Local & Sustainable
EWG works to promote policies and grow markets that support local, regional, sustainable and organic food systems in order to expand opportunities for farmers, improve access to healthier food and protect the environment.
Americans are increasingly seeking “clean” foods that are free from artificial colors, flavors and preservatives. But although consumers who want to avoid toxic pesticides and antibiotics know to look for foods that are certified organic, many don’t know that federal rules also dramatically limit the use of synthetic substances in packaged organic foods like cereals, snacks and dressings.
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The nation’s organic food sector is far too dependent on imports to meet the growing demand for organic here at home. Although organic food accounts for more than 5 percent of total U.S. food sales, less than 1 percent of the nation’s farmland is farmed organically.
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Eating organic foods free from pesticides is strongly correlated with a dramatic reduction in the risk of cancer, according to a groundbreaking study published today in an American Medical Association journal.
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Summer is in full swing, which means many Americans are planning cookouts complete with friends, family and fresh food. Whether you’re having a casual kickback or a big bash, EWG has you covered with tips and tricks to keep your summer cookout fun-filled and healthy.
Read MoreEWG’s 2018 Farm Bill Resource Center
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America’s farmers lost out on over $1.5 billion in sales of organic soybeans and corn between 2012 and 2017, according to agricultural trade data released this week by the U.S. Department of Agriculture.
Read MoreChoosing organic food doesn’t have to mean a hefty grocery bill
Read MoreWASHINGTON – The Homegrown Organic Act of 2017 – H.R. 3637, by Rep. Ann Kuster, D-N.H.
Read MoreDespite the rapid growth of the organic sector and the price premiums enjoyed by organic farmers, U.S. production of organic food has significantly lagged behind consumer demand.
Read MoreThis Fourth of July, many Americans will fire up the grill to cook for their families and friends. But choosing safe, sustainable meat to grill can be confusing. Follow EWG’s tips to pick the best meat for your holiday weekend cookout.
Great news! The organic industry is fighting to strengthen its animal welfare standards to ensure the health and well-being of livestock and poultry throughout their lives.
Read MoreAmericans are willing to pay more to buy organic foods. That’s the conclusion from a new report released today by the U.S. Department of Agriculture’s Economic Research Service.
Read MoreThe nutritional and environmental benefits of organic agriculture are two of the main reasons that shoppers seek out organic foods and other products. But did you know organic is also good for the local economy?
Read MoreIt may sound corny, but it’s time to celebrate good old-fashioned fruits and veggies of the organic bent. We have been told since we were toddling to “eat your fruits and veggies dear.” We know that eating our fill will give us the finest of fiber and the vitality of vitamins and minerals. Loading up on fresh fare will keep us off the path to heart disease and obesity. If you’re like me, it’s comforting to know you can eat as much as you want and not feel the guilt or the bulge. There is, however, one important side note to this verdant theme. Organic fresh produce is your best path to health and even prosperity!
“Five Questions from Ken” is a new series of conversations with EWG President Ken Cook and inspiring leaders of the environmental health world.
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EWG Executive Director Heather White has been named one of Green Building & Design Magazine’s Top 20 Women in Sustainability Leadership.
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Health, environmental justice and consumer watchdog groups are joining independent research scientists to warn policymakers about the serious, if unintended, health risks posed by misguided government advice that could encourage pregnant women to eat unsafe amounts of mercury-laden tuna.
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A new analysis by Environmental Working Group has found that harmful artificial trans fatty acids lurk in more than 27 percent of more than 84,000 processed foods common in American supermarkets. Another 10 percent contain ingredients likely to contain trans fat.
Read MoreEnvironmental Working Group and Mercury Policy Project strongly disagree with a federal scientific panel’s recommendation, made public last week, that federal agencies stop warning pregnant women to limit their consumption of high-mercury albacore tuna.
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