1. What is Local Food Plus?
2. What does LFP do?
3. What makes LFP unique?
4. Why did LFP develop certification standards?
5. How does LFP define "local"?
6. Why isn't it enough for food to be "local"?
7. How does LFP define "sustainable"?
8. How does LFP determine that farmers and processors meet the standards?
9. Is LFP certification the same as organic certification?
10. Do purchasers have to offer 100% LFP certified food?
11. Does LFP Certified Local Sustainable food cost more?
12. How can you eat local sustainable food during Canada's cold winters?
13. Does LFP certification require extra paperwork?
14. Does LFP guarantee certified farmers a market for their products?

Local Food 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.

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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 retailers, restaurants, institutional purchasers of all sorts (municipalities, universities and colleges, school boards, hospitals, etc.), and food service companies to build local sustainable food systems. LFP also educates consumers and others about the benefits of local sustainable food systems.

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LFP is setting the global standard for food certification – and so much more. We are unique in that we work actively to contribute to the economic growth and sustainability of our communities by finding new markets for farmers and processors who meet LFP standards. In fact, we are the only organization in Canada working on the ground to develop standards and other infrastructure that make it possible to scale up for food system change by linking small and medium-sized producers with purchasers of all sizes – especially public sector institutions and publicly-minded businesses.

LFP believes a food system is sustainable when it successfully meets the following conditions:

• Financially viable for all stakeholders
• Primarily local and regional
• Ecologically responsible in its operations
• Socially responsible
• Respectful of humans and other species

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LFP certification standards emerged from a need in the marketplace to identify locally grown and sustainably produced food products. In addition, various stakeholders were seeking to establish a set of criteria for sustainable production that would be more comprehensive than those organic offers but 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.

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LFP defines locally produced and processed food as products that have been produced, processed, and distributed within the province (i.e., Ontario) in which they are consumed.

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Ensuring that food be locally produced, processed, and distributed is a critical component of our bid to ensure the future of our farmers’ economic sustainability and our farmland’s environmental sustainability, but it’s not the only one. To realize a truly workable solution for the long term, a more comprehensive approach is required. That’s why we have developed a unique certification system that also addresses production standards, labour standards, native habitat preservation, animal welfare, and on-farm energy use.

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LFP has developed a comprehensive set of criteria for evaluating sustainable food production. LFP certified farmers and processors work to:

1. 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.
2. Provide safe and fair working conditions for on-farm labour.
3. Provide healthy and humane care for livestock.
4. Protect and enhance wildlife habitat and biodiversity on working farm landscapes.
5. Reduce on-farm energy consumption and greenhouse gas emissions.

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LFP 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, the inspector submits a report to an independent reviewer who make the final decision on certification.

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LFP certification 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 (IPM), -- that are not part of  organic certification. LFP works with and certifies organic farmers who also wish to have LFP certification to recognize their additional social and environmental practices, as well as conventional farmers who employ sustainable production systems that meet LFP standards.

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No. One of the most attractive aspects of the LFP program is that purchasers can move toward greater sustainability at their own pace. LFP encourages participants to start slowly and increase their local sustainable purchases over time depending on their budget, supply chains, and client needs. Every little step moves the food system in the right direction.

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, tea, 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.

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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.

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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.

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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, 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.

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LFP works with 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. LFP does not negotiate 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.

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