison’s College of Agricultural and Life Sciences. The outreach and training programs are helping farmers, educators, crop consultants, businesses, and eaters put these research nonprofit land trust committed to the acquisition and preservation of land in Milwaukee.

Through partnering with neighborhood residents, communities cultivate healthy, locally sustained gardens and improve the quality of life in Milwaukee.

  • REAP Food Group

REAP Food Group wants to see locally produced food on every plate in Southern Wisconsin. The organization has also produced a Farm Fresh Atlas that maps the food organizations, organic restaurants and farmers’ markets in the region. REAP’s Farm to School program partners with the Madison Metropolitan School District to offer fresh, healthy food at school. The program includes classroom education, local food procurement for school meals and a snack program that serves a fresh, locally grown fruit or vegetable to over 5,000 low-income students every week.

  • Central Rivers Farmshed

Perhaps the first “farmshed” in the country, Central Rivers defines the term simply as a network of people, businesses, organizations and productive lands that create a local food economy. Similar in concept to a foodshed, the farmshed idea helps envision and strengthen a community’s relationship with regional landscape. Farmshed organizes events, resources and partnerships to support a local food economy by providing opportunities for participation, education, cooperation and action to support a local food economy in Central Wisconsin.

  • Community GroundWorks

Since 2001, Community GroundWorks has managed Troy Gardens, 26 acres of public protected farmland, prairie and woodlands in Madison. Hands-on educational programs for children and adults, in gardening, urban agriculture, nutrition and environmental protection, allow Community GroundWorks to realize a goal of connecting people with nature and food.

  • FairShare CSA Coalition

The FairShare CSA Coalition, based in Madison makes CSAs more accessible by linking consumers to local farmers through outreach, education, community building and resource sharing. Annual FairShare CSA Coalition events includes the FairShare CSA Open House, a free event where attendees can learn more about CSA products and meet local farmers. The coalition also organizes two annual fundraising bike tours called Bike the Barns and Bike the Barns West, which work highlight local farms and food.

  • FRESH Food Connection

FRESH Food Connection is a group of farms in southern Wisconsin sustainably producing vegetables, fruit, meat, eggs, cheeses, canned goods, wool and other farm commodities. As farmers seeking to produce in harmony with nature and with the least environmental impact, they sign onto a sustainability pledge that enumerates the principles they follow and adhere their practices to those sustainable standards.

  • Wisconsin Food Hub Cooperative

The Wisconsin Food Hub Cooperative is a farmer-led cooperative owned by the producers and the Wisconsin Farmers Union. They are dedicated to securing the most profitable markets for producer-members. The hub makes it easy for the retail, institutional, and foodservice sectors to buy locally. The organization helps local farmers by providing them with the opportunity, through marketing, sales, aggregation and logistics, to access wholesale markets they could not access easily before.

  • Madison Waste Watchers

Madison Waste Watchers is a Madison initiative dedicated to waste reduction in the city. The program provides recycling and composting education to communities to help reduce the amount of waste produced. The organization has been busy all through 2015, hosting a number of local food events and offering internships for youths to learn more about sustainable farming.

  • Michael Fields Agricultural Institute

The Michael Fields Agricultural Institute promotes the ecological, social and economic resiliency of food and farming systems through programs like their Crop and Soil Research program, which uses classic plant breeding and modern screening methods to produce plants that perform highly and can be used in organic systems. In addition, the Public Policy program engages grassroots support for sustainable agriculture while helping farmers and others take full advantage of sustainable agriculture programs.

  • Milwaukee Urban Gardens

Milwaukee Urban Gardens, a program of Groundwork Milwaukee, is a mobile potato farm that travels around the state educating children on the art of growing potatoes.

Meat from most fast-food chains from animals raised on antibiotics

Consumer, health, and environmental advocates graded the country’s 25 largest fast food and fast casual chains on their meat and poultry antibiotics policies, giving all but five “F”s for allowing routine antibiotic use by their meat suppliers.

The five chains earning passing grades are Panera Bread, Chipotle Mexican Grill, Chick-fil-A, McDonald’s and Dunkin’ Donuts.

The report Chain Reaction: How Top Restaurants Rate on Reducing Use of Antibiotics in Their Meat Supply was accompanied by a letter from 109 organizations to the CEOs of the top 25 restaurant chains urging companies to eliminate the routine use of antibiotics in their meat supply. In addition, there are several high profile campaigns urging Subway, the world’s largest restaurant chain, to adopt a clear policy restricting the routine use of antibiotics in its supply chain.

“Overusing antibiotics in meat production helps to create drug-resistant superbugs—our nation’s largest chain restaurants can be part of the problem, or part of the solution,” said Dr. David Wallinga, a senior health officer with the Natural Resources Defense Council. “Restaurants billing themselves as a ‘healthier’ option, like Subway, have a particular responsibility to live up to that image by reducing antibiotics. Consumer demand for meat raised without routine antibiotics is transforming the marketplace; the companies continuing with business-as-usual will be left behind.”

“From bacon cheeseburgers to chicken nuggets, most meat served by America’s chain restaurants comes from animals raised in industrial-scale facilities, where they are routinely fed antibiotics to prevent disease that is easily spread in crowded, unsanitary, stressful conditions,” said Kari Hamerschlag, senior program manager at the environmental group Friends of the Earth. “It’s time for the U.S. restaurant industry to take leadership and address the growing crisis of antibiotic resistance by working with their meat and poultry suppliers to eliminate the routine use of antibiotics and improve overall conditions in U.S. meat production.”

Research for the Chain Reaction report was compiled by a broad array of groups, including Friends of the Earth, Natural Resources Defense Council, Consumers Union, Food Animal Concerns Trust, Keep Antibiotics Working, and Center for Food Safety.

The report builds on rising concern that overuse of antibiotics in meat production contributes to the rise in antibiotic-resistant infections that claim at least 23,000 lives each year.

With Americans spending nearly half of their food budget on meals outside the home, this research provides consumers with important information to help them make better dining out choices. Sales of meat raised without antibiotics grew 25 percent from 2009 – 2012.

The following chains received an “F” on today’s scorecard, either for having no disclosed policy on antibiotic use in their meat and poultry supply chains, or for having policies that fail to phase out continued, routine use of medically important antibiotics in the production of the meats they purchase and serve:

Applebee’s

Arby’s

Burger King

Chili’s

Dairy Queen

Denny’s

Domino’s

IHOP

Jack in the Box

KFC

Little Caesars

Olive Garden

Outback Steakhouse Grill and Bar

Papa John’s Pizza

Pizza Hut

Sonic

Starbucks

Subway

Taco Bel

Wendy’s

In addition to these findings on antibiotic policies, the report found that only two of the surveyed companies, Panera and Chipotle, report policies that restrict the use of other growth-promoting drugs, including hormones and beta agonists.

In response to a number of public campaigns, Subway, in late August updated its website to indicate that it “support(s) the elimination of sub-therapeutic use of antibiotics” and media outlets reported that Subway plans to “transition to chicken raised without antibiotics important to human medicine in 2016″ and “eliminate the use of antibiotics in products across the menu.”

Subway, however, has yet to back those statements up by making a firm commitment to take this action or present a clear plan or timeline for doing so.

Wisconsin group exposes factory-farms and mislabeled ‘organic’ foods

A Wisconsin-based farm policy and research group is pursuing formal complaints against 14 industrial livestock operations that are producing dairy, eggs and meat being wrongfully marketed as “organic.”

The group, the Cornucopia Institute, said it took action after years of inaction by the USDA and contracted for aerial photography over factory farms in nine states over eight months.

The group, in its report released on Dec. 11, said it documented “a systemic pattern of corporate agribusiness interests operating industrial-scale confinement livestock facilities providing no legitimate grazing, or even access to the outdoors, as required by federal organic regulations.”

Representatives of several companies took issue with Cornucopia’s claims, saying the report contained inaccuracies and false accusations.

Mark A. Kastel, a senior farm policy analyst with the group, said, “The federal organic regulations make it very clear that all organic livestock must have access to the outdoors and that ruminants, like dairy cows, must have access to pasture. The vast majority of these massive, industrial-scale facilities, some managing 10,000-20,000 head of cattle, and upwards of 1 million laying hens, had 100 percent of their animals confined in giant buildings or feedlots.”

Kastel and Cornucopia emphasized that family-scale farmers who helped grow the organic movement in the 1980s did so, in part, because agribusiness consolidation and control of the food supply was squeezing profit margins and forcing farmers off the land.

Consumers made organics a rapidly growing market sector by supporting farmers and processors willing to produce food to a different standard in terms of environmental stewardship, humane animal husbandry and economic fairness for farmers.

“Shoppers, who passionately support the ideals and values represented by the organic label, understandably feel betrayed when they see photos of these massive concentrated animal feeding operations masquerading as organic,” Kastel said.

Cornucopia has created organic brand scorecards for consumers.

“Many of our dairy farmer-members have animals they truly care for, that have names, not numbers,” Kastel said.

Cornucopia filed its first legal complaints against industrial operations in 2004 and, as a result, the largest dairy supplying the Horizon/Whitewave label was decertified and the USDA placed sanctions against Aurora Dairy, which produces private-label organic milk for Walmart, Costco, Target and other retailers.

Cornucopia remains concerned with other producers and suppliers.

“The inaction by the USDA places thousands of ethical family-scale farmers, who are competing with a couple of dozen giant dairies, at a competitive disadvantage,” said Kevin Engelbert, a New York-based dairyman, milking 140 cows who, along with his family, was the first certified organic dairy producer in the United States.

He added, “Allowing … illegal dairies to continue to operate is a travesty and significantly undercuts the supply-demand dynamic that should be rewarding farmers in the marketplace and providing a decent living for our families.”

In the chicken industry, the USDA has allowed corporate agribusiness to confine as many as 100,000 laying hens in a building, sometimes exceeding a million birds on a “farm,” and substituting a tiny screened porch for true access to the outdoors.

The organics loophole, “porched-poultry,” was first allowed in 2002 in a case involving The Country Hen, a Massachusetts egg producer, to confine tens of thousands of birds in a barn with an attached porch that might, at best, hold 5 percent of the birds in the main building.