Interview with Frederick Schilling from Dagoba Organic Chocolate

Dagoba Organic Chocolate, a company that grew rapidly from humble beginnings, has become one of the world’s most respected manufacturers of premium organic chocolate. Frederick Schilling, the driving force behind Dagoba, recently shared with us his views on chocolate, Dagoba, and life in general. It’s always inspiring to hear the thoughts and views of someone like Frederick. Clearly, he loves what he is doing. And like many within the organic community, Frederick has a real social conscience. Through the principles of fair trade and the careful development of mutually beneficial long-term relationships, Frederick is ensuring that those involved in articulating his dream are also able to share in the benefits of Dagoba’s hard-earned success.

Q: Could you briefly outline the origins of Dagoba chocolate.

A: I more or less started the company in 2000 while experimenting in my kitchen, in Boulder Colorado. The inspiration came from a multitude of sources that converged at the same time. I love food, I love religion (the historical social aspects of cacao), I consider myself a humanitarian (95% of the world’s cacao is grown by independent small family farms) and I love ecological (cacao being a rainforest tree).

All of these factors converged and inspiration for an idea was born. At the time I was experimenting with chocolate, the available organic chocolate on the market didn’t do much for my palate. The quality left me desiring more and the flavor infusions that existed at that time were pretty mundane. I started experimenting and creating flavor infusions that didn’t exist on the market; chai, lavender, xocolatl, mint-rosemary, roseberry…. And we were met with open hearts and open mouths.

All of my friends in boulder supported my idea and so I committed to doing it full time. I paid myself $500/month, ate rice, beans and chocolate and hand-poured and hand wrapped every bar for the first year and a half. That was 6.5 years ago.

Q: Approximately what percentage of international chocolate sales would depend on supplies obtained from organic producers?

A: Wow, I have no idea. My guess is 0.01%…. And that’s probably conservative. “They” estimate that the organic chocolate market world wide is about $200MMM. I’m not sure if this is correct, as 99% of organic chocolate companies are privately held and don’t necessarily share financial information.

Q: Over the past decade, scientific research has contributed to our appreciation of the beneficial and therapeutic properties of dark chocolate. To what extent is the popularity of your products influenced by the positive health reports published in contemporary media?

A: I have no idea. I think the positive health attributes do support our consumers desire to purchase our chocolate. Yet, we serve a customer base that supports social equity, environmental conservation/restoration, flavor exploration and high quality chocolate. I think our consumers support us because they like what we do and they like chocolate. The health benefits are just an added benefit.

Q: From the perspective of an established chocolate manufacturer, can you describe the most important qualities which will distinguish fine quality chocolate from the average?

A: Quality of the cacao beans, quality of the manufacturing process and the love of the people that make the product. The love and passion are probably the most important part of the ingredient equation. You can have the best beans and the most cutting edge equipment. But if you don’t have the love for what you do and life in general, the product won’t be inspiring to the tongue and soul. And chocolate is all about tongue and soul…

Q: Your company offers a unique and innovative range of chocolate products. When new concepts are developed, what levels of consumer based evaluation are undertaken before a general distribution?

A: None. I come up with an idea, I make a couple test batches. I place it in the employee lounge. Whichever batch disappears the quickest is the one we market.

Q: To what extent have you sought techniques or inspiration from specialist chocolatiers and others working within recognised culinary traditions?

A: I look outside my own industry for inspiration. I believe in the need for cross-pollination. If one looks within your own industry for inspiration, I feel you’ll end up being a follower and not a leader. In order to be a leader, one needs to look beyond familiar surroundings.

Q: What’s Dagoba’s philosophy on product packaging and presentation?

A: For our packaging material, we use the most environmentally friendly material available to us. Or presentation, ‘rustic elegance’ is the term I coined for what I like to create. Imperfections breathe life and in those imperfections, there is elegant beauty.

Q: The conventional cocoa trade has on occassions been associated with unfortunate levels of economic and environmental exploitation. In view of these historical patterns, how difficult is it for ethical companies to establish beneficial commercial relationships with cocoa farmers?

A: Cocoa trade, as with any product, is directly linked with supply and demand. As demand increases, prices increase. As demand diminishes, prices drop. If supply is tight, prices increase. If supply is plenty, prices drop. This is true for organic or conventional, plastic or agriculture.

It is unfortunate that the cacao trade is a very fragmented network and relies on a network of collectors and traders in order to get the cacao to the manufacturer and to the end user. Of course there are instances where a manufacturer will buy directly from a grower and the manufacturer will sell directly to the consumer; but this is an extremely rare occasion.

99% of the world’s cacao is grown by small independent family farms scattered throughout the world around the equatorial rainforest belt. Many, many, many of these farmers that grow cacao on there farms, along with many other crops, are miles and miles away from anything that we in the US would call a large town. And many, many, many of these farmers don’t own vehicles which would allow them to transport their cacao or any of their crops to the town in order to sell for larger consolidation, which in turn would be brought to a larger town or city for further consolidation, which in turn would be brought to another larger city or the port in order to be shipped out to the manufacturer.

Therefore, in order for these farmers to sell their crops, they depend on collectors that drive around once a week and buy the farmers cacao. They in turn bring it back to the village and consolidate. Then he/she sells to another collector/consolidator that comes from a larger town 100 miles away and that collector consolidates the cacao from many villages and sells to an even larger collector that will bring it to port. So there are many hands often in the supply chain of not only cacao, but many commodities.

This is true for organic or conventional commodities. And of course, there are always exceptions, for organic or conventional companies. And this is most often the case for lower economic returns for farmers, whether it’s cacao, cashews, coffee, bananas, maté, acai or spices.

In order to work around this system that has been established over centuries, it can be a difficult task. The most logic step would be to work direct with a farmer or farmer group. Well, this takes time, money and a great deal of effort. Therefore, it makes it very hard for a small company and especially a start-up. Because cacao is grown in the tropics, it takes a lot of time for someone from a US manufacturer to travel the world and locate cacao that is appropriate for their product. While it may seem fun, it’s a lot of work. Therefore, the easiest thing to do is work with a broker or supplier of cacao with whom you have a good relationship with and trust, who already has developed a relationship with origin countries and farming groups.

Q: From your organisation’s experience and knowledge of the international cocoa trade, which are the most significant barriers which confront regional cocoa farmers who might consider a conversion to organic production?

A: 50% of the worlds cacao is probably organic by default. A lot of farmers simply can’t afford agricultural chemical inputs. So, I think the largest barrier is simply demand for organic cacao. If the demand is there, the price for the farmer to certify the farm as organic is often times cost prohibitive. $3,000 for a farmer in a developing country could be a year’s income. The cost structure for organic certification is unjust in this way…. There is just too much cost involved for the poor farmers in developing countries that supply the organic industries products.

The farmers that do get certification most often belong to a cooperative that was probably subsidized and assisted in many ways by an international NGO or governmental agency to get certified organic. It’s not as black and white as most consumers think.

And again, this is the same for most if not all organic commodities coming out of the tropics.

Q: Our readers have been known to request the occasional chocolate recipe. Do you have a favorite which can be shared here?

A: I do. It’s not a standard recipe, such as our flourless chocolate torte. Nor is it complex.

One of my most favorite chocolate dishes is this: a fresh baguette, our lavender chocolate bar and blue cheese. Simply make a sandwich. And if your a honey fan like myself, drizzle honey on the inside of the bread.

I love this! I really, really do. It may sound odd, yet it’s actually a really good picnic food or even hiking food. Or, if you have a bottle of red wine and it happens to be Friday night, dinner is served!

Organic Guide wishes to thank Frederick Schilling for generously sharing his time and insights. To find out more about Frederick and his team of dedicated chocolatiers, please visit Dagoba Organic Chocolate.

Interview with Sandra Slack from Garden Organic

Sandra Slack is the head of Garden Organic’s Heritage Seed Library. Sandra, together with a team of dedicated staff and volunteers, performs the important role of conserving, documenting, and making available a range of vegetable varieties that are no longer widely circulated. This is time-consuming work that requires significant attention to detail. The work undertaken by Sandra and her team ensures that crop genetic material can be retained for future generations. Organic Guide recently interviewed Sandra to find out more about her work and the crucial role played within the organic movement by Garden Organic.

Q: How and when was Garden Organic’s Heritage Seed Library established?

A: Through the mid 1970s legislation was introduced that made it illegal to sell seed of vegetables not registered on the National List or EU Common Catalogue, an expensive and time-consuming process. Economic pressure meant seed companies were not going to keep varieties for ‘niche markets’, as gardeners are thought of. Our founder, Lawrence Hills, saw there was a danger that many familiar varieties would vanish and started collecting them. Over the years the collection grew and developed. We introduced a membership scheme in 1991 to distribute the seed without selling them and ensure they continued to be grown and adapt to new conditions.  We now look after over 800 vegetables but rely on the funds from our supporters to keep the collection going. Please join Garden Organic’s Heritage Seed Library to help protect these vegetables from threat of extinction, grow them for yourself, learn about them and save them for the future.

Q: Can you briefly describe some of the planning and strategic skills that are required to maintain Garden Organic’s Heritage Seed Library?

A: The process of protecting an endangered variety is a complex and arduous one. Determining which varieties are at risk often means trawling through seed catalogues as well as keeping a close eye on the National List, although some members alert us to potential losses. Then we need to collect seed and as much information as possible about the variety, grow it to generate fresh seed and make them available to our membership.

In order to grow the plants and produce seeds we have to know how many plants are needed to capture the full genetic base. Too few plants grown mean some characteristics may be lost irretrievably. We also need to assess which crops need isolating to prevent cross-pollination and identify the actual seed which can be tricky; beetroot seed forms in clusters of up to four seeds, achocha seed looks like bits of bark. We need to know how to tell when seed is ripe, how to harvest it, understand potential pests and how to control them when growing and storing, what conditions are needed to store the seed and many other things. Methodical record keeping, quality control and stock rotation is essential so only good seed is saved and distributed.

Q: How does your team identify individual plant species that need to be preserved through scheduled propagation and seed collection?

A: Most of our vegetables have come from members and interested parties who realise that their favourites are no longer being offered in the seed catalogues. This serves as an early warning that seed companies are withdrawing their support. We also keep an eye on the National List of varieties that can be traded. The list used to highlight those that were going to be deleted too but changes in legislation means varieties can remain listed without being maintained by anyone, so it is no longer so easy to identify ones in danger.

Any seed received goes through a selection criteria; it must be relevant to UK, have been grown to produce seed successfully in UK for at least one season, must not be a hybrid, cross-pollinated or diseased. Due to finite resources we are restricted to collecting only vegetables (not tubers) that reproduce by seed. Grain, potatoes, herbs, flowers and other types are being conserved elsewhere. If anyone offers us seed from other parts of the world we encourage them to contact seed saving organisations in the relevant country so that seed is conserved in it’s rightful place.

Q: Your work depends upon the continuing support of volunteers and participants. How do you coordinate these individuals to achieve a collective goal?

A: It is important to note that unlike most conservation institutes we receive no public funds. We are supported in our work by subscriptions and donations from members and other supporters. In return our members receive quarterly updates on our work and varieties, are able to grow a selection of the endangered vegetables themselves and know they are helping to preserve them for generations to come.

We have two sorts of volunteer, those who work with us at the library and those who grow the varieties in their own gardens for us. Those who work directly alongside us in the library based at our main site, Garden Organic Ryton, do so in much the same way as other volunteers for charitable organisations. They become part of the team and their input is greatly valued.

Those who work independently are our Seed Guardians. We provide them with written Seed Saving Guidelines and telephone support and keep them up-to-date via our newsletters. We send out a list of the orphaned varieties that we particularly need growing early in the year and they choose which they can grow for us and advise them along the way. They then return the seeds that they save in order to keep the collection alive.

Q: To what extent is it possible for your organisation to collaborate with other seed preservation agencies?

A: We are part of the UK Plant Genetic Resources (UKPGR) group, and are consulted by the British government’s Department for Environment, Food and Rural Affairs (DEFRA) on regulations and legislation, especially the implementation thereof. We are not a gene bank and don’t have the facilities to offer a reciprocal deal but Warwick Horticulture Research International’s (HRI) plant genetic resources unit hold duplicate samples from our collection in long term cold storage.

Q: Can you describe one of the basic techniques for collecting and storing seed and perhaps contrast this with those required for a particularly challenging species?

A: Collecting French beans is easy: wait until they are crispy on the plant, remove them and pod the beans. It can even be therapeutic. Some seed has to be saved from fruit however and this is less pleasant. Cucumbers have to be left until they are very ripe, mushy and have a tendency to disintegrate in your hand as you pick them. Tomatoes are similar. All the pulp and juice has to be removed in order to store the seed for future years. There are various ways of doing this but you always end up covered in juice and slime. If you use nature’s helpers to clean them and allow microbes to ferment off the pulp, there can be a very powerful smell. I would recommend this as it helps control disease. Having said that there is nothing mysterious about our veg and saving seed is usually straightforward.

Q: How important is it to preserve the cultural context and layers of traditional knowledge relating to endangered plant breeds?

A: We believe it is very important to collect information about our varieties as well as seed. There is not much point knowing how to grow a vegetable if you have no idea which part is edible or how to prepare it. It is also essential to know how to propagate the plant. Without this knowledge you can’t conserve a variety. Some of our varieties come with rich and colourful stories that can tell us much about our social, gardening and culinary heritage.

Mrs Fortune’s’ Climbing French bean was grown by the head gardener at Windsor and apparently was a favourite of the Royal Family. Cyril’s Choice tomato was very nearly lost until it was donated to us to look after, and the Carlin pea was given to us by a family that had grown them for over 100 years.

Q: To what extent can the Heritage Seed Library support commercial organic growers who choose to use open pollinated cultivars?

A: We can’t trade in the seed as it cannot legally be sold and unfortunately we cannot produce quantities large enough to supply commercial growers. However, anyone can become a member and we encourage them to save seed so they can build up their own collections.

Q: What is your philosophy and practice regarding the reintroduction of indigenous species to their native habitats?

A: Local conditions vary tremendously and seeds saved by gardeners at home and handed down through generations are uniquely adapted to cope with their native conditions, carrying with them distinct characteristics. Although Garden Organic’s Heritage Seed Library is not really involved in landraces, only cultivated plants, i.e. ones that have been bred and maintained by gardeners, we believe that as the climate changes and our war against plant pests and diseases continues, the unique qualities found in rare vegetable species which help them adapt to new conditions and resist attack may be all that stand between us and crop failure on a massive scale. We must do everything we can to keep this precious source of biodiversity alive and protect the future of our food.

Q: Is it possible that climate change will further influence the genetic diversity of the plant varieties which are currently represented in our parks, gardens, and woodlands?

A: People are very good at manipulating conditions so that they can grow what they want, but where veg is grown in conditions the variety can easily adapt to you get the best results. The varieties we collect are open-pollinated (not hybrids) and therefore have great potential for adaptation to new conditions. They also represent a precious source of genetic diversity at a time when commercial production is centring on fewer and fewer varieties. Prevailing conditions tend to influence what part of the available characteristics in each variety become manifest. Any change in climate in would influence this. An increase in disease would favour more resistant varieties. Those too difficult to grow would become less popular.

Q: To what extent is Garden Organic’s Heritage Seed Library interested in challenging the legislation and political decisions that promote the interests of chemical based agriculture?

A: As the UK’s leading organic growing charity Garden Organic is working with many British and international government agencies and environmental organisations to influence an organic and sustainable future. Through our Heritage Seed Library in particular we work with DEFRA via the UKPGR and other groups to influence decisions regarding the protection of seed varieties.

Organic Guide wishes to thank Sandra Slack for generously sharing her time and insights. To find out more about Sandra and her dedicated team of heritage seed specialists, please visit Garden Organic.

Interview with Melissa Jochim from Juice Beauty

What do you get when you take a team of vibrant, motivated, health-focused women, and couple them with leading edge research into organic skincare? Juice Beauty. Juice Beauty manufactures and markets innovative organic skincare solutions for men and women from around the world. Juice Beauty’s dedication to quality and their obvious commitment to the organic movement have positioned them as leaders in the organic skincare category. Organic Guide recently caught up with Melissa Jochim, Director of Product Development, from Juice Beauty.

Q: Why did you choose to focus on organic as opposed to conventional skincare treatments?

A: Juice Beauty is masterminded by a team of women who are passionate about organic and healthy lifestyles and whose organic products are backed by powerful science. Karen (Head Juicer – 25 years pioneering healthy lifestyles companies) and Melissa (Product Juicer – 15 years pioneering organic beauty formulations) are the organic wellness innovators driving Juice Beauty’s success. These Californian women are on a mission to bring pleasurable organic beauty solutions to people worldwide. They believe that a healthy, organic lifestyle not only applies to what we eat but also, what we put on our faces and bodies. That, in fact, it is fun and satisfying to take care of ourselves and the planet. These passions and beliefs are shared by everyone at Juice Beauty, a company full of people committed to providing effective organic solutions for healthy, radiant skin.

Since our skin absorbs up to 64% of what we place on it, what we feed our skin should be organic, healthy, nutritious and toxin-free. Organic skincare ingredient choices are over 50% higher in nutrients than conventionally grown ingredients. By choosing organic ingredients, Juice Beauty contains NO parabens, pesticides, petroleum, propylene or butylene glycol, sodium lauryl sulfates, no artificial dyes or synthetic fragrances and no phthalates.

Q: How did you develop the concept for a base containing natural fruit extracts?

A: At Juice Beauty our mission is to bring skincare with the highest percentage of certified organic ingredients to customers worldwide. To that end, we have come up with a unique formulation method, our 100% certified organic juice base. Juice Beauty is the only skincare company that uses a juice base and we have filed a patent on our juice formulations.

Some organic skincare uses only a few organic ingredients in a water base, making the total organic content diluted and often less than 5%. Instead of the typical water base that cannot be “organic or pesticide free,” Juice Beauty puts over 60 active organic ingredients (all USDA certified organic) into our 100% organic juice base (made from over 25 different certified organic fruit juices). This brings our total organic content up to 95%.  Our organic juice base is much more nourishing than the typical water base, as science has now shown us that organic juice is up to 50% higher in antioxidants and nutrients than non-organic juice and is beyond comparison to water. Juice Beauty’s pure organic ingredients are packed with age-defying potency…powerful antioxidants and polyphenols, essential vitamins, vital phytonutrients and age-defying hydroxy acids. We knew we were on to something big with our uniquely effective organic juice base formulation, so we filed a patent.
 
Q: Several of the herbal ingredients in your products have been used therapeutically for thousands of years. To what extent can traditional knowledge be applied in contemporary skin care?

A: Juice Beauty’s pure organic botanical ingredients and organic essential oils are packed with age-defying potency that has been proven over the years.…powerful antioxidants and polyphenols, essential vitamins, vital phytonutrients. The traditional uses of many of our ingredients offer key benefits in many Juice Beauty formulations.

Our Exfoliating Cleanser uses the exfoliating properties of organic pineapple juice and jojoba wax. Juice Beauty Hydrating Mist uses the soothing smells of organic ylang-ylang and rose essential oils. Juice Beauty Soothing Serum uses a soothing blend of organic aloe vera, licorice and bearberry extracts and essential fatty acids from plant oils. Don’t forget our Green Apple Peel with a refining blend of organic apple, lemon, grape and raw cane sugar to exfoliate and visibly improve skin tone and texture.

Q: Which of the natural ingredients is most challenging to acquire from organically certified sources?

A: Right now new organic ingredients, such as glycerin and surfactants are in development and not available for commercial use.  Unfortunately, the market for these ingredients (and others) has not grown to level it needs to in order to make these ingredients commercially viable.

Q: Your industry is extremely dynamic in terms of research and product innovation. Can you describe any recent developments which illustrate this point?

A: Juice Beauty’s combination of organic ingredients and potent antioxidant technology creates a powerful synergy that is innovative in today’s marketplace.  The most dynamic innovation would be creating stable and effective organic skincare that uses food-grade preservatives.

Q: Adequate sun protection can be difficult to find in a natural skincare range. Could you comment on the development of your juice based moisturisers with SPF 30?

A: Physical active SPF ingredients are opaque minerals such as titanium dioxide or zinc oxide. Titanium dioxide (TiO2) is an inorganic oxide occurring in nature and brilliant white in color. Physical sunscreens reflect the sun’s ultraviolet light. Titanium dioxide protects skin from both UVA and UVB radiation. It is considered to have no risk of skin irritation.
(Reference: Skin Therapy Letter, 1997, volume 2, number 5).
 
Juice Beauty uses micronized titanium dioxide (no nano-technology) in our skin care sunscreens.  Micronized titanium dioxide allows for easy spreading without the “white” look and still provides the ability to protect the skin from of UV rays.

Our chemical-free SPF moisturizers are formulated with antioxidant-rich organic pomegranate and grape juices, vitamins and essential nutrients to replenish as they protect.

Q: What’s your philosophy on the presentation and packaging of organic skin care products?

A: It is important for organic skincare to appeal to all demographics. Organic can be prestigious in how it portrayed. Organic should also be carried through in all areas of packaging. We use recycled board for our cartons, which can be recycled and all of our bottles are recyclable. In addition, our team lives the organic lifestyle!

Q: It’s not uncommon to discover misleading claims about the organic status of various skin care products. From an industry perspective, what types of regulation might be helpful for ensuring quality and protecting the rights of organic consumers?

A: At Juice Beauty we use certified organic ingredients for our skincare formulations that meet both the USDA National Organic Program law (7 CFR Part 205) and the California Organic Products Act of 2003(COPA 2003). This allows us to meet the FDA “truth in labeling” laws.   We have also gone to great lengths to work with many of the certifying experts in the U.S. and California to make sure we are compliant with all organic regulations. By meeting all of the above requirements, specifically the California COPA 2003 requirements, all Juice Beauty “made with organic ingredient” marketing claims are truthful and completely substantiated.
 
Juice Beauty has taken the strict USDA percentage guidelines for food as our standard in making our organic skin care. All of Juice Beauty’s organic ingredients are certified by a United States Department of Agriculture (USDA) approved agency. Juice Beauty uses over 60 active organic ingredients (all USDA certified organic) in our 100% organic juice base (made from over 25 different certified organic fruit juices). This brings our total organic content up to 95% and allows us to achieve a greater than 70% certified organic content and to make “made with certified organic ingredient” claims.

In the State of California, the California Organic Products Act of 2003 (COPA 2003) prohibits the retail sale of any cosmetic product labeled as “organic” unless that product meets the criteria of 70% organic content. This is calculated based on the ACTUAL agricultural organic content. “Waters” and “Extracts” are only allowed to claim that portion of “organic” that remains in the water and they must exclude added water. This means “water” and “extracts” rarely contribute more than 1% of the total organic content. Brands making the marketing claims of “100% organic” are, unfortunately, false and misleading. These brands do not meet California COPA 2003 requirements. Any product that does not meet COPA requirements cannot legally be sold as “organic” in the State of California.
 
We look forward to the day when there are USDA organic skincare regulations similar to the USDA NOP Food Standards. This would include a list of allowable non-organic ingredients for use in skincare products. We participate with a team of organic skincare enthusiasts to help create legislation such as this. We do not believe that the term “organic” should be used as a trendy marketing term on skincare, it should be regulated to the same strict manner that it is on food labeling.

Q: There’s a possibility that men are becoming increasingly interested in natural skin care products. Is this reflected in your market research and product sales?

A: In one of our biggest markets, Hong Kong, we are tracking that 15% of JB customers are men. Juice Beauty skincare is a line that is easy to navigate for a men’s regime. 4 simple steps: cleanse (shave), treat, moisturize and protect. Juice Beauty bestsellers for men: Cleansing Milk, Soothing Serum, Antioxidant Serum, Green Apple Peel, Oil-Free Moisturizer.

Q: What lies ahead for Juice Beauty?

A: Juice Beauty will continue to be the authority and leader in organic skincare. We look forward to becoming an International leader! We have many exciting organic product launches, even products that carry the USDA organic food seal!

Organic Guide wishes to thank Melissa Jochim and the entire Juice Beauty team for sharing their knowledge and passion. To find out more about Juice Beauty and to learn more about the company’s constantly fresh and innovative product range, please visit them at Juice Beauty.

Interview with Inka Bihler from Dr.Hauschka Skin Care

Dr.Hauschka Skin Care is a holistic range of high quality products and treatments. Inspired by the work of Rudolf Steiner (1861-1925), the range was developed in the 1960’s by Dr. Rudolf Hauschka, a medical chemist and Elisabeth Sigmund, a cosmetologist and nurse who conducted extensive research into healing plants. The Dr.Hauschka preparations are created from a deep understanding of the skin and an acknowledgement that it is a vital organ of our body, deserving the best care and consideration.

The preparations are specially formulated to encourage the skin to maintain or restore its natural balance rather than to simply alleviate symptoms. Using homeopathic principles, the products treat like with like, so by applying oil to an oily skin, the skin in turn produces less of its own and its condition normalises.

No synthetic preservatives, artificial fragrances or colours are used; the preparations are made from only the highest quality natural ingredients, including biodynamically grown medicinal herbs and plants.

WALA Heilmittel, the manufacturer of Dr.Hauschka Skin Care, achieves high quality by the interaction of tradition with modern state-of-the-art production processes. WALA first manufactured anthroposophical medicines, more than 60 years ago. The Dr.Hauschka Skin Care Range was developed 40 years ago, in part from the basis of the knowledge gained n the production of the medicines. Plants from WALA’s own biodynamic medicinal herb garden are processed by hand with care and deliberation and combined with raw materials of supreme quality to produce high-grade medicines and skin care products.

Organic Guide recently interviewed Inka Bihler, the spokesperson for Dr.Hauschka Skin Care at WALA Heilmittel GmbH.

Q: It wasn’t too long ago that natural skin care products were niche marketed to relatively small audiences. From an industry perspective, which factors have contributed most significantly to their newly increased levels of popularity?

A: A paradigm shift in thought is taking place towards a sustainable and healthy lifestyle. People are recognising that they cannot simply live their lives blindly and that products that originate from nature are more likely to be in harmony with the human body than those that are chemically derived. Environmental awareness has developed into a major trend. Now even famous movie stars drive hybrid cars or have solar panels on their roofs.

Q: Skin care and beauty practices seem to have evolved separately and distinctively in different regions of the world. To what extent are these characteristics considered during the development and introduction of Dr.Hauschka products?

A: In developing our products, we consider what is best for the skin. We don’t concern ourselves with trends, rather with the needs and desires of our customers. We develop products exclusively in accordance with our philosophy and the special Dr.Hauschka approach to skin care.

Q: With significant numbers of retailers across many countries, what are the vital organisational strategies which enable Dr. Hauschka to maintain its uniform consistency of quality and service?

A: All our products are manufactured here in Eckwälden, Germany, in accordance with the most stringent standards of quality. WALA Heilmittel GmbH is also a pharmaceuticals producer, and we apply the same stringent regulations to the production of our Dr.Hauschka Skin Care line. We also regularly test the quality of all raw materials used in our products. Only after meeting our demanding criteria for quality are the raw materials approved for processing. We have also implemented rigorous quality control throughout our entire production process. Only finished products in perfect order and condition ever reach the customer.

Our company also sets exacting standards for importers of our products. Only those fulfilling these strict conditions are allowed to distribute Dr.Hauschka Skin Care in their countries. The BDIH certification guidelines (link to) have established strict European standards for the natural cosmetic and skin care suppliers.

Q: In some instances, smaller manufacturers claim to be disadvantaged by the additional costs associated with compliance. Do they have a valid point?

A: The initiators of the BDIH certification process took care to ensure that smaller companies are not at a disadvantage. The same raw materials standards apply for everyone. The costs for using the BDIH symbol are calculated according to turnover. The costs of certification depend on the amount of time required to complete it. Of course the process takes longer for companies with many products than those with just a few. Many small companies in Germany take advantage of BDIH certification.

Q: Your organisation appears to pursue a philosophy which values the humanistic and spiritual components of resource management. Can you briefly describe some aspects of your production cycle which support fully nourished and vital agricultural systems?

A: The products manufactured, the Demeter-certified medicinal herb garden, the careful acquisition of raw materials, the support of biodynamic cultivation in various countries, the adoption of optimal and carbon-free energy policies (purchase of electricity generated by water power, use of solar energy, environmental management system, etc.), the design of the working environment - all these illustrate WALA’s holistic commitment to conservation and environmental protection. This does not merely mean involvement in individual, isolated projects. It means that we strive constantly and throughout the value-adding process for a respectful partnership with nature, a circumspect handling of natural resources, as the leitmotif of the company’s entire endeavours and activities.

Q: Given that Dr. Hauschka products are connected to a longstanding holistic tradition, how does your organisation balance contemporary demands for innovation and new technologies?

A: As a pioneer of natural cosmetics, we look back on a long tradition in our company. The concepts of both WALA and Dr.Hauschka Skin Care are firmly founded in this tradition. But for instance to be able to process the large volumes of plants needed for our skin care products, we rely on modern equipment. This is something we can no longer carry out by hand.

Our company, however, remains strongly committed to organic growth – as nature intended, by using the very best raw materials it has to provide. We will never compromise when it comes to quality. We would rather produce fewer products than force our customers to purchase goods of inferior quality.

Q: There are relatively few skin care products which are genuinely organic and free from synthetic preservatives. How do you optimise the stability and shelf life of the natural ingredients within Dr.Hauschka products?

A: All products in the Dr.Hauschka Skin Care line are free of synthetic preservatives. We ensure the stability of our skin care products through:

Non-aqueous products such as Day Oil, Lip Care Stick, Lip Balm and the entire range of skin and massage oils do not require any preservatives, since bacteria and fungi need water to survive. Preservatives are likewise unnecessary in our ampoule-based products (Rhythmic Night Conditioner and Rhythmic Conditioner Sensitive), since they undergo heat sterilization.

Q: Can you explain the importance of lymphatic massage and other rhythmic procedures for establishing optimum health and resilience?

A: The tiny lymph capillaries are very important for the removal of fluid from the tissues. The lymphatic system primarily removes metabolic waste products, toxins, pathogens and superfluous tissue fluid. If the flow of the lymph is hampered, fluid can build up locally.

Via the skin, lymphatic stimulation has a harmonising and decongesting effect on the entire organism. Alternating between a gentle touch of the hands and two soft brushes, the Dr.Hauschka Natural Esthetician stimulates the flow of fluid in the connective tissue and the lymphatic system with calm, rhythmical movements. The organism relaxes and unwinds, the fluid flows harmoniously through the body, and oxygen and nutrients once again reach cells unhindered. The lymphatic fluid absorbs metabolic waste products from the intermediate tissues more easily and transports them rapidly to the lymph nodes, where they are rendered harmless. Conversely, the harmoniously flowing lymph carries antibodies produced by the body more rapidly to where they are needed to combat disease.

Q: At Organic Guide, we agree that healthy skin requires optimum nutrition which may be obtained through healthy dietary intake combined with an efficient digestion. Your organisation distributes a digestive tonic called Bitter Elixir. Can you briefly explain how this works?

A: As it is made up of selected amaroid-containing plants, WALA Bitter Elixir stimulates the metabolism and promotes digestion completely without alcohol and has a smooth, sweet taste. With their amaroid constituents, yellow gentian and wormwood have a direct effect on the stomach, gall bladder and pancreas. Calamus, which originally came from India and is also called “German Ginger”, is a reed that prefers to grow in slow-flowing or standing water. It regulates digestion and secretion in the stomach and is known as a medicinal plant to treat loss of appetite and various gastro-intestinal disorders. Due to its pungency, pepper aids digestion and gives the elixir a hint of spice. True ginger on the other hand helps to counteract nausea, as well as travel sickness.

Q: If the organisation were asked to select a single product to best represent it’s commitment to biodynamic principles, which one would be chosen?

A: Manufactured in harmony with nature, each and every product embodies the principles and philosophy of WALA. As an anthroposophic company, the use of raw materials from bio-dynamic cultivation is particularly important for WALA. Where this is not possible, organic products in accordance with EU standards are used. Only if none of these raw materials are available in suitable qualities or quantities are conventional materials purchased.

Rose Day Cream is the best known classic of the Dr.Hauschka Skin Care line and one of our most popular products. It offers optimal protection particularly for dry, sensitive skin and mature skin prone to premature aging, and supports the skin’s natural capacity for regeneration. Precious rose oil and extracts of rose petals and wild rose hips produced with the greatest care harmonise and strengthen the skin. Shea butter, rose petal wax and avocado extract prevent it from drying out. Rose Day Cream regulates the oil-moisture balance of the skin and harmonises the various skin functions.

Dr.Hauschka Rose Day Cream provides a preserving layer of protection for skin tending to blotchiness and broken capillaries. It combines the strength and the softness of the rose to care for the fine structure of the skin.

Organic Guide wishes to thank Inka Bihler and the entire Dr.Hauschka team for generously sharing their time and insights. To find out more about Dr.Hauschka and the company’s commitment to manufacturing skin care products of the highest standard, please visit Dr.Hauschka.

Interview with Edward Wallo from Yorkville Cellars

Mendocino County in Northern California may be heralding the eventual return of organic and sustainable viticulture in the United States. Approximately one third of California’s certified vineyard acreage is located here. Growers and winemakers from the region have embraced the combinations of tradition and technology which enables certified organic wine to be delivered to our providores, restaurants, and tables. For more than twenty years, Edward and Deborah Wallo have raised organically certified vines in the Yorkville Highlands. They established their organic winery and Yorkville label as early as 1994 and have since received numerous awards for their distinctive Bordeaux blends and varietals.

Q: Which elements of your backgrounds led to the wine industry in general and organic production in particular?

A: My wife, Deborah, and I didn’t set out to get into the wine industry. In short, we fell absolutely in love with Mendocino County during our first visit and immediately began looking for a little piece of it to call our own. Knowing a fair bit about wine, it wasn’t too large a leap to be attracted to various properties that had small vineyards. So upon securing a ranch with a small vineyard on it in Yorkville nearly 20 years ago, it was really an evolution of expanding the vineyard from one varietal to eight varietals, then opening a tasting room in the middle of the vineyard to expanding production to the point where Yorkville Cellars wine is now more broadly available.

Regarding organic production, when we took possession of the original vineyard, it had recently been certified organic. It appears that it was among the first dozen or so vineyards in the state to be certified organic. It was an easy decision and felt natural for us to continue this practice as we expanded the vineyards by three-fold. In brief, while I was an international marketing executive and we lived abroad in five other countries we enjoyed a lot of opportunity to tramp through old world vineyards. As it turns out by using carbon dating they know that wine is at least 7,000 years old. So by our reckoning, for 6,950 years all wine was made from organically grown grapes. And clearly some excellent wine was produced. Thus growing organically is not the new, rocket science sort of thing; it is merely growing the traditional way and with the absence of unnecessary, synthetic or petrol chemical products.

Q: Can you recall your initial impressions of Yorkville’s potential as a wine region and perhaps describe how these have been further influenced by time and experience?

A: Our initial impressions were largely based on the climate and geology, which combine favorably in terms of vineyard selection. We appreciated lean soils, and the fact that Yorkville’s elevation and position supported healthy air circulation and perhaps less humidity than surrounding locations. There was always some realisation of the potential for microclimates in this area. Vineyards are sited across a range of altitudes and there are differences in proximity to the coast. Both factors contribute to a variability of heat summation within the Yorkville appellation. Most of these impressions continue to resonate, particularly as they reveal themselves through our wine. As dedicated growers, we continually seek to capture and positively accentuate the uniqueness of our terroir. This depends upon developing an appreciation for this region, along with our commitment to select and manage those varietals and rootstocks best suited for each site.

Q: Organically labeled wine was quite marginal when you commenced producing grapes in the Yorkville region. From a commercial perspective, a commitment to organic methods might have been perceived as an additional risk. What feedback did you receive from industry sources and others around this time?

A: Basically for the first 15 years or so, the comments were negative. Yes, it was seen as higher risk. Yes, it cost a great deal more. And yet there was no real market for the product. But things have turned around a bit. On the plus side there are now exponentially more customers interested in products made with organic methods so that is good. Unfortunately in the case of many fruits, vegetables and other products a premium is typically charged to help cover the extra costs. In the wine business, possibly because it is a processed product, I’m not aware of any wines charging a premium for their brand. The business is so competitive with producers from around the world all trying to get the consumers’ attention, it puts downward pressure on the pricing.

Q: Given that organic viticulture is probably more challenging than consumers might estimate, which marketing approaches (yours and others) have been most successful in promoting the benefits of organic wine?

A: It always gets down to education. There is just so much confusion around growing sustainable, wine made from organic grapes, organic wine with no sulfites added, biodynamic, etc. It’s fair to say that we’re always trying to explain the differences and help people through the fundamentals. It certainly didn’t help that the wine industry was forced to put “contains sulfites” on the back label. We’re the only country in the world with that as in most other countries they’ve decided that it would confuse customers. Unfortunately, many people incorrectly believe the organic has something to do with no sulfites when the real issue is more in the vineyard.

Q: Have you experienced many opportunities to provide mentorship or assistance to other vineyards or growers who might be considering their options with respect to organic certification?

A: No. Not really much more than occasional casual or informal conversations. I think that is because Mendocino County has always been the leader of organic vineyards and there is a large group of very experienced and knowledgeable farmers here. I helped put together a booklet with a lot of facts about Mendocino organic vineyards that is available through the Mendocino Winegrape and Wine Commission. In short, 18% of the vineyard acreage in Mendocino County is certified organic compared to 2% in the state of California. In Napa, the figure is 5% and in Sonoma just 1%.

Q: To what extent do organic production methods necessitate additional vineyard employees throughout the year?

A: Grapes are relatively easy to grow organically. Really our main challenge is reducing the competition for nutrient under the vine rows by eliminating grasses and weeds. Since being certified organic means choosing not to use industrial herbicides (like Round-Up), this is mainly done the old fashioned way, by hand. That means considerable amounts of extra hours in the vineyard and represents the most significant extra cost of growing organically.

Q: Have you experienced any discrepancy between your label’s most successful offerings and those you have personally been most satisfied with?

A: I can immediately think of one situation. One was when the 1998 vintage was generally panned by the press, particularly as not as good as the 1997 or 1996 vintages. Yet I thought up to that point some of our 1998 wines were the best we have produced.

Q: How far and wide is Yorkville Cellar’s wine distributed?

A: Yorkville Cellars wine is now more broadly available, albeit in limited quantities, in about 15 states. Of course, we also regularly ship wine directly to customers in 28 states.

Q: How is this year’s fruit shaping up?

A: We had a great start to the season and limited amounts of rain so it looks like it will be a terrific year, but as they say, “it ain’t over, till the grapes are in the barn.” That’s because really the last month or so (Sept. and Oct.) is the most critical time period as to how weather can affect a vintage. All farmers have their fingers crossed during that period.

Q: What plans do you hold for the future?

Yorkville Cellars has been the only Californian winery to grow and then produce each of the main seven varietals traditionally grown in Bordeaux as a separate bottling each vintage. They are: Sauvignon Blanc, Semillon, Cabernet Sauvignon, Malbec, Petit Verdot, Cabernet Franc and Merlot. We also produce a blend of the two whites, called Eleanor of Acquitaine. And a blend of the five reds, called Richard the Lion-Heart. Most wine drinkers haven’t heard of couple of these varietals. However, we’re going one step further and will soon be adding our Carmenere, which also was planted in Bordeaux but even more obscure. These days the ones you’re more likely to see come from Chile, where it was planted by mistake as they seemed to have thought it was primarily Merlot from Bordeaux.

Organic Guide wishes to thank Edward Wallo for generously sharing his time and insights. To find out more about Edward and the fine organic wines his company produces, please visit Yorkville Cellars.

Learning within the organic sector

As demand for organic produce increases, there are strong incentives for industry participants to pursue additional knowledge and technical skills. In most instances, educational courses and training opportunities must accommodate the diversity of experience, expectations, and enthusiasm which individuals invariably bring to these situations. The likelihood of a successful outcome is greatly enhanced when the educational processes are sufficiently flexible to meet the unique requirements of each participant.

The majority of learning opportunities for the organic sector can be described within the framework of established educational categories. In summary, these are Tertiary Education, Apprenticeship or Internship, Integrated Systems Training (Biodynamics and Permaculture), and Self Directed Learning. Despite healthy levels of crossover, each category owns a unique potential to provide independent perspectives on organic agriculture.

Tertiary Education

An effective tertiary education should consolidate secondary educational pathways and practical experiences, enabling individuals to obtain formal qualifications. In addition to universities, and agricultural colleges, tertiary education courses can be sourced from a range of rural outreach programs and technical training institutions. While each of these providers may vary in course structure or mode of delivery, the emphasis should be on an educational content which is adequately informed by research and critical enquiry. Given the organic sector’s potential for ongoing change and improvement, it’s important that learning opportunities provide a foundation for evaluating contemporary research. Cautious appraisal of evidence based research is an essential skill for the development and sensitive application of new and innovative rural technologies. This also requires an understanding of the types of bias found in most scientific discourse.

In recent decades, several progressive tertiary institutions have shifted their teaching and research focus to accommodate renewed interest in organic and sustainable agricultural methodologies. The University of Kassel is internationally acclaimed for its Faculty of Organic Agricultural Sciences which is located in the city of Witzenhausen. Their undergraduate program is based on compulsory and optional modules which introduce foundation and advanced subjects with thematic perspectives on ecology, plant husbandry, animal husbandry, economics, and the social aspects of organic farming and production.

Studies coordinator, Holger Mittelstraß, describes undergraduate coursework and practical assignments which focus on the development of site-specific solutions with minimal use of non-renewable resources. Students are taught the importance of nutrient cycles and the relationships between productive land and unfarmed regions which protect biodiversity and ensure long term agricultural productivity. They also learn how positive agricultural practices influence regional markets and establish the platform for further rural development. The Faculty offers separate Masters programs for students wishing to specialise in European agriculture and those preferring to focus on international agriculture and rural development.

Charles Sturt University offers a Bachelor of Ecological Agriculture through its School of Rural Management. The campus operates from an important regional centre in Australia although distance education facilities ensure convenient access for many students. Major fields of study include Ecological Production and Marketing, Horticulture, and Community Development. Interdisciplinary vigour is encouraged and students can investigate their major subjects through the perspective of ecological philosophy and structured methodologies like Biodynamics, Permaculture, and Organic agriculture.

Course coordinator, Kerry Cochrane points to the challenge of providing a holistic platform for learning. The Faculty is keen to bridge some of the gaps between traditional science based approaches and those more responsive to subjective experience and the pursuit of creative solutions. On occasions, students might employ drawing or photography as a strategy for understanding the complex layers of interaction between themselves as human subjects and their environment. While the majority of students tend to focus on production related subjects, the school attempts to ensure that an ecological focus remains relevant and viable for those with alternative interests. Qualitative research techniques are utilised to investigate areas of Social Ecology which impact directly upon agricultural production. Examples of this would be studies evaluating change in rural communities: examining the values involved in changing from conventional to organic agriculture. 

Traditionally, most universities gained their reputations through an ability to attract highly qualified academics with research expertise in their specialist fields. In contemporary academia, this requirement is balanced against the need for effective industry consultations and the departmental flexibility required for multidisciplinary cooperation and analyses. University courses in Sustainable Agriculture are often enriched by inputs from experienced industry representatives and other stakeholders. This is evidenced by graduates who complete their studies with better awareness of the opportunities and limitations created through current practice.

Another advantage applicable to some courses is the emphasis placed on students developing a broad range of interpersonal, investigative, and higher level reasoning skills. For example, many undergraduates of the German Faculty participate in farm-conversion projects. The aim is to facilitate a complex interaction with conventional farmers who have some interest in organic agriculture. In cooperation with the participating farms, small groups of students analyse the current situation and working practices. With appropriate guidance and supervision, students proceed to develop reports which identify and schedule the processes required for converting these farms into organic and sustainable units.

Apprenticeship and Internship

Apprenticeships and Internships are highly valued within the organic sector. They enable individuals to gain practical agricultural experience and skills by engaging in supervised work activities. To be effective, supervising employers and trainees require a mutual understanding and commitment to the apprenticeship program. In some instances, this may involve a formal agreement outlining the basic conditions and expectations applying to each party. This will typically include information concerning duration of employment, an outline of the various tasks to be undertaken, levels of training and supervision, insurance and liability arrangements, remuneration if applicable, and resolution procedures in case of disagreement.

An important advantage of Apprenticeships is their ability to provide training within specific areas of the organics sector. Unlike a general agriculture course, apprenticeships are often focused upon particular rural industries such as organic dairy farming, or viticulture. This can assist individuals wishing to quickly acquire work skills within a defined industry. By contrast, it is also possible to undertake apprenticeships covering numerous facets of organic agriculture. These broader training opportunities are sometimes offered within Community and Rural Development Programs.

With recent expansion of the organic agricultural sector, the total number of apprenticeship opportunities appears to have increased. Some of these are provided by organic enterprises with limited experience in human resource management. For this reason, cautious applicants may prefer applying for positions advertised through larger organisations and those with a track record of managing employees. These will include most Local Councils, Organic Farming Associations, Rural Development Programs, and various Research Institutions engaged with organic agriculture.

In line with its commitment to education and human potential, Marin Organic provides two seasonal Internships each year. Marin County is widely recognised for its quality food and scenic beauty.

As a leading contributor to California’s organic revival, it’s an ideal choice for those seeking an organic sector internship. Marin Organic is the regions cooperative association of organic producers. It promotes the benefits of sustainable agriculture, resource protection, and equitable employment conditions. Members and staff are involved in a wide variety of projects and activities. These include the implementation of progressive environmental policies, educational workshops, a school lunch program, volunteer coordination, seasonal events, and local marketing campaigns. The success of each venture depends on community networking and cooperative planning with partner organisations and authorities. Candidates selected for the seasonal internships have opportunities to contribute to a number of these engagements.

Integrated Systems Training

Integrated systems like Permaculture and Biodynamic Agriculture contribute to the practical and philosophical development of the organic sector. While healthy soils, wholesome produce, and sustainability are fundamental concerns for most integrated approaches, they also incorporate strong elements of social and cultural awareness.

Permaculture offers a system of “permanently sustainable” agriculture which is based on establishing positive relationships between the natural and built components of a productive landscape. Many of the design principles are based on ecological theory and cross-cultural traditions of environmental responsibility and land stewardship. From a philosophical perspective, the long-term goal of permaculture is to reduce the developed world’s dependence on industrial scale production and distribution of agricultural food resources.

Biodynamic Agriculture is informed by a philosophy which values the humanistic and spiritual components of resource management. By emphasising the holistic and integrated nature of productive resources, the biodynamic approach seeks to establish properly nourished and vital agricultural systems. 

Principles of Biodynamic Agriculture can be applied across a wide range of farming, gardening, and food production activities. The enduring success and popularity of the biodynamic approach is maintained by several important factors. By combining the best traditional methods with modern management systems, Biodynamic Agriculture has the potential to promote sustainability in combination with productivity. This feature is particularly relevant for producers in developing countries where environmental and social benefits cannot necessarily be purchased at the expense of productive capacity. Another distinguishing feature of Biodynamic Agriculture is the widespread accessibility of high quality educational resources and training programs. Most countries have Biodynamic Agriculture Associations. In addition to providing industry certification and assistance to members, they compile information on educational programs, practical demonstrations, and other relevant events.

providing structured yet flexible training opportunities

Located in the United Kingdom and Australia, The Biodynamic Education Centre offers structured yet flexible training options. The courses are designed to address the theoretical and practical requirements of individuals participating in large scale agricultural systems as well as those engaged in various horticultural and gardening activities. The centre’s Introductory Workshop and Foundation Course are both available as short residential programs where students investigate integral aspects of the biodynamic approach while increasing their understanding of the benefits associated with a properly balanced ecological system. These can be followed by the Certificate Program, a comprehensive two year undertaking delivered through distance education.

Self Directed Learning

Self Directed Learning (SDL) is an approach which enables large numbers of individuals to gain additional knowledge about organic agriculture and closely associated subjects like sustainability, biodiversity, human nutrition, and wellbeing. SDL is extremely flexible and often provides unique opportunities for establishing dialogue and other forms of mutual exchange between diverse communities and groups. With the assistance of internet and email services, individuals from the United States or Australia can better understand the experiences of organic farmers and agricultural cooperatives practicing in isolated and marginal economies.

A framework of self directed learning can be developed through selective participation in short courses, farm visits, industry conferences, publications, and workshops. There are numerous educational and training organisations which provide special interest courses on organic agriculture and closely related subjects. These include Organic Advocacy and Certification Authorities, Agricultural Associations, Environmental Research Institutes, Community Development Programs, Gardening Clubs, Distance Learning and Adult Education Programs.    As these providers usually operate on a non-profit basis, they are heavily dependent upon charitable donations and financial support from their members. Their annual subscriptions represent a convenient and cost effective way to support the organic movement while increasing access to training and educational resources.

Individuals seeking to increase their participation in the organic movement can also benefit from gaining membership of a respected umbrella organisation such as IFOAM. With collaborative assistance from a wide range of industry participants, the International Federation of Organic Agriculture Movements is directly involved with the coordination and distribution of invaluable educational resources. While education and training represents only one aspect of their service, they have identified it as a critical factor for the global development of Organic Agriculture.

In addition to accessing the internet training platform, IFOAM members are invited to participate in a regular series of programs, conferences, and events. Many of these will be relevant to industry participants whose interests extend beyond primary production and agricultural methods. IFOAM is well recognised for its capacity to address the wider political and social implications of the international organic movement.

While the overall availability and quality of training and educational resources is a distinguishing feature of the organic sector, there is at least one area that might benefit from further consideration. Consumers frequently complain of the confusion surrounding Organic Certification Standards and Labeling. Despite ongoing efforts to establish recognised certification and market identities for organic produce, there will always be a number of Certifying Authorities who seek to establish an independent protocol. Given this, there is presently a demand for short courses to assist consumers wishing to discriminate beyond the level of organic versus not organic.

Continued growth of the organic sector depends upon increasing consumer awareness, particularly the ability to distinguish between the varying levels of quality represented by the generic “organic” label. To maintain balance, these courses could commence from the premise that delivering ecologically sustainable produce is more challenging than the majority of consumers might imagine.

Organic choices for our schools

While children can develop their initial appreciation for food and eating well at home, the school environment is often responsible for reinforcing or contradicting this learned behaviour. Unfortunately many of the food choices available to school children are sub-optimal. Convenience foods, which in some instances are nothing more than highly processed amalgams of suspect ingredients, have become a staple for many children. Excessive quantities of sugar, fat, and assorted chemical additives have replaced several of the basic elements required for sound nutrition and normal development. Fortunately there are some dedicated people and organizations working hard to ensure that children receive the opportunity to learn and experience the benefits of nutritious food choices.

United Kingdom

In schools throughout the United Kingdom, there is growing demand for educational programs which encourage young people to adopt positive attitudes toward highly nutritious foods. The best of these seek to emphasise the importance of how food is grown and produced.

Commencing in September, Year of Food and Farming will provide a nationwide focus for many of these endeavors. This industry led initiative was developed through the work of Farming and Countryside Education (FACE). One of its primary aims is to remove some of the barriers which separate consumers from the biological realities of the food chain. This will require the development of new links between schools, farmers, and other representatives from the food industry. With support from their local communities, schools will be encouraged to explore some of these worthwhile opportunities.

For many schools, much of the groundwork should already have been laid. Growing Schools is a popular government program dedicated to developing the potential of outdoor classrooms as a sophisticated learning environment. Within this context students are able to investigate the many facets of natural environments, sustainability, and resource protection. The experience is integrated within the curriculum schedule of diverse subject areas. For example a geography lesson may consider human influences on the local environment while a combination of scientific and mathematical learning can be delivered through outdoor lessons involving habitat research and data collection.

One of the most widely respected and innovative programs is offered through Garden Organic. As Europe’s largest organic membership organisation and a registered charity, Garden Organic provides numerous resources for promoting the benefits of organic and sustainable gardening. Duchy Originals Garden Organic for Schools is a nationwide program which helps children to grow vegetables at school and to learn more about their food. Participating schools are encouraged to establish manageable gardens within or near their grounds. Practical gardening activities are supported by educational resources specifically developed for students and teachers. These include an informative website, print published materials, and a convenient helpline for gardening advice. Each year, the achievement of participating schools is celebrated with a competition focusing on positive qualities like enthusiasm, innovation, and cooperation.

Whether attached or independent from their schools program, Garden Organic enables many young visitors to directly experience a wide range of organic gardening methods. With its unique displays and beautiful surroundings, Garden Organic Ryton (above) demonstrates the versatility of an organic approach. Established more than twenty years ago, the entire site is devoted to the principles of sustainable organic gardening. Like any working garden, activities are scheduled to accommodate seasonal influences although there are numerous opportunities to appreciate the effectiveness of basic organic techniques like composting, mulching, and crop rotation.

A planned visit to Garden Organic’s Ryton Centre can be customised to prioritise the specific educational requirements of particular groups. Garden tours are conducted by experienced guides and there is further opportunity to include a visit to the interactive display known as The Vegetable Kingdom (above right). With the assistance of interactive software, 3D displays, and a range of hands on activities, students and visitors are introduced to the history of vegetables in the United Kingdom. The Vegetable Kingdom provides the best environment to learn about the range of vegetables available and to rediscover some of the older varieties which now appear to have been lost. Many of these facts are incorporated into a broader scientific theme which addresses the importance of genetic diversity in natural ecosystems and those influenced by human activities like gardening and agriculture. Another important theme is to raise awareness of the dietary significance of fresh vegetables. With an increasing incidence of childhood obesity, and inadequate nutrition, this type of knowledge is particularly relevant for promoting general health and physical well-being.

New Zealand

In the Pacific nation of New Zealand there is plenty of community support and encouragement for organic gardening programs to be introduced to primary and intermediate schools. Interested parties can now apply for financial assistance under the Organic Gardens in Schools Fund. Administered by WWF New Zealand, the financial assistance is provided for the purchase of gardening materials, wages for garden facilitators, and teaching resources for the classrooms. The aim is for gardening activities to become a vital component of a sustainable environment module which is fully integrated with the regular curriculum of classroom teaching and learning.

New Zealand schools are often enriched by an appreciation and respect for Maori culture including the traditional perspectives on natural resources, sustainability, and the environment. Instead of planting a European style garden, schools have the option of investigating traditional Maori plants and concepts, perhaps in the form of a Matariki garden. Matariki is the Maori name for the Pleiades star cluster. Emerging from the eastern horizon, Matariki usually becomes visible in the month of June and heralds both the traditional new year and a time for preparing new gardens in readiness for the warmer months ahead.

United States

Over recent years, health authorities across the United States have continued to identify unacceptably high incidences of childhood obesity and associated health problems. There are several districts within major cities where up to half the children aged between two and twelve are clinically overweight. Without intervention, the long-term health outlook for many of these individuals is likely to be compromised.

A combination of motivational skills and twenty-five years experience in the food industry has enabled professional chef Greg Christian to establish a decisive action program for a selected group of schools in Chicago. His vision is to transform Chicago area children into healthier and more mindful eaters by tackling one school at a time. With continuing support from parents, school employees, and health practitioners, the Organic School Project (OSP) aims to increase the acceptability and availability of nutritious food in schools and homes throughout the United States. This involves a gradual raising of awareness through targeted educational resources and hands on experience.

The OSP encourages the development of practical skills which help children to appreciate the originating source and constraints of quality produce. Willing participants are taught how to grow and harvest their own foods in school gardens or in neighbourhood organic gardens. Growing basic items like fresh tomatoes, peppers, herbs, and carrots provides many children with an empowering sense of achievement and, most importantly, the opportunity to directly experience some connection with the earth.

Positive transformation of school meals is another integral yet challenging component of the project. In the first instance most innovative concepts must somehow accommodate the economic and political constraints of a federally administered school lunch program. As it currently functions, the school lunch program generates considerable income in exchange for surplus or subsidised food resources. It is therefore subject to political influence from various agricultural and food manufacturing interests. At the same time, numerous logistical preparations are required to deliver the service and fulfill the legislative requirements of the task.

The Chicago Public School System alone is required to sustain several hundred thousand children every day. Given this reality, there’s limited potential for achieving dramatic and sustainable changes in a brief period of time. Under guidance from Greg Christian, the OSP avoids apportioning blame within the current system. There’s a genuine sense of collective guilt although Christian sees minimal benefit in alienating school administrators or their existing food service contractors. In a humble and conciliatory manner, OSP is prepared to collaborate with all parties, continuing to raise awareness and perhaps achieve a satisfactory outcome over the long term.

A patient and considered approach is equally relevant in respect to school menu adjustments. While it might entice media interest, Christian feels that it’s neither reasonable nor sustainable to radically alter a familiar school menu without prior consultation and an appropriate acclimatisation period for what amounts to a significant cultural adjustment. If kids are used to receiving pizza and baked chicken portions for lunch, the best way to improve their diet is to progressively increase the number of nutritious ingredients. OSP commences their menu transformation by offering a familiar food like pizza with organic wholemeal bases and a side serving of salad.

Of course, there’s a clear strategy for promoting organically grown fruit and vegetables and freshly prepared rather than highly refined or processed foods. Ultimately, however, the budget must somehow expand as the quality of the food improves. The long-term success of their school-based interventions depend on sourcing high quality yet affordable ingredients. As a non-profit organisation, OSP seeks to sustain its operations through external fundraising and charitable donations. While acknowledging helpful support from companies like Whole Food Markets, their current resources are limited.

There are separate issues which could threaten the long-term benefits of their interventions, irrespective of receiving sufficient funding. Christian encourages the model of local food production but isn’t entirely convinced that it can be independently sustained by a significant number of schools. It will probably require lots of mutual effort and perseverance for any school to establish ongoing relationships with food enterprises including organic farmers, retailers, and catering agencies. Perhaps it would be advantageous to include some national or multinational participants with the necessary resources to guarantee consistency of quality and supply? 

The combination of more positive foods and gardening activities provide the ideal foundation for developing curriculum-based activities to explore some of the complexities and issues surrounding the production and distribution of contemporary food resources. With age appropriate supervision and support, children are encouraged to evaluate the characteristics of a range of food items and to identify whether these can provide the essential components of adequate nutrition. The importance of making conscious and informed decisions about food is strongly emphasised in the Organic School Project. The incentive is that many of their student participants will accept the opportunity to develop positive eating habits for the remainder of their lives.