The Provender Alliance Educational Conference will be taking place October 3-5, 2018 in Hood River, Oregon. Gwendolyn Wyard, the Organic Trade Association's Vice President of Regulatory & Technical Affairs, and Jessica Shade, The Organic Center's Director of Science Programs, will be presenting the following sessions at the Conference. For more information contact Gwendolyn Wyard.
The Controversial Shopping Basket & Keeping USDA Organic Strong
Time: Friday Oct 5th from 10:30AM to 12:00PM
Location: Mt. Adams
Speaker: Gwendolyn Wyard
Back by popular demand! This session will provide up-to-date and accurate information on various controversial organic issues (background and current status) including where the topic is at in the regulatory process and how shoppers can weigh in and make their voices heard. Featured topics in the shopping basket may include (depending on audience interest and current events): animal welfare, allowed non-organic ingredients, GMO labeling regulations, new organic (plus) label claims & private certifications. Do you have specific questions or concerns? Bring your controversial product or label to the workshop and we’ll answer your questions!
Organic Farming and Climate Change
Time: Friday Oct 5th from 1:30PM to 3:00PM
Location: Mt. Hood
Speakers: Jessica Shade, Gwendolyn Wyard
The food system is in an interesting predicament—it’s a significant contributor to one of its own biggest threats—climate change. But fortunately, just as poor land-management practices are contributors to climate change, use of good on-farm practices can actually lead to climate change mitigation. Organic farming is poised to be part of the climate change solution, because organic farmers do not rely on fossil-fuel intensive synthetic inputs to manage pests or increase soil fertility, and they also use farming techniques that sequester carbon in the soil. This workshop will take a deep dive into the scientific research that explores the effect of organic farming practices on energy efficiency, greenhouse gas emissions and carbon sequestration. We will also explore challenges expected to face our food production systems in the face of climate change and the research behind organic practices as a means to increase resiliency.
