FAQs
- What is Local Flavour Plus?
Local Flavour Plus (LFP) is a non-profit organization that brings farmers and consumers to the table to share in the benefits of environmentally and socially responsible food production. We are committed to fostering local sustainable food systems by certifying farmers and processors and linking them with local purchasers.
Certification through LFP is a win-win-win scenario. Farmers benefit from the potential of a predictable income stream and the ability to better steward their land. Institutions and other local purchasers benefit from the opportunity to play a leading role in the long-term economic and environmental health of our communities by committing to the purchase of LFP certified products. And consumers benefit from knowing that they’re supporting their local economies, improving the sustainability of the land around them, and eating food that meets the highest environmental and social standards.
- What does LFP do?
LFP certifies farmers and processors who produce food in environmentally and socially responsible ways and opens new markets for them by linking them to local purchasers. LFP works with institutions and food service companies to develop supply chains that foster local sustainable food systems. LFP also educates consumers and others about the benefits of local sustainable food systems.
- What is a sustainable food system?
LFP believes a food system in sustainable when it achieves the following conditions:
- Financially viable for all stakeholders
- Primarily local and regional
- Ecologically responsible in its operations
- Socially responsible
- Why did LFP develop certification standards?
LFP certification standards emerged from a need in the marketplace to identify locally grown, sustainably produced food products. In addition, a number of stakeholders in the food system wanted a more comprehensive set of criteria for sustainable production than organic offers, while establishing criteria that would not exclude conventional farmers who use sustainable production methods.
LFP standards strike a balance between economic, social, and environmental considerations, and require producers to make significant progress in the transition to more sustainable practices. The standards provide farmers and processors with the flexibility to use a range of practices, based on their assessment of what is most suitable for their operation. In the spirit of continuous improvement, standards are strengthened annually, based on input from producers and other experts.
- How does LFP define local?
Since there is no accepted definition of local, LFP defines locally produced and processed food as products that have been produced, processed, and distributed within the province in which they are consumed.
The exception to the provincial definition is for supply chain arrangements where consumption is in a provincial border town. In such cases, foods may be produced, processed or distributed in a neighbouring province within a 200 km radius of the consumption point. LFP certification gives bonus points if the entire supply chain does not exceed 200 kilometres.
- How does LFP define sustainable?
LFP has developed a comprehensive set of criteria for evaluating sustainable food production. LFP certified farmers and processors work to:
- Employ sustainable production systems that:
- Reduce or eliminate synthetic pesticides and fertilizers;
- Avoid the use of hormones, antibiotics, and genetic engineering; and
- Conserve soil and water.
- Provide safe and fair working conditions for on-farm labour.
- Provide healthy and humane care for livestock.
- Protect and enhance wildlife habitat and biodiversity on working farm landscapes.
- Reduce food-related energy consumption and greenhouse gas emissions through energy conservation, recycling, minimal packaging, and local sales.
- How does LFP determine that farmers and processors meet the standards?
Local Flavour Plus provides certification based on independent, third-party inspections by inspectors trained and/or accredited by the Independent Organic Inspectors Association and who receive additional training in inspecting for LFP standards.
When LFP receives an application for certification, LFP hires an independent inspector to assess whether a farm or processor meets the LFP certification standards. After completing the inspection and making a decision, the inspector submits a report to LFP's Director of Certification Services.
- Is LFP certification the same as organic certification?
LFP and organic certification are not the same. Unlike organic certification, LFP requires farmers and processors to sell locally in order to certify their products. In addition, LFP certifies producers for labour practices, animal welfare, biodiversity, and energy use. LFP certification is achievable for "conventional" farmers and processors who employ sustainable production systems such as Integrated Pest Management, that are not acceptable for organic certification. LFP works with and certifies organic farmers who also desire LFP certification in order to recognize their additional social and environmental practices, as well as conventional farmers who employ sustainable production systems that meet LFP standards.
- Why does LFP focus on institutional markets?
Based on the experience of local sustainable food system advocates across North America, LFP believes the best strategy at this time for fostering local sustainable food systems is to engage institutional purchasers. Institutions are major players in the food system and their operations often provide producers with significant volume, as well as predictable and stable demand. Institutional purchasers have the ability to leverage their buying power to encourage multiple stakeholders in the food system to participate in developing local sustainable food systems.
In the United States, over 200 university and colleges and schools in 16 states have implemented farm-to-school programs that emphasize local food purchasing and often have a sustainability component. Hospitals, municipal governments, and corporate cafeterias are also implementing local sustainable food programs. LFP is committed to working with institutions in Canada to develop similar programs for the benefit of local farmers, the environment, public health, the local economy, and our quality of life.
- Do participating institutions have to offer 100% LFP food?
No. One of the most attractive aspects of the LFP program is that institutions can move toward greater sustainability at their own pace. LFP encourages institutions to start slowly and increase their local sustainable purchases over time depending on their budget, supply chain, and client needs. Every little step moves the food system in the right direction.
At the present time, there is not enough supply of local sustainable food to meet the potential demand. The LFP program enables purchasers and producers to work together matching supply with demand as needed. In addition, while LFP encourages seasonal eating and local consumption, we also recognize that people will still want to consume products such as citrus fruit, coffee, and spices that are not suitable to local growing conditions. LFP encourages greater food self-sufficiency by not importing food that can be grown and enjoyed locally.
- Does LFP certified food cost more?
LFP does not negotiate or determine prices. LFP certified farmers and processors may require a price premium to reflect the internalization of costs associated with employing sustainable production systems. LFP believes that a sustainable food system must provide producers with a viable income and that food prices should reflect this.
- How can you eat local sustainable food during Canada's cold winters2
Canada does have cold winters. However, it is inspiring to experience how much better food can be when one eats seasonally. Greenhouses, proper storage facilities, and some processing can make local food available even in the coldest months. Substituting local sustainable products for non-local products, while not completely eliminating imported food, is an important step in moving toward greater sustainability in the food system.
- Does LFP certification require extra paperwork?
LFP attempts to strike a balance between the need to maintain rigorous standards and inspection protocols while recognizing that many farmers and processors are burdened by the paperwork associated with meeting multiple performance requirements.
LFP certification requires farmers and processors to maintain accurate records and reporting systems for the inspection process. However, in order to reduce paperwork, LFP certification builds on existing certification systems and whenever possible accepts inspection processes and reports for existing performance standards, such as organic certification or environmental farm plans. Where appropriate, LFP conducts inspections concurrently with other certification bodies.
- Does LFP guarantee certified farmers a market for their products?
LFP works with institutions and other local purchasers to open new markets for LFP certified farmers and processors. LFP then links certified farmers and processors with food service companies, distributors, and purchasers in the supply chain by facilitating meetings and producing sustainable food directories. LFP does not negotiate deals or otherwise interfere with business to business relationships. As a neutral party, LFP does not offer exclusive access to markets, nor does it deny certification to any farmer or processor who applies for and meets the LFP certification standards.
