1. Price Gap Between Organic and Conventional Food Is Shrinking

The price gap between organic and conventional foods is shrinking. Why it matters: Organic food has historically been harder to afford than regular items, putting it largely out of reach of many lower-income shoppers.   Read More

2. Pandemic Created an Opportunity for Organic School Meals in California

Barbara Jellison is on the lookout for an organic crouton supplier. The foodservice director at West Contra Costa Unified School District, just northeast of San Francisco, has found organic Romaine lettuce, chicken, and Parmesan cheese for the Caesar salad served at the district’s 53 schools, but she hasn’t tackled the croutons yet. Based on her success so far, it won’t be long.   Read More

3. Organic Herb Consumption Picks Up

“In general there have been sufficient herbs, but there seems to be a higher demand for organic herbs, and there hasn’t been enough availability for all of that demand. That demand has grown faster than the supply,” says Camilo Penalosa of Infinite Herbs in Miami, FL.   Read More

4. JV Smith Cos. Names New President

Kristen Smith Eshaya has been named the new president of JV Smith Cos. She grew up alongside of JV Smith Cos., and her commitment to excellence, its teams, and to the industry will help propel the company to new heights. Vic Smith will continue as CEO and chairman of the board.  Read More

5. Superior Fresh's Atlantic Salmon Gains American Heart Association's Heart-Check Certification

Superior Fresh is checking off an important box with its latest product certification: heart health. The aquaponic greenhouse provider recently announced that its Atlantic Salmon has received the American Heart Association’s Heart-Check Food Certification.  Read More