Organic Markets Green Bay WI

This page provides useful content and local businesses that can help with your search for Organic Markets. You will find helpful, informative articles about Organic Markets, including "Defining Organic". You will also find local businesses that provide the products or services that you are looking for. Please scroll down to find the local resources in Green Bay, WI that will answer all of your questions about Organic Markets.

Green Bay Farmers Market on Broadway
(920) 448-3030
Broadway & Hubbard Streets, Broadway District; Downtown
Green Bay, WI
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : No
Hours
June-October Wednesdays, 3 pm - 8 pm (ends at 7 pm Sept/Oct)
County
Brown

Farmers Market on Broadway
(920) 437-2531
Broadway Street; Downtown Green Bay
Green Bay, WI
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : No
Hours
June-October Wednesdays, 3 pm - 8 pm (October 3 p.m. - 7 p.m.)
County
Brown

De Pere Farmer Market
144 N Wisconsin St; Seroogy's parking lot
De Pere, WI
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
July-October Thursdays, 7 am - noon
County
Brown County

Kellner Back Acre Garden
(920) 265-5361
Denmark, WI
Membership Organizations
Ecovian

Data Provided by:
Seymour Farmers Market
(920) 833-1559
N Main St & Depot St
Seymour, WI
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : No
Hours
June-October Tuesdays, 2 pm - 6 pm
County
Outagamie County

City of Green Bay Farmers Market
(920) 448-3030
Parking lot just east of Monroe Ave between Cherry and Pine streets; downto
Green Bay, WI
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : No
Hours
June-October Saturday, 7 a.m. - 12 noon
County
Brown

Green Bay West Festival Foods Farmer Market
(920) 496-2966
2250 W Mason St,
Green Bay, WI
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : No
Hours
July-October Mondays, 7 am - noon
County
Brown County

Green Bay East Side Festival Foods Farmer Market
(920) 465-3800
3534 Steffen Ct
Green Bay, WI
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : No
Hours
July-October Wednesday, 7 a.m. - 12 noon
County
Brown County

Village of Denmark Farmers Market
(920) 863-6400
Denmark, WI
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
May 7-October 31 Thursday, 7 a.m. - 11:30 a.m.
County
Brown

Dogwood Creek
(920) 863-1535
Denmark, WI
Membership Organizations
Ecovian

Data Provided by:
Data Provided by:

Defining Organic

From farm to home, many critical factors weigh on that increasingly important term.

March 2010

By Linda Melone

The term “organic” conjures up visions of pastoral farms and sun-kissed fruits and vegetables grown by caring farmers. For many, this ideal makes it easier to drive an hour to the nearest health-conscious market. But how much of that vision is fiction versus reality? Is natural beef as good as organic? What’s behind the USDA Organic label? These questions are becoming more relevant as a growing number of people make organic products their mainstay.

Behind the Organic Label

The sales growth of organic foods tops that of all other food and beverage sales. US sales of organic food and beverages comprised roughly 2.8% of all food sales in 2006 at $17.7 billion, according to the Organic Trade Association, up 21% from 2005. Organic non-food sales, such as textiles, personal care products, toys and pet foods, grew 26% in 2006. More availability of organic products and greater consumer awareness has driven these increases.

Within the past 30 years organic has grown from a small-farm movement to a major industry in which organic foods and products can be found on the shelves of major retailers. “Organic is becoming much more sophisticated,” says Carl Winter, PhD, on the faculty at the University of California Davis’ Foodsafe Program. “But this greater demand also means that organic food is not necessarily local anymore.”

Producing a product good enough to earn the USDA Organic label isn’t easy. Farmers and growers must meet strict government standards. In 1990 Congress passed the Organic Foods Production Act (OFPA), which required the United States Department of Agriculture (USDA) to develop national standards for organically produced products. The OFPA and the National Organic Program regulations require farms or handling operations to be certified by a state or private entity accredited by the USDA.

“Organic products cost more money to produce and yields are not as high,” says Winter. “Organic farms must be open to yearly inspections. It’s difficult because you can have all the right ideas and use state-of-the-art organic practices, but if you cannot stay economically viable, you’re not going to manage.”

Government regulations determine ways in which agricultural products are grown and processed. Organic production requires a system of farming that excludes toxic pesticides and fertilizers to maintain and replenish the soil. Genetic engineering, cloning, irradiation and sewage sludge are prohibited.

“Generally, a farmer has to shun traditional technology,” says Mark A. Kastel, co-director and senior farm policy analyst for the Wisconsin-based Cornucopia Institute ( www.cornucopia. org ), an independent watchdog organization that monitors and promotes ecologically produced local and organic food. Produce must be grown on ground that has been free of pesticides and chemical fertilizers for at least thr...

Click here to read the rest of this article from Energy Times

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