Certification – Organic
Climate Resilience
Certifications, Food Safety, & Risk Management
Website
“Organic” is a labeling term that indicates that the food or other agricultural product has been produced through approved methods that integrate cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity. Synthetic fertilizers, sewage sludge, irradiation, and genetic engineering may not be used. See also:
- Enhancing Organic Agriculture in Oregon: Research Education and Policy, by OSU’s Small Farms Program and Oregon Tilth.
- The National Young Farmers’ Coalition’s guide for beginning farmers who are considering certification.
- Transitioning to Organic — resources from Oregon Tilth for farmers who are in transition, planning to transition this year, expanding organic acreage, or diversifying their organic enterprises.
- Rodale Institute has an online course for farmers interested in transition.
Learn More