Overview
The New York State Grown & Certified program makes it easy for consumers to identify local, safely handled, and environmentally responsible agricultural products. This voluntary program is a cooperative effort among producers, processors, wholesalers, retailers, restaurants, and the New York State Department of Agriculture and Markets to meet consumer demand for high-quality food and agricultural products. Upon acceptance to the New York State Grown & Certified program, participants will be able to display a new high-impact label that will clearly stand out, telling the consumer their food handling practices are audited and they operate their farms in an environmentally responsible manner.
Beef Program Requirements & Application
Program Requirements
- NY Requirement: Animal spends 2/3 of life in New York State.
- Food Safety: Animals are slaughtered/processed in a USDA Inspected Slaughter Plant. Active participation in a herd management program, such as the NY Beef Quality Assurance program (BQA)(every 3 years), the New York State Cattle Health Assurance Program (NYSCHAP) (every 2 years), or the National Dairy Farmers Assuring Responsible Management program. Animals must have official identification prior to slaughter (RFID preferred.)
- Formulation Statements: Any producer/farmer selling beef marketed as NYS Grown & Certified must provide an annual formulation statement or signed attestation. For processing facilities, certification is product specific, not facility wide.
- Environmental: Every three years, farms are required to participate/renew in the Agricultural Environmental Management (AEM) program, administered by their county Soil and Water Conservation district, with the completion of Tier 2 of the program (or higher). An alternative option is to have an active CAFO (Concentrated Animal Feeding Operation) permit. Renewals must be submitted to the Department.
Application
Pork Program Requirements & Application
Program Requirements
- Applicability: Pigs spend 2/3 of life in New York State.
- Food Safety: Animals are slaughtered/processed in a USDA Inspected Slaughter Plant. Pigs must have official identification prior to slaughter. Farm participates in a third-party management program, such as the NY Pork Quality Assurance-Plus program.
- Environmental Stewardship: Every three years, farms are required to participate/renew in the Agricultural Environmental Management (AEM) program, administered by their county Soil and Water Conservation district, with the completion of Tier 2 of the program (or higher). An alternative option is to have an active CAFO permit. Renewals must be submitted to the Department.
- Formulation Statements: Any producer/farmer selling pork marketed as NYS Grown & Certified must provide an annual formulation statement or signed attestation. For processing facilities, certification is product specific, not facility wide.
Application