Nov 2, 2020
In early 2019, after the Thanksgiving 2018 romaine recall, numerous leading CEA producers of leafy greens came together with a thought – what if we treat food safety as a pre-competitive issue? We could work together to develop a strong and credible approach to food safety for CEA leafy greens, whilst supporting the sector in labeling initiatives, education, advocacy, and communicating the benefits of CEA production. We interviewed Marni Karlin, the Executive Director of the CEA Food Safety Coalition, to learn more about their key priorities in developing food safety initiatives in the CEA industry.
The Coalition was officially formed in the summer of 2019. One of the most tangible benefits of their work in educating regulators was that the CDC and FDA specifically excluded indoor produced leafy greens from the Thanksgiving 2019 romaine recall, enabling retailers to keep CEA leafy greens on the shelves, and consumers to keep them on their tables. Karlin exclaims, “We’re proud of the work we did to make that happen, and are excited about what else we can do to advance the CEA leafy greens sector!”
The Coalition is an independent and member-governed organization whose mission is to develop credible, strong, and appropriate food safety standards for controlled environment production of leafy greens; educate consumers and regulators on controlled environment growing; and communicate the value of controlled environment agriculture. Karlin explains the responsibilities of the coalition further, “We are also developing a desired research agenda and trying to make connections between industry, academia, and funders to promote research on questions specific to CEA production. We advocate when appropriate before Congress and federal regulatory agencies, and we engage with related associations, such as the United Fresh Produce Association, to ensure the perspective of the controlled environment sector is heard.”
The Coalition started with six founding members and now represents twenty-one from the CEA leafy greens sector. Members range in size and geography and employ a variety of controlled environment production systems (such as greenhouses and vertical farming). “Our focus is on leafy greens, and all of our members are engaged in that specific sector of the market,” says Karlin. The majority of their members are producers, “but we have one pathogen detection technology company as a member, and look forward to welcoming additional input and technology suppliers, equipment manufacturers, and other stakeholders from throughout the supply chain.”
Their board is comprised of representatives from AeroFarms, Bowery Farming, BrightFarms, Little Leaf Farms, Plenty, and Revol Greens. Vertical Field is another founding member of the Coalition.
Karlin explains, “We also have an Advisory Council of retailers, academics, and associated organizations that supports the mission of the Coalition and offers counsel on our work.” This Advisory Council includes Four Seasons Produce, The Giant Company, Iowa State University, NASA, Publix, United Fresh Produce Association, and Walmart.
Monitoring food safety indoors versus outdoors
Whilst indoor and outdoor agriculture may be radically different given the consideration of climatic controls and how they impact the produce grown, monitoring approaches are the same. “If we’re talking about regulations - controlled environment production is governed by the same food safety regulatory approach as field-grown (outdoor) production. Of course, as a starting point this makes sense. But what we are working toward is a CEA-specific approach to food safety that focuses on what makes our processes different, and demonstrates what we are doing to ensure those processes are safe.” Their members know that their food is safe, but they’d like to be held to additional CEA-specific food safety standards to clearly demonstrate their commitment to consumers.
You may also be wondering - what sort of monitoring systems can controlled environment producers implement to ensure the highest levels of food safety? “The manner in which our members grow allows them to monitor the entire growth cycle giving them transparency throughout the entire production process. Through the use of technology and a simpler supply chain (grow, harvest, pack, and ship all in-house, omitting any middlemen), our members have greater control over the product, which allows for increased food safety monitoring. This in-house supply chain management also allows for more streamlined traceability efforts.”
Risks that CEA farms face
Pathogens don’t discriminate between controlled environment production and outdoor field production. If the conditions are there - whether in a controlled environment or not - the pathogens can be there too. CEA farms face many of the same food safety risks as processing or packaging facilities; they must also conduct strict hazard analyses of their entire process - including areas such as media, seeds, recirculating water (at many points in its life cycle). Of course, CEA producers are safe from some of the outdoor food safety threats like risks from animals, pesticide drift, untreated surface water, manure, etc.
The CEA Food Safety Coalition’s key priorities
The Coalition prioritizes food safety and uniformed regulatory approaches that are specific to CEA to ensure that quality produce is being delivered. “Our priorities are driven by our membership, and the substantive work done through staff-run Member Working Groups. So, for example, our approach to a CEA-specific food safety module is driven by the food safety experts from our members, as well as engagement with certification bodies, our Advisory Council, and our Board.”
“Presently, our top priorities include: developing a CEA-specific food safety module, to be adhered to in addition to an underlying food safety audit; and working towards a uniform set of criteria for our members who wish to use “no need to wash” labeling on their products. Both of these additions will help drive trust and appreciation for CEA leafy greens.”
FURTHER READING
INDOOR FARMERS ROMAINE CALM AFTER E. COLI OUTBREAK
ARE TRUMP'S IMMIGRATION POLICIES CAUSING RECENT FOOD-SAFETY OUTBREAKS?