hat started over a coupledrinks one night duringthe recession has turned

into a nationwide celebrationwith an ever-growing number ofparticipants from all walks of life,says Matthew Holmes, executivedirector of the Canada OrganicTrade Association (COTA).Canada’s National OrganicWeek, held from September 20 to28, is the largest annual celebra-tion of organic food, farmingand products across the country.Organized by COTA, CanadianOrganic Growers (COG) and theCanadian Health Food Associa-tion (CHFA), the event’s popu-larity reflects the high regardCanadians have for organic, saysHolmes.“Organic Week started in late2008,” he recalls. “A colleaguefrom Canadian Organic Growers(COG) and I decided we neededa focus point for the brands and

consumers that were behindorganic and were driving thegrowth of the market.”At the time, there wasn’tmuch data available, accordingto Holmes, who knew that theorganic market was growing butdidn’t have much information onwho was buying organic. “Evenwhile people were cutting backand penny-pinching, they wereincreasingly choosing to buyquality food for their families,”he says.In the five years since theinception of Organic Week, theorganic market has seen sub-stantial growth. Thanks to theincreasing demand for organicproducts, approximately 5,000certified organic producers andmanufacturers are now operat-ing in Canada. Organic foodsales reached $3.5-billion in 2012,three times what was sold in2006, making Canada the world’s

fourth largest organic market.The numbers speak for them-selves, says Ashley St Hilaire,COG’s acting executive director,who adds another statistic: whilethe numbers of total farms havedeclined by 17 per cent from 2001to 2011, organic farms have grownby an impressive 66.5 per cent.“Organic farming is helping torevive our rural communities,”she says. “It has attracted a wholenew diverse generation of farmersin Canada, many of whom didn’teven grow up in rural settings.More andmore people are choos-ing to farm organically becausethey want to be part of an amaz-ing organic community and theyhave an unwavering belief in theprinciples of organic production.”Another development worthyof celebration is the growingawareness that sustainably grownorganic food benefits our environ-ment, families and communities,

says St Hilaire. “Canadians havebecome highly literate consumers,who are very conscious of whatthey feed themselves and theirfamilies.”CHFA president Helen Longagrees. “Canadians can feel con-fident that when they purchase aproduct with the Canada organiclogo, they are not only investingin their health, but also support-ing sustainable environmentallyfriendly practices and animal wel-fare,” she says, adding that withover 1,000members across Cana-da dedicated to natural health andorganic products, CHFA is proudto once again support OrganicWeek and shine a spotlight onthe important impact the organicindustry has for Canadians.The public’s response has beenamazing, according to Holmes.“It’s incredible to see the amountof social media and supportbehind Organic Week on Facebook

and Twitter. We love hearing fromCanadians, who are planningevents, telling us how they’recelebrating and what they’recooking, or questions they haveabout organic farming,” he says.“Inmany ways, it feels like we’vereally broken through this year.Withmajor retailers like Loblawand Sobeys participating and hun-dreds of independent grocers andnatural health food stores acrossthe country, OrganicWeek is reallygoing to touch Canadians in everypart of the country.”St Hilaire sees the enthusiasticendorsement of this year’s eventas a testament to the strength ofthe Canadian organic market. “Ithink what people are looking for– and what Organic Week offersthem – is a chance to connectwith the people who grow andmake their food, to knowwherethe food came from and how itwas made.”

SpecialMONDAY, SEPTEMBER 22 , 2014 COTA 1

AN INFORMATION FEATURE FOR CANADA ORGANIC TRADE ASSOCIATION (COTA)

Organic Week September 20-28, 2014 Visit globeandmail.com/organicweek

Celebrating organic

This report was produced by RandallAnthony Communications Inc. (www.randallanthony.com) in conjunction with the advertising department of The Globe and Mail. Richard Deacon, National Business Development Manager, rdeacon@globeandmail.com.

What’s your poison?Makingsound choices in a chemical-ridden world. COTA 2

Bitter harvest: Discussingconcerns that GMOs can putorganic crops at risk. COTA 4

Boosting research: Substantialgrant helping organic keep upwith demand. COTA 5

Yummy hospital food: Bringinglocal and organic foods intoinstitutional kitchens. COTA 6

Higher yields: Supportingorganic farming in developingcountries. COTA 7

INSIDE

NINTH ANNUAL ORGANIC OKANAGANFESTIVAL (OOF)Kelowna, BCSeptember 28, 11 a.m. to 4 p.m.Most comprehensive (and enjoyable) greenliving exposition in the Okanagan Valley.

GMO OMGhttp://gmofilm.comOngoingDirector Jeremy Seifert’s award-winningdocumentary about what’s on our plates.Canadian release sponsored by Nature’s Path.

ORGANIC WEEK AT L’ACADIE VINEYARDSGaspereau, NSSeptember 20 to 28, 11 a.m. to 5 p.m.Visit the first and only certified organic wineryin Nova Scotia and learn about organic grapegrowing and winemaking.

The Canadian organicmarket is worth

$3.5-billionper year

Canadian organicexports are valued at

$458-millionMore than

20 millionCanadians buy organicproducts weekly

There are nearly

5,000certified organicfarms, processorsand handlersnationwide

There are

900,000hectares of organicfarmlandacrossCanada

GET INSPIRED!National Organic Week eventsare happening all across the country.Visit organicweek.ca to find onein your area.

Ontario’s 1st Certified Organic retailer.Celebrating our 31st Anniversary!

Specializing in local, organic,Non-GMO and environmentallysafe products.

Natural Food Market416.466.2129

Wholistic Dispensary416.466.8432

348 Danforth Avenuethebigcarrot.ca

JOIN THESOLOCALMOVEMENT.

Learn more at SOLCUISINE.COM/SOLOCAL

SOLocal Ontario Organic Tofu is acomplete protein. It’s a great alternative,offering 10g of protein per serving.Ask for it when you go out to dine orin your local supermarket.

JOIN IN.There are many more National OrganicWeek events to choose from – pleasesee organicweek.ca for details.

By Matthew Holmes, CanadaOrganic Trade Association

et’s be honest. Lots ofpeople choose organicfood because they think

it’s free of pesticides. Forgetabout humane animal stan-dards, the environment orprohibiting GMOs. It’s really per-sonal health that brings peopleto organic.It can be shocking whensomeone learns organic doesnot mean “pesticide-free.”The truth is, most organicproducts test free of chemi-cal pesticide residues most ofthe time. Sadly, residues fromdecades of chemical agriculturealready contaminate much ofour water, air, soil and food.When we find pesticide traces inunborn children and dead polarbears, we know they’re every-where.Last winter, CBC released astory about trace residues ofpesticides found on organicproducts in Canada. It madeheadlines, but little was saidabout how organic compareswith non-organic food.This summer, NewcastleUniversity released the mostextensive analysis ever done onthe nutrient content in organicversus conventional food. Theyfound conventional foods havea much higher incidence ofchemical residue (300 to 400 percent more) and, when organicstest positive for trace pesticides,they’re a fraction of what wefind on conventional food (10 to

100 times lower).It’s compelling data, but whatdoes being exposed to chemicalsreally mean for you and me?Toronto-based citizen sci-entists Rick Smith and BruceLourie set out to answer that intheir book Toxin Toxout (KnopfCanada, 2013), by looking at theimpact an organic diet mighthave on nine kids from fivefamilies over a 12-day period.Leading into the study, andfor the first three days, they atea conventional diet at home andat school. During days 4 through8, the families ate only organicfood. For days 9 through 12, the

families returned to their regu-lar diets. Urine samples werecollected from the kids everymorning.The results? The children’s av-erage levels of organophosphate(OP) pesticides plummeted assoon as they began eating or-ganic, and doubled again whenthey returned to their previousdiet. OP pesticides are widelyused in Canada. They have beenlinked to increased risk for leu-kemia and Parkinson’s diseaseand are known to interferewith children’s neurodevelop-ment, nervous and reproductivesystems.So, organic foods can reducepesticide levels in our bodies,but is organic any healthier?Let’s return to the precedent-setting Newcastle study, pub-lished in the British Journal ofNutrition. After evaluating 343scientific papers, researchersfound that organic crops containon average 17 per cent moreantioxidants than conventionalcrops, and sometimes as muchas 60 per cent more.The latest “super-foods” areall about antioxidants: thosemolecules essential for humanhealth, linked to lower risk ofcancer and other diseases inhumans. Like humans, plantsneed antioxidants to fight offpests and diseases: that’s whythey make them. But the plants’natural cycle is disrupted whenchemical pesticides are applied:the plant doesn’t produce asmany antioxidants.When we put persistent andtoxic chemical pesticides intothe environment, they don’tonly kill weeds or insects, theyimpact a complex system ofnutrition and health too. This isthe “chemical food-print.”

Neonicotinoids or “neonics”represent approximately 24 percent of the global pesticide mar-ket. In Canada, 80 per cent ofnon-organic soybeans and near-ly 100 per cent of non-organiccorn are treated with them. Onceapplied to a seed, the insecticidetravels throughout the plant asit grows: it’s in our food.Neonics have come under firerecently as it’s suspected theyplay a major role in the 35 percent decline in Canada’s beepopulations over the past threeyears.A recent poll conducted bythe Canadian Association ofPhysicians for the Environmentand the David Suzuki Founda-tion found that 87 per cent ofOntarians surveyed worry aboutthe negative impact of neonicson pollinators and wildlife. TheProvince of Ontario is consider-ing North America’s first restric-tion on neonics.Unfortunately, neonics are justone of the roughly 1,100 pesti-cides commonly used in Canadathat have been banned by otherdeveloped countries due to envi-ronmental and health concerns.We still have long way to goto reduce our chemical “food-print.”What’s the answer? Sup-port Canada’s organic farmers.There’s always more researchto do, but evidence suggestseating organic food reduces yourfamily’s exposure to pesticides,can reduce pesticide traces inyour body, and can be higher inantioxidants to help you fightdisease.Finally, it’s not just about you.Organic farming helps protectour environment and pollinatorpopulations – which makes usall healthier.

What’s your chemical ‘food-print’?

Certified organic means higheststandards, strictly enforced

COTA 2 • AN INFORMATION FEATURE FOR CANADA ORGANIC TRADE ASSOCIATION

ORGANIC FOODS

THE GLOBE AND MAIL • MONDAY, SEPTEMBER 22 , 2014

OPINION

Evidence suggests eating organic food reduces exposure to pesticides,can reduce pesticide traces in your body, and can boost your antioxidantsintake. ISTOCKPHOTO.COM

“When we put persistentand toxic chemicalpesticides into theenvironment, they don’tonly kill weeds or insects,they impact a complexsystem of nutrition andhealth too.”

By thenumbers

B.C. is thestrongest

organic marketin Canada:

66%of British

Columbiansbuy organicgroceriesweekly

Saskatchewanhas the most

organicoperations,

97%of them in field

crops

anadians can feel con-fident that when theypurchase a product with

the Canada organic logo thatthey are not only investing intheir health, but also support-ing sustainable environmentallyfriendly practices and animalwelfare, says Helen Long, presi-dent of the Canadian HealthFood Association (CHFA). “Strictstandards regulating organicfoods that cross provincialand even internationalborders ensure thatonly foods with anorganic contentof 95 per cent ormore carry theCanada organiclogo,” she says.Accordingto Ashley StHilaire, actingexecutive direc-tor of CanadianOrganic Growers(COG), certified organicproducts are grown and pro-duced following a stringent setof principles that prioritize soilquality, fertility, conservation,biodiversity, humane livestockcare, renewable resource useand overall environmentalsustainability. “These principlesare enshrined in industry-de-veloped standards approved byCanadians, and verified annuallyby Canadian Food InspectionAgency-accredited, third-partyorganizations,” she says.One of these is Pro-CertOrganic based in Saskatoon. Ac-cording to company certificationmanager Dave Lockman, grow-ers, producers and processorsthat want to be certified organicmust first produce an “organicsystem plan.” Upon approval,client companies are subjectto mandatory inspections andperiodic reviews to ensurecompliance at every level. Inthe event that standards arenot maintained, certifiers havethe right and responsibility tosuspend or even cancel certifica-tion. He adds that certificationis a precious commodity; it cantake years to acquire and couldbe lost in a moment of careless-ness, a fact that helps ensureCanadian producers meet thehighest standards.Handling the inspection sideof things in Canada are peoplelike Kelly Monaghan, whosecompany Ash Street Organics

carries out inspections for asmany as eight certifiers in theGreater Toronto Area. She saysinspector training is critical inmaintaining professionalismand certification integrity. “Inorder to even be accepted fortraining, you need experiencein one of three areas – livestock,processing or farming for crops– which explains why a lot ofinspectors are active or retiredfarmers,” she says.

She adds that inspec-tions are rigorous anddetailed. “I act as theeyes and ears of thecertifier, and myjob is to ensurethat organic pro-tocols are in placeat every level ofthe operation,”she says. She notonly ensures thatingredients sourced

in Canada meet the ap-plicable standards, but also

that imported ingredients arecompliant. Inspectors are on thelookout for prohibited practices,including the comminglingof certified and non-certifiedingredients, or possible con-tamination from prohibited pestcontrol or sanitation materials.According to Canada OrganicGrowers, Canada’s organic stan-dards place strict limits and insome cases outright prohibitionson the use of toxic and persis-tent pesticides, synthetic fertiliz-ers, the use of pharmaceuticals,antibiotics and synthetic hor-mones, animal cloning, geneticengineering (GMOs), sewagesludge (biosolids) and irra-diation. Organic standards alsoforbid the use of artificial foodcolours, flavours, sweeteners,preservatives and many otherprocessing aids and ingredients,and it is the job of inspectorslike Monaghan to ensure theserules are respected.On the consumer side, Lock-man of Pro-Cert Organics saysconsumers can help protect theintegrity of organic productsby understanding marketinglanguage and reading labels. Forexample, the word “natural”means nothing, he says. “Look atthe label for the certifier, and ifyou want, cross check to see thatit is listed on the CFIA website.You can also find a lot of use-ful information on certifiers’websites.”

LABELLING

NEW LIFE ORGANICS AT SASKATOONFARMER’S MARKETSaskatoon, SKSeptember 20 to 27, regular market hoursSharing stories and news about organicfarming plus free samples at our vendor booth.

BEAU’S ALL NATURAL BREWERY OPEN HOUSEVankleek Hill, ONSeptember 20 to 28Free tours of award-winning craft brewery thatuses certified organic ingredients from malts tohops to herbs.

FIELD DAY: FUNDAMENTALS OF SEED PRODUCTIONGuelph Centre for Urban Organic Farming,Guelph, ONSeptember 24, 1 to 4 p.m.Workshop with Martha Gay Scroggins about how togrow and plan for seed production in a market garden.

Ontario hasCanada’s

largest con-sumer marketfor organicsvalued at

$1-billionper year

40%of organic salesat mainstreamretail are freshfruits andvegetables

Source: COTA

ARRAN STEPHENS(CO-FOUNDER & CHIEF

GARDEN-KEEPER)

Webelieve in leaving the earthbetter than we found it, whichis why we’ve been creatingdeliciously organic foods fornearly 30 years.

Certified organic is the goldstandard that you and yourfamily can trust to deliver thehealthiest foods grownwithoutsynthetic pesticides and GMOs.

20million Canadians buy organicevery week – thanks to you,we’re working towards a daywhen all foods will be organic.

Choose organicBetter for people & the planet!

rganic has gone main-stream. The more Cana-dian consumers become

educated about where their foodcomes from and how it is pro-duced, the more they are makingthe switch. In fact, 58 per cent ofCanadians now buy organic prod-ucts every week.This is no surprise to DonRees, CEO of Organic Meadow,the leading organic dairy brandin Ontario and a farmer-ownedco-operative that is celebrating25 years in the organic dairy busi-ness. “The future is organic, andwhat we are seeing is a new waveof informed, concerned consum-ers who are reading ingredientlabels. They want to know wheretheir products are grown andmanufactured and what thecarbon footprint is.“More than ever, Canadianconsumers are interested in whatthey are putting into their bodiesand are demanding more infor-mation about how their food ismade,” Rees adds.Canadian consumers are opt-ing to go organic for a variety ofreasons. They want to feed their

families healthy and wholesomefoods and support local business-es; they have legitimate concernsabout how animals are treatedand about the environmentalimpact of conventional farmingpractices.More than anything, Canadiansare choosing organic productsbecause of what’s not in them.Organic food is produced withoutthe toxic and persistent pes-ticides common in most con-ventional agriculture. Instead,organic farmers use natural pestcontrols including beneficialinsects, mechanical and manualmethods to control pests andweeds. Organic farms also ensureanimals have access to the out-doors: fresh air, sun and pastureare essential for animals’ health.In Canada, the organic foodchain is highly regulated. Allproducts bearing the certifiedorganic label must meet rigorousstandards and processes that areregularly inspected, covering theentire food cycle from farm totable. Organic regulations man-date that crops are grown withmethods that restore and sustain

the environment and providesoil fertility naturally withoutsynthetic fertilizers.Similarly, livestock raised fororganic meat and poultry mustbe provided with healthy livingconditions, adequate space andorganic feed. The government-overseen organic standardsstrictly forbid genetically modi-fied organisms (GMOs) and theroutine use of drugs, antibioticsor synthetic hormones.On the other hand, while theCanadian Food Inspection Agen-cy (CFIA) has some guidelines for“natural” food products, it is onlyfocused in what happens to foodafter harvesting. While naturalfood should not contain foodadditives, it cannot ensure thatthose products are not exposedto pesticides, synthetic fertilizers,hormones, GMOs or antibioticsused at the farms where thoseproducts come from.One place that has been help-ing to educate Canadians aboutthe merits of healthy organicproducts for the past 30 yearsis The Big Carrot, which is aworker/owner co-op located inToronto’s hip west end. As On-tario’s very first certified organicretailer, it offers an impressiveselection of thousands of itemsfrom groceries, health-careand beauty products to supple-ments, an organic juice bar anda fresh vegetarian deli.Far more, it’s a communityhub where customers come toget trusted advice. “We employholistic nutritionists, which is afree service we offer for custom-ers who have questions abouttheir health or how to integrateorganic into their diet,” saysSarah Dobec, the store’s publicrelations and education out-reach co-ordinator.

In addition to this, The BigCarrot offers education days andevents to help consumers tomakethe right choices for their lifestyleand budget. “It’s hard to be aconsumer these days, so we havedone a lot of the work tomakeit easier for people tomake deci-sions by establishing strict qualitystandards, scrutinizing every

product that comes through ourdoor,” says Dobec.Ultimately, the true value oforganic is the peace of mind andknowledge that with every pur-chase people can live healthier,support sustainable businessesand protect the environment forfuture generations, a small pricethat Canadians believe is worth it.

The value of organic foods

AN INFORMATION FEATURE FOR CANADA ORGANIC TRADE ASSOCIATION • COTA 3THE GLOBE AND MAIL • MONDAY, SEPTEMBER 22 , 2014

Visit globeandmail.com/organicweek

TRENDING

In addition to participating in Organic Week, organic retailer The Big Carrotoffers education programs – aimed at helping customers make informedchoices – year-round. ALINA BUGEAG

For the love of honey, nature and community

It’s tough being a beekeeper,especially an organic one,says Julie White, explainingthat managed honey beecolonies have been deci-mated by one-third annuallysince 2006 due to the colonycollapse disorder, and theglobal honey bee populationis as fragile as ever.White is the proprietor of

Long Point Honey Company(www.longpointhoney.ca).

Her hives are placed on a peninsula bordered by water on three sides;a 10-kilometre strip of land separates the fourth side from the nearestfarmland.This buffer is important as it protects White’s bees from pesticides

and other contaminants. “A group of neurotoxic pesticides called neo-nicotinoids have led to devastating honey bee losses all across NorthAmerica and Europe,” she says.Her love for bees and honey inspired a 10-year dedication to learn-

ing about beekeeping and hivemanagement. In 2011, with help andencouragement from family, friends andmentors, White embarked onan adventure that involves honey bees, nature, community and regula-tions.As an organic beekeeper, White says she welcomed the rigours of

the certification process that inspires confidence in consumers that aproduct is truly organic and traceable from hive to jar.“We wanted to go the extramile of complying with all the require-

ments of the Canadian organic standards,” she says, adding that theguidelines not only promote organic practices, but also represent up-to-date science related to beekeeping.“Now, three years later, my hives are thriving and I am producing the

most delectable organic honey imaginable,” she says.

PROFILE

THE MYTH OF SAFE PESTICIDESWest End Well, Ottawa, ONSeptember 25, 7 p.m.Book launch and discussion with author André Leu,President of the International Federation of OrganicAgriculture Movements (IFOAM).

WHAT’S ORGANIC ABOUT ORGANIC?Rockwood Interpretation Centre, Saint John, NBSeptember 24, 7 to 8 p.m.ACORN (Atlantic Canadian Organic RegionalNetwork) is hosting a community info sessionand dialogue about organics.

DRUIDEPointe-Claire, QCSeptember 20 to 28Organic Week specials,promotions and openhouse.

ORGANIC WEEK MOVIE NIGHT AT THE BIG CARROT –FOOD BEWAREBig Carrot at Danforth Ave., Toronto, ONSeptember 25, starting at 7 p.m.Find out why, for the first time, our children are growingup less healthy than we are by watching Food Beware.

CE L EBRATE

OrganicWeek @OrganicWeek

S E P T EMBER 20 – 2 8 , 2 0 1 4

ORGANIC WEEKORGANIC WEEK

Organic Week is supported by regional partners, and organized by Canadian Organic Growers, the Canada Organic Trade Association, and the Canadian Health Food Association.

Organic Week would like to extend a special thanks to our National Champion & National Leader Sponsors:

NAT IONAL CHAMP IONS

NAT IONAL L EADERS PARTNERS

SINCE � DEPUIS 1972

OR

GA

NIC

· B I OLOG

IQU

ES

Canada’s National OrganicWeek is the largest annualcelebration of organic food, farming and products.Hundreds of individual events are held across Canada,showcasing the benefits of organic and its positiveimpact on the environment and human health.

Events include everything from pickling workshopsto recipe contests, farm tours, or organic food anddrink tastings in retail locations. Every school, retailer,chef, organic grower or advocate is encouraged to getinvolved. Check outwww.OrganicWeek.ca to find anorganic celebration near you!

STAY INVOLVED.See organicweek.ca for initiativesin your area showcased duringNational Organic Week.

ick Ahrens is a sixth gen-eration farmer, and hispassion for local organic

food is undeniable. Sparked by adesire to feed his own family thehealthiest foods, Nick’s fatherTommade a courageous deci-

sion 16 years ago to go againstthe grain and farm organicallyon his land near Peterborough,Ontario. Now the family proudlyraises certified organic chickensfor Yorkshire Valley Farms bymarrying old-world traditional

agriculture with the latesttechnology to ensure they de-liver the best product possiblewith the least environmentalimpact.Raised without the use of anyantibiotics and in barns that

are open to sunlight and freshair, the chickens’ diets consist ofcertified organic grains that arefree of pesticides and herbicidesand are not genetically modifiedin any way, with absolutely noanimal byproducts.“By producing food withoutchemicals or man-made fertil-izers, we are really returningto the roots of what farmingused to be – having a symbioticrelationship with the land,” saysNick Ahrens. “While it may costmore to produce our own feedand raise chickens to these highstandards, our customers canimmediately taste the difference.A happy, healthier bird reallydoes result in a delicious, leaner,juicier product,” he adds.

The Ahrens family is remark-ably transparent about theiringredients and their processso that consumers know – andtrust – exactly what’s on theirplates. This honesty has earnedYorkshire Valley Farms productsa reputation for quality that hasmade them the largest organicchicken producer in the country.While volume was the furthestfrom their original intention,thanks to the increased de-mand and growth in the organicmarket, Yorkshire Valley Farmsnow offers more than two dozendifferent organic chicken, turkeyand egg products that are avail-able in leading grocery chainsand local, independent organicretailers.

COTA 4 • AN INFORMATION FEATURE FOR CANADA ORGANIC TRADE ASSOCIATION

ORGANIC FOODS

THE GLOBE AND MAIL • MONDAY, SEPTEMBER 22 , 2014

ooks can be deceiving– and they aren’t every-thing. What people like

about an apple, in addition toan appetizing appearance, is thecrunch. And that’s somethingthat the Arctic Apple – geneti-cally modified so it doesn’t turnbrown for 15 or more days afterbeing cut – can’t maintain, saysLinda Edwards, spokesperson forthe Ambrosia Organic GrowersCouncil, an organization that rep-resents 50 organic ambrosia applefarmers in British Columbia.While the apple slices may stillappear fresh, biting into themafter the texture has turnedmushy wouldn’t be pleasant,Edwards says of the fruit thathas been genetically modi-fied by inserting a new geneticsequence containing geneticmaterial from a plant virus andtwo different bacteria into applecells.What’s more, geneticallymodified organism (GMO)apples growing in the vicinitywould expose organic growersto the risk of contamination,says Edwards, adding that a B.C.company is currently seekingapproval for the Arctic Apple.Edwards’s concern is basedon past experiences, she says,referring to GM flax developedby the University of Saskatch-

ewan. The university didn’t seekregistration of the product afterlearning that flax farmers didn’twelcome it. Unfortunately, oneof the researchers packagedthe seeds and distributed themunder the label Triffid Flax.In a subsequent randomscreening for GMOs, flax fromSaskatchewan tested positive,says Edwards, explaining thatthe test results caused the Euro-pean market – where GMOs arebanned – to close its doors to allCanadian flax.Canadian alfalfa growers facea similar threat, says AshleySt Hilaire, acting executivedirector of Canadian OrganicGrowers. “The introduction ofRoundup Ready Alfalfa to Can-ada is worrisome for all farmers– conventional and organic – asit creates additional barriers forthose wishing to grow non-GMO alfalfa for domestic use orexport,” she explains.St Hilaire says that geneticallyaltered traits belonging to alfalfaare contained in the pollen,which can be transported bybees within a three-kilometreradius and sometimes up to 12kilometres.“Any seeds produced by thispollen are likely to contain atleast some of the GMO traits thatmay be expressed when they

germinate, making it near im-possible to prevent them fromspreading to where they are notwanted or permitted,” she says.It has been well documentedthat the widespread use of GMOcrops that resist the applicationof glyphosate – better knownas Roundup – have led to thedevelopment of “super weeds,”as has the introduction of thebacterium Bacillus thuringiensis(Bt) into GMO crops, leading toincreased pesticide-resistancein the very pests targeted bytheir developers, according to StHilaire.“The solution to pests andweeds is not the developmentof stronger herbicides andpesticides, it’s a shift in attitudewhereby agriculture learns towork with biodiversity on farms,a principle that is rooted in thepractice of organic agriculture,”says St Hilaire.Matthew Holmes, executivedirector of the Canada OrganicTrade Association, says, “Cana-da’s organic standards prohibitGMOs: seeds on the farm, thefeed given to animals – includingdairy cows and egg-chickens –and any ingredients in a mixedproduct. Even the ‘substrate’yeast is grown on can’t be GMO(unlike most yeasts in bakedproducts). In fact, Canada’s

organic standards are the onlygovernment system that prohib-its GMOs across the board.”Critics object to geneti-cally modified foods on severalgrounds, including health andecological concerns. Helen Long,president of the Canadian HealthFood Association, says she recog-nizes and is concerned about thehigh level of risk GMO crops posefor the organic industry. “Wesupport the farmers and produc-ers of organic food and believeit is important to be aware ofthe environmental and poten-tial long-term, unknown healthrisks of consuming GMOs,” shesays, adding that more attentionneeds to be given to the econom-ic risk for the small to mid-sizedbusinesses and farms devoted toproviding certified organic foodto Canadians.The economic threat is realto organic apple growers if theArctic Apple is approved, saysEdwards. “Fruit trees are oneof the main crops in our valley.Roughly half of the orchards areorganic, half conventional,” sheexplains, adding that the GMOapple is not welcome by eithergroup.“People’s livelihoods could

be threatened,” she says. “Andfor what? An apple that no onewants.”

Organic farming community concerned about contamination riskGMO UPDATE

Nick Ahrens believes that – while it costs more to raise chickens to organicstandards – customers appreciate the quality. SUPPLIED

“People’s livelihoodscould be threatened. Andfor what? An apple thatno one wants.”

Linda Edwardsis spokesperson for the AmbrosiaOrganic Growers Council

Taking pride in process, people and productsPROFILE

MAPLETON’S ORGANIC PRODUCT SAMPLINGMapleton Organic Dairy, Moorefield, ONSeptember 20 to 28, 11 a.m. to 6 p.m.Visit animals in the demonstration barn andenjoy samples of products made and raisedon the family farm, plus organic lunch.

THE BIG CARROT’S ORGANIC WEEK FARM TRIPPick-up and drop-off at The Big Carrot, Toronto, ONSeptember 28, 1 to 7 p.m.Tour Birchwind Farms on a wagon and on foot,watch the cows come in from the field and observethe milking process.

HARVEST FESTKitchener, ONSeptember 27, starting at 10 a.m.Market tours, cooking demos from local chefsand farmers and book launch of Alma Fullerton’s‘Community Soup.’

By thenumbers

While 8% offarmers inCanada are

under 35, thispercentagerises to

12%among organic

farmers

Althoughorganic farmsrepresent 1.8%of total farmsin Canada, theorganic sector

employs

3.75%of the total farm

workforce.Source: COTA

September 20-28, 2014 organicweek.ca

Grocery West153-12757 Vulcan WayRichmond, BC(604) 276-2441

Grocery Central8755 Keele StreetConcord, ON(905) 738-4204

Grocery East35 rue Du ParcScotstown, QC(819) 657-4225

info.canada@unfi.comwww.unfi.ca

in partnership with in support of

AN INFORMATION FEATURE FOR CANADA ORGANIC TRADE ASSOCIATION • COTA 5THE GLOBE AND MAIL • MONDAY, SEPTEMBER 22 , 2014

Visit globeandmail.com/organicweek

ecognizing the impor-tance of organic foodsto the agricultural sector

in Canada as well as the healthof both Canadian consumersand the environment led to therecently announced cluster of$8-million of federal fundingfor research into new organicfarming initiatives over the nextfour years. Although the clusterprogramwill be headquartered atDalhousie’s agricultural campus,themoney will be used to sup-port more than 200 researchersworking across Canada, says Dr.AndrewHammermeister, directorof the Organic Agriculture Centreof Canada and an assistant profes-sor at Dalhousie University, whoadds that the research initiativesare demand driven.“We’re not growing in our pro-duction as fast as we’re growingin demand,” he says. “So there aregreat opportunities right now fororganic production and process-ing that we are not capturing.”There are five thematic areas that

the funded research falls under:field crops, horticulture, pestmanagement, livestock and value-adding.The organic food and bever-age sector in Canada grew froma $1.2-billion industry in 2006 to$2.8-billion in 2012, and 58 percent of Canadians now shop inthe organic aisles of their super-markets. The growth is only partlyexplained by a consumer desireto “eat right,” adds Derek Lynch,Canada Research Chair in OrganicAgriculture.“Organic consumers haveevolved from simply buying or-ganic for themselves to buying or-ganic because they believe in thefarming principles behind it,” hesays. “Along with reduced use ofpesticides and other ‘inputs’ suchas fertilizer, they believe it leadsto better soil stewardship andanimal welfare. We’re seeing thata better understanding of organicfoods and how they are produced

is allowing consumers, most ofwhom live in cities, to connectback to the farming system, andthey are asking themselves whatkind of farmingmethods theywant to support when they goshopping.”He adds that benefits of organicfarmingmethods also reach thosewho don’t buy organic. For ex-ample, organic potato farming inPrince Edward Island has resultedin fewer nitrates leaking into thewater table, and that’s somethingeveryone can appreciate. For hispart, Dr. Lynch is working ona project designed to optimize“greenmanure” – crops that canbe grown and turned back intothe soil – and fertility manage-ment for organic cereal produc-tion.The range of projects that willreceive federal funding support,which is being augmented by a$2.7-million contribution fromindustry, is staggering, says Ham-

mermeister. They range fromresearch into ecologically soundsoil management in perennialfruit plantings in British Colum-bia to innovative herbicide andfungicide replacement strategiesfor organic apple production inNova Scotia.“There is a growing demand fornutraceuticals,” he adds, referringto products deemed to deliverboth health andmedical benefits.“So some researchers are lookingat organic fruits and vegetablesfor very specific substances thatcan be used in this rapidly ex-pandingmarket.”Ultimately the goal in these andall organic research projects is thesame: to create growing environ-ments for plants and animalsthat provide themwith the bestandmost competitive opportu-nity to be healthy and resilientwithout the use of excessive levelsof input, while at the same timeremaining profitable.

Research funding to help producers meet growing demandGROWTH

Funding for research into new organic farming initiatives supports inquiries related to field crops, horticulture, pestmanagement, livestock and value-adding. ISTOCKPHOTO.COM

Canada’s organic market is booming at home, but Canada’s organicfarmers and foodmanufacturers are also taking advantage of a strongglobal market, now valued at over U.S. $64-billion per year.Canada’s organic exports include the usual suspects like wheat, oats,

lentils andmaple syrup, but they are being joined by new super-foodslike hemp and kale, as well as a broad range of Canadian-made high-value foods: from roasted coffee to fruit and nut bars.Since 2009, the Canadian government has negotiated a series of

“equivalency arrangements” with other countries, ensuring Canada’sorganic standards are recognized around the world. To date, these havebeen reached with the U.S., E.U., Switzerland, Taiwan and Costa Rica,and discussions are underway with Japan.“EDC views the organic sector as having huge potential internation-

ally, and Canada has the ability to really get ahead in themarket,” saysJohane Séguin, VP of Resources at Export Development Canada. “Weare very interested in organic companies, and we have a range of finan-cial tools to help them grow their business abroad.”

EXPORTS

“Organic consumershave evolved fromsimply buying organicfor themselves to buyingorganic because theybelieve in the farmingprinciples behind it.”

Dr. Derek Lynchis Canada Research Chair inOrganic Agriculture

FARMERS’ & ARTISANS’ MARKETLondon, ONSeptember 27, 8 a.m. to 2 p.m.Meet organic growers and pick their brainsabout techniques and benefits whilestocking up on local produce.

COMPOST TEA PARTYAnderson Park Community Garden,Esquimalt, BCSeptember 27, starting 11 a.m.Party for brewing compost tea (for the gardensoil - not the guests).

INTERESTED IN ORGANICS?Demmitt, ABSeptember 27, starting at 2 p.m.Learn about market gardening, livestockproduction and organic grain growingover a cup of organic coffee.

DOUG MCNISH’S PUBLIC KITCHENToronto, ONSeptember 28, 1 to 7 p.m.Free samples, plus at least one specialorganic and vegan lunch daily, with focuson local and organic produce.

>Andrew_Age43. Organic farmer and proud supplier to your Organic Week.

Because everyone can benefit.

The Canadian Health Food Association (CHFA) is a proud partner

of Organic Week, helping to raise awareness and educate Canadians

on the benefits of organics and the Organic Products Regulations.

Learn more at chfa.ca.

#OrganicWeek

Because everyone can benefit.

COTA 6 • AN INFORMATION FEATURE FOR CANADA ORGANIC TRADE ASSOCIATION

ORGANIC FOODS

THE GLOBE AND MAIL • MONDAY, SEPTEMBER 22 , 2014

hile stir-fried Asian-stylerice noodles with freshseasonal vegetables and

organic tofu is not an uncommondish, it’s also not one you wouldexpect to find on a trolley deliver-ing in-patient hospital food. Thatit is on themenu in a health-carefacility in Ontario is a sign thatinstitutional kitchens are takingnote of consumer preferences.A discussion about “better-for-you” food has long been going onin the retail environment, but hasyet to have a large impact on thepublic food service sector, saysDror Balshine, president of SolCuisine, a company that produceslocally sourced tofu.Sol Cuisine recently receivedfunding from the Greenbelt Fundto support the introduction of lo-cal foods into public institutions,such as universities, schools,hospitals and prisons, and part ofthe exploration involves integrat-ing healthy vegetable protein intomenu items.Chef Rafael Fayzano of Sol Cui-sine – who designed the Asian ricenoodle dish – says the warmestwelcome came from colleges anduniversities, where students have

been asking for the changes hehopes to promote.While educational institutionswere enthusiastic about the objec-tive, working with health-carefacilities has beenmore chal-lenging, according to Balshine.“Sometimes the systems for serv-ing patients don’t readily accom-modate the integration of localand organic foods, which tend tobemore seasonal.”When it comes to healthy foods,health care is lagging behind,Balshine says, adding, “I find thata bit ironic.”Monica Kidd agrees with thesentiment. As a family physicianand writer, she has long advo-cated for healthier hospital food.“A lot of hospitals havemovedtoward fresh, prepared-in-front-of-you food in their cafeterias, but,fromwhat I’ve seen, I can’t saythe same about the food served toin-patients.”Kidd believes it has to do with“economies of scale,” where hos-pitals put out tenders and oftenaward the contract to the foodservice provider that comes inwith the lowest bid. With a budgetthat is so constrained, what ends

up on the platemay not be localor organic, or even the healthiestchoice.The prevalent reductionistthinking feeds that trend as foodis often compartmentalized into“nutrition,” says Kidd. “If you areprimarily concerned about theintake of macronutrients andmicronutrients, what differencedoes it make whether the applecomes from China or the orcharddown the road?”Yet, to Kidd, “there is more tofood than nutrition – it’s aboutcommunity, the environment andsustainability.“While good food is an impor-tant part of recovery for patients,and newmothers, for example,need healthymeals so they havethe energy to breastfeed, a lot ofimportant works needs to be doneat the community health level,”she explains.Kidd believes communityhealth encompasses socio-eco-nomic well-being, which, in turn,can ensure access to good food.There is a growing recogni-tion of the various health andeconomic benefits to serving localand organic food in institutional

kitchens. The government ofDenmark, for example, has setthe target of shifting 60 per centof the food served in hospitals,schools, care homes and otherpublic institutions to organicwithin the next two years, andsupports the transition with gov-ernment funding.From the window at her hos-pital in Alberta, Kidd looks outonto a farmer’s field. “I’d like tothink that supporting that farmerwould play into the decision thatmy hospital makes about food,”she says, adding that large buyersof food potentially have a biginfluence on local food systems.The connection to local suppli-ers is something Sol Cuisine cher-ishes, says Balshine. “We’ve beendealing with the same grower forover 10 years. The soybeans forour tofu are grown 130miles fromour facility. We even go and visit‘our beans’ every summer to seehow they are doing on the field.”The company values this rela-tionship, Balshine says, and hehopes to convey the sense of pridein products grown and processedlocally and organically to theinstitutions he visits.

New on the menu of institutional kitchens:healthy, locally sourced, organic food

COMMUNITIES

Q&A with Dag Falck, Organic Pro-gram Manager for Nature’s PathFoods and President of the CanadaOrganic Trade Association

Why did you to choose a careerin organics?What drew me and the earlyfarmers to organic was that wesaw growing healthy food asa meaningful contribution tohumanity. We wanted to notonly provide healthy, toxin-freefood, but also to nurture thesoil and the environment in away that truly leads to sustain-able, healthy ecosystems andfood sources for future genera-tions. You see, organic is aboutmore than just what is not used(synthetic pesticides, fertilizers,etc.) – it’s a positive system forregenerating soil fertility.

What were the conditions at thebeginning of your career?In the early 1990s, when I wasworking as the first organicinspector on Vancouver Island,I received little recognition formy profession from outside thefield. In the early days, it seemedmost storekeepers did not ap-preciate “organic” as a premiumproduct and didn’t enhance itssale with prominent placement,etc. It was not uncommon tofind only lemons and carrots inthe organic corner of the refrig-erated section. Travelling fromfarm to farm, I felt everyonewas waiting for the introductionof a national organic standard.The Canadian Organic ProductsRegulation (OPR) finally cameinto effect in 2009.

Who initiated the organicstandard?Interestingly, the impetus tocreate a national standarddidn’t come from the con-sumers – it came from farm-ers. Why would farmers helpto write a standard – withthe paperwork and inspec-

tions that come with it – justto be able to prove that theywere organic? While mostother industries lobby to havestandards reduced to facilitateeasier opportunities for profit,organic farmers recognizedthe need for a system thatensures foods are grown andhandled according to a consis-tent method. They recognizedthat faith in organic mightbe lost without a system withthird-party verification tocommunicate to the customer.

What came next?Almost 15 years after my firstorganic inspection, the jobhad evolved into inspectingall sizes of organic farms,orchards, processors and han-dlers. In 2003, my collectiveexperience led to a positionwith Nature’s Path, wheretoday I oversee all organic andnon-GMO issues. The Cana-dian organic food market hasgrown 300 per cent since 2006,and consumers and farmersalike are investing in a sus-tainable future by supportingorganic agriculture.

Are you surprised by thissuccess?I’ve always been patient andnever afraid to do what Ibelieve is right in the face ofmore popular choices, buteven I am surprised – andthrilled – to see how far or-ganic has come. A particularlyillustrative moment: in 2000,I was heading for an inspec-tion of an organic handlerwho is buying and selling large

quantities of organic com-modities. At the airport, I wasmet by a uniformed driverwith my name on a sign, sentto take me to the farm – pastexperience had me expectingto make my own way.

Why all this organic success?Once upon a time, it may haveseemed sensible to protect agarden or farm with toxic pes-ticides, but we’ve long sincediscovered and perfected safealternatives that producehealthy, abundant and great-tasting products withoutexposing ourselves, our fami-lies and farmworkers to toxicsubstances. There is a sayingby German philosopher Ar-thur Schopenhauer: “All truthpasses through three stages.First, it is ridiculed. Second,it is violently opposed. Third,it is accepted as being self-evident.” We are likely seeingthe last stage unfold as moreand more people – consumersand growers alike – tune in tothe necessity of farming in aregenerative, sustainable way.

What is your reaction?Both on a personal andprofessional level, I am over-joyed to live in a time wherehigh-quality certified organicproducts are readily avail-able. Without making any bigsacrifices or having to go togreat lengths to locate organicproducts, we can make thesimple choice to buy productsthat are the embodiment of avibrant food system capableof feeding future generations.

‘We’ve come so far’ – notes on the rise of organicsOPINION

Dag Falck was drawn to a career in organic because he views growinghealthy, toxin-free food and nurturing soil and environment as a meaningfulcontribution to humanity. ISTOCKPHOTO.COM

Chef Rafael Fayzano of Sol Cuisineis creating menu items with locallysourced ingredients for institutionalkitchens. SOL CUISINE

“A lot of hospitals havemoved toward fresh,prepared-in-front-of-youfood in their cafeterias,but, from what I’ve seen,I can’t say the sameabout the food served toin-patients.”

Monica Kiddis a family physician and writer

“I am overjoyed to live ina time where high-qualitycertified organic productsare readily available.”

HARVEST FALL FOOD FAIR & BARKFEST DOG FESTIVALThornton, ONSeptember 27 and 28, 10 a.m. to 5 p.m.Celebrate organic farming and food with gourmet foodand flower contests, arts and crafts, scarecrow contest,plus Barkfest’s canine activities.

JOEL SALATIN OF POLY FACE FARMS AT PRACTICALFARMING CONFERENCEUniversity of Guelph, Guelph, ONOctober 4Joel Salatin, the founding farmer of permaculture,will give three different talks on current topics.

CROP ROTATION TRIALSHarrington Experimental Farm,Harrington, PEISeptember 24, starting 9:30 a.m.Come and view the crop rotation trials andthe organic soybean trials at the farm.

GET CREATIVE.Think about starting your ownNational Organic Week event.Visit organicweek.ca for ideas.

www.yorkshirevalley.com

When our founding farmers started farming in Ontariomany years ago,they chose to grow organically becausethey knew it would provide the best products for theirfamilies and friends. Now that the next generation of

farmers has takenover the land,they still feel the sameway.That’s why we continue to bring you the highest qualityorganic poultry. Our focus is,and always will be, to offer

you organic products you can feel good about.

Please see our website for a full list of our retail partners

™

AN INFORMATION FEATURE FOR CANADA ORGANIC TRADE ASSOCIATION • COTA 7THE GLOBE AND MAIL • MONDAY, SEPTEMBER 22 , 2014

Visit globeandmail.com/organicweek

iven the complexity ofthe world’s most intrac-table problems – poverty,

environmental degradation, in-creasing water scarcity – it’s easyto become discouraged about ourpersonal ability to make a differ-ence. But thanks to the efforts ofsome of Canada’s leading organicfood organizations, contributingto positive change in the worldcan be as easy as choosing a par-ticularly delicious brand of cocoafor your chocolate-peanut buttersmoothies or fruit spread for yourtoast.For example, many Canadiansreach for the Camino brand ofcertified organic and fair tradechocolate, coconut, cocoa andsugar because they’re familiarwith its high quality. But eachpurchase has internationalimpact: located in the Gatineauregion near Ottawa, Camino pro-ducer La Siembra Co-operativeworks directly with 18 producerco-ops, supporting more than36,000 family farmers in ninecountries through fair tradepractices.

In Paraguay, La Siembra part-ners with Manduvira Co-oper-ative, which produces CaminoTurbinado golden cane sugar. Thefair trade premium – which en-sures that farmers receive a pricefor their products that is highenough to pay a fair wage, sup-port healthy working conditionsand sustain production – enabledthe co-op to build the world’s firstfair trade and organic sugar mill.Until they opened the localmill, Manduvira farmers travelled90 kilometres in order to processtheir sugar cane, so its launchmeans much greater productionefficiency as well as more jobsfor their community. “Overall, itcontributes to their quality of lifeand self-sustainability,” says Jen-nifer Alldred, director of market-ing and communications at LaSiembra.One of Manduvira’s custom-ers is the Naranjillo co-op inPeru, which produces Caminochocolate chips and baking barsusing Manduvira sugar. The fairtrade premium they receive fortheir chocolate contributed to

Naranjillo’s ability to recentlyupgrade their factory capabilities,increasing production capacityfrom 1,500 to 5,000metric tonsof cocoa beans per year and con-sequently bringing significantlymore income into their commu-nity.Naranjillo is the only co-op inSouth America that owns its ownchocolate factory. In additionto being farmers and produc-ers, subject to the volatility ofproduce commodity pricing, thefactory has elevated its membersto business owners. “It’s reallyabout self-empowerment,”stresses Alldred.Fair trade practices also meanthat small-scale family farm-ers have access to pre-harvestfinancing and loans that can beessential to sustainability. At thesame time, support of organicproduction translates into imme-diate health and environmentalimpacts, which contributes togreater quality of life and long-term food security.When consumers choosefair trade and organic certified

products, they are contributing tothe premiums that go directly toproducers, Alldred says.Crofter’s Organic is anotherbrand that Canadians often reachfor in recognition of its high qual-ity and great taste – without per-haps realizing that their choice offruit spreads is having an impacton growing conditions in Braziland other countries around theworld.Sugar production can be par-ticularly environmentally damag-ing, so it’s important to Crofter’sthat their sugar is sourced froman organic producer. “I trulybelieve that organic growing is away of making agriculture moresustainable again,” says GerhardLatka, Crofter’s president andco-founder. “Organic soils areproven to bemore fertile, andorganic production also protectsgroundwater from pesticides andfertilizers.”Crofter’s has produced organicproducts for more than 25 years,and has partnered with the

Green Cane Project in Brazil, itssugar supplier, for more than 10years. Using both innovative andancient farming and productionmethods, the project producesorganic sugar while returning thesoil to rainforest-level fertility.Through this partnership, saysLatka, every jar of Crofter’s canesugar-sweetened fruit spreadsupports biodiversity and helpsimprove the lives of sugar caneworkers.In addition to its Crofter’sOrganic-branded products, thecompany produces private labelorganic spreads for a number ofleading North American grocerychains. In total, the companysupports more than 5,000 acres oforganic agriculture each year incountries around the world.That commitment means eachperson who enjoys Crofter’s fruitspread is part of something muchgreater – a return to sustainableagriculture and a food supplychain that supports the farmersand producers at its foundation.

With the La Siembra Co-operative’s support, its partner co-operatives in Peru have been able to increase productioncapacities. CAMINO

“Good organic systems have a proven track record of taking hun-dreds of thousands of small holder farmers in developing countriesfrom poverty and food insecurity to relative prosperity,” says AndréLeu, president of the International Federation of Organic AgriculturalMovements (IFOAM), adding that the high success rate comes froma combination of higher yields, resilient and bio-diverse productionsystems and lower production costs.Published scientific studies show that organic systems have higher

yields than their conventional counterparts under conditions of cli-mate extremes such as drought and heavy rain events, Leu explains.A United Nations study, for example, found that on average organicagriculture increased yields in traditional farms in sub-Saharan Africaby over 100 per cent.An especially effective way of maximizing yields is to combine

organic practices with innovation and science, such as eco-functionalintensification, says Leu. By using functional biodiversity, naturalminerals and agro-ecological methods, farmers can manage soilnutrition, pests, disease and weed control right on the farm at verylittle cost, thus avoiding the pitfalls of ongoing costs and debts fromthe purchase of synthetic fertilizers and toxic pesticides.And to top it off, in addition to reaping higher yields, farmers can

benefit from significantly higher returns from organic markets, ac-cording to Leu, allowing the farmers to earn a decent living wage.

THE BEST WAY TO HELP? SUPPORT ORGANIC FARMING

Cultivating a sustainable future athome and abroad

GLOBAL

THE 15TH ANNUAL SALT SPRING ISLAND APPLE FESTIVALSalt Spring Island, BCSeptember 28, 9 a.m. to 5 p.m.Featuring 208 organic apple varieties, historicalreenactments, 18 farms on the Apple Festival tour, applebaking, bee pollination presentation and fantastic lunches.

EAT WELL DO GOOD FOODRAISERVancouver, BCOctober 2, 7 a.m. to 3 p.m.Pop-up organic café and marketplacewith proceeds going to the GreaterVancouver Food Bank.

AURA WHOLE FOODSFredericton, NBSeptember 20 to 28Promotion of all Canadian organicproducts, daily staff picks and abasket draw at the end of the week.

HUMAN & PLANT CO-EVOLUTION:HOW COME GMOs ARE DANGEROUS FOR YOU?Singing Pebble Books, Ottawa, ONSeptember 24, 6:30 to 9 p.m.Discover the difference between time-honouredbreeding techniques and genetically engineered crops.

Organic food is great tasting andnutritious; it reduces our exposureto pesticides and GMOs; it’sproduced and certified to meetnational organic standards;it’s healthy for soil, plantsand animals and reduces ourcarbon footprint.For more information visit:

The Canada Organic Trade Association would like to extend a special thanksto our advertisers for making this Special Report possible:

For more information on The Canada Organic Trade Association (COTA) visit OTACanada.ca

WHAT IFORGANIC WASA COMMITMENT,NOT JUST ATREND?

All trademarks & logos are trademarks of Loblaws Inc. © 2014 Loblaws Inc. All rights reserved.

pc.ca

It’s been a commitment of ours since we launched PC® Organics thirteen years ago, long

before eating organic became a “thing.” We ensure that every single one of our hundreds

of PC® Organics products strictly adhere to Canadian organic standards so you don’t have

to worry whether what you’re buying is really organic. Which is kind of nice, isn’t it?