Globe and Mail: Going Organic

hen Rachel Carson pub-lished Silent Spring 50 years ago this week, she focused

attention on the dangers of pes-ticide use. Today, many consum-ers choose organic foods due to concerns about the environmen-tal impact of conventional food production. Others choose organic for health reasons, an approach supported by a June 2012 report from the Ontario College of Family Physicians that recommended the public reduce its exposure to pesticides whenever possible.

After Gail Gordon Oliver was diagnosed with breast cancer in 2001, she shifted to organic foods as part of her recovery process. “Before my diagnosis, I cooked good, healthy food for my family but I did not pay much attention to its source,” she says. “We also ate our share of junk food and fast food.”

Since then the Toronto resident has followed an organic diet as much as possible. “I don’t know if switching to organically grown and raised meats and produce has made a difference in my physical health” says the founder of Edible Toronto, a print and online publi-cation, “but mentally it has had a huge impact, which can be just as important.”

Ms. Gordon Oliver tries to buy

locally, but cautions shoppers not to assume that because produce is sold at a farmer’s market it has been grown organically. “I am a strong advocate for local food, but I’m cautious with my purchas-ing. I don’t buy local strawberries and peaches, for instance, unless they’re organic.”

A health concern also motivated Tammy Ingrao to adopt an organic food lifestyle. Last September, her son, now four, was found to be allergic to gluten, eggs and dairy products. “He was very small for his age and we realized something was wrong,” says the medical sec-retary from Cambridge, Ontario. This news meant a radical, and challenging, transformation in the family’s eating habits – avoiding packaged foods and restaurants in favour of making meals from organic ingredients.

Although the results were worth it (her son is doing much better), Ms. Ingrao says that going organic takes extra time and ef-fort, especially for someone with two young children. “I have to plan meals days ahead and make sure I have the foods on hand to prepare what we’re going to eat.”

Contrary to popular thinking, she says, eating organic is not necessarily harder on the family budget. Although the food itself

can be more expensive, “because we rarely eat out it’s actually less costly.”

Since switching to organic, Ms. Ingrao is far more aware of what she eats. “Probably 99 per cent of people don’t read or understand food labels. Nor do they know how their food is grown, how much land it took, what’s in it. I didn’t even know there was a problem with our food before.”

Margaret Tourond-Townson, a retired teacher and vice chair of Canadian Organic Growers Otta-wa, also became interested in or-ganic food for health reasons. She helped launch a pilot program called Senior Organic Gardeners (SOG) to encourage seniors to grow and enjoy organic produce. In its first phase, SOG spoke at

two retirement homes about the many benefits of organic food and helped residents plant organic gardens.

“There were mixed results be-cause of many factors,” she says, “but overall it was a great success. We are now looking for funding to expand.”

One of her most rewarding moments was when a senior was planting seedlings. “Tom had gar-dened before, but he had hand-mobility issues and was slower than the others. He was called for lunch before he finished and I suggested he stop and eat. He looked me in the eyes and said, ‘This is a feast for me. I’ll eat later.’ It was wonderful. I just sat back for a minute and said to myself, this is why I’m doing this.”

Health and environmental concerns driving demand

Specialw e d n e S dAY, S e p t e m b e r 2 6 , 2 01 2 page 1

An informAtion feAture

wouldn’t make wine any other way,” says Bruce Ewert, referring

to the organic wine he produces at L’Acadie Vineyards in Nova Scotia’s Annapolis Valley. “There are so many chemicals in our diet and I don’t want to add any more through my products.”

Mr. Ewert is one of a growing number of Canadian winemak-ers dedicated to making 100 per cent organic wine. “At first we sold mostly to farmers’ markets,” he says. “Now we see a lot of growth in liquor retail stores as well. There’s more enthusiasm and more demand for it in Nova Scotia, no question.”

Eric von Krosigk, the winemak-er and viticulturist at Summerhill

Pyramid Winery in B.C.’s Okana-gan Valley, oversaw the winery’s transition to certified organic status in 2006. “We trumpet how great our wine tastes and add, oh by the way, it’s also certified 100 per cent organic.”

Organic wine, which should have an accredited certifier’s logo or name on it, is made from grapes grown organically. The wine-making process must also follow Canada’s strict national organic standards that cover everything from what is used to clean the equipment to prohibit-ing many common additives.

“The inspectors put us under a microscope and pull us apart,” says Mr. von Krosigk. “They come in and ask who picked your

grapes? Who is the driver of your truck? Where are the bin tags? They want to know everything that went into the making of the wine. It’s an incredibly transpar-ent process.”

Bill Redelmeier, who with his wife Marilyn owns Southbrook Vineyards in Ontario’s Niagara wine region, uses the principles of biodynamics to produce organic wines. Biodynamic winemaking applies a holistic approach to the soil, plants and animals involved in the growing process.

“We harvest wine depend-ing on the phases of the moon,” he says. “The sprays we use in the vineyards are homeopathic herbal teas. We have ruminants, mostly sheep, in the vineyard (for

manure) because their digestive process is gentle and what comes out the back end is basically the same stuff that goes in the front end.”

No matter how the wine is made, what matters most is taste. “I don’t think there’s an organic wine taste,” says Mr. Ewert. “I be-lieve that wine made organically has a better expression of its ter-roir. The flavours are more clear.”

“Taste is subjective,” says Mr. Redelmeier, “although organ-ics score on average one or two points higher in tests. The beauty of organic wine, however, is that you know what you’re drinking has no chemicals in it. And that the land it was made on is being farmed in a sustainable way.”

photo: istockphoto.com

profile

Organic wine producers bring new meaning to green grapes

Natural, sustainable or organic – what’s the difference?

They might seem like synonyms, but there can be a significant difference be-tween food labelled ‘natural,’ ‘sustainable’ or ‘organic.’

‘Natural’ food can easily contain genetically modified ingredients or be grown with pesticides. ‘Sustainable’ food, like ‘local’ food, can mean many things to many people, and has no set definition or requirement to meet spe-cific criteria set by government or other third parties.

In Canada, organic food must meet stringent national regulations and is subject to independent inspections overseen by the Canadian Food Inspection Agency before it can be labelled organic and carry the Canada Organic logo.

Bruce Ewert of L’Acadie Vineyards, with a bottle of his organic brut. photo: Wines of nova scotia

The organic sTandard

Going organic “Probably 99 per cent of people don’t read or understand food labels. Nor do they know how their food is grown, how much land it took, what’s in it.”

Tammy Ingraois an organic food convert

hen Rachel Carson pub-lished Silent Spring 50 yearsago this week, she focused

attention on the dangers of pes-ticide use. Today, many consum-ers choose organic foods due toconcerns about the environmen-tal impact of conventional foodproduction. Others choose organicfor health reasons, an approachsupported by a June 2012 reportfrom the Ontario College of FamilyPhysicians that recommendedthe public reduce its exposure topesticides whenever possible.After Gail Gordon Oliver wasdiagnosed with breast cancer in2001, she shifted to organic foodsas part of her recovery process.“Beforemy diagnosis, I cookedgood, healthy food for my familybut I did not paymuch attentionto its source,” she says. “We alsoate our share of junk food and fastfood.”Since then the Toronto residenthas followed an organic diet asmuch as possible. “I don’t knowif switching to organically grownand raisedmeats and produce hasmade a difference inmy physicalhealth” says the founder of EdibleToronto, a print and online publi-cation, “butmentally it has had ahuge impact, which can be just asimportant.”Ms. Gordon Oliver tries to buy

locally, but cautions shoppers notto assume that because produceis sold at a farmer’s market it hasbeen grown organically. “I am astrong advocate for local food, butI’m cautious withmy purchas-ing. I don’t buy local strawberriesand peaches, for instance, unlessthey’re organic.”A health concern alsomotivatedTammy Ingrao to adopt an organicfood lifestyle. Last September, herson, now four, was found to beallergic to gluten, eggs and dairyproducts. “He was very small forhis age andwe realized somethingwas wrong,” says themedical sec-retary fromCambridge, Ontario.This newsmeant a radical, andchallenging, transformation in thefamily’s eating habits – avoidingpackaged foods and restaurantsin favour ofmakingmeals fromorganic ingredients.Although the results wereworth it (her son is doingmuchbetter), Ms. Ingrao says that goingorganic takes extra time and ef-fort, especially for someone withtwo young children. “I have toplanmeals days ahead andmakesure I have the foods on hand toprepare what we’re going to eat.”Contrary to popular thinking,she says, eating organic is notnecessarily harder on the familybudget. Although the food itself

can bemore expensive, “becausewe rarely eat out it’s actually lesscostly.”Since switching to organic, Ms.Ingrao is far more aware of whatshe eats. “Probably 99 per cent ofpeople don’t read or understandfood labels. Nor do they knowhow their food is grown, howmuch land it took, what’s in it.I didn’t even know there was aproblemwith our food before.”Margaret Tourond-Townson, aretired teacher and vice chair ofCanadian Organic Growers Otta-wa, also became interested in or-ganic food for health reasons. Shehelped launch a pilot programcalled Senior Organic Gardeners(SOG) to encourage seniors togrow and enjoy organic produce.In its first phase, SOG spoke at

two retirement homes about themany benefits of organic food andhelped residents plant organicgardens.“There weremixed results be-cause of many factors,” she says,“but overall it was a great success.We are now looking for funding toexpand.”One of hermost rewardingmoments was when a senior wasplanting seedlings. “Tom had gar-dened before, but he had hand-mobility issues and was slowerthan the others. He was calledfor lunch before he finished andI suggested he stop and eat. Helookedme in the eyes and said,‘This is a feast for me. I’ll eat later.’It was wonderful. I just sat backfor aminute and said tomyself,this is why I’m doing this.”


SpecialWEDNESDAY, SEPTEMBER 26 , 201 2 PAGE 1

AN INFORMATION FEATURE

wouldn’t make wineany other way,” saysBruce Ewert, referring

to the organic wine he producesat L’Acadie Vineyards in NovaScotia’s Annapolis Valley. “Thereare somany chemicals in our dietand I don’t want to add anymorethroughmy products.”Mr. Ewert is one of a growingnumber of Canadian winemak-ers dedicated tomaking 100 percent organic wine. “At first wesoldmostly to farmers’ markets,”he says. “Nowwe see a lot ofgrowth in liquor retail stores aswell. There’s more enthusiasmandmore demand for it in NovaScotia, no question.”Eric von Krosigk, the winemak-er and viticulturist at Summerhill

PyramidWinery in B.C.’s Okana-gan Valley, oversaw the winery’stransition to certified organicstatus in 2006. “We trumpet howgreat our wine tastes and add, ohby the way, it’s also certified 100per cent organic.”Organic wine, which shouldhave an accredited certifier’slogo or name on it, is made fromgrapes grown organically. Thewine-making process must alsofollow Canada’s strict nationalorganic standards that covereverything fromwhat is used toclean the equipment to prohibit-ingmany common additives.“The inspectors put us underamicroscope and pull us apart,”says Mr. von Krosigk. “They comein and ask who picked your

grapes? Who is the driver of yourtruck?Where are the bin tags?They want to know everythingthat went into themaking of thewine. It’s an incredibly transpar-ent process.”Bill Redelmeier, who with hiswife Marilyn owns SouthbrookVineyards in Ontario’s Niagarawine region, uses the principles ofbiodynamics to produce organicwines. Biodynamic winemakingapplies a holistic approach to thesoil, plants and animals involvedin the growing process.“We harvest wine depend-ing on the phases of themoon,”he says. “The sprays we use inthe vineyards are homeopathicherbal teas. We have ruminants,mostly sheep, in the vineyard (for

manure) because their digestiveprocess is gentle and what comesout the back end is basically thesame stuff that goes in the frontend.”Nomatter how the wine ismade, whatmatters most is taste.“I don’t think there’s an organicwine taste,” says Mr. Ewert. “I be-lieve that winemade organicallyhas a better expression of its ter-roir. The flavours aremore clear.”“Taste is subjective,” says Mr.Redelmeier, “although organ-ics score on average one or twopoints higher in tests. The beautyof organic wine, however, is thatyou knowwhat you’re drinkinghas no chemicals in it. And thatthe land it wasmade on is beingfarmed in a sustainable way.”

PHOTO: ISTOCKPHOTO.COM

PROFILE

Organic wine producers bring new meaning to green grapes

Natural, sustainable or organic – what’s the difference?

Theymight seem like synonyms, but there can be a significant difference be-tween food labelled ‘natural,’ ‘sustainable’ or ‘organic.’‘Natural’ food can easily contain genetically modified ingredients or be

grownwith pesticides. ‘Sustainable’ food, like ‘local’ food, canmeanmanythings tomany people, and has no set definition or requirement tomeet spe-cific criteria set by government or other third parties.In Canada, organic foodmustmeet stringent national regulations and is

subject to independent inspections overseen by the Canadian Food InspectionAgency before it can be labelled organic and carry the Canada Organic logo.

Bruce Ewert of L’Acadie Vineyards,with a bottle of his organic brut.PHOTO: WINES OF NOVA SCOTIA

THE ORGANIC STANDARD


Going organic“Probably 99 per centof people don’t read orunderstand food labels.Nor do they know howtheir food is grown,how much land it took,what’s in it.”

Tammy Ingraois an organic food convert

organicfood, farming & products

in Canada

Celebrate

www.organicweek.ca September 22-29, 2012

Canadian Organic GrowersCultivons Biologique Canada

COG

Find out more about specialevents, promotions & contestsacross Canada!

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itamins and minerals, herbal remedies, probiot-ics and homeopathic and

traditional medicines fall into the category of natural health prod-ucts (NHPs). Their ingredients and purposes vary but they share common characteristics: they are available over the counter, their medicinal ingredients must be derived from a natural source and they must be approved by Health Canada to be sold in this country.

At least 10,000 retail outlets in Canada sell NHPs, from pharma-cies and health food stores to mainstream supermarkets, and Canadians clearly find them valu-able. The natural health industry has annual sales of $3-billion and more than 70 per cent of Canadians use NHPs – 45 per cent of them on a daily basis.

“For many Canadians, NHPs are part of their healthy lifestyle,” says Helen Sherrard, president of the Canadian Health Food Asso-ciation (CHFA), which represents

the natural health sector.“Canadians use these products

for many reasons – preventing or treating an illness or condition, reducing health risks and main-taining good health.”

The market includes NHPs made with organically grown natural ingredients. Some con-sumers choose to buy organic products to support environ-mentally sustainable farming

practices and humane animal welfare, says Ms. Sherrard.

In 2011, CHFA commissioned a national, online Ipsos Reid survey and gained additional in-sights into Canadians’ allegiance to NHPs.

“Among Canadian consumers of NHPs, 80 per cent indicated these products were ‘somewhat or very important’ to their family. The survey also demonstrated

that the vast majority of Cana-dian consumers, 71 per cent, consider NHPs to be safe,” says Ms. Sherrard.

The safety of NHPs, along with their efficacy and the accuracy of health claims, is currently regu-lated under Canada’s Food and Drugs Act, which positions NHPs as a subset of drugs.

In 1998, the House of Com-mons Standing Committee on Health concluded that NHPs, being neither food nor drugs, should be defined separately in the Act. “The industry has been waiting for 14 years for this recommendation to be enacted,” says the CHFA president. Ideally, the association would like to see a new Natural Health Products Act – and the Ipsos Reid survey found that 7 in 10 Canadians sup-port that idea.

“We recognize that legislative change takes time,” says Ms. Sherrard. “In the meantime, we are working with the federal government on ways to make the regulatory system more effi-cient, so that the rules continue to ensure that NHPs are safe and effective but that consumers can still access the products they need.”

online?

Natural health products popular with Canadians

The Canadian School of Natu-ral Nutrition has a visionary approach to preventive health care – believing there is a link between food, its source and a healthy consumer. As such, the CSNN supports organic farming, and along with its students and graduates, is an ambassador for a green, healthy lifestyle. CSNN’s Natu-ral Nutrition Program is a pro-gressive and practical science-based program leading to the R.H.N.™ designation.

educaTion

he roots of the Tourne-Sol Co-operative Farm began in 2000 at McGill

University, where a group of students in agricultural and environmental programs built friendships and discovered shared values and goals.

“We all had a passion for the environment and agriculture’s role in creating social and food justice,” says Daniel Brisebois,

one of the five owner-workers of the 12-acre farm in Les Cèdres, Quebec, 60 kilometres west of Montreal. “By the time we gradu-ated, we knew we wanted to be organic farmers.”

After working independently for a time, the five – including two couples – came together to establish Tourne-Sol in 2004. Products include 50 varieties of vegetables, as well as fresh herbs,

cut flowers and dried herbal teas and seeds – all certified organic. The co-op hires apprentices each year to train other young people wanting to farm organically.

One of the core elements of the business is a community-supported agriculture program. “Customers pay in advance for a weekly basket of vegetables throughout the growing season,” explains Mr. Brisebois. “This gives us some upfront funds to cover early-season costs and provides families with very fresh local produce.”

Co-operative farms are quite rare in Canada, he says, but in his view, the advantages are numerous. “Although we plant, weed and harvest together, we each develop expertise in dif-ferent crops and divide up the business tasks.”

Sharing the responsibilities gives the owner-workers a more balanced life, he adds. “And we’re all gratified to be involved in the type of farming that pro-duces a healthy soil ecosystem as well as high-quality, healthy foods.”

Organic practices are the foundation of a successful co-op farm in Quebec

page 2 • An informAtion feAture

organic food and Wine

t h e g lo b e a n d m a i l • w e d n e s daY, s e p t e m b e r 2 6 , 2 01 2

itamins and minerals,herbal remedies, probiot-ics and homeopathic and

traditional medicines fall into thecategory of natural health prod-ucts (NHPs). Their ingredientsand purposes vary but they sharecommon characteristics: they areavailable over the counter, theirmedicinal ingredients must bederived from a natural sourceand they must be approved byHealth Canada to be sold in thiscountry.At least 10,000 retail outlets inCanada sell NHPs, from pharma-cies and health food stores tomainstream supermarkets, andCanadians clearly find them valu-able. The natural health industryhas annual sales of $3-billionand more than 70 per cent ofCanadians use NHPs – 45 per centof them on a daily basis.“For many Canadians, NHPsare part of their healthy lifestyle,”says Helen Sherrard, president ofthe Canadian Health Food Asso-ciation (CHFA), which represents

the natural health sector.“Canadians use these productsfor many reasons – preventing ortreating an illness or condition,reducing health risks and main-taining good health.”The market includes NHPsmade with organically grownnatural ingredients. Some con-sumers choose to buy organicproducts to support environ-mentally sustainable farming

practices and humane animalwelfare, says Ms. Sherrard.In 2011, CHFA commissioneda national, online Ipsos Reidsurvey and gained additional in-sights into Canadians’ allegianceto NHPs.“Among Canadian consumersof NHPs, 80 per cent indicatedthese products were ‘somewhator very important’ to their family.The survey also demonstrated

that the vast majority of Cana-dian consumers, 71 per cent,consider NHPs to be safe,” saysMs. Sherrard.The safety of NHPs, along withtheir efficacy and the accuracy ofhealth claims, is currently regu-lated under Canada’s Food andDrugs Act, which positions NHPsas a subset of drugs.In 1998, the House of Com-mons Standing Committee onHealth concluded that NHPs,being neither food nor drugs,should be defined separatelyin the Act. “The industry hasbeen waiting for 14 years for thisrecommendation to be enacted,”says the CHFA president. Ideally,the association would like to seea new Natural Health ProductsAct – and the Ipsos Reid surveyfound that 7 in 10 Canadians sup-port that idea.“We recognize that legislativechange takes time,” says Ms.Sherrard. “In the meantime, weare working with the federalgovernment on ways to makethe regulatory system more effi-cient, so that the rules continueto ensure that NHPs are safe andeffective but that consumerscan still access the products theyneed.”

Online?


The Canadian School of Natu-ral Nutrition has a visionaryapproach to preventive healthcare – believing there is a linkbetween food, its source anda healthy consumer. As such,the CSNN supports organicfarming, and along with itsstudents and graduates, isan ambassador for a green,healthy lifestyle. CSNN’s Natu-ral Nutrition Program is a pro-gressive and practical science-based program leading to theR.H.N.™ designation.

EDUCATION

he roots of the Tourne-Sol Co-operative Farmbegan in 2000 at McGill

University, where a group ofstudents in agricultural andenvironmental programs builtfriendships and discoveredshared values and goals.“We all had a passion for theenvironment and agriculture’srole in creating social and foodjustice,” says Daniel Brisebois,

one of the five owner-workers ofthe 12-acre farm in Les Cèdres,Quebec, 60 kilometres west ofMontreal. “By the time we gradu-ated, we knew we wanted to beorganic farmers.”After working independentlyfor a time, the five – includingtwo couples – came together toestablish Tourne-Sol in 2004.Products include 50 varieties ofvegetables, as well as fresh herbs,

cut flowers and dried herbal teasand seeds – all certified organic.The co-op hires apprentices eachyear to train other young peoplewanting to farm organically.One of the core elements ofthe business is a community-supported agriculture program.“Customers pay in advance fora weekly basket of vegetablesthroughout the growing season,”explains Mr. Brisebois. “Thisgives us some upfront funds tocover early-season costs andprovides families with very freshlocal produce.”

Co-operative farms are quiterare in Canada, he says, but inhis view, the advantages arenumerous. “Although we plant,weed and harvest together, weeach develop expertise in dif-ferent crops and divide up thebusiness tasks.”Sharing the responsibilitiesgives the owner-workers a morebalanced life, he adds. “Andwe’re all gratified to be involvedin the type of farming that pro-duces a healthy soil ecosystemas well as high-quality, healthyfoods.”

Organic practices are the foundation of a successfulco-op farm in Quebec

PAGE 2 • AN INFORMATION FEATURE

ORGANIC FOOD AND WINE

THE GLOBE AND MAIL • WEDNESDAY, SEPTEMBER 26 , 201 2

REGULATORY ENVIRONMENT

Sold over the counter, natural health products are used to maintain orimprove overall health. PHOTO: ISTOCKPHOTO.COM

OrganicBiologique.ca.

TOURNE SOL CO-OPERATIVE

“Canadians use theseproducts for manyreasons – preventingor treating an illnessor condition, reducinghealth risks andmaintaining goodhealth.”

Helen Sherrardis president CHFA

Production principles aim to support a healthier world

Organic production is based on principles that aim to increasethe quality and durability of the environment through specificmanagement and production methods. They also focus on ensur-ing the humane treatment of animals.The general principles of organic production that formCanada’s national organic standards include:

1. Protecting the environment, minimizing soil degradationand erosion, decreasing pollution, optimizing biologicalproductivity and promoting a sound state of health.

2. Maintaining long-term soil fertility by optimizing conditionsfor biological activity within the soil.

3. Maintaining biological diversity within the system.

4. Recycling materials and resources to the greatest extentpossible within the enterprise.

5. Providing attentive care that promotes the health and meetsthe behavioural needs of livestock.

6. Emphasizing careful processing and handling methods tomaintain the organic integrity and vital qualities of foodproducts at all stages of production.

7. Relying on renewable resources in locally organizedagricultural systems.

STANDARDS

Interestedin organicfoods?

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Available from OCTOBER – APRIL

regulaTory environmenT

Sold over the counter, natural health products are used to maintain or improve overall health. photo: istockphoto.com

Org

anic

Bio

logi

que.

ca.

Tourne sol co-operaTive

“Canadians use these products for many reasons – preventing or treating an illness or condition, reducing health risks and maintaining good health.”



Organic production is based on principles that aim to increase the quality and durability of the environment through specific management and production methods. They also focus on ensur-ing the humane treatment of animals.

The general principles of organic production that form Canada’s national organic standards include:

1. Protecting the environment, minimizing soil degradation and erosion, decreasing pollution, optimizing biological productivity and promoting a sound state of health.

2. Maintaining long-term soil fertility by optimizing conditions for biological activity within the soil.


4. Recycling materials and resources to the greatest extent possible within the enterprise.

5. Providing attentive care that promotes the health and meets the behavioural needs of livestock.

6. Emphasizing careful processing and handling methods to maintain the organic integrity and vital qualities of food

products at all stages of production.

7. Relying on renewable resources in locally organized agricultural systems.

sTandards

Interested in organic foods?

itamins and minerals,herbal remedies, probiot-ics and homeopathic and

traditional medicines fall into thecategory of natural health prod-ucts (NHPs). Their ingredientsand purposes vary but they sharecommon characteristics: they areavailable over the counter, theirmedicinal ingredients must bederived from a natural sourceand they must be approved byHealth Canada to be sold in thiscountry.At least 10,000 retail outlets inCanada sell NHPs, from pharma-cies and health food stores tomainstream supermarkets, andCanadians clearly find them valu-able. The natural health industryhas annual sales of $3-billionand more than 70 per cent ofCanadians use NHPs – 45 per centof them on a daily basis.“For many Canadians, NHPsare part of their healthy lifestyle,”says Helen Sherrard, president ofthe Canadian Health Food Asso-ciation (CHFA), which represents

the natural health sector.“Canadians use these productsfor many reasons – preventing ortreating an illness or condition,reducing health risks and main-taining good health.”The market includes NHPsmade with organically grownnatural ingredients. Some con-sumers choose to buy organicproducts to support environ-mentally sustainable farming

practices and humane animalwelfare, says Ms. Sherrard.In 2011, CHFA commissioneda national, online Ipsos Reidsurvey and gained additional in-sights into Canadians’ allegianceto NHPs.“Among Canadian consumersof NHPs, 80 per cent indicatedthese products were ‘somewhator very important’ to their family.The survey also demonstrated

that the vast majority of Cana-dian consumers, 71 per cent,consider NHPs to be safe,” saysMs. Sherrard.The safety of NHPs, along withtheir efficacy and the accuracy ofhealth claims, is currently regu-lated under Canada’s Food andDrugs Act, which positions NHPsas a subset of drugs.In 1998, the House of Com-mons Standing Committee onHealth concluded that NHPs,being neither food nor drugs,should be defined separatelyin the Act. “The industry hasbeen waiting for 14 years for thisrecommendation to be enacted,”says the CHFA president. Ideally,the association would like to seea new Natural Health ProductsAct – and the Ipsos Reid surveyfound that 7 in 10 Canadians sup-port that idea.“We recognize that legislativechange takes time,” says Ms.Sherrard. “In the meantime, weare working with the federalgovernment on ways to makethe regulatory system more effi-cient, so that the rules continueto ensure that NHPs are safe andeffective but that consumerscan still access the products theyneed.”

Online?


The Canadian School of Natu-ral Nutrition has a visionaryapproach to preventive healthcare – believing there is a linkbetween food, its source anda healthy consumer. As such,the CSNN supports organicfarming, and along with itsstudents and graduates, isan ambassador for a green,healthy lifestyle. CSNN’s Natu-ral Nutrition Program is a pro-gressive and practical science-based program leading to theR.H.N.™ designation.

EDUCATION

he roots of the Tourne-Sol Co-operative Farmbegan in 2000 at McGill

University, where a group ofstudents in agricultural andenvironmental programs builtfriendships and discoveredshared values and goals.“We all had a passion for theenvironment and agriculture’srole in creating social and foodjustice,” says Daniel Brisebois,

one of the five owner-workers ofthe 12-acre farm in Les Cèdres,Quebec, 60 kilometres west ofMontreal. “By the time we gradu-ated, we knew we wanted to beorganic farmers.”After working independentlyfor a time, the five – includingtwo couples – came together toestablish Tourne-Sol in 2004.Products include 50 varieties ofvegetables, as well as fresh herbs,

cut flowers and dried herbal teasand seeds – all certified organic.The co-op hires apprentices eachyear to train other young peoplewanting to farm organically.One of the core elements ofthe business is a community-supported agriculture program.“Customers pay in advance fora weekly basket of vegetablesthroughout the growing season,”explains Mr. Brisebois. “Thisgives us some upfront funds tocover early-season costs andprovides families with very freshlocal produce.”

Co-operative farms are quiterare in Canada, he says, but inhis view, the advantages arenumerous. “Although we plant,weed and harvest together, weeach develop expertise in dif-ferent crops and divide up thebusiness tasks.”Sharing the responsibilitiesgives the owner-workers a morebalanced life, he adds. “Andwe’re all gratified to be involvedin the type of farming that pro-duces a healthy soil ecosystemas well as high-quality, healthyfoods.”

Organic practices are the foundation of a successfulco-op farm in Quebec

PAGE 2 • AN INFORMATION FEATURE


THE GLOBE AND MAIL • WEDNESDAY, SEPTEMBER 26 , 201 2

REGULATORY ENVIRONMENT

Sold over the counter, natural health products are used to maintain orimprove overall health. PHOTO: ISTOCKPHOTO.COM

OrganicBiologique.ca.

TOURNE SOL CO-OPERATIVE

“Canadians use theseproducts for manyreasons – preventingor treating an illnessor condition, reducinghealth risks andmaintaining goodhealth.”



Organic production is based on principles that aim to increasethe quality and durability of the environment through specificmanagement and production methods. They also focus on ensur-ing the humane treatment of animals.The general principles of organic production that formCanada’s national organic standards include:

1. Protecting the environment, minimizing soil degradationand erosion, decreasing pollution, optimizing biologicalproductivity and promoting a sound state of health.

2. Maintaining long-term soil fertility by optimizing conditionsfor biological activity within the soil.


4. Recycling materials and resources to the greatest extentpossible within the enterprise.

5. Providing attentive care that promotes the health and meetsthe behavioural needs of livestock.

6. Emphasizing careful processing and handling methods tomaintain the organic integrity and vital qualities of foodproducts at all stages of production.

7. Relying on renewable resources in locally organizedagricultural systems.

STANDARDS

Interestedin organicfoods?

“AlwaysLeavetheEarthBetterThanYouFound it.”~ Rupert Stephens

Thewords of our founder’s Dad flavour everythingwedo atNature’s Path. That’swhy our family-runcompany has beenmaking delicious, organicproducts for over 25 years. Thatmeans noGMO’s,no chemical herbicides or pesticides, and nosynthetic preservatives or additives. Noway.

O R G A N I C

Get the full story on Ambrosia at www.organicambrosiaapple.ca

®owned by Wilfrid and Sally Mennell and used under license by the New Varieties Development Council Organic Ambrosia Growers.Photo by Lone Jones Photography.

Savour the honeyedsweetness and juicy crunchof Organic Ambrosia!

Organic Ambrosia is a sweet, lowacid apple that is slow to brownwhen sliced. Ideal for snacks, saladsand desserts.

Ask your local grocer for BC OrganicAmbrosia – the Original Ambrosia.

Gift fromNatureBC Organic Ambrosia

COMING SOON

Available from OCTOBER – APRIL

he significant growth of genetically engineered (GE) crops in Canada –

such as canola and corn – might suggest that Canadians have accepted genetic engineering as part of the modern food produc-tion system.

However, many stakeholders in Canada have never aban-doned their serious concerns about the potential environ-mental and health risks of foods containing genetically modified organisms (GMOs). Among these stakeholders are members of the organic food industry; organic certification includes as-surance that products are grown and processed GMO-free.

According to some organic industry spokespeople, recent developments are once again raising the profile of the GMO debate. One such development is Okanagan Specialty Fruits’ applications in both Canada and the U.S. to market the Arctic Apple, which is engineered not to turn brown when bruised or sliced.

“GE technology is the great-est threat to organic food and food in general because there is no wall high enough to prevent cross-pollination from GE crops to non-GE crops,” says Arjan Ste-phens, executive vice-president of sales and marketing with Vancouver-based organic food company Nature’s Path Foods Inc. “This threat from the Arctic Apple is very serious because bees travel up to five kilome-tres, so these genes will end up pollinating other apple orchards and GMO apple seeds could end up anywhere.”

Another major concern centres on Roundup Ready alfalfa, says Lisa Mumm, owner of organic company Mumm’s Sprouting Seeds in Parkside, Saskatchewan. Despite years of opposition from alfalfa farmers south of the border, the U.S. ap-proved sale of the biotech alfalfa

(resistant to weed-killer Round-up) in 2011. Only one regulatory step remains before Canadian approval is granted.

“Both organic and conven-tional farmers oppose approval,” says Ms. Mumm. “Farmers that

use chemicals don’t want it because there is no need to use Roundup to grow healthy alfalfa plants. Not only will pollination by bees inevitably contaminate organic alfalfa but the whole organic food system will be af-

fected. Organic farmers all use alfalfa to build soil health and organic animal producers rely heavily on organic alfalfa as feed.”

Despite these threats, both these organic food producers are optimistic that positive change is on the horizon, thanks in part to California’s Proposition 37. This ballot question will ask state voters on November 6 to say yes or no to mandatory la-belling of genetically engineered food, a requirement found in many other nations, including all members of the European Union.

“Victory for the California bal-lot initiative has the potential to change the way food is marketed and sold across North America,” says Mr. Stephens. “This will put pressure on other U.S. states and on our government because Ca-nadians will not want to be one of the few developed countries not requiring GMO labelling.”

Lisa Mumm agrees. “Polls over the years have shown that Canadians haven’t wavered in their desire for GMO labels, with at least 80 per cent in support. And more and more, Canadians are standing up for their right to know what’s in their food, including whether it has been genetically engineered.”

An informAtion feAture • page 3t h e g lo b e a n d m a i l • w e d n e s daY, s e p t e m b e r 2 6 , 2 01 2

organic food and Wine

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, [email protected].

fter first appearing in the grocery aisle two decades ago, the Ambrosia has

become the new favourite apple of many consumers in Canada and abroad.

“Juicy, crunchy, sweet and resis-tant to browning – there are many reasons why apple growers Wilfrid and Sally Mennell named their

apple Ambrosia after the food of the gods,” says Linda Edwards, spokesperson for the Ambrosia Organic Growers.

Sales have climbed steadily in Canada over the past 10 years, and the apples are also exported to the U.S. and Asia. In Vietnam, Edwards says, Ambrosias are prized as gifts that are carved up

and shared after dinner. She states that choosing or-

ganic apples is a healthier choice for both people and the environ-ment. “Organic apples have a smaller environmental and chem-ical footprint. When you choose a certified organic apple you don’t need to worry about pesticides on your fruit or in the soil.”

Consumers show a taste for organic apples

Arjan Stephens of Nature’s Path Foods says consumers want to know if their food has been genetically modified. photo: supplied

eaTing organic

food labelling

Concerns over genetically engineered foods shared by consumers and farmers

“Polls over the years have shown that Canadians haven’t wavered in their desire for GMO labels, with at least 80 per cent in support. And more and more, Canadians are standing up for their right to know what’s in their food, including whether it has been genetically engineered.”

Lisa Mummis owner of Mumm’s Sprouting Seeds

he significant growth ofgenetically engineered(GE) crops in Canada –

such as canola and corn – mightsuggest that Canadians haveaccepted genetic engineering aspart of the modern food produc-tion system.However, many stakeholdersin Canada have never aban-doned their serious concernsabout the potential environ-mental and health risks of foodscontaining genetically modifiedorganisms (GMOs). Amongthese stakeholders are membersof the organic food industry;organic certification includes as-surance that products are grownand processed GMO-free.According to some organicindustry spokespeople, recentdevelopments are once againraising the profile of the GMOdebate. One such developmentis Okanagan Specialty Fruits’applications in both Canada andthe U.S. to market the ArcticApple, which is engineered notto turn brown when bruised orsliced.“GE technology is the great-est threat to organic food andfood in general because there isno wall high enough to preventcross-pollination from GE cropsto non-GE crops,” says Arjan Ste-phens, executive vice-presidentof sales and marketing withVancouver-based organic foodcompany Nature’s Path FoodsInc. “This threat from the ArcticApple is very serious becausebees travel up to five kilome-tres, so these genes will end uppollinating other apple orchardsand GMO apple seeds could endup anywhere.”Another major concerncentres on Roundup Readyalfalfa, says Lisa Mumm, ownerof organic company Mumm’sSprouting Seeds in Parkside,Saskatchewan. Despite years ofopposition from alfalfa farmerssouth of the border, the U.S. ap-proved sale of the biotech alfalfa

(resistant to weed-killer Round-up) in 2011. Only one regulatorystep remains before Canadianapproval is granted.“Both organic and conven-

tional farmers oppose approval,”says Ms. Mumm. “Farmers that

use chemicals don’t want itbecause there is no need to useRoundup to grow healthy alfalfaplants. Not only will pollinationby bees inevitably contaminateorganic alfalfa but the wholeorganic food system will be af-

fected. Organic farmers all usealfalfa to build soil health andorganic animal producers relyheavily on organic alfalfa asfeed.”Despite these threats, boththese organic food producers areoptimistic that positive changeis on the horizon, thanks inpart to California’s Proposition37. This ballot question will askstate voters on November 6 tosay yes or no to mandatory la-belling of genetically engineeredfood, a requirement found inmany other nations, includingall members of the EuropeanUnion.“Victory for the California bal-lot initiative has the potential tochange the way food is marketedand sold across North America,”says Mr. Stephens. “This will putpressure on other U.S. states andon our government because Ca-nadians will not want to be oneof the few developed countriesnot requiring GMO labelling.”Lisa Mumm agrees. “Pollsover the years have shown thatCanadians haven’t wavered intheir desire for GMO labels, withat least 80 per cent in support.And more and more, Canadiansare standing up for their rightto know what’s in their food,including whether it has beengenetically engineered.”

AN INFORMATION FEATURE • PAGE 3THE GLOBE AND MAIL • WEDNESDAY, SEPTEMBER 26 , 201 2


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, [email protected].

fter first appearing in thegrocery aisle two decadesago, the Ambrosia has

become the new favourite appleof many consumers in Canadaand abroad.“Juicy, crunchy, sweet and resis-tant to browning – there aremanyreasons why apple growersWilfridand Sally Mennell named their

apple Ambrosia after the food ofthe gods,” says Linda Edwards,spokesperson for the AmbrosiaOrganic Growers.Sales have climbed steadily inCanada over the past 10 years,and the apples are also exportedto the U.S. and Asia. In Vietnam,Edwards says, Ambrosias areprized as gifts that are carved up

and shared after dinner.She states that choosing or-ganic apples is a healthier choicefor both people and the environ-ment. “Organic apples have asmaller environmental and chem-ical footprint. When you choose acertified organic apple you don’tneed to worry about pesticides onyour fruit or in the soil.”

Consumers show a taste for organic apples

Arjan Stephens of Nature’s Path Foods says consumers want to know if their food has been genetically modified.PHOTO: SUPPLIED

EATING ORGANIC

FOOD LABELLING

Concerns over genetically engineered foods sharedby consumers and farmers

“Polls over the yearshave shown thatCanadians haven’twavered in their desirefor GMO labels, withat least 80 per cent insupport. And more andmore, Canadians arestanding up for theirright to know what’sin their food, includingwhether it has beengenetically engineered.”

Lisa Mummis owner ofMumm’s Sprouting Seeds

Healthy Canadians understand the advantages of organic foods.

In fact, Canadians bite into $2.5 billion worth of organic food annually, supporting nearly

4000 certified organic producers in Canada. The Canadian Health Food Association (CHFA)

works collaboratively with partner associations to raise awareness and educate Canadians

about the benefits of organics to their healthy lifestyles. Learn more at chfa.ca.

Organic foods benefit even the greenest thumb.

Documents

Globe and Mail: Going Organic