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.
EWG’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.
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Choosing organic food doesn’t have to mean a hefty grocery bill
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WASHINGTON – 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.
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The 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.
Read MoreEWG’s research team uses Food Scores database to bring you a February Food Scores Challenge featuring tortilla chips and salsa.
Read MoreAround the world, food production occupies more land than any other human activity (about 40 times the area of all cities and suburbs combined), uses more freshwater than anything else people do and is a major source of carbon pollution in the air and nitrogen pollution in the water.
So it should be obvious that the food choices we make in supermarkets, restaurants and in our homes have a big influence on the world around us. Making small changes in what we eat can have big environmental benefits.
Read MoreEWG’s Food Scores shows that 100 percent of stuffing mixes have added sugar in them. Not only that, but nearly half of them have ingredients I’d rather avoid because they raise potentially “higher” concerns for health, including links to cancer, and about a quarter have ingredients that raise “moderate” concerns.
Read MoreFood policy decisions pending before Congress and the Obama administration could set the table for decades of better eating – or more leftovers.
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