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Organic innovation : shaping the continuous improvement of organic||Swette Center for Sustainable Food Systems reports||Food systems of the future, 2020 projects Original File
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Title
  • Organic innovation: shaping the continuous improvement of organic
  • Swette Center for Sustainable Food Systems reports
  • Food systems of the future, 2020 projects
Description

This report is a compilation of opportunities for organic innovation and deep dives on specific opportunities that may be of interest for the Organic Trade Association, or others, to pursue as distinct initiatives

Contributors
Date Created
2020-08
Subjects
Resource Type
  • Text
    • Table Of Contents

  • Introduction -- Survey -- Methodology -- Analysis -- Organic innovation catalogue -- Deep dive - digital education for consumers in organics -- Deep dive - multiple modalities for organic certification -- Deep dive - reducing reliance on plastic -- Deep dive - water usage standard -- Bibliography: -- Appendix

    • Citation and reuse

    Cite this item

    This is a suggested citation. Consult the appropriate style guide for specific citation guidelines.

    Swette Center for Sustainable Food Systems. Organic Innovation: Shaping the Continuous Improvement of Organic. October, 2020. (Swette Center, 2020)

    Statement of Responsibility

    Swette Center for Sustainable Food Systems, Arizona State University ; by the Graduate Certificate in Food Policy and Sustainability Leadership class of 2019-2020 ; authors, Kathryn Davis, Director of Regulatory Affairs, Apeel Sciences, Farm to School Educator, Island Grown Schools, Paige Mollen, Co-Founder and President, Mollen Foundation, Joe Snowaert, Program Specialist, Fairfax County Public Schools Office of Food and Nutrition Services ; client partner, Organic Trade Association, https://ota.com/

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