To set one sweeping definition for ecologically produced foods and beverages is difficult. Put simply, ecological foods and beverages are those foods which, by their production, do no harm to the physical environment or to any living species.

Farm products, which are produced by organic standards and are consumed locally, often meet the simple definition as stated above. But the majority of today’s foods and beverages have various levels of processing, from simple packaging to complex development and industrial processes, such as adding chemicals, cooking and other forms of handling.

The reason that foods and beverages need to be further processed is not new. In fact, techniques to extend the shelf life of foods are ancient and include techniques of cooking, drying, canning, pickling, and smoking. Many of us remember how our grandparents processed foods for the winter by canning or drying. All of these things were done ecologically. What is relatively new is the age of industrialized foods, which has developed most rapidly since the 1950s.

The green movement is affecting all aspects of life and business, and human behavior is being scrutinized at every level. Many corporations recognize the huge impact their behavior is having on the ecosystem. As more corporations, and especially the people who run them, realize that the health of the ecosystem is as important as the health of their organization, the move to ecologically produced foods is catching on.

EFMA Introduces SESNE TM

SESNE™ (EFMA Standards of Excellence for Safety, Nutrition, and Ecology) is the planned certification system that measures the nutritional and ecological assets of a particular food or beverage product. EFMA has been formed to help define the standards on which ecological foods and beverages can be judged. The SESNE score will be the metric tool to accomplish that goal.

No food or beverage product is perfect, and the chain from plant or animal nutrition to point of purchase is complex. The process involves cultivation, growing season, harvest, processing, development, packaging and distribution, each requiring a separate set of metrics. Points will be awarded for performance for meeting nutritional and ecological metrics. Those total points will be a trusted measurement which can be used on package labeling. The goal is that the SESNE™ score will become the most influential consumer tool on which to assess the health and sustainability of a food or beverage product.

Ethics

To understand the purpose of membership, the following is a draft of the EFMA Code of Ethics, as stated in the by-laws of the Association:

ARTICLE XII

CULTURE AND ETHICS

Section 1. EFMA Culture. EFMA will strive to understand the evolving needs of the consuming public, to include the overall health and wellness of the planet, society and the commercial food and beverage economy. To that end, the EFMA Code of Ethics has been identified to guide the cultural behavior of employees, directors and members.

Section 1. EFMA Code of Ethics.

1.1. Preamble. EFMA members recognize that the fight against global climate change and the goal of managing sustainable business models will be of critical importance to the health of our planet, all species, and the economy.

As business leaders, we recognize our responsibility to provide healthful food and beverage choices within the marketplace, while we simultaneously implement measures to diminish our own carbon footprint, decrease greenhouse gas emissions, conserve energy, reduce waste and recycle whenever possible.

EFMA members believe that by implementing ecological processes along the food chain, we can better serve our industry and our customers.

1.2 Responsibilities of EFMA Members

To meet these responsibilities, EFMA members pledge to manage our businesses according to the following principles:

To strive first and foremost to produce wholesome, nutritious foods and beverages for our customers.
To strive to operate our businesses in a manner that protects and sustains natural resources and the environment.
To strive to decrease energy consumption, reduce waste and recycle.
To strive to educate EFMA member employees on specific programs and policies designed to protect and sustain natural resources and the environment.
To strive to provide consumers with accurate product information.

1.3 Conclusion

Adherence to the EFMA Code of Ethics is what sets EFMA members apart from other trade association members.