Putting the Plus in Local Food Plus: Ethical Labour Standards
On Tuesday, Feb 14th, a Globe and Mail article entitled “Local food = ethical food? Doesn’t always work that way” by Wency Leung brought up some very important questions about local food and the ethical treatment of farm labour within the local food system.
These days, Canadians are more interested than ever about where their food comes from and how it’s produced. Due to concerns about the safety and environmental impact of imported food, many are choosing to buy Canadian-grown produce. Yet among consumers, one facet of eating locally and ethically has been relatively overlooked: the conditions of farm workers in our own backyard.
A quick look at our certification requirements shows that all Certified Local Sustainable farmers must meet our mandatory labour standard. This standard is split into two categories based on the total number of workers on the farm (five or fewer workers or six or more workers).
But, first we have to establish who qualifies as a worker? We have determined that anyone who is employed on the farm is a worker including, full-time and part time staff, contract workers, managers, office staff and seasonal workers that work for at least 3 months of the year. Any farm which surpasses five workers according to that definition must meet our full labour standard.
The first requirement of our over 5 workers’ standard is that operators should comply with all International Labour Organization conventions (of which there are over 180, 10 of which relate directly to agriculture) relating to labour welfare and the Convention on the Rights of the Child which in Article 32 states “ the right of the child to be protected from economic exploitation and from performing any work that is likely to be hazardous or to interfere with the child’s education, or to be harmful to the child’s health or physical, mental, spiritual, moral or social development”
In addition to these international conventions, producers in this category must report their management structure, training protocols and safety
programs in place for their workers to LFP annually. This reporting is verified during our on-site inspection prior to certification and every third year after initial certification.
All LFP certified producers, including operations with fewer then six workers, must meet all local and national regulations for on farm labour including; wages, workers age, working hours, working conditions, occupational health and safety, job security, unions and pensions. As well as any other legal and health requirements in their location.
Through these requirements for on farm workers we support sustainable and ethical labour on local farms as well as promoting the safety and security of farm workers. When you purchase products with the Certified Local Sustainable seal you can be sure they were produced in a safe and ethical farm workplace. Your purchase of LFP certified food also provides financial support to those local sustainable farmers that are making an intentional effort to be more sustainable and ethical in their production and business decisions.
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