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© Scientific Certification Systems | 1© SCS Global Services | 1
Introduction to Requirements forSustainably Grown Certification
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Evolution of the SCS Sustainable Ag Program SCS has participated in sustainability standards
development in a wide variety of industries – e.g., forestry (FSC), fisheries (MSC), biofuels (RSB), building materials (ANSI), furniture (BIFMA), and agriculture (ANSI).
SCS Sustainably Grown launched after surveying the market and identifying serious shortcomings in available sustainability certifications.
Initial focus (2004): Cut flowers – over 8.1 billion stems and 3.6 billion plants certified under SCS’ Veriflora® Sustainably Grown label.
Expansion into food crops under company-wide Kingfisher label (2012).
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Basic Structure of the Sustainably Grown Standard
Core Standard (multi-sector)
o Prerequisites (Section 6)
o Environmental, Social and Product Integrity Requirements
o Producers (Section 7-14), Handlers (Section 15-18)
Sector-Specific Annexes
o For Veriflora only [Cut Flower Annex, Potted Plants Annex, Peat Moss Annex]
Tiered approach to provide incentive for improvement
o Tier 1: Minimum sustainability performance. Required for certification.
o Tier 2: Best practice. Currently not required for certification.
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Prerequisite Requirements - Producers
6.1.1. Compliance with Country Regulations
6.1.2. Agricultural Production Plan
Crop information
Ecosystem management
Farm information
Carbon sequestration
Prior land use
Energy use
Production steps
Quality Management
Traceability practices
Pest/disease management
Agro-ecosystem health
Recordkeeping
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Prerequisite Requirements - Producers
6.1.3. Traceability / Chain-of-custody
Registry conformant products
Prohibition of filling orders with non-conformant products
Shipment tracking records
Physical separation
Product identification
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The Self-Assessment Checklist
Clients satisfy the prerequisite requirement for an Agricultural Production Plan by completing the Self-Assessment Checklist (SAC)
The Checklist serves as a method for clients to submit required data, and allows for tracking improvement year by year
Data and information supplied in the Checklist must be backed up by auditable records
The SAC must be updated annually
The SAC is an auditing tool before and during the audit.
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Environmental Sustainability
•Sustainable Crop Production
•Resource Conservation & Energy Efficiency
•Ecosystem Protection
•Integrated Waste Management
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Sustainable Crop Production7.1. Pest / Disease Management
Progressive IPM with quantitative scouting/monitoring
Application of least toxic pest and disease management and control systems
No WHO 1a and 1b pesticides
Progressive phase-out use of highest risk pesticides (e.g. EPA I and then EPA Class II) with known health/eco-toxic risks, based on risk assessment and planning based upon yearly review of trial effectiveness
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Sustainable Crop Production7.1.1.4. Pesticide Phase Out
Requires the phase-out of pesticides that pose acute/chronic health risks (appropriate worker protection mustbe in place during phaseout)
Requires the phase-out of pesticides that pose high/moderate eco-toxic risks
Requires methods that build soil and agroecosystem health
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8.0 Ecosystem Management & Protection
Habitat Management/Protection
Establish practices that minimize effects on natural ecosystems, protecting regional habitats, minimizing soil erosion and mitigation where needed through measures such as the institution of adequate buffer zones or sedimentation basins.
Avoid adding contaminated substances to the environment that could affect natural ecological processes, with appropriate monitoring systems in place.
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9.0 Resource Conservation & Energy Efficiency
Water Resource Management
Conserve water through use of:
Conservation and monitoring of plant irrigation needs
Implementation of water quality management practices
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9.0 Resource Conservation & Energy
Efficiency
Energy Resource Management
Annual reporting of energy usage (e.g. fuel, electricity)
Pursue increased energy efficiency in the production, handling and transport of agricultural products
Institute practices over time that improve energy efficiency, increase carbon storage and reduce greenhouse gases where practical
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9.0 Resource Conservation & Energy Efficiency
Packaging Resources
Minimize the resources used for product packaging, and associated impacts, without compromising product integrity, such as through:
Reduction of packaging components
Use of packaging materials made with recycled content
Reuse of packaging materials
Sourcing of packaging materials from sustainable sources
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10.0 Integrated Waste Management
Crop Residue, Product Waste and Other Non-Chemical Waste Management
Minimize crop residues, product waste and other non-chemical wastes through practices such as:
Avoid contaminant wastes to
the environment
Recycling
Composting where practical
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Pesticide Storage and HandlingRef. 10.1.1.3. Agrochemical Handling
10.1.1.3. f. transfer by trained workers only
10.1.1.3. g. prohibited removal from original containers (can use like labeled for batches)
10.1.1.3. h-i. spillage kits available anywhere products are mixed and spillage adequately contained
10.1.1.3. j-k. drums and containers inspected and damaged containers are correctly marked
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Pesticide Storage and HandlingRef. 10.1.1.3. Agrochemical Handling
10.1.1.3. l. Written instructions for mixing are made available to workers
10.1.1.3. m. Chemical container disposal – Triple rinsed, take-back if possible from vendors, NO reuse
10.1.1.3. n. Dumpsites or landfills must be carefully sited and with limited access and with warning signage
10.1.1.3. o. Trained personnel must be responsible for storage and handling
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Social and Economic
Sustainability
•Fair Labor Practices
•Community Benefits
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11.0 Fair Labor Practices
Hiring and Employment Practices
Hiring, wages and non-discrimination
Freedom of association, right to organize and collective bargaining policies
Prohibition of child and forced labor
Working hours and overtime
Vacation and sick leave
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11.0 Fair Labor Practices
Workplace Conditions
Demonstrate clean, healthy and safe workplace
Access to housing, potable water and sanitary facilities
Worker training
Occupational health and safety
Human resources management
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11.0 Fair Labor Practices
Worker and Worker Family Access to Services
Access to education
Access to health services
Access to transportation for emergency contingencies
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12.0 Community Benefits
Addressing Local and Regional Community Impacts
Assess impacts the surrounding community
Seek cooperative strategies for minimizing such impacts
Providing Local and Regional Community Support
Develop policies to benefit the surrounding community in terms of local hiring, procurement, and infrastructure maintenance
Economic Viability
Demonstrate financial viability
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Document Review – Fair Labor Practices and Community Benefits
Worker’s earnings records / payroll
Employment policy / manual
Evidence of pension plan
Worker training records
Documentation of OSHA 300, state or federal posting requirements, Freedom of Association policy
Evidence of contributions to local medical/educational efforts/facilities
Emergency medical care plan
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Product Integrity
•Product Quality
•Product Safety and Purity
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13.0 Product Quality
Quality, Appearance and Grade
Adhere to recognized appearance and grading criteria
Institute storage and shipping practices to protect quality
Product Loss
Monitor the extent of product losses in production, storage, and shipment
Take quality assurance measures to minimize such losses
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14.0 Product Safety and Purity
Food Safety (Edible Crops Only)
Written food safety management procedures, SSOPs, HACCP
Undergo third-party GAP/GMP food safety management audits, meeting minimum score of 80 on 0-100 scale.
Written emergency procedures for product quarantine, recall, client notification, confirmation testing, source investigation, corrective action steps.
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14.0 Product Safety and Purity
Contaminant Residue Management
For Edible crops, ensure that:
Residues of any pesticide registered for use do not exceed thelevels permitted under the USDA.
Residues of any metals, industrial chemical contaminants, drug and chemical residues and natural toxins conform to US FDA standards.
For Non-Edible crops, ensure that:
At the time of product shipment or handling, no topical residues at levels that could cause a health risk from dermal transfer.
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SCS – A Sustainability Leader since 1984 7,000 clients worldwide, 14 satellite offices
Trusted 3rd-party food industry certifier
Instrumental in developing national and international sustainability standards
Extensive food retailer relationships
Accreditations / partnerships in sustainability certification: Fair Trade USA, FSC, MSC, ASC, RSB, Bonsucro, CSBP
Grower-based certifications: Veriflora® and Sustainably Grown* (initiated 2012) Pesticide Residue Free USDA Organic Food Safety
*The Standards are the same, except that Sustainably Grown is for food products and not horticultural products
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Contact your SCS Representative …
Certification Jennifer Watters 510 452-9080 [email protected]
Non-GMO Project and Organic CertificationBrandon Nauman 510 452-8052 [email protected]
Sales and MarketingNed Halaby 510 452-6822 [email protected]
Food Safety TrainingDiane Dulmage 510 452-8003 [email protected]
