WASHINGTON - In response to industry feedback sought by the National Organic Standards Board (NOSB) Spring 2025 Work Agenda, the International Fresh Produce Association (IFPA) submitted comments highlighting priority issues for the organic fresh produce sector. The comments, developed in consultation with the association’s Organics Committee, emphasized the need for practical, science-based standards that support organic production while ensuring supply chain viability.

“Organic growers face unique challenges that require flexible, regionally aware, and evidence-based certification standards,” said IFPA Director of Production & Environmental Policy Sara L. Neagu-Reed in a recent press release. “Our recommendations to the NOSB are designed to help safeguard organic integrity while ensuring that growers have practical tools and fair, consistent oversight that reflects the realities of organic farming today.

“IFPA thanks the NOSB for its work in advancing organic standards and looks forward to continued collaboration to support a transparent, science-based, and practical regulatory environment for organic produce.”

Key comments include:

• Support for Risk-Based Certification Improvements: IFPA supports developing updated training for certifiers and advocates for a data-driven, nuanced approach to classifying risk in organic operations.
• Commitment to Organic Integrity: IFPA shared the best practices used by its members to maintain organic integrity, including comprehensive internal tracking systems, residue testing, and transparent operational procedures. The association emphasized the importance of consistent, clear compliance resources and training for certifiers and producers.
• Residue Testing and Contaminants: IFPA advised maintaining the current 5 percent EPA tolerance threshold for pesticide residues to avoid market disruptions and noted the practical challenges of achieving zero-residue levels in fresh produce due to environmental contamination.
• Ongoing Compost Standards Dialogue: IFPA reaffirmed its position supporting science-based, achievable biodegradability metrics in compost production and cautioned against restrictions that could limit compost availability for organic growers.

Additional comments submitted by IFPA addressed the status of several production and processing inputs, including carbon dioxide, pear ester, hydrogen peroxide, ammonium soaps, horticultural oils, pheromones, ferric phosphate, potassium bicarbonate, magnesium sulfate, potassium phosphate, and inert ingredients in pesticide products.

For more information about IFPA’s advocacy on behalf of the organic fresh produce community, visit the Organic Policy area of the organization’s website.

LAKELAND, FL - Publix is building on its commitment to the Florida Everglades through a donation of $1.1 million over the next two years. These funds will help the National Audubon Society restore the natural landscape of an additional 250 acres of wetlands in Corkscrew Swamp Sanctuary, a part of the western Everglades.

This project is estimated to return more than 50 million gallons of water a year to the wetland’s ecosystem.

“We’re proud to provide support to such an important project in Florida,” said Publix Director of Communications Maria Brous in a recent press release. “Clean drinking water is vital to the health and wellness of the communities we serve.”

Wetlands play an important role in the availability of fresh water and are home to a variety of native plants and wildlife. They also help control flooding by absorbing excess water and providing filtration.

“We would like to thank Publix for its donation and ongoing support,” said Director of Corkscrew Swamp Sanctuary Keith Laakkonen. “This project is helping to reduce the risk of wildfires, ensure ample drinking water, and reduce the problems caused by harmful algal blooms along our coasts.”

To learn more about the retailer's continued commitment to the Florida Everglades, click here.

PROVIDENCE, RI - Our teams are uncovering cost-effective ways to reduce energy waste, finding that even small adjustments can lead to impactful results.

Distribution centers across the UNFI network are undergoing energy efficiency “tune-ups” where facilities leaders take a deep dive into all aspects of energy use in local operations. From refrigeration systems to battery charging stations, HVAC units to compressors – no stone is left unturned. Local teams leave the two-day sessions with a preliminary list of low- and no-cost changes they can implement immediately.

Once the initial tune-up is complete, the baton passes to the local team to maintain the changes. “It’s all about teamwork and collaboration,” says Bill Witman, Facilities Manager at UNFI Harrisburg in Pennsylvania. "By working with our food safety team and senior management, we've gained a clear vision of our goals to efficiently run our refrigeration systems. Since joining the program in October, we've made significant strides in overall savings."

“Energy efficiency is about reducing waste and optimizing our operations, leading to savings and fewer greenhouse gas emissions from things like refrigeration or lighting,” says Nate Lapides, Sr. Manager, Climate and Energy, at UNFI. For DCs with cold storage, refrigeration makes up approximately 75% of total energy consumption. “Even minor tweaks to a refrigeration unit can lead to big energy savings,” says Eric Overhulser, Senior Manager of Facilities for UNFI West Region.

Some participating distribution centers are on a path to achieve up to 15% annual energy savings. UNFI Stockton in California saved enough energy to power 143 households for an entire year in its first twelve months in the program. “We’re extremely happy with the results,” said Carlos Arellano, Facility Maintenance Manager at UNFI Stockton. “We look forward to maintaining these practices to help reduce our operating costs and our environmental impact.”

“These tune-ups help us spot things that might have been changed during regular maintenance and never switched back,” said Overhulser. "Our partners at Cascade Energy find trends from other companies and suggest best practices for us. It's a big win for UNFI and the environment."

Mindful energy savings benefit our operations, our customers and suppliers, and the environment. These eco-friendly practices are reducing our operational emissions footprint, allowing UNFI to make progress on our sustainability and climate goals. Overhulser said it best, “It’s almost a no brainer.”

This story is part of an ongoing series celebrating UNFI’s progress on our sustainability and impact goals. To learn more about our efforts, we invite you to explore our recently published Impact Report.

NEWPORT, CA - Fresh Solutions Network® (FSN) offers shoppers a way to prepare healthy steak fries and potato wedges at home with Side Delights®.

A recent article ranked the 23 most popular potato dishes from worst to best. Not surprisingly, the French Fry came in at number one. Historically characterized as unhealthy, French Fries are finally getting recognition as a healthy side dish and a great source of nutrients. Side Delights® offers shoppers nutritious options for preparing the popular potato dish at home with oven-baked or air fryer recipes. For even easier preparation, Side Delights® A Cut Above® fresh-cut potatoes are available in wedges and steak fries options.

While often vilified for its carbohydrate content, the complex carbohydrates in potatoes contain vitamins, minerals, and fiber that help fuel the body and are essential to a healthy diet. Additionally, potatoes are considered an appetite suppressant, and they are rated highest in satiety index studies that reveal the ‘fullness’ levels of foods.

“Potatoes in any form are getting recognition for their nutritional value, satiety, and mealtime flexibility, and with the focus on healthy preparation, and foods that keep you feeling “full”, house-made steak fries and potato wedges are big foodservice trends,” noted Kathleen Triou, president and CEO of Fresh Solutions Network. “Most shoppers can cut a potato into rough wedges, but cutting into perfect fries can be a bit tricky. Side Delights® makes preparation super simple with A Cut Above fresh-cut potatoes. They are fresh, never frozen, and unlike anything else you can buy at the grocery store, they are pre-cut so shoppers can easily prepare healthy French Fries and other fresh-cut potatoes at home.”

Restaurants and recipes have tried replacing potatoes with alternative options for French Fries, which may be less healthy than the original. Tempura Green Beans, for example, promoted frequently as “Healthy French Fries,” have 260 calories in a five-piece serving, 15 grams of fat, and 27 grams of carbohydrates.

Compare that to a 148g/5.3 oz serving of fresh potatoes cut into wedges or fries, are only 110 calories, zero grams of fat, 26 grams of carbohydrates, and five times as much potassium. A serving of potatoes also contains 30% of the daily value of Vitamin C. Delicious recipes such as Fresh Cut Steak Fries or Air Fryer Lemon Dill Fries are quick and nutritious options.

A Harvard Health Publishing article In Defense of French Fries, agreed that the preparation and the portion are the problem, not the potato. When cooked with high levels of fat and salt, high consumption can lead to risk factors, but homemade baked fries using minimal oil are much healthier, adding the final conclusion, “they’re too good to give up… and they go great with a salad.”

A Cut Above potatoes are fresh pre-cut potatoes available in popular cuts including steak fries, wedges, diced and sliced. Side Delights® offers a variety of choices of nutritious, economical products, including bagged and bulk potatoes, potato kits, convenience potatoes, petite potatoes, fresh-cut potatoes, and organic potatoes. For more information on Side Delights® products and its network of farms, visit SideDelights.com, FreshSolutionsNet.com, and GrownWhereItMatters.com.

MIAMI, FL - Continental Fresh is bringing more than fresh mangos to the table; it’s bringing clean water, social impact, and a bold vision for what the future of produce can be. At the upcoming IFPA Consumer Connection and Retail Conference, the company will spotlight its Water For All initiative, a produce label that funds clean water projects in Latin America with every box sold.

With each box of mangos labeled Water For All, a portion of the proceeds funds clean water and sanitation projects in Latin America through BLUE Missions. At both IFPA events, Continental Fresh will share how its produce not only delivers exceptional quality and flavor but also drives tangible social impact in Latin American communities.

“We’re excited to connect with retailers, grower-shippers, business solution providers, marketers, trendsetters, and industry leaders who are equally passionate about sustainability and corporate responsibility,” said Albert Perez, CEO of Continental Fresh, in a recent press release. “Water For All is more than a label; it’s a call to action. Together, we can find our drop and make ripples of change.”

As a branded hydration station sponsor, Continental Fresh invites attendees to stop by, hydrate with purpose, and grab a complimentary Water For All branded water bottle. It’s a simple yet powerful reminder of how access to clean water changes lives and how the produce industry can be part of that impact.

With conscious consumerism on the rise, the intersection of fresh produce and social good is becoming more important than ever. Events like the Consumer Connection and Retail Conference offer a platform for meaningful conversations around sustainability, community impact, and the role produce can play in creating a better future. For Continental Fresh, it’s an opportunity to listen, connect, and continue building a movement that’s bigger than mangos.

Retailers and buyers are invited to connect with CEO Albert Perez during the show or reach out in advance to explore partnership opportunities. Learn more at www.continentalfresh.com.