Toasting Organic Beer and Wine - CCOF

In The NewsNew Blog Encourages CollegeCampuses to go OrganicThe Organic Trade Association (OTA)has created a new blog encouragingcolleges and students to bringorganic and sustainable food to collegecampuses. Coordinated by OTA internNina Merrill, “Organic on the Green,”features essays by college students involvedin the organic movement. Visitwww.organiconthegreen.wordpress.com for more information.The EU Launches OrganicMedia Campaignpromotional campaign for organicshas been launched by theAEuropean Commission to inform consumersof the benefits of organic food.Under the slogan, “Organic Farming:Good for Nature,Good for You,” thecampaign seeks toincrease awarenessof organic productsamong young people and to ensurethat there is a future market for organicproducers. With growing demand fororganic products and increased businessopportunities in the food servicesector, the EU has already created asystem by which farmers and producersconverting to organics can solicithelp from the government.Organic Farming ResearchFoundation GrantmakingTops $2 MillionOrganic Farming ResearchFoundation (OFRF) announcedthat it passed the $2 million milestonethis spring. Overthe last 12 years,the organizationhas awarded268 grants totalingmore than $2 million for thefunding and research of organic farmingmethods. In the first of its twoannual grant cycles in 2008, the organizationawarded a record $211,800.At the current rate, the organization isprojected to award its third million ingrants within the next three years. Formore information on reports fundedby the OFRF visit www.ofrf.org. Moreinformation on funding opportunitiescan be found in the classifieds sectionof CCOF’s website, www.ccof.org.Large Farm Adapts to OrganicTechniquesstudy published in the July 2008 issueof Agriculture, Ecosystems andAEnvironment follows a conventional250 acre farm’s conversion to organicmethods. Over a three year period, theSalinas Valley farm converted to organics,planting mid-size plots, using amixture of local manure, compost andfactory-made organic fish fertilizer andcover crops and plants to encouragebeneficial insects. The study, authoredby Sean Smukler of UC Davis, documentedimproved soil health thatwas attributed to increases in microorganismsthought to help crops usenutrients more effectively. The roots ofthe organic crops were also found tohave more beneficial fungi, a valuablesource of nitrogen and zinc, than theirconventional counterparts.Pizza Goes OrganicThis spring Pizza Hut introducedits first pizza made with naturaland organic ingredients. The changecomes as increased consumer demandfor healthier menu items prompted thecompany to introduce a new pizza,“The Natural,” made with organictomato sauce, all natural mozzarellacheese and honey to sweeten its multigraincrust. Pizza Hut is not the firstpizza chain to become organic.Pizza Fusion was started by twocollege buddies in Fort Lauderdale, FLin 2006 and now has 27 locations scatteredacross theUnited States.Pizza Fusionoperates onthe belief that social responsibility isjust as important as profitability. Therestaurants menu is 75% organic, andincludes health conscious alternativesfor customers with selective diets andfood allergies, such as a gluten-freepizza, brownies and beer and tastyvegan selections. Pizza Fusion is alsocommitted to the environment, housinga fleet of hybrid Prius pizza deliveryvehicles, and off setting their powerconsumption by purchasing renewableenergy credits. More information atwww.pizzafusion.comKatherine DiMatteoAppointed to IFOAM BoardKatherine DiMatteo, formerExecutive Director of the OrganicTrade Association, was namedPresident of the World Board of theInternational Federation of AgriculturalMovements (IFOAM).DiMatteo has servedon IFOAM’s WorldBoard for the last two years and is aSenior Associate at Wolf, DiMatteoand Associates.CCOF Certified Organic Magazine - Fall 200819