One of the more interesting points to come out of the LCA (life cycle assessment) research was a deeper dive on the carbon impact of specific organic ingredients. We were disappointed to learn that little third-party research has been conducted in this area. Of the studies conducted in this area, some showed both positive and negative impacts of organic farming, depending on the ingredients researched. We know more research needs to be done on organic farming practices, and we’ll continue to push for these studies.
The research we did find on wheat was very interesting and worth highlighting. Wheat is the most frequently used ingredient in our products—it goes in the pasta, crackers, cookies, etc. Through our LCA work, we found organic wheat accounted for more than 50% of our product portfolio’s weight. Based on our review of credible, peer-reviewed research studies on wheat, we found organic wheat crops consistently demonstrate lower global warming potential. In fact, on average, organic wheat production has a 40% lower global warming potential than conventional production.
This is mainly because organic farming doesn’t use synthetic fertilizers, which are energy intensive and emit greenhouse gases during their production. Instead, organic systems rely on practices like crop rotation and conservation-based soil-building practices, which decrease the amount of greenhouse gases released into the atmosphere.
We know Annie’s commitment to using organic wheat is equivalent (based on FY11 numbers) to…