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PHOTO: LEANDRO CHAVIRA
It’s time for the next phase of the organic revolution.
Organic has come so far, but we still have so far to go. The first phase of
the revolution took organic from niche to mainstream, but how do we
build on that momentum and inspire conscious consumerism on a mass
scale? What is needed to launch the next phase of growth? Is it more scien-
tific studies proving the benefits of organic? Is it a gov-
ernment-supported organic plan of action? Is it
streamlined international trade? Is it about enlighten-
ing and engaging consumers through…Twitter?
Our cover story explores these questions and others,
and most importantly gets us to start planning for the
future. For the organic movement to continue growing
at the speed needed to impact the environment and
human health in a major way, we all have to take time
away from the daily to-do list that every business has and
work together as a collective whole to push past politi-
cal, social, and ideological barriers that impede the
growth of organic. What can you do as a company, and
as an individual, to grow not just your business but the movement as well?
For inspiration and insight, check out this issue’s Dialogue, where we
chat with Ron and Arnie Koss, founders of Earth’s Best baby food. In their
recently released memoir, they tell the story of how they helped launch the
first phase of the organic revolution, taking organic mainstream and paving
the way for others to follow. It is a truly an amazing story that all entrepreneurs who seek to make a difference should read.
Today, revolutionaries like Ashley Koff, celebrity dietitian and the author
of this issue’s Ingredients column on superfoods, are inspiring change as
well. A regularly featured guest on Good Morning America, the Huffington
Post and within the pages of magazines such as InStyle and O, Koff takes
every opportunity she can to talk about the benefits of organic.
Others may lead the next phase by taking a strong position on important issues like food safety. Microbiologist Cliff Coles, author of our
Processing column, works with several organic companies that are committed to
going the extra mile to ensure that food is as safe as possible. As organic
grows, showing leadership on fronts such as food safety becomes more and
more important.
As the movement marches on, we will continue to face more challenges
and questions. One that has sparked a lot of debate recently is organic
wine. In Enterprise, we discuss the pros and cons of allowing sulfites in wine
labeled “organic.” With passionate, valid arguments on both sides of the
issue, it is sometimes easy to get so caught up in the details that we forget
that we are all on the same side of the revolution and that we share one important goal—to further the organic movement. Keeping this in mind and
working together is the most important thing we can do as we move into
the next phase of organic.
Chief Executive Officer Don Meeker
Publisher Stacy Atchison
Advertising Manager Bobby Meeker
Editorial Director Kathryn Schuett
Art Director Craig Van Wechel
Circulation Manager Andrea Karges
Sales Assistant Allison Demmert
Office Manager Vicki Martin
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kat@organicprocessing.com
Production Office 1113 Ellis Street
Fort Collins, CO;80524
Phone 970.484.4488
craig@organicprocessing.com
Advertising Sales
Stacy Atchison 424.298.8542
stacy@organicprocessing.com
Bobby Meeker 818.842.2829
bobby@organicprocessing.com
Adam Haas 407.601.5440
adam@organicprocessing.com
Printed on recycled paper.
Organically Yours,
Kat Schuett
Editorial Director
P.S. Have ideas on how to launch the next phase of organic? Your ideas and feedback
are always welcome. To share yours, e-mail me at kat@organicprocessing.com.
Organic Processing (USPS 024-104) is published
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MISSION STATEMENT:
Organic Processing
provides an independent forum for
the exchange of practical and
relevant information, ideas and ex-
perience that will promote and sus-
tain the growth of organic
processing from seed to shelf.
