MODERN LABELS: THE GOOD, THE BAD, THE UGLY

AND WHY WE NEED THEM

Urvashi Rangan, PhD. Executive Director.Presented by: Charlotte Vallaeys. Senior Policy Analyst.

Consumer Reports Food Safety and Sustainability Center

MASSACHUSETTS DIETETIC ASSOCIATION

APRIL 11, 2014

LABELS TELL THE STORY BEHIND THE FOOD

FOOD SAFETY AND SUSTAINABILITY CENTERSafety and Sustainability are interconnected — cannot be separated from one another

Science-based

Precautionary Principle

WHY WE NEED GOOD LABELS

Tell the story behind the food: safety, environment, health

Consumers should get what they pay for

Create market demand for sustainable practices - move the bottom up, and move the top up.

Consumer Reports and Labels: Roles and Goals

Educate consumers

Rate labels

Watchdog standards and lobby for improvements

File complaints with government agencies

Attend hearings on label standards

Introduce and support legislation

Conduct consumer surveys

LABELS LANDSCAPE

Self-proclaimed labels - unverified

Regulatory guidance

Private label certification programs

Public label certification programs

THE BAD: USUALLY NO MISTAKE

Maneuvers to undermine truthful and non-deceptive business practices

Tension between special interest and public interest

Consumer surveys show people confused about bad labels

HOW LITTLE IT CAN TAKE TO BE A LABEL

Natural (FDA, USDA)

Naturally Raised (USDA supply side label)

Humanely Raised (USDA Process Verified)

Free range, cage free and other meat marketing claims (USDA)

Few if any standards. No verification.

7upHFCS

Hansen sodaHFCS

TropicanaFlavoringpackets

Frito LayGE oils andingredients

Natural

LAWSUITS OVER “NATURAL” LABELING

WHEN WE DON’T/WON’T/CAN’T DISCLOSE

Genetic engineering (“GMOs”)

different enough to get a patent; not different enough to be required to label accordingly

Consumer surveys: over 90% want GE foods labeled

62 countries require labeling

Mad cow testing

deemed unfair

WHEN “FREE” ISN’T FREEDOM FROM

Trans-fat free

Formaldehyde-free (non-food)

Fragrance-free (non-food)

THE GOOD: ADDING VALUE OVER CONVENTIONAL

WHY IT’S IMPORTANT TO KNOW WHAT THE LABEL MEANS

WHAT MAKES A GOOD LABEL?

Here are five key criteria we use to evaluate label claims and certifying groups:

Meaningful, verifiable standards

Consistency

Transparency

Independence

Public comment

THE ORGANIC LABEL

Organic Foods Production Act of 1990

Regulations implemented in 2002

National Organic Standards Board advises the USDA

Worth fighting for its integrity

ORGANIC FRICTION AND SOLUTION POINTS

Antibiotics in organic eggs and first day of life.

Exemptions to standards. Synthetics. Pasture.

Misleading use of organic label. Aquaculture. Personal Care. Dry cleaners.

THE ORGANIC LABEL: A LOOK BEHIND THE SCENES

National Organic Standards Board:

Antibiotics in apple and pear production

“Ancillary substances”

Aquaculture - setting standards for organic fish

CREATING A BETTER MARKET

Need for government to set minimum requirements for using labels - truthful, transparent and trustworthy

Need to educate consumers about underlying food practices and shift demand toward meaningful labels

Need to police labels in the marketplace

Need to expose loopholes in the regulations that block meaningful labeling

Need to bring the bottom up and make the top taller

greenerchoices.org

Thank you!