Salt Spring Coffee is well respected in the world of premium, ethically sourced coffee and has just launched the country’s first ever Regenerative Organic Certified® (ROC) coffee. The Village Trade Dark Roast is in stores now, and for purchase online.
Regular West Coast Food contributor Catherine Dunwoody chatted with Mickey McLeod, Co-Founder & CEO of Salt Spring Coffee.
What does the term Regenerative Organic Certified coffee mean to the consumer?
McLeod: Regenerative organic certification sets the highest standard in the world for soil health, ecosystem preservation, and farmworker fairness. For a farm or product to be Regenerative Organic Certified™, it must first meet USDA organic requirements. From there, additional rigorous standards must be met including sustainable agricultural practices, animal welfare protections, and social responsibilities including supporting the wellbeing and livelihoods of farmers and workers. Regenerative organic certification provides a holistic framework that ensures communities and ecosystems flourish throughout the coffee supply chain, from crop to cup. At Salt Spring Coffee, our commitment to regenerative organic certification is another step forward in our mission to change the world for the better.
How long was this launch in the works?
McLeod: We have been working on the ROC project for about 2 years.
Do you plan on having all your coffees be ROC? Will you be changing over to that?
McLeod: We are working with our coffee producing partners to get more ROC coffees available. We hope to have more ROC coffees in Canada within the next 12-18 months.
How have consumers reacted to this new product?
McLeod: The reaction has been very positive so far. Our showing at Natural Foods Expo West went well, and regenerative organic was a big theme this year. We’re in the early stages of launching our ROC coffees, and we’re hopeful socially conscious consumers will appreciate the commitment to sustainability that ROC represents.
Do you think it is feasible for all coffee to be ROC, will it become the standard?
McLeod: It would be great if all coffee suppliers could make the switch to regenerative organic certification in the next few years. However, due to the rigorous standards involved, it’s unlikely, especially for larger coffee suppliers. That being said, current agricultural practices are not sustainable, so regenerative organic practices are really the only way forward in the long run.
Article by: Catherine Dunwoody
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