1. 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

2. LABELS TELL THE STORY BEHIND THE FOOD

3. FOOD SAFETY AND SUSTAINABILITY CENTER Safety and Sustainability are interconnected — cannot be separated from one another Science-based Precautionary Principle

4. 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.

5. 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

6. LABELS LANDSCAPE Self-proclaimed labels - unverified Regulatory guidance Private label certification programs Public label certification programs

7. 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

8. 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.

9. 7up HFCS Hansen soda HFCS Tropicana Flavoring packets Frito Lay GE oils and ingredients Natural LAWSUITS OVER “NATURAL” LABELING

10. 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

11. WHEN “FREE” ISN’T FREEDOM FROM Trans-fat free Formaldehyde-free (non-food) Fragrance-free (non-food)

12. THE GOOD: ADDING VALUE OVER CONVENTIONAL

14. WHY IT’S IMPORTANT TO KNOW WHAT THE LABEL MEANS

15. 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

16. 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

17. 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.

18. 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

19. 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

20. greenerchoices.org

21. Thank you!