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.
Despite 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 More
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 More
It 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.
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.Read More
Around 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 More
EWG’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 More
Food policy decisions pending before Congress and the Obama administration could set the table for decades of better eating – or more leftovers.Read More
So should consumers choose low-calorie sweeteners or should they opt for sugar?Read More
“Natural flavor” is the fourth most common ingredient listed in EWG’s Food Scores, which rates more than 80,000 foods on their degree of nutrition, ingredient concerns and processing concerns. But what is “natural flavor” exactly? Are natural flavors really better than artificial flavors?Read More