Although the certification process is indeed a component of the concept I presented in the original article, I would venture to state that the product itself is not certification, but rather a customized approach to evaluate and reshape existing processes towards injecting a workable set of sustainable practices into our customers’ current operations.

Food Alliance Certified has set a high bar – and because we are committed to transparency, many companies use the freely available Food Alliance criteria to develop, guide and inform their own sustainability efforts.

Improved practices in Food Alliance Certified agricultural operations and food handling facilities have led to better conditions for thousands of workers, more humane treatment of hundreds of thousands of animals, reduced use of toxic and hazardous materials, and healthier soils, cleaner water, and enhanced wildlife habitat on millions of acres of range and farmland.

Food Alliance Certified processing and distribution facilities provide safe and fair working conditions, reduce use of toxic and hazardous materials, reduce and recycle waste, conserve energy and water, ensure quality control and food handling safety, use Food Alliance Certified ingredients, and continuously improve practices.

Food Alliance Certified farms and ranches provide safe and fair working conditions, ensure humane animal treatment, reduce pesticide use and toxicity, conserve soil and water resources, protect wildlife habitat, and continuously improve practices.

Food Alliance Certified foods and Food Alliance Certified ingredients in food come from farms, ranches and food processors that have met meaningful standards for social and environmental responsibility, as determined through an independent third-party audit. Food Alliance does not certify genetically modified crops or livestock. Meat or dairy products come from animals that are not treated with antibiotics or growth hormones. Food Alliance Certified foods never contain artificial colors, flavors, or preservatives.

As you suggest above, Food Alliance even suggests “sustainable alternatives to current practices” by requiring continual improvement and making recomendations to meet that requirement of the certification program.

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