FoodChain ID, ReSeed Announce New Soil Carbon Methodology
New approach rewards farmers for maintaining existing soil organic carbon built through sustainable farming practices
Two pioneers in global sustainability certification, FoodChain ID and ReSeed, announced the launch of a new industry-leading ReSeed Soil Carbon Methodology for carbon market initiatives. The Soil Carbon Methodology rewards farmers not only for maintaining existing soil organic carbon built through sustainable farming practices, but also for the removal and storage of additional carbon dioxide emissions by soils. The Soil Carbon Methodology is the first program on the market to offer these two key benefits, while also making voluntary carbon markets accessible for vulnerable and small farmers to scale agriculture climate initiatives worldwide.
Following their partnership announcement in November 2023, FoodChain ID and ReSeed have sought to increase transparency in the measurement and verification of regenerative agriculture practices for the agri-food supply chain. With a carbon credit verification standard at the center of the collaboration, ReSeed and FoodChain ID incentivize, measure and verify the progress of carbon sequestration and storage through regenerative agriculture practices.
“Our partnership with ReSeed has recently shown successful verification of conservation at the farm level to combat Amazon deforestation. This demonstrates that practices of sustainable farming can not only be measured, but also incentivized. Carbon credit accessibility is providing tangible benefits to farmers, who require financial support to invest in sustainable farming practices.” -- Dr. Ruud Overbeek, senior vice president for corporate development and strategic relationships, FoodChain ID
The new ReSeed Soil Carbon Methodology embraces the latest scientific innovations for soil organic carbon stock measurement at scale. According to Vasco van Roosmalen, CEO at ReSeed, “The application of the Methodology will be made possible through ReSeed’s Digital Climate Impact Platform and the results will be validated and verified by FoodChain ID to ensure scientific rigor, consistency and transparency in project quantification methods, while also accommodating implementation across diverse geographies and farm operations.” The Methodology is benchmarked against legacy carbon methodologies like VERRA’s VM0042. Soil carbon projects will undergo annual independent verification by FoodChain ID.
The ReSeed Soil Carbon Methodology offers unique benefits to farmers and addresses greenhouse gas emissions by promoting soil health as a fundamental principle. Unlike many existing methodologies on the market, the ReSeed Soil Carbon methodology does not exclude farmers based on farm size or location. Emily Urban Cordeiro, PhD, Sustainability Technical Director at FoodChain ID and soil expert comments, “In partnership with ReSeed, we are leading carbon market innovation by recognizing the importance of farming systems. The partnership recognizes and rewards farmers for their existing carbon assets, whether in soils or trees, as well as their ongoing achievements in sequestration.”
Organic & Natural Health Association Welcomes New President and Four New Board Members
Todd Norton of Aker BioMarine will serve as the new board president
Organic & Natural Health Association (O&N Health) elected Todd Norton, the vice president of business development at Aker BioMarine to serve as the new board president, Alan Lewis, director of government affairs and food and agriculture policy for Natural Grocers by Vitamin Cottage to serve as board treasurer, while also welcoming four new board members: Mark Thurston, Brian Terry, Doug Lynch and Ray Martinez.
“This represents another defining moment for O&N Health, reflecting our decade-long journey of growth and transformation,” said Karen Howard, CEO and executive director of O&N Health. “We are excited to welcome Todd Norton as our new president, as his leadership will propel us further into the next chapter of our mission.”
Norton, a leader in the supplement industry, has led a career dedicated to promoting health and wellness through sustainable practices. He brings a wealth of expertise in business development and strategic leadership to his new position. Norton says he is driven by his commitment to advancing industry standards, specifically through his advocacy for transparent and ethical practices.
“I'm inspired by O&N Health's commitment to continuous quality improvement for consumers and the industry,” said Norton. “I really connect with the mission to bring people and businesses together to promote regenerative practices, and I am looking forward to leading our efforts in my new role as president while advancing our shared commitments.”
O&N Health has also appointed four new board members:
Mark Thurston, president of AIDP, brings experience from leadership roles across ingredient, manufacturing, and product development sectors. With more than three decades in food, pharmaceutical, and nutraceutical markets, he is a professional known for navigating complex industries and driving innovation.
Brian Terry, senior director of sales at Nordic Naturals, is an executive leader in consumer packaged goods (CPG), known for his adeptness in building high-performing teams and thought leadership in social impact, transparency and sales.
Doug Lynch, CEO of MarketWell Nutrition, has had a career of global executive roles where he led the development and marketing of multiple award-winning consumer products. He is a leader in AI-driven innovation and consults with companies on how AI can be harnessed to accelerate product development.
Ray Martinez, president of Florida Supplement, has accumulated decades of experience in manufacturing and supply chain management, while also holding more than 15 years of leadership roles.
“We're always pushing boundaries and taking action when we identify gaps or obstacles,” said Howard. “Being a member of O&N Health ensures you stay ahead on important industry matters, driven solely by integrity and expertise. Our carefully selected members and board provide up-to-date guidance and solutions for the challenges the industry faces.”
Rising to the Challenge of Organic Baking
In spite of technology and ingredient advances, certain hurdles remain with organic baking
People love baked goods. However, the business of baking in conformity with organic standards is fraught with challenges. The cost and sourcing of ingredients, addressing specific benefits, and some baking processes themselves have made formulating within these restrictions all the more difficult.
Cost of ingredients could be considered the primary challenge, especially since sourcing organic ingredients has become much easier than it was in years past. Organic ingredients still typically, and sometimes substantially, cost more than do their conventionally produced counterparts. “The prices for all ingredients can be very high,” affirms Andrea Bayne, owner and head baker of BoriMami Bakery in Melbourne, Florida. “Demand for organic products exceeds supply, which can cause price increases and make consistent sourcing an issue.”
Although a recent survey by the Axios information group, based on research by DataWeave (an “AI-powered digital shelf analytics and commerce intelligence system”) found that the price gap between organic and conventional foods is narrowing, the difference is still significant. For example, prices for organic produce average approximately 15% higher than prices for conventional produce.
For bakers, the impacts of cost are more immediate. While organic commodity prices fell for the first time in 2021, the difference between the cost of organic versus conventional grains is much greater, ranging from 25% more to as high as more than twice the cost, based on data published this spring by the market research group OrganicBiz.
