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.
Program Requirements & Application
Program Requirements
- NY Requirement: Majority (51% or more) of ingredients must be farm products grown, raised or produced on New York State Grown & Certified Farms.
- Food Safety: Processors must possess a valid Article 20-C license and be in substantial compliance on most recent inspection. Wholesale processing of juice or seafood items must be compliant with HACCP requirements. Raw end-products must be sourced from GAP certified NYS Grown & Certified farms. Renewals must be submitted to the Department.
- Environmental Stewardship: Every three years, NYS Grown & Certified farm suppliers 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). Grape growers may substitute the Vine Balance Program OR the NY Sustainable Winegrowing for AEM. Renewals must be submitted to the Department.
- Formulation Statements: Formulation statements will be required for each product using the NYS Grown & Certified label. Certifications are product specific, not facility wide.
Application