Food that is double-certified as “
sustainable” and “
organic” ranks the highest on our sustainability spectrum. This is the “best of both worlds” in the sense that it adheres to both the USDA National Organic Program criteria, which mainly address environmental issues of agriculture, and the Certified Sustainable guidelines, which also requires socially responsible food growing practices. However, we also understand that this double certification is not realistic for many small farmers and operations because the certification process is costly and labor-intensive.
