Pacha

The Soil Climate Initiative's vision is that everyone who touches soil can be supported to unlock the soil’s potential for advancing a better future for the planet and all her people.

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Transitioning to a regenerative food system is complex. Although the social, economic, and environmental benefits of a successful transition to regenerative agriculture are multiple and profound, there are significant hurdles to overcome along the way.

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SCI's programs ecosystem seeks to address these interwoven challenges, from the Farm through the entire supply chain to the consumer, by using a multi-faceted approach that consists of: 

• Supporting Farmers in adopting regenerative practices, including via direct financial support;
• Working with soil health experts and advancing learning networks to rapidly accelerate the skills and resiliency of participating Farmers;
• Supporting brands and supply chain partners to engage in the transition of their value chains;
• Verifying both Farmer and company participants’ regenerative outcomes; and
• Communicating these stories through trust and transparency to retailers, consumers, investors, and other food system stakeholders.

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The USDA organic regulations describe organic agriculture as the application of a set of cultural, biological, and mechanical practices that support the cycling of on-farm resources, promote ecological balance, and conserve biodiversity. These include maintaining or enhancing soil and water quality; conserving wetlands, woodlands, and wildlife; and avoiding the use of synthetic fertilizers, sewage sludge, irradiation, and genetic engineering.

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Organic producers use natural processes and materials when developing farming systems—these contribute to soil, crop, and livestock nutrition, pest and weed management, attainment of production goals, and conservation of biological diversity.

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When you see a Gluten-Free Certification Organization mark on certified gluten-free products, it means the manufacturer successfully completed a rigorous, 80-step, science-based process. This includes:

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1. Individual ingredient testing that’s at or below 10ppm of gluten, a stricter threshold than the FDA regulation.
2. Manufacturer team training on gluten-free manufacturing best practices.
3. Yearly on-site facility audits by GFCO auditors.
4. Documented compliance with certification criteria.
5. Ongoing testing and test results must be submitted to GFCO on a regular basis.
6. Providing GFCO with updated ingredient lists when substitutions are made (at which point certification status is re-evaluated).

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