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: 100% Grown in NY
- Food Safety: Applicable at processor/manufacturer level. Manufacturers of alcohol must have a 20-C License and brewery/distillery/cidery/winery license OR a farm brewery/winery/distillery/cidery license. Food/Beverage processors must have a 20-C License. Anything including juice or seafood must be HACCP compliant. Not applicable for raw end products, e.g. fresh-cut produce.
- 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). Grape growers may substitute the Vine Balance Program OR the NY Sustainable Winegrowing for AEM. Renewals must be submitted to the Department.
- Formulation Statements: Any product sold using the NYS Grown & Certified label will require an annual formulation statement or signed attestation. For processing facilities, certifications are product specific, not facility wide.
Application