According to the chemical manufacturing giant DuPont, “U.S. Soy Launches The Pilot Phase Of Sustainably Grown U.S. Soy Mark.” This sounds like a useful idea:
Whatever you make, U.S. Soy makes you more sustainable. That is why the food industry is innovating to improve sustainability in their product supply chains from farm to fork. By labeling soy ingredients with the new Sustainably Grown U.S. Soy mark, you are recognizing that those soybeans originated from a system of continuous environmental improvement.
From January 19 through March 19, the United Soybean Board (USB) is teaming up with partners from Soylent and DuPont Nutrition & Biosciences (DuPont) that will be participating in a pilot program to market their products and ingredients as being made with Sustainably Grown U.S. Soy.
The new mark denotes agricultural practices, such as no-till and cover crops, that deliver sustainable outcomes in biodiversity, soil carbon, water management, and overall soil conservation. U.S. Soy delivers the food industry a quality ingredient to help them meet their sustainability goals by prioritizing soil health and reducing greenhouse gas (GHG) emissions and energy usage.
Customers can be assured that products carrying the mark contain soy ingredients that:
- Were grown in the United States
- Are compliant with all U.S. environmental regulations
- Protect highly erodible soils and wetlands
- Were grown on family farms with responsible labor practices…
The plan bears watching and questioning:
• Sustainability is fine, but does this program permit herbicides, pesticides, and genetically engineered seeds?
• How are “family farms” defined? DuPont’s image below hardly looks like a family soy bean field: