N11: Responsible Food Sourcing – Above Green

(1 point)

INTENT

Reduce dietary exposure to pesticides, hormones and antibiotics.

SUMMARY

This WELL feature requires sourcing certified organic produce and Certified Humane^® meat, egg or dairy products.

ISSUE

The use of antibiotics and hormones on animals and pesticides on produce is a global threat to public health and the ability to treat infectious diseases. Studies have confirmed that the use of antibiotics in agriculture and animals contributes to the development of antibiotic resistance in humans, and dietary pesticide exposure has been associated with adverse reproductive consequences in women and men. Additionally, consumption of certain pesticides has been linked to an increased risk for some types of cancer, and pregnant women exposed to higher amounts of pesticides have given birth to children with lower IQ points.

SOLUTIONS

Responsible sourcing practices and policies can help promote sustainable, ethical and socially responsible food purchases and promote animal welfare. While organically grown foods may not be significantly more nutritious than conventionally grown foods, organic produce has been shown to have lower levels of pesticide residue and organic chicken and pork are less likely to contain antibiotic-resistant bacteria than conventional food. Animal welfare standards serve to ensure animals are raised in humane conditions and address topics such as space allowance, transportation, feed and outdoor access provided for farm animals. Humane practices also limit the use of antibiotics and hormones on animals. Labeling organic and humanely raised foods can help individuals quickly identify these products as well as promote local farms and organizations.

IMPACT

Organic farming and humane animal practices limit the use of antibiotics, pesticides, hormones and additives during food production. Greater consumption of organic produce can help limit dietary exposure to harmful pesticides and hormones.

REQUIREMENTS

Part 1

Implement Responsible Sourcing (1 point)

Verified by Policy Document, Photographic evidence

For All Spaces

Sustainable sourcing:

For foods and beverages sold or provided on a daily basis within the project boundary, the total product line meets the following criteria:

At least 50% of the total produce line (fruits and vegetables) is certified organic.
At least 25% of the total animal product line (meat, seafood, egg and dairy products) is certified organic, Certified Humane^®, or certified by a GSSI-recognized Seafood Certification Scheme.

Sustainable labeling:

Sustainable and humane agriculture is promoted through the following (as applicable):

Certified organic and Certified Humane^® products are labeled at point-of-decision.
Local farms or sources are advertised at point-of-decision for locally sourced foods.