Organic Valley Family of Farms, the nation's largest cooperative of organic farmers and one of the nation's leading organic brands, recently recognized 370 of its farmer-owners, more than 36 percent of its total members, with quality awards.
Organic Valley dairy, produce, soy, egg, juice and feed crop farmers and Organic Prairie beef, poultry and pork farmers were recognized last week during an awards banquet at its annual meeting in La Crosse, Wis., honoring the farmers for their 2008 quality achievements. All of the gold and silver winners received a plaque and the quality recognition winners received certificates for their accomplishments.
Fostering positive change in rural communities, family farming and the environment, Organic Valley Family of Farms, America's largest cooperative of organic farmers and one of the nation's leading organic brands, today announced it donated more than $380,000 in cash and food to charitable organizations on the east coast last year, a key region for the Cooperative.
Organic Valley's $380,000 in east coast cash and food contributions went to 139 nonprofits spanning the east coast, including educational institutions and other similar organizations in the local communities and regions of its farmer-owners. The Cooperative strives to support organizations that are champions in one or more of the following areas: family farming, rural communities, organic research, organic education and promotion, humane animal treatment, environmental education and preservation, and child wellness.
As families and communities prepare to commemorate Earth Day, Organic Valley encourages people across the east coast to celebrate their relationship with the planet by sitting down to a special and meaningful meal – an Earth Dinner. To seed the movement, Organic Valley and Boston-based Chefs Collaborative, a nationwide network of chefs committed to sourcing and cooking with local, sustainable and delicious ingredients, are partnering to host a series of Earth Dinners at well-loved restaurant tables along the East Coast.
Hundreds of Organic Valley farmer-owners nationwide are converging in Wisconsin this week for their annual meeting, which will celebrate their 2008 achievements and mark the release of the cooperative’s calculations illustrating total synthetic chemicals and performance enhancing drugs its farmer-owners have kept off the land and away from animals over the last 20 years.
Just in time for Earth Day, Organic Valley Family of Farms, America’s largest cooperative of organic farmers and one of the nation's leading organic brands, encourages home cooks and renowned chefs alike to host an Earth Dinner by gathering local, organic, and seasonal ingredients to prepare and share with family, friends and neighbors. From spring risotto gussied up with pea tendrils and morels to simple Mexican casserole laced with fresh cilantro, meals are center stage at an Earth Dinner with the earth’s ingredients and the people who harvest, prepare and eat them, as the stars.
The Earth Dinner was launched in 2004 with the idea that Earth Day deserved its own holiday meal, a festive gathering where people could re-forge their relationship with the planet and farmers that provide the food sustaining their bodies and bringing them together with family and friends. Today, Earth Dinner has grown to national and year-round proportions. It is an opportunity not just to eat, but to talk about, learn from, and rejoice in the food the Earth provides. To learn more about The Earth Dinner, visit www.earthdinner.org.
Organic Valley Family of Farms, the nation’s largest cooperative of organic farmers and one of the nation’s leading organic brands, today is sharing its quality assurance protocols as part of its Transparency initiative.
“Since we formed our farmer-owned cooperative more than 20 years ago, we have striven to provide our customers with the most nutritious and best tasting organic food that is produced under the strictest food safety standards,” said George Siemon, one of the founding farmers and chief executive officer of Organic Valley. “That not only includes our Organic Valley dairy, eggs, soy and produce products, but also the ingredients we provide to foodservice businesses and other manufacturers who make baby food, yogurt and more. We take our responsibility to provide high quality products very seriously and know that safety and integrity in how we produce our food are essential to the optimum health of our consumers and the planet.”
Four Awards Bestowed by Key Regional and State Entities
Organic Valley Family of Farms, America’s largest cooperative of organic farmers and one of the nation's leading organic brands, announced today that four of its Vermont farmer-owners recently received local awards recognizing their commitment to quality, sustainability, and organic farming as a whole.
Organic Valley Family of Farms, the nation’s largest cooperative of organic farmers and one of the nation’s leading organic brands, has joined the U.S. Environmental Protection Agency (EPA)’s GreenChill Advanced Refrigeration Partnership.
Recyclers with good intentions, but no place to go with their yogurt cups and other #5 polypropylene plastics have had few options – until now. The Preserve Gimme 5 program gives shoppers a convenient drop-off location for containers often not accepted at municipal recycling centers. The program, created by Preserve, the leading recycled products company, and offered through a partnership with Whole Foods Market, organic yogurt maker Stonyfield Farm, and Organic Valley, an organic, farmer-owned cooperative, launches January 27 in select Whole Foods Market locations.
As families and communities prepare to commemorate Earth Day and the Spring Equinox with tree plantings and cleaning up stream banks, Organic Valley encourages people across the nation to celebrate their relationship with the planet by sitting down to a special and meaningful meal – an Earth Dinner. To seed the movement, Organic Valley and Chefs Collaborative are partnering to host a series of Earth Dinners prepared from local, organic, seasonal foods, and served at tables in toniest restaurants and most humble homes, from coast to coast.