Bridget Montesanti, OTA intern

College students are at the threshold of new technologies in the classroom, and they represent the epicenter of knowledge. They test that knowledge by putting their ideas into practice, which is exactly what the students at Middlebury are doing with their carbon neutrality program.

Middlebury's Carbon Neutrality plan

Dating back to 2000, students, faculty, staff, and trustees began efforts to reduce Middlebury’s carbon footprint. It wasn’t until 2007, though, that students really stepped up to the challenge. A group of students, faculty, and staff created a group called the Carbon Neutrality Initiative Task Force and successfully got the Board of Trustees to adopt a program they named Midd-Shift. The program aims to reach carbon neutrality by either buying carbon credit or offsetting the carbon that is released, with the ultimate goal of achieving a zero carbon footprint by 2016. The group developed a 6-year “toolkit,” outlining the campus’ transition to carbon neutrality. The toolkit outlines how the program is financed (this is done through several sources, including the College’s “green fund,” made up of money raised by students and government subsidies) and what steps the school can take to lower the carbon emissions.

Middlebury carbon statistics

Midd-Shift has achieved considerable accomplishments since its inception. In 2009, Middlebury added a $12 million biomass gasification plant. This provides a steam heating and cooling system as opposed to fuel oil heating and cooling, which releases more carbon. This steam heating system will reduce the College’s carbon footprint by 40% and decrease annual oil use by half, which is particularly beneficial in light of current gas prices. Taken from an article posted Middlebury’s sustainable pages, the school says “Long-term sustainability use is a wise investment.” Given the system’s success thus far, it seems hard to disagree.

The biomass plant

Given the large upfront cost of the Carbon Neutrality Program overall, some students think carbon reduction is not the best use of funding. A Facebook page called “Every time MiddShift sends me an email, I take the elevator” notes, for example, that Middlebury’s carbon footprint is small, since it is comprised of less than 3,000. Also, considering Middlebury already has invested significant resources in environmentally friendly programs, the group doesn’t see the need for the Midd-Shift program.

In fact, though, Midd-Shift is making valuable changes that impact others. Its carbon neutrality toolkit has been used as a model for other colleges like UC Berkley, which created their own carbon neutrality program called CalCAP. The program has also encouraged other campuses to take on the challenge to be carbon neutral. Although Middlebury is small when it comes to colleges and universities, they are making a notable difference in the realm of sustainability. And, thanks to new students joining the cause and continued support from alumni, the success of the program continues to grow.

Wouldn’t it be cool if ALL campuses were carbon neutral? Just think how much it would decrease the United States’ Carbon Footprint!

other campus Carbon Neutrality plans…

Yale: http://www.treehugger.com/files/2009/06/towards_carbon_neutral_campuses.

Dickinson:  http://www.dickinson.edu/about/sustainability/content/Carbon-Neutral-2020/

Bowdoin:  http://www.bowdoin.edu/sustainability/carbon-neutrality/index.shtml

Community gardening is a tool for building stronger connections between people and food, and provides healthy, local produce for all to share. Community gardening has been popular in American urban spaces for decades, gaining particular ground during World War I and II. However, community gardens on college campuses are a relatively recent phenomenon. Here are a few notable college community gardens and farms in which students play an active role.


1. College of the Atlantic Beech Hill Farm

Considering that all students pursue a major in ecology at COA in Maine, it’s no surprise that the college owns and operates several gardens as well as a 70 acre farm with 5 acres in production of certified organic vegetables and fruits. All students are encouraged to volunteer at the farm and its Farm Stand, which sells the produce to community members. Students can also carry out independent and group projects for academic credit at Beech Hill.


2. University of Delaware Community Garden

Although only recently established in 2009, the University of Delaware’s Community Garden run through its Agriculture Department is already well under way. It supplies fresh, organic produce to the local food bank, welcomes student volunteers, and offers a student internship program as well. In an interesting spin on community gardens, the school’s Department of Health and Social Services is working with agriculture department to create a “therapeutic” community garden. Since studies have shown that community gardening has a specifically therapeutic use for those suffering from depression and other mental illnesses, the new garden will focus on helping members of the community who are seeking stress relief.


3. Evergreen State College Farm

Evergreen State College’s Organic Farm is a five acre tract of land the encompasses a farmhouse, several community gardens, a biodiesel facility, a compost facility, and more. All students enrolled in the Practice of Sustainable Agriculture program participate as interns, many of whom undertake personal research projects to bring about substantive improvements on the farm. The farm also participates in Community Supported Agriculture, enabling community members to purchase shares in exchange for produce. When the growing season and academic year overlap, the school’s salad bar is stocked with produce from the farm. The farm also accepts and encourages student volunteers.

4. Berea College Gardens and Greenhouse

Berea College is in and of itself a unique school. Located in Kentucky, it takes on all of its students, many of whom are from low-income Appalachian communities, completely tuition-free. All students, however, are required to work on campus at least ten hours a week. The Berea College Gardens and Greenhouse is one such campus venue in which students can fulfill their work requirement.  It’s also one of the oldest campus community gardens with a fascinating history.


These are only a small handful of university community gardens, and most colleges now have or plan on instituting one to some degree or another. If you are a prospective college student who is seeking a university that takes green lifestyles and sustainability seriously, you might want to check out the Daily Green’s list of “greenest” colleges. If you are currently a college student, what kind of community garden has your institution implemented? If it doesn’t yet have one, why not start one yourself?



Barbara Jolie, regularly writes on the topics of online classes.  She welcomes your comments at her email Id: barbara.jolie876@gmail.com.



Why not WWOOF?

Need a Post-Grad Plan? Consider WWOOFing As a reader of Organic on the Green, you’re more than likely interested in all things organic, from cooking to eating to exploring local farmer’s markets and more. The organic lifestyle is a wonderful world that celebrates pure, healthy, sustainably grown food. Maybe you’ve even tried your hand at organic gardening. If you want to take your passion for organic food one step further, you may want to look into the global volunteer network called Worldwide Opportunities on Organic Farms (WWOOF). WWOOF was originally called Weekend Workers on Organic Farms, and it started in England back in 1971 by Sue Coppard. Coppard was a secretary working in London at the time, and was interested in forming an organization that would give city-dwellers an opportunity to experience the English country side and help with the organic movement. The first WWOOF site was a biodynamic farm at Emerson College in Sussex, and it began with four volunteers. A 2006 Guardian news article features Coppard, who explains how her childhood spent in the countryside motivated her to begin the organization, which now spans 99 countries. So what, exactly, is WWOOF? It’s not your typical organization per se; it’s more of a network of organic farms across the world that puts farmers in touch with volunteers who are interested in learning, through first-hand experience, all the ins and outs of running an organic farm.

Each country has its own WWOOF site, and those countries that don’t have enough of a domestic following are featured on the WWOOF Independents site. Interested volunteers can visit the site of the country they’re interested in, and, typically after paying a small membership fee, they can look through a database of farms. Each farm’s advertisement describes what’s expected of volunteers and what living conditions will be like. Once you’ve found a farm that appeals to you, get in touch with the farmer and go from there. In exchange for a few hours of work a day, you get room, board, and a chance to learn about organic farming, as well as an opportunity to engage with a different culture. In this sense, WWOOF is as much a cultural exchange as it is a way to learn about sustainable living and help others in the process. The time commitment for each farm varies, so you can make your WWOOF experience last as long as you want it to from a week-long getaway before exploring career or grad school options to a full-time venture. As long as you have the means and physical and emotional wherewithal to travel from place to place, you can experience organic farming virtually anywhere around the globe. For a couple of personal accounts of the WWOOFing experience, check out a Knox student’s article here, or read about a newlywed couple’s WWOOF impressions published recently in the Huffington Post.

This guest post is contributed by Kitty Holman, who writes on the topics of nursing schools. She welcomes your comments at her email Id: kitty.holman20@gmail.com.


Organic food has become all the rage in recent years. Health-minded folks have gravitated toward the organic diet because it promises to rid the body of the typical bad stuff it absorbs when you consume mass produced foods. Organic produce is grown without the use of pesticides, herbicides or insecticides, and organic meats are raised without the use of growth hormones and antibiotics, ensuring that organic foods are authentically natural and entirely healthy. Whether you’re looking to expand your organic diet or you’re just interested in trying something new, the 15 best organic cooking blogs listed below are excellent resources for people who want to eat well. Organic recipes These blogs feature organic recipes useful for both novice and veteran organic eaters.

Deliciously Organic:  While suffering through a debilitating illness, this blogger decided that she had to take action into her own hands, becoming a devoted organic eater and cook. When she’s not teaching an organic cooking class or writing her book, she’s adding delicious “uncomplicated” recipes to her blog.

Cook. Eat. Think:  A mom blogs about cooking for kids, seasonal eating and gardening. The colorful photos of the ingredients or finished product that she attaches to each post will have your stomach growling — excellent motivation for the novice organic cook.

Local Lemons: This blog’s name was inspired by the smell of citrus and roses in Berkeley, California, where tasty organic food is easily obtained year-round. Author Alison Arevelo pours her heart and soul into her cooking, creating unique meals from the fresh ingredients at her disposal.

Elana’s Pantry: This stay-at-home mom is dedicated to creating tasty organic, gluten-free dishes and providing her readers with the recipes. Organic eaters who suffer from food allergies — like the author and her son — find this blog particularly helpful.

Organic Test Kitchen: Recipes and product reviews are the meat and potatoes of this blog, as the author encourages his readers to give up their unhealthy habits and enjoy the tasty pleasures offered by organic food providers.

Organic Samm: Samm records a myriad of organic recipes, ranging from chicken nuggets to zucchini cannelloni with ricotta and pine nuts. She also suggests organic products that are sure to enhance your diet.

Cascadian Farm: Cascadian Farm is one of the original organic growers. It has an established history of providing fruits, veggies and grains that are beneficial to the land on which they were grown as well as the nutrition of the consumer. So naturally, the blog features delicious recipes for organic enthusiasts.

Big T’s Big Green Egg Recipe Blog: Scroll down the page and view the pictures of the mouthwatering dishes — they’ll have you wondering why you didn’t switch diets sooner. This blog is proof there’s nothing boring about organic food.

Beyond just organic cooking

Issues and advice related to healthy organic eating are discussed on these blogs.

Eat. Drink. Better.: Eat Drink Better features posts about food policy and food justice in addition to numerous organic recipes. Its contributors are well-educated, sharing their vast knowledge on healthy eating.

Organic Authority’s blog: An assortment of organic food information composes the Organic Authority’s blog, including general health news, like the finding that children consume 40 percent of calories from solid fat and added sugars, which reaffirms why a healthy organic diet is essential.

The Ethicurean: The Ethicurean subscribes to the SOLE philosophy — sustainable, organic, local and ethical — exploring the process of how food makes its way to our plates and the results of its consumption. The blog focuses on news, food policy and safety, cooking and eating.

Organic To Be: Organic To Be boasts a cupboard full of information, including organic recipes, garden and farm advice, and news and opinions from its talented writers. Perfect for the organic cooker who pays close attention to detail in order to perfect their organic lifestyle.

Whole Story: The official blog of Whole Foods Market — the reputable organic grocer — covers everything from unique organic recipes to news affecting local growers. Included in a recent posting is a write-up on the importance and versatility of thyme in cooking.

Local Harvest’s Blog: Local Harvest is a website that assists organic eaters in finding local organic food providers. It also features blogs run by members of the site, passing on recipes for dishes like sweet potato soup and drinks like mint juleps.

Organic Foodee: Organic Foodee is more of a magazine than blog, though its scaled-down, bare-bones appearance resembles one. But make no mistake, the site is plentiful in content related to all-things organic, including news and reviews.

courtesy of onlinecertificateprograms.org

GREENFIELD, MA (September 28, 2010) – Organic coffee has become the beverage of choice in food service establishments ranging from highway convenience stores to fast-food chains. It is also offered in college dining halls, the National Zoo and Smithsonian cafeterias, destination spas, and some of the nation’s finest restaurants. According to the Organic Coffee Collaboration, a project of the Organic Trade Association (OTA), the greater availability comes as consumers increasingly adopt all things “green,” and roasters work with restaurateurs to create special blends for a wide variety of demanding palates.

The Collaboration features leading firms from Vermont to California and from Florida to Canada. Participants include Beantrees Organic Coffee Company (Sacramento, CA), Caffe Ibis (Logan, UT), Chiapas Farms (Austin, TX), Elan Organic Coffee (San Diego, CA), Control Union Certifications (Plantation, FL) , Equator Coffees & Teas (San Rafael, CA), Golden Valley Farms Coffee Roasters (West Chester, PA), Green Mountain Coffee (Waterbury, VT), S&D Coffee (Concord, NC), Sun Coffee Roasters (Plainville, CT), and Swiss Water Decaffeinated Coffee Company (Burnaby, BC, Canada. These participants represent the full organic coffee supply chain spectrum, from sourcing coffees at origin to roasting, decaffeinating, and brewing them.

In an increasing number of cases, restaurants are offering organic coffees on menus akin to wine lists. They also are becoming the choice of college-branded coffee offerings. In other cases, the roaster or retailer has decided to use organic coffee to increase the quality of its offerings without telling consumers.

The response has helped drive the North American organic coffee market to more than 1.4 billion dollars in 2009, according to a recent study by leading market analyst Daniele Giovannucci The average annual growth rate of 21 percent for organic coffee documented by Giovannucci in the five years from 2004 to 2009 dwarfed the estimated one percent annual growth of the conventional coffee industry and continued to grow despite the recession.

And no wonder – organic coffee has become synonymous with quality. According to the results of Cup of Excellence cuppings coordinated by the U.S.-based Alliance for Coffee Excellence, organic coffees were from several of the winning farms in five countries in 2009: Bolivia, Brazil, Costa Rica, El Salvador, and Nicaragua. In fact, the highest ranking attained all year was for organic coffee from the Bolivian farm Agrotakesi SA, earning 93.96 points, more than a full point above the next highest ranking coffee that year.

According to OTA’s Executive Director Christine Bushway, “Restaurants’ increased interest in organic coffee mirrors the increasing presence of organic fruits and vegetables in restaurants of all kinds across the United States!”

Examples of roasters and retailers seeing their organic coffee sales increase in today’s restaurant world include:

Beantrees’ super premium organic coffees are served at the eight ultra-posh Central Market espresso bars throughout Texas, as well as exclusively at the UC Davis espresso Bar. Beantrees was voted the #1 coffee in Davis, California, for 2010. Also, Beantrees was served backstage in over 25 countries on The Police 2009 world tour.

Caffe Ibis organic coffee fine dining customers The Canyons in Park City and North Ogden’s Zucca’s Trattoria are being joined by Park City’s High West Distillery, SLC’s Chow Truck Asian haute cuisine, local rave Red Iguana, and design winner Vento’s in redefining the new organic, Fair Trade and “Bird-Friendly” coffee customer.

Control Union Certifications (CU) is a leading certification body with offices in more than 50 countries certifying coffee from farm level to food service. In North America, CU services include organic and Fair Trade inspections for coffee roasters and distributors including UTZ chain of custody audits.

Equator Coffees & Tea’s restaurant partners are increasingly offering their patrons certified organic coffees emphasizing quality and sustainability versus high yield. It has created a special certified organic Jardinière blend for Jardinière restaurant in San Francisco and a blend emphasizing organic Ethiopian Sidamo for Per Se in New York City.

Golden Valley Farms Coffee Roasters offers dual-certified organic and bird-friendly coffee at more than 400 food service operations ranging from traditional eateries to convenience stores, college campuses, diners, and coffee shops, as well as the National Zoo cafés, which have seen sales double in the year since converting from conventional coffee.

Green Mountain Coffee® supplies organic coffee to Bruegger’s Bakery Cafés, national parks (through Xanterra Parks & Resorts), and hundreds of colleges and universities nationwide.  It also supplies Newman’s Own® Organics coffee to over 600 McDonald’s restaurants in the Northeast U.S.

S&D Coffee provides organic and other sustainable coffees to 600 convenience stores, museums cafés, and college and corporate campuses nationally. Five Smithsonian Institution museum cafés along with restaurants nationwide are featuring its organic, Fair Trade, and Bird Friendly ® blend, which has received praise for its quality.

Sun Coffee Roasters provides premium Fair Trade organic coffees to colleges and universities, serving numerous dining facilities, campus cafés, and campus restaurants with a range of custom coffees to suit every palate.

For more information on the Organic Coffee Collaboration, a project of the Organic Trade Association, see http://www.ota.com/organic_and_you/coffee_collaboration.html.



Food activists like Michael Pollan have brought much awareness to the previously unpondered question of food.  Before, going to the supermarket might have brought questions like “are we out of milk?” Now food brings up more complicated issues, from worries of environmentally sustainable production to climate change.  Here are ten great documentaries that investigate all aspects of eating green, from agri-business, to obesity, questions of organic vs. non, the global food system, and more.

Food, Inc. (2008)

  • Warning! Don’t watch Food, Inc. if you were planning on grabbing a hamburger for dinner.  This award-winning documentary investigates factory farming in both the meat and vegetable sectors. Learn how food travels from the farm to your table and the effects corporate farms have on the environment, animals, and your health. 
  • Food, Inc. Trailer

King Corn (2007)

  • In this documentary, two college buddies, Ian Cheney and Curtis Ellis, move from Boston to Iowa and decide to grow an acre of corn.  On their quest the two learn all about the American food system and the huge role corn has come to play in it.
  • King Corn Trailer

The Future of Food (2004)

  • The Future of Food investigates the impact of genetically engineered food on health and the environment. After exploring the role of genetically modified food in the global food market, the film questions the real cost of making and bringing GM food to market.
  • The Future of Food Trailer

Killer at Large (2008)

  • As obesity rates continue to climb, Bryan Young decides to investigate what exactly is making America so fat. Young learns that obesity is inextricably linked to public policy, as well as the rise of industrial farms. On his quest, he uncovers unexpected places where bad food choices begin, like the military and school lunchrooms.
  • Killer at Large Trailer

Our Daily Bread (2005)

  • This quiet film shows viewers the places where food is produced. From huge fields to huge industrial machines, you can get a glimpse of food’s secret beginnings. The film’s lack of commentary gives an artful air to the piece and lets viewers form their own opinions about what they’re seeing.
  • Our Daily Bread Trailer

We Feed the World (2005)

  • From corporate executives to long-distance truckers, We Feed the World interviews people in all aspects of the food industry.  The result is a global picture of the people impacted by food production and the industry’s affect not only on the environment, but on the humans involved.
  • We Feed the World Trailer

Meat the Truth (2008)

  • Meat the Truth investigates one aspect of climate change that has been repeatedly ignored: the environmental impact of raising animals for food.  The film sheds light on exactly how detrimental raising livestock is; it generates more greenhouse gases that all your transit –cars, boats, planes– combined.
  • Meat the Truth Trailer

Earthlings (2005)

  • Not for the faint of heart, Earthlings aims to show the interconnectedness of humans and animals and the effects of our utter economic dependence on them. The film takes viewers inside factory farms and puppy mills to bring them face to face with the gruesome reality.
  • Earthlings Trailer

Food Fight (2009)

  • Food Fight gives an historical look at the rise of corporate farming in the 20th century.  As agri-business increased in power, a food counterculture also emerged. This group, led by Alice Waters, strove to access food outside of corporate production, and a new food culture was born.
  • Food Fight Trailer

Food Beware: The French Organic Revolution (2008)

  • This French film follows an unusual experiment in a small French town: the town’s mayor has mandated that all school lunches will be organic.  The film follows the practical problems of taking a stand against a powerful industry and the benefits of turning to food that is grown without pesticides and fertilizers.
  • Food Beware Clip

Joy Henry is a guest blogger for My Dog Ate My Blog and a writer on online schools for Guide to Online Schools.

NEW YORK CITY (June 15, 2010) – The North American organic coffee market topped 1.4 billion dollars in 2009, according to new data released today by leading market analyst Daniele Giovannucci at the fifth annual tasting event hosted by the Organic Coffee Collaboration, a project of the Organic Trade Association (OTA), at New York City’s famous Union Square Cafe. The event featured outstanding organic coffees from foremost American roasters and retailers. Even in a recession, Giovannucci found, organic coffee continued its reign as the single most valuable organic product imported into North America. 
The Collaboration features leading firms from Vermont to California and from Florida to Canada. Participants include: Beantrees Organic Coffee Company (Sacramento, CA), Caffe Ibis (Logan, UT), Chiapas Farms (Austin, TX), Elan Organic Coffee (San Diego, CA), Control Union Certifications (Plantation, FL) Equator Estate Coffees & Teas (San Rafael, CA), Golden Valley Farms Coffee Roasters (West Chester, PA), Green Mountain Coffee (Waterbury, VT), S&D Coffee (Concord, NC), Sun Coffee Roasters (Plainville, CT), and Swiss Water Decaffeinated Coffee Company (Burnaby, BC, Canada). From sourcing coffees at origin to roasting, decaffeinating, and brewing them, these participants represent the full organic coffee supply chain spectrum.
According to Giovannucci’s North American Organic Coffee Industry Report 2010, more than 93 million pounds of organic coffee were imported into the United States and Canada in 2009.
Giovannucci, the world’s most respected authority on the topic of sustainability, notes “The 4.1 percent growth of the organic coffee market this past year is an important achievement for a higher priced product during a recession and when much of the conventional coffee industry has been stagnant.” The average annual growth rate of 21 percent for organic coffee documented by Giovannucci in the five years from 2004 to 2009 dwarfs the estimated one percent annual growth of the conventional coffee industry.
“It’s not surprising that demand for organic coffee is growing. Consumers are increasingly knowledgeable about the attributes of organic coffee—its benefits not only to the environment and health but also to the livelihoods of the farmers who produce it,” according to OTA’s Executive Director Christine Bushway.
The report, available from the Organic Trade Association, reveals not only the origins, volumes and prices of organic coffee but also the trends that shape the markets for these and other coffees certified to Bird Friendly, Fair Trade, Rainforest Alliance, UTZ CERTIFIED, and Starbucks’ C.A.F.E. Practices standards.
Recent data from the Organic Trade Association’s 2010 Organic Industry Survey indicate that U.S. sales of organic products, including food and non-food, reached $26.6 billion by the end of 2009, growing an impressive 5.1 percent over 2008 sales, compared to 1.5 percent for conventional industry’s sales growth.
Organic coffee equals quality coffee. According to the results of Cup of Excellence cuppings coordinated by the U.S.-based Alliance for Coffee Excellence, organic coffees were among the winning farms in five countries in 2009: Bolivia, Brazil, Costa Rica, El Salvador, and Nicaragua. In fact, the highest ranking attained all year was for organic coffee from the Bolivian farm Agrotakesi SA, earning 93.96 points, more than a full point above the next highest ranking coffee that year.
Union Square Cafe, which has earned Zagat Survey’s #1 ranking as New York’s Most Popular Restaurant for an unprecedented eight years, is one of the many restaurants and other food establishments across the U.S. offering organic coffees to their discriminating clientele.
Organic coffee is grown using methods and materials with low impact on the environment. Organic production systems replenish and maintain soil fertility, avoid the use of toxic and persistent pesticides and fertilizers, and build biologically diverse agriculture. Third-party certification organizations verify that organic farmers use only methods and materials allowed in organic production. Organic coffee is grown in approximately 40 countries.
The Organic Coffee Collaboration – a project of the Organic Trade Association, the business association for the North American organic industry, includes:
BEANTREES ORGANIC COFFEE: In 1994, Beantrees brought “ultra-premium” to the organic coffee market. “Brew what you believe®” is its credo and compass. Beantrees continues to elevate standards for taste, integrity, service and style. Its client roster includes Yahoo!, Live Nation, NRDC, Aerosmith, Sundance, Table 52, The Police, and the Cannes Film Festival.
CAFFE IBIS: An award-winning “green business,” Caffe Ibis is a custom coffee roasting house featuring triple certified— organic, Fair Trade, and Smithsonian Shade Grown “Bird-Friendly®”— coffees, mountain grown, mountain roasted. Caffe Ibis® also operates a celebrated gallery/deli-licious espresso bar. University franchise, private label, equipment programs, monthly specials, and consulting services are available.
CHIAPAS FARMS: Café de Chiapas coffee from Chiapas Farms is grown in the southern highlands of Mexico. Roasted in small batches, each cup delivers a nutty, buttery taste with a smooth, slightly sweet finish. Buy its whole-bean organic/Fair Trade dark and medium roasts in Texas retailers and online.
CONTROL UNION: Control Union is a leading international certification body with offices in more than 50 countries. In the coffee industry, Control Union offers numerous certification programs including organic, UTZ Certified, and Fair Trade. With two offices in the U.S. and more than 2,000 professionals worldwide, it offers quality inspections and certifications.
ELAN ORGANIC COFFEES: Elan Organic Coffees is a coffee developer and importer offering certified organic socially responsible and Bird Friendly® coffees developed through partnerships with village co-ops in coffee-producing countries. Elan has pioneered the supply of the world’s finest certified organic coffees, while supporting farmers and protecting the environment.
EQUATOR ESTATE COFFEES & TEAS: Equator is known for its distinctive specialty coffees, socially responsible sourcing, and long-standing relationships with prominent chefs and national retailers passionate about quality. The women-owned company procures exceptional certified organic coffees from farmers who practice environmental stewardship, resulting in an empowered supply chain from crop to cup.
GOLDEN VALLEY FARMS COFFEE ROASTERS: Golden Valley Farms Coffee Roasters is a family-owned and operated artisan coffee roaster. It specializes in high quality, organic, Smithsonian Institution Bird-Friendly®-certified shade grown coffees. Its coffee is sold at convenience stores, offices, restaurants, online, and at the National Zoo.
GREEN MOUNTAIN COFFEE: Green Mountain Coffee is recognized as a leader in the specialty coffee industry for its award-winning coffees and environmentally and socially responsible business practices. Green Mountain Coffee offers a broad selection of double-certified organic and Fair Trade coffees under the Green Mountain Coffee® and Newman’s Own® Organics brands.
ORGANIC TRADE ASSOCIATION (OTA): OTA was founded in 1985 as the membership-based business association for the North American organic industry. OTA’s mission is to promote and protect growth of organic trade to benefit the environment, farmers, the public and the economy. OTA’s approximately 1,400 members include farmers, processors, importers, distributors, retailers, certifiers, and more.
S&D COFFEE: S&D is the second largest coffee roaster in the U.S. and supplies both conventional and organic coffees. The company feels strongly about fostering sustainable agriculture and promoting a healthy planet. Quality Assurance International (QAI) certifies S&D’s six organic coffees sold under the Buffalo & Spring label.
SUN COFFEE ROASTERS is an organic and Fair Trade roaster in Plainfield, CT. Its coffees are sold at Whole Foods, Stop & Shop, Big Y, and other Connecticut, Massachusetts and Rhode Island retailers as well as colleges throughout the Northeast. The company offers private labeling and a comprehensive scholarship and educational curriculum.
SWISS WATER DECAFFEINATED COFFEE COMPANY uses a wholesome process for decaffeinating coffee – 100% chemical free, organically certified. It now offers improved quality with bean color more similar to the green for easier roasting, and higher retention of chlorogenic and amino acids for better in-cup performance. The SWISS WATER® seal is trusted by premium roasters and decaf coffee drinkers.
For more information on the Organic Coffee Collaboration, a project of the Organic Trade Association, see http://www.ota.com/organic_and_you/coffee_collaboration.html.
Sandra Marquardt
On the Mark Public Relations
1636 Brisbane Street
Silver Spring, MD 20902
Tel: 301-592-0077
E-mail: smarquardt@onthemarkpr.com
Web site: http://www.onthemarkpr.com


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