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.
Meat and poultry processing plants are hot spots for COVID-19 outbreaks, constricting the supply chains for beef, chicken and pork – and sending their prices soaring.Read More
With Mother’s Day quickly approaching, EWG has curated a brunch menu from “Just Add Lemons: 100+ Recipes for Family and Home from EWG and Friends.” Celebrate your mother, grandmother or another important woman in your life by preparing any or all of the dishes from the suggested recipes below. Already have a meal in mind? Use EWG’s Food Scores to help you find healthy ingredients and products.Read More
Americans are increasingly seeking “clean” foods that are free from artificial colors, flavors and preservatives. But although consumers who want to avoid toxic pesticides and antibiotics know to look for foods that are certified organic, many don’t know that federal rules also dramatically limit the use of synthetic substances in packaged organic foods like cereals, snacks and dressings.Read More
The nation’s organic food sector is far too dependent on imports to meet the growing demand for organic here at home. Although organic food accounts for more than 5 percent of total U.S. food sales, less than 1 percent of the nation’s farmland is farmed organically.Read More
Eating organic foods free from pesticides is strongly correlated with a dramatic reduction in the risk of cancer, according to a groundbreaking study published today in an American Medical Association journal.Read More
Summer is in full swing, which means many Americans are planning cookouts complete with friends, family and fresh food. Whether you’re having a casual kickback or a big bash, EWG has you covered with tips and tricks to keep your summer cookout fun-filled and healthy.Read More
EWG’s 2018 Farm Bill Resource CenterRead More
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.Read More
Choosing organic food doesn’t have to mean a hefty grocery billRead More
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