Applegate’s mission has always been at the heart of our business.

Our founder was a reluctant carnivore who could not resist delicious bacon (or ham or hot dogs) and believed our food systems could serve animals, people and the planet. This belief is the driving force behind everything we do at Applegate.

It’s the reason our employees remain dedicated and passionate about our mission: Changing The Meat We Eat®.

For nearly 40 years, we have proudly pushed ourselves to meet high standards for our products, with the singular goal of producing meat Americans can feel good about eating and feeding their families.

But what does it mean to produce food people can feel good about eating?

At Applegate, it means taking a holistic approach to the food system — from Applegate Humanely Raised animal welfare standards to providing you, the consumer, with food made from simple ingredients. When you look at our ever-growing portfolio of natural and organic meat, one thing is abundantly clear: we are committed to our values and making an impact.

It all starts with animal welfare.

Pick up any Applegate product and you’ll see our Applegate Humanely Raised standard prominently displayed on the package.

Applegate 🌭🥓🍗🍔 on Instagram: "Developed in 1965, the Five Freedoms of Animal Welfare are widely considered as the foundation of humane treatment and are the basis for our *Applegate Humanely Raised program. ⁠ ⁠ Through this program, we have championed animal welfare standards for more than 30 years. ⁠ ⁠ Click the link in bio to learn more about our Applegate Humanely Raised program!⁠ ⁠ *Applegate Humanely Raised is a proprietary welfare standard indicating the unique nature of our program. Animals are 100% grass-fed or raised on vegetarian feed, with no hormones or antibiotics, provided environmental enrichments to promote natural behaviors and well-being, and provided ample space to grow."

We require all of our partner farms to be certified by a trusted third-party animal welfare organization — ensuring animals are raised with plenty of space to express their natural tendencies.

During our 2024 fiscal year, 13.2 million animals were raised to the Applegate Humanely Raised standard, and Applegate was awarded the prestigious Good Chicken Award for Compassion in World Farming.

Building on this proud legacy, we launched our Animal Welfare Steering Committee, including the world-renowned Dr. Temple Grandin, to advise Applegate on new research and guide continuous improvement to improve animal health.

Applegate Humanely Raised is the bedrock of our mission — our sustainability practices, ingredient integrity and high product standards all start with our belief that animals raised for food deserve to be handled with care and respect.

We also believe that animals can have a positive impact on the land. Last year, we set a goal to help transition 6 million acres of farmland to certified regenerative.

In practice, regenerative agriculture supports soil health on agricultural farmland.

Healthy soil provides the foundation for a thriving ecosystem, helping to reduce erosion, boost biodiversity and store carbon.

By March 2025, we hit our goal and then some.

Our efforts helped to transition 10.8 million acres to certified regenerative — tripling the number of acres in the Regenerative Organic Alliance’s ROC™ certification program.

It also meant that 100% of the beef in our award-winning hot dog now comes from cattle grazing practices which may help enrich the soil.

Our commitment to environmental sustainability, animal welfare and enabling animals to engage in natural tendencies goes hand in hand with our commitment to our animals raised with no hormones, growth promotants or antibiotics ever.

We don’t use artificial ingredients and are committed to reaching more households with more organic and allergen-conscious products.

In 2024, we joined the Nutrient Density Alliance to measure the potential nutritional benefits of regenerative agriculture practices.

We’ve also invested in research that is considering how a grass-fed beef production system may impact human health. And by working with our partners, like the Organic Trade Association, we continue to advocate for organic farming and production practices.

I’m so proud of the work we’ve done.

But if there’s one thing I’ve learned, it’s that we cannot make change alone.

It takes all of us — farmers, ranchers, environmental and nutrition partners and, of course, our employees — working together to build a food system that serves us all.

These impacts and more are all laid out in our new Mission Report.

As you’ll see, it’s a mission in action.

We are always looking for the opportunity to do better for people, animals, and the planet.

Big things are always happening here at Applegate! Stay in the know by signing up for the newsletter and following us on social media.

Even in our polarized world, it seems natural that advocates for organic and regenerative agriculture would be fast friends. But it turns out that frenemies is a better description.

Many champions of organic see regenerative as ill-defined and a threat to organic, the OG of environmental food labels and, to this day, the only federally regulated one. They worry, not unreasonably, that a new regenerative label would confuse consumers and undermine the value of organic. After all, organic farmers don’t get to pick and choose which practices or fertilizers they can use; they must adhere to the entire standard.

Meanwhile, the proponents of regenerative systems argue that new “certified regenerative” labels improve on organic. They offer the flexibility that farmers need to feed the soil on their land, in their specific geography. Some regen proponents also advocate for replacing a list of required practices with scientific measurements that demonstrate positive environmental impacts, rather than just hoping that mandated practices yield positive results.

Both sides have a point. Which begs the question: Is there room for regenerative? At this critical moment, how do we redefine green?

A short history of organic

The USDA Organic label is only just more than 20 years old. But the organic movement dates back to the early 20th century. Dr. George Washington Carver, a professor at the Tuskegee Institute in Alabama, was an early proponent of organic practices, such as crop rotation, which restore nutrients to the soil. His work demonstrated how alternating cotton with legumes such as peanuts, helped to build healthier soil. Booker T. Whately, also at Tuskegee, was another powerful proponent of regenerative practices as a way to sustain both the land and small Black farmers’ profitability.

Across the pond in England, Lady Eve Balfour conducted the first, long-term, side-by-side comparison of organic and chemical-based farming, which showed that organic methods produced soils with as many as 10 times the number of essential nutrients. J.I. Rodale, who went on to found the Rodale Institute, set up his own farm and tests in Pennsylvania. In 1948, he published the now classic book “Pay Dirt,” that revealed links between chemical agriculture and declining public health.

In the 1970s, the rise of the back-to-the-land movement and publications such as the Whole Earth Catalog helped push organic into the mainstream. By the 1980s, small farmers across the country started to claim they were practicing organic farming — though there was no standardized definition. In 1990, the federal government finally stepped in. But it took 12 years — until 2002 — for the U.S. Department of Agriculture to unveil a final, federal definition for organic. The standard mandates practices to enhance soil and water quality and conserve local landscapes and wildlife, and bans the use of synthetic fertilizers, irradiation and genetic engineering.

Since then, the organic food sector has exploded. In 2023, according to the Organic Trade Association, sales of organic food topped $63 billion, a jump of nearly 80 percent in a decade.

Organic’s wild success has won fans — and detractors. Critics of organic say that farmers are not incentivized to do more than the bare minimum required by the standard. Or to put it another way: the regulations set a ceiling, not a floor.

Perhaps not surprisingly, organic’s early trailblazers predicted this battle (and, as we’ll see, the one that is now brewing over regenerative). A single set of rules, though clear, would not allow farmers to cultivate soil in ways that were specific to their geography, climate or crops. In a speech given in 1977, Lady Eve declared that “the techniques of organic farming cannot be imprisoned in a rigid set of rules. They depend essentially on the outlook of the farmer.”

A short history of regenerative

Like organic, regenerative agriculture embraces a holistic approach to agricultural production. It prioritizes soil health, as well as the well-being of people, animals and the environment.

Regenerative practices include planting cover crops, crop rotations and “no-till” agriculture. These techniques are hardly new. In fact, they are based on indigenous principles. But they have caught the imagination of a new generation of environmental advocates.

Celebrities like Woody Harrelson and Laura Dern have lined up to promote regenerative ag. The Biden administration has made historic investments in climate-smart agriculture. According to USDA, agriculture is responsible for about 10 percent of U.S. greenhouse gas emissions. And so healthy soils’ potential to sequester carbon is seen as a win-win solution — for food production and the planet.

Proponents of regenerative agriculture say the biggest difference between organic and regen is the principle of “continuous improvement.” Instead of simply following a list of prescribed practices, regenerative farmers must prove that what they do is enriching the soil, and continues to over time.

The best of both worlds

The idea that farmers must adapt to their local landscape and work to continuously improve the soil were both foundational to the organic movement. So you can understand why the old guard is … a little prickly about regenerative. But it is also true that regen advocates have legitimate gripes. Time is of the essence in the battle against climate change. So it is important to incentivize farmers to do everything they can, as fast as they can.

At Applegate, we believe that both standards can coexist. Here’s why:

First, there are many farmers who have chosen not to become certified organic. In livestock, this is often because organic feed is prohibitively expensive. But that doesn’t mean that conventional farmers would not like to be rewarded for the things that they can do, like promoting cover crop practices, implementing responsible antibiotic use or reducing emissions.

To that end, regenerative may serve as an accountable pathway for farmers to make environmentally friendly choices and potentially still get credit from their customers. For some, it may even be a first step toward the transition to organic certification.

Second, regenerative certifications may serve as extra credit for farmers who are already certified organic. Remember the criticism that organic was a “ceiling, not a floor?” By offering a regenerative certification, farmers that are doing more than simply checking the boxes for organic can show off their regenerative practices to consumers and potentially be rewarded in the marketplace.

A 2022 opinion essay in the Ecologist Magazine summed it up well: “There’s a lot to be gained from recognizing the shared values and trajectories of organic and regenerative. Being truly regenerative means being organic, but likewise being truly organic means being regenerative too. They’re interlinked and are stronger and more meaningful together.”

The path forward, together

Today, there are several certified regenerative standards, including Land To Market, Regenified, Regenerative by Greenham and Certified Regenerative by A Greener World. There is also a Regenerative Organic Certified for farmers already certified organic.

At Applegate we believe that this marketplace of certifications can be a good thing. We don’t want to wait 20 years for the federal government to issue a standard for regenerative, which then might have the drawbacks of organic. But it is absolutely essential that new standards are not an opportunity to greenwash! Companies that embrace regenerative must be transparent about what their regenerative certifications require and accountable for what progress is made.

Take carbon sequestration, one of the great promises of regenerative farming. We know from numerous lab studies that regenerative soils have been found to contain considerably more carbon. But those measurements represent a single moment in time — not how much carbon the soils store over the course of a year. (A current study underway aims to fix that!) There are also questions about how you get useful measures from across a large farm; is the soil tested on one acre also true on another? And what if it isn’t feasible to take samples from everywhere?

Given the evolving science on carbon sequestration, Applegate is also committed to encouraging the many other ways that certified regenerative practices make a positive impact on the environment. For example, regenerative practices, like cover cropping and grazing ruminant animals, have been shown to increase soils’ water retention, reduce erosion and boost biodiversity. We want to help incentivize farmers and ranchers to make continuous progress in these essential areas.

It’s understandable that amorphous regenerative standards feel threatening to long-time supporters of organic. But regenerative will continue to evolve. And we support that. Because the whole philosophy of regenerative is that it is place and climate specific. It is not one size fits all.

At Applegate, we are prepared to be patient with the science, to let it evolve, but also demand proof that what we, and anyone else, claim is actually making a difference, whether that’s organic or regenerative.

The most important thing we can all do is work together to make standards meaningful for consumers and the planet.

You may have heard — we hope you’ve heard! — our big news: By the end of 2025, Applegate plans to source all the beef for our beef hot dogs from certified regenerative grasslands around the globe.

This is a monumental shift. Within two years, our already-awesome natural and organic hot dogs will contribute to the regeneration of approximately six million acres of grasslands around the globe.

On the one hand, this commitment is just the usual for us here at Applegate.

Since our founding, more than 35 years ago, we pioneered the Applegate Humanely Raised Standard, helped to build a market for meat raised with No Antibiotics Ever — now worth more than $2 billion annually — and helped to grow the Organic label.

On the other hand — we’re not going to lie — this is a pretty big deal.

Here’s why.

First, the obvious. Agriculture, and in particular beef, are significant contributors to climate change. But with regenerative grazing, they don’t have to be.

Regenerative practices, such as rotational grazing, offer farmers and ranchers a way to employ livestock to heal the land: minimizing erosion, boosting biodiversity and helping to store carbon underground.

In other words, regenerative grazing embraces the positive impact that animals can have on the planet.

But there are lots of other reasons we are working to bring regenerative agriculture from niche to norm.

For one, regenerative certifications are helping to build a library of new data to show how regenerative practices work at scale.

For example, ranchers might measure the impact of increased ground cover or conduct regular soil tests to check levels of organic carbon or phosphorus, a key nutrient for plant growth.

These certifications help build the case for regenerative agriculture more broadly, but will, over time, help our farmers to make the best decisions for the long-term health of their land. Knowledge is power!

And regenerative practices don’t only support environmental goals. They sustain farmers.

At Applegate, our new commitment to regenerative beef will support certified regenerative cattle ranchers — in Australia, Uruguay and here in the United States. Regenerative certifications allow them to put a name to — and likely receive a premium price for — the good farming practices many have been employing for decades.

We love meat! And we know we’re not alone. But in order to enjoy it, we want — and we know our customers want — to feel good about the meat they eat.

Regenerative agriculture is the latest way that we as a company are working to make that a reality. It’s all part of our mission: Changing The Meat We Eat.®

Want to learn more about regenerative agriculture? Visit our website.

At Applegate, we are proud of helping to make grass-fed and regeneratively raised beef available, not just to the few but the many. In fact, we’ve used 100% grass-fed and grass-finished beef for our hot dogs and burgers since 2015.

The American Way … for Beef

Finding grass-fed beef way back then wasn’t easy, especially here in the United States. After World War II, the U.S. started subsidizing farmers to grow corn and soon a lot of it was going to feed cattle. This practice fattened cattle up more quickly than a 100% grass-fed diet and created the marbled steaks Americans soon learned to love.

It also introduced a host of problems too: Cattle are ruminants, which means they are supposed to eat grass. When they eat grain, they often suffer from painful, and sometimes dangerous, digestive issues. In addition, feedlots keep animals cramped together, which can lead to disease or the need for regular antibiotics. Despite these drawbacks, grass-fed beef soon was reduced to a cottage industry.

Going their Own Way

Other parts of the world, though, did not follow America’s lead. In Australia and Uruguay, grass-fed/grass-finished beef is the norm. Which makes a lot of sense. In both countries, there are vast grasslands and most are no good for growing crops. And because of the warm climate, the pastures have grass growing all year round. No wonder then that in Australia, ranchers graze more than 800 million acres to produce 29 million cattle annually.

The grass-fed cattle ranches in Australia and Uruguay that we buy from have been using regenerative practices for decades. And these experts do not simply follow a set of standards; they are responsive to what they see on the ground: managing water usage to prevent drought and rotating animals based on the growth rate of plants, which varies throughout the year, depending on soil temperatures and hours of daylight.

American consumers have internalized the idea that big is bad when it comes to food. But that’s not always true. To scale up the environmental benefits, we need more than just small farms to embrace eco-friendly practices. It needs to be done by everyone, especially the big guys. One of our Australian suppliers has more than 6 million acres under regenerative certification.

Doing Right by Doing Good

Applegate is thrilled to see the re-emergence of grass-fed and regeneratively raised beef here at home. Conscientious consumers are demanding better beef and ranchers are responding. The Biden Administration is helping too, investing $89 million in infrastructure to help small and mid-size livestock farmers.

That’s why, in 2021, we introduced the DO GOOD DOG™ hot dog, our first certified regeneratively raised hot dog made from beef cattle raised on verified U.S. grasslands. We are especially proud of our American partner, Jamie Ager from Hickory Nut Gap in North Carolina. But we are also proud to support ranchers around the world who are doing the right things, for their cattle and the planet. It is the fastest way to bring the best beef to everyone and to fulfill our mission: Changing the Meat We Eat.®

We all think we know what “organic” means when we see it on a label.

When it comes to meat, that includes giving animals plenty of space and time outside. Unfortunately, there are fewer USDA rules than you might think, especially for poultry.

It’s a serious concern. When some farmers follow the letter, but not the spirit of the law, it weakens the credibility of the organic meat standard and the organic label we all know and, should, trust.

The good news? The USDA has proposed a new rule, the Organic Livestock and Poultry Standard, which would improve the lives of all farm animals, including limiting the number of animals in each barn and ensuring that organic chickens have true access to the outdoors. The bad news? Big Ag and powerful lobbyists, led largely by major egg producers, want to wait 15 years to implement some of these new rules.

At Applegate Farms, we have our own strict standard for animal welfare, Applegate Humanely Raised, which exceeds the new proposed USDA rules. But we believe it’s important for all organic producers to meet a high standard for welfare. It levels the playing field for all farmers. And, most important, it’s what consumers want.

Here’s a (brief) history of the (long) journey toward new rules — and what you can do to help make better animal welfare a reality.

The state of animal welfare in Organic

To be clear, the National Organic Standard does include rules and enforcement of animal welfare. For example, the organic regulation states that all certified organic operations must give their animals “access to the outdoors, shade, shelter, exercise areas, fresh air, clean water for drinking, and direct sunlight.”

The problem? These regulations have not been consistently enforced. Some large companies have found loopholes, such as using narrow, enclosed porches instead of true outdoor access to meet this requirement. Many advocates of the organic standard believe this practice has led to inconsistent animal welfare standards for organic chickens and put the many organic farmers who treat their birds right at a disadvantage.

Efforts for change

Surveys show that the public overwhelmingly supports higher animal-welfare standards. Recent research commissioned by the Organic Trade Association revealed that 75 percent of Americans are concerned about the treatment of animals by the meat and dairy industry, and that animal welfare and outdoor access are core value propositions for organic shoppers for which they are willing to pay more for these benefits.

Consumers also want the standard to evolve: 87% of consumers expect organic rules to be updated to reflect new understandings about soil, climate, health and animal welfare.

With this in mind, the USDA in 2016 proposed a new rule outlining animal care practices under the Certified Organic seal. The proposed rule established standards like establishing minimum space requirements for poultry and prohibiting physical alterations such as debeaking of chickens and routine tail docking of hogs.

Public comment on the proposed rule was 98 percent positive, and it was finalized and set to take effect in March 2017. But the Trump administration abruptly rescinded the rule. Instead, it postponed implementation until May 2017, then again for another six months, until November 2017.

In the interim, the USDA opened a 30-day public comment period, asking consumers and businesses to weigh in on what should happen next. The options:

1. allow the rule to go into effect in November;
2. suspend the rule indefinitely (during which time the Agriculture Department would consider whether to implement, modify or withdraw the rule);
3. delay the effective date;
4. withdraw the rule entirely.

More than 47,000 comments poured in during the 30-day comment period: 99 percent supported the rule going into effect in November as written without further delays.

That did not happen.

Years of legal wrangling

You can guess what happened next.

The Organic Trade Association filed a lawsuit (which was supported by Applegate.) In it, the group alleged that the USDA had violated the Organic Foods Production Act, and unlawfully delayed the effective date of the final livestock standards that were developed by industry and in accordance with the processes established by Congress.

It also accused the agency of abusing its discretion by ignoring the overwhelming public record established in support of these organic standards.

The lawsuit has been winding its way through the courts for five years — and is still ongoing. In the meantime, however, the Biden administration’s USDA proposed a new rule to upgrade animal welfare within the organic standard.

What’s in the new Organic Livestock and Poultry Standard?

Unveiled in August, the new rule is pretty similar to the old one. It clarifies living conditions, healthcare, transportation and slaughter practices for hogs, cattle, and poultry. It also establishes indoor and outdoor space requirements for poultry. Notably, enclosed porches — the cheat that many big poultry producers use — are no longer permitted.

Most of the rules would go into effect in one year. But there’s one big loophole.

Poultry producers might have as long as 15 years to permit true outdoor access for poultry. (Yes, you read that right: 15 years or 2037!) Organic advocates are pushing to move the deadline forward to a maximum of five years.

What YOU can do

As part of this latest (and hopefully final!) USDA rulemaking process, every American has a chance to weigh in on the new regulations to protect animals and the organic standard.

• Submit a comment to the USDA to let them know:
• You support true outdoor access for poultry
• You are not willing to pay a premium for organic without high animal-welfare standards
• You cannot wait 15 years for essential rules to go into effect. Rules should take effect within no more than five years
• Submit a comment through Voter Voice, which will provide a comment template that you can adapt to reflect your views.
• Share this article and other background information with friends and family by email or social media.

And rest assured, no matter what the USDA decides, Applegate already meets and exceeds the proposed rules. And we remain committed to raising the bar for organic, which by our definition includes raising animals humanely. You can see our commitment here.

Further Resources:

• USDA Organic Livestock and Poultry Standard
• Organic Trade Association: Animal Welfare information
• NPR: Organic Industry Sues USDA over Animal Welfare Standard
• Applegate: 2017 Comments on USDA Delay of OLPP
• Applegate Humanely Raised Standard

It’s Earth Week and everyone (rightly) wants to pitch in. But doing right by the planet isn’t a one-week job, especially when it comes to food. It means thinking and acting differently, from planting to harvest — and every day in between.

No wonder then that so many companies’ brands are turning to regenerative agriculture, a system of practices and principles designed to enrich the soil, minimize erosion, boost biodiversity and even sequester carbon.

Here at Applegate Farms, we are on a mission to scale up regenerative agriculture and, in doing so, demonstrate the measurable, positive impact that animals can make. And (happily) we’re not alone.

Here are some brands also defining regenerative agriculture and making it easy for eaters everywhere to make every day a good one for the planet.

Alter Eco

(Alter Eco Website)

Alter Eco believes that climate change and inequality are today’s most important challenges — and that they are inextricably linked. Regenerative agriculture is their solution. Since 2015, they have focused their efforts in helping their farming partners transition away from monoculture to regenerative practices. To date, 747 farmers have transitioned about 1,650 acres of land.

For its chocolate, that means sourcing cocoa grown in dynamic agroforestry in Ecuador, the Dominican Republic and Peru; while its oats come from certified Regenerative Organic farms in New York committed to crop rotation and wildlife preservation. As Alter Eco likes to say: It’s food for mind, body and soil!

How Alter Eco is defining “Regenerative Agriculture”: A way of farming that builds healthy soil and restores ecosystems. Learn more here.

Serenity Kids

(Serenity Kids Website)

If kids can change the world, why shouldn’t their food change the food system? That’s the idea of Serenity Kids, a line of baby foods made from ethically — and regeneratively sourced — ingredients. Early in the development of Serenity Kids, they realized that their company is uniquely capable of creating real change in the food system. They source from farmers that use regenerative agriculture practices that go well beyond sustainability. This looks different for each of the family farms they source ingredients from, but every single one plays a role in utilizing regenerative techniques to better the world we live in.

Serenity Kids uses regeneratively raised meat in its baby food and their new Grass Fed Beef + Ginger pouch is certified by Land to Market, the gold standard for land health.

How Serenity Kids is defining “Regenerative Agriculture”: Farming and grazing practices that, among other benefits reverse climate change by rebuilding organic matter in the soil and restoring its biodiversity. Learn more here.

Simple Mills

(Simple Mills Website)

Simple Mills is committed to revolutionary food design that advances regenerative agriculture principles, elevates farmers, empowers eaters, and inspires peers so our food system can nourish people and our planet now and for generations to come. Simply put, they bake positive impact into the food they make.

Today, only four crops — sugarcane, rice, corn and wheat–account for more than 50% of all crops grown worldwide. And so, Simple Mills is helping to create market demand for crops that can play an important role in building resilience within a farm operation and have created crackers that are a literal recipe for biodiversity. Take its Organic Seed Flour Crackers, which use sunflower (a warm season broadleaf plant), pumpkin seed (a warm season broadleaf plant) and flax (a cool season broadleaf plant), each of which play important roles in a healthy crop rotation.

How Simple Mills is defining “Regenerative Agriculture”: Agriculture that builds ecosystem resilience through principles that consider the holistic context of the farm system. Learn more here.

“The nation that destroys its soil destroys itself,” declared Franklin D. Roosevelt in 1937.

If he was right, we have a big problem.

Fertile topsoil, in which humans grow an estimated 95% of our food, is eroding at an alarming rate. The World Wildlife Federation claims that half the world’s topsoil has eroded over the last 150 years. Just last year, scientists, using satellite technology, observed that 35% of the U.S. corn belt’s topsoil has disappeared since European settlers arrived.

The reason? Well, there are many. But a big culprit is industrial agriculture. In the search for high yields and profits, intensive agriculture has fueled deforestation, overgrazing, and monocultures of corn and soy. These commodity crops require annual planting and harvesting — more on why that’s detrimental later! — and rely on chemical fertilizers that can change the composition of the soil.

The (admittedly faint) silver lining to all this bad news: Awareness of the problem is growing.

Important books like David Montgomery’s “Dirt: The Erosion of Civilizations” and documentary “Kiss the Ground” are garnering national attention. In 2015, the U.N. held its first World Soil Day to educate policy makers and everyday eaters about the fundamental role soil plays in humans’ lives. “The multiple roles of soils often go unnoticed,” José Graziano da Silva, director-general of the U.N.’s Food and Agriculture Organization said that year. “Soils don’t have a voice, and few people speak out for them. They are our silent ally in food production.”

According to the UN Food and Agriculture Organization:

• 95 percent of our food is directly or indirectly produced on our soils.
• A shortage of any one of the 15 nutrients required for plant growth can limit crop yield.
• It can take up to 1,000 years to form one centimeter (about one-third of an inch) of soil.
• Sustainable soil management could produce up to 58 percent more food.

What is healthy soil?

Think of soil as an underground ecosystem where air, water, minerals, organic matter and billions of micro-organisms live and work together.

According to Earth Institute at Columbia University, an acre of soil may contain up to 900 pounds of earthworms, 2400 pounds fungi, 1500 pounds bacteria, 133 pounds protozoa and 890 pounds arthropods and algae. One gram of soil may hold one billion bacteria.

On a farm, micro-organisms, earthworms and insects help to break down crop residues and manures and recycle and redistribute energy and nutrients. This organic material creates what is known as structure in the soil, which helps it to retain water and nutrients and, ultimately, helps plants grow. Healthy soil also can help store and even sequester carbon, which helps to battle climate change.

How do modern agricultural practices harm soil?

Soil is affected by many things such as floods and winds. But modern agricultural practices have taken a serious toll.

An example will help illustrate why.

Imagine Farmer Sam, who manages thousands of acres of corn in the American Midwest. Running such a large farm means he must use a big combine to till and turnover the soil.

The problem? Tilling aerates the soil — releasing carbon into the air — and compacts the soil underneath, killing many of those essential microorganisms that live deep in the ground. Without a vibrant, biodiverse network of life below ground, Farmer Sam turns to fertilizers and chemicals for the necessary nutrients. In the process, however, these additives alter the chemical makeup of the soil, making it even harder for the microorganisms that remain to survive.

Degraded soil has a harder time retaining water, which in turn leads to more soil erosion and the need for more chemicals and fertilizers. Farmer Sam is stuck in a vicious cycle.

OK. But how does this affect me?

Healthy soil is the foundation of healthy plants, which are crucial for human survival. When we abuse the soil, we make it harder to grow nutrient-dense food, which as a species we need to survive. Soil also stores three times more carbon than the world’s forests and plants, so preserving soil is a key weapon in the fight against climate change.

What are the principles of healthy soil?

There are many agricultural practices that rebuild soil, but they all have the same aim: to build up organic material underground to support the rich, diverse universe of microorganisms that create healthy soil.

These include:

• Low-till or no-till farming: Farmers rarely or never plow their fields, which keeps the ground covered and protects the soil from sun, rain and wind and allows microorganisms to do their work processing energy and nutrients below ground.
• Cover cropping: Farmers plant crops simply to cover the ground (rather than for harvest) to protect the soil.
• Fertilizing with compost: Made from leaves, food scraps and other organic matter, compost naturally adds valuable nutrients to soil without chemicals.
• Increasing crop diversity: Natural systems prize diversity; a variety of plants and animals can help keep disease, among other things, at bay.
• Animal integration: Animals play a key role a vital role in building healthy soil. Grazing releases plant roots into the soil, where they create new organic matter. Their poop is a natural fertilizer.
• Holistic grazing: Moving animals from pasture to pasture to avoid overgrazing and maximize plant and soil productivity.

Do organic practices build soil?

Many consumers choose organic because the U.S. standard bans synthetic chemicals. But the cornerstone of organic farming is managing soil fertility. The ban on synthetic fertilizers and chemicals requires them to work harder at building and maintaining soil through farming practices such as crop rotations, cover cropping and integrating animals (and their valuable poop!) into their management plans.

As Sir Albert Howard, often called the father of organic agriculture, once said: “the health of soil, plants, animals and man is one and indivisible.”

Well, then, what about regenerative practices?

Regenerative farmers are seeking to correct some of what they see as errors of the organic movement; for example, creating a standard to be met (and messed with), rather than demanding continuous improvement from farmers year after year.

But there is no one agreed-upon definition of regenerative agriculture. The challenge, as it was and is with organic, will be ensuring that farmers who boast about their regenerative practices are held accountable.

At Applegate Farms, our definition of regenerative agriculture focuses on positive, verified animal impact. So we are helping to build systems in which the animals’ grazing and movement across grasslands is managed with the goal to improve their health as well as enrich the soil. (Read more about Applegate’s commitment to regenerative agriculture.)

And from the start, we have been clear that we want our ranchers to be accountable. Working with our partner, the Savory Institute, we measure outcomes on biodiversity, water retention and overall soil health each year. Our goal: to help ranchers to improve their land and their soil. For their sake — and all of our customers, too.

Want to know more? Check out these resources on the importance of soil health.

• UN Food and Agriculture Organization: Soils Portal
• United Nations: World Soil Day Information
• USDA National Resources Conservation Service: Soil Health
• The Soil Health Institute
• The Soil Association (UK)
• Rodale Institute: What is Healthy Soil?

Updated July 2023

Proposition 12, a landmark California animal-welfare rule is now the law of the land, thanks to the U.S. Supreme Court. And so is Massachusetts Question 3, a similar voter-passed initiative that got the greenlight after the Court’s ruling.

It’s been a long time coming. Also known as the Farm Animal Confinement Initiative, Prop 12 was overwhelmingly passed by California voters in 2018. Massachusetts voters cast their ballots on Question 3 in 2016. Both laws prohibit the sale of eggs, veal or pork in their respective states from animals that were confined in small spaces.

In both cases, that means no more battery cages — communal cages just a few feet wide and 15 inches high — for laying hens. Breeding sows must be given at least 24 square feet of space. (Though no specific amount of space is specified in Question 3, animals must be able to standup and turn around.) Gestation crates, which were widely used for pregnant sows but severely limit their movement, are now almost entirely banned.

In both cases, the laws apply not only to California and Massachusetts farms but all farms that sell fresh pork, veal and eggs in those states.

At Applegate Farms, we have always exceeded the standards set by Prop. 12 and Q3. Our bacon comes from farms where pigs have plenty of space, light and fresh air. And we have do not and never will use gestation crates. (To learn more about our strict animal welfare standards, visit our Animal Welfare page.)

There are minor variations between the two laws. But both significantly raise the bar for the humane treatment of farm animals.

Below is our primer on the passage, challenges to and success of Prop. 12, which cleared the way for both laws to go into effect this summer.

When was Prop. 12 passed?

California voters decisively passed Prop. 12 in November, 2018, with 63% of voters in favor and 37% against. The first regulations, focused on veal, were released in 2020. The remaining ones were scheduled to take effect on Jan. 1, 2022, but a court ruling delayed them until California issues regulations for producers. That delay was then extended to wait for the Supreme Court to weigh in.

What does Prop. 12 do?

Animal-welfare advocacy groups claim that Prop. 12 is strongest animal welfare law in the United States — and possibly the world. Cages are explicitly banned for hens, which would be required to allocate at least 1 square foot of floor space for elevated platforms; single-level floor systems would require a minimum of 1.5 square feet of floor space per hen. Breeding sows would need to be given at least 24 feet of space. With the exception of a few days before and after birthing new piglets, sows cannot be kept in gestation crates.

Prop. 12 also closes some important loopholes left open by previous animal-welfare regulations. For example, Prop. 12 applies not only to shell eggs — the kind you buy by the dozen at the grocery store and account for about two-thirds of eggs sold — but also so-called liquid eggs, the pre-cracked eggs that are sold to restaurants and food manufacturers.

Who and what does Prop. 12 affect?

Prop. 12 affects all farmers that raise egg-laying hens, veal calves and pigs that plan to sell their products in California. And many, many do. According to Rabobank, California produces 4% of the nation’s pork but consumes some 15%.

Producers, such as Applegate and Niman Ranch, already met and, in some cases, exceeded the standards in Prop. 12.

Several other large producers, such as Applegate’s parent company Hormel Foods, are ready to comply with the law. But other firms resisted. In the leadup to the law’s implementation, some threatened not to send certain cuts to California once the rules take effect.

What challenges are there to Prop. 12?

The conventional pork industry fought vigorously to overturn Prop. 12.

Its argument centered on something known as the “Dormant Commerce Clause” of the constitution that is designed to prevent states from giving preferential treatment to businesses in their own states. Industry groups argued in both District court and the Ninth Circuit Court of Appeals that California was meddling in interstate commerce because the financial and logistical burdens fall primarily on out-of-state producers.

Both courts ruled against those claims. So the industry appealed to the United States Supreme Court, which agreed to hear its case. The hearings took place in October 2022. On May 11, 2023, the Court issued a 5–4 decision that agreed that the law did not violate the constitution. In its opinion upholding Prop 12, the Court stated that pork producers

invite us to fashion two new and more aggressive constitutional restrictions on the ability of States to regulate goods sold within their borders. We decline that invitation. While the Constitution addresses many weighty issues, the type of pork chops California merchants may sell is not on that list.

We are pleased that the Supreme Court has ruled in favor of high animal welfare, and that the matter is at last settled. At Applegate, we believe passionately in the humane treatment of animals and in listening closely to what consumers want.

Prop. 12 went into effect on July 1, 2023. Question 3 is in effect on August 23, 2023. Voters in California and Massachusetts have spoken.

Learn more about Prop 12 and Question 3:

-Ballotopedia: Proposition 12

-Ballotopedia: Question 3

-California Department of Food and Agriculture: Prop 12 Update

-National Pork Producers Council: Prop 12

-Humane Society: Inside our campaign for Prop. 12

-Humane League: What Does Question 3 Mean for Animals in Massachusetts

-Vox: The Fight Over Cage-Free Eggs and Bacon in California Explained

-Supreme Court Ruling: National Pork Producers Council v. Ross

Is organic meat worth it? It’s a subject that confounds many of us. Unlike carrots or lettuce, it’s not entirely obvious what makes meat organic. (After all, you don’t spray pigs with pesticides!)

But there are key differences in the way organic meat is produced — and a host of benefits that come with them: for animals, eaters, the soil and the planet. This article is adapted from a 2020 report produced by The Organic Center.

What does organic meat mean anyway?

Organic farmers and ranchers must follow detailed regulations to earn organic certification. The main requirements concern what animals eat, where they spend their time and how they are treated if they get sick.

Here’s what it means to raise animals in an organic system:

• Animals can’t be given added hormones, growth promotants or antibiotics.
• Animals’ health and natural behavior are a priority.
• All feed is 100 percent organic — no synthetic pesticides or genetically modified crops
• Pasture must be organically managed, which means it isn’t sprayed with toxic, synthetic pesticides or synthetic fertilizers.
• Cattle and other ruminants (grazing animals) are grazed throughout the entire grazing season; at least 120 days per year.
• Organic livestock farmers use holistic, preventive health care practices. Should an animal fall ill, medicines are permitted, but antibiotics and most synthetic chemicals are routinely prohibited.
• Organic animal farmers minimize environmental impacts, often recycling manure (to help avoid nutrient runoff and increase carbon storage in their fields) and employing practices such as crop rotation and cover crops to maintain soil fertility and help protect soil and water quality.

Now that we’ve got definitions out of the way.

Let’s talk about the benefits of organic meat.

Organic meat may be more nutritious

Meat is, by any standard, a good source of protein, iron and vitamin D. But organic ruminant meat (beef, lamb, goat) can contain more good omega-3 fatty acids, less cholesterol and more antioxidants than conventionally raised animals thanks to regulations that require them to graze on pasture, as they are meant to do.

For example:

1. Organic meat may have more healthful fat

The amount of grass that grazing animals eat can change the type of fat found in the meat.

So eating organic beef, lamb or goat may up the heart-healthy omega-3 fatty acids in your diet. (Note: Our own bodies don’t produce omega-3 and omega-6 fatty acids, so we have to get them through what we eat.)

A broad review of 67 studies on the nutritional profile of organic meat in the European Union shows that organic meat contains nearly 50% higher levels of beneficial omega-3 fatty acids than non-organic meat. Research in the U.S. is, sadly, limited.

Organic beef can also have lower cholesterol and fat. One study from Spain found organic beef had 17 percent less cholesterol; 32 percent less fat, depending on the beef cut; 16 percent fewer fatty acids and 24% fewer monounsaturated fatty acids than its conventional counterpart. Researchers suggest that the pasture-based diet is largely responsible for the differences.

2. Organic meat may have more antioxidants

According to a study in the Journal of the Science of Food and Agriculture, organic beef in the EU can have higher antioxidant levels than conventionally raised beef. Organic beef was especially beneficial when it came to heart-healthy α‐linolenic acid, with 170% higher levels than non-organic beef. Finally, the researchers found that organic beef had 24% more α‐tocopherol, which is a type of Vitamin E.

Organic meat does not contain synthetic growth promotors (which are banned in other countries)

Growth promotors include hormones, steroids and beta-agonists. They are used in conventional livestock operations because they increase lean muscle gain and help animals grow more quickly. In the U.S., steroids are still allowed in the production of beef and lamb and beta-agonists are allowed for hogs, turkeys and cattle.

Some countries, however, have banned them and do not import U.S. meat because of health concerns surrounding these drugs.

What are the concerns?

• When given to animals, synthetic hormones can make their way into wastewater, which exposes the surrounding environment to growth hormones.
• Beta-agonists, such as ractopamine, promote lean muscle growth but are also associated with diminished animal welfare: It is linked to increased injury during animal transport, hoof lesions in pigs and increased stress.

The best way to avoid these drugs is to choose organic meat since they are prohibited in organic production.

Organic does not contribute to antibiotic resistance

The use of antibiotics is banned in organic production. And for good reason. Since the 1940s, antibiotics have been one of our most precious medical resources, and the overuse of antibiotics has put these miracle drugs at risk.

Every year, more than 2.8 million people in the U.S. alone are infected with antibiotic-resistant infections.

The World Health Organization lists antimicrobial resistance among the 10 most pressing global health threats. By 2050, according to the United Nations, 10 million lives could be lost to drug-resistant pathogens, surpassing deaths from cancer.

It may seem surprising, but in the U.S., most antibiotics are given to farm animals. Sixty-five percent of the antibiotics sold are intended for food animals, compared to just 30 percent for people. (The remainder goes to pets and other animals.)

Antibiotics are routinely given to animals to compensate for overcrowding and dirty living conditions — which are the perfect recipe for antibiotic-resistant bacteria. These microbes can be spread to humans through food and, more often, the environment. When you buy organic meat, you are doing your part to fight antibiotic-resistance and protecting yourself and your family.

To learn more about the fight against antibiotic resistance, check out our primer on antibiotics and agriculture.

Organic meat reduces exposure to pesticides

Our diets are one of the primary sources of pesticide exposure. The U.S. Food and Drug Administration recently found pesticide residues in nearly 50 percent of food sampled from domestic and imported sources!

The good news is that some studies show eating organic foods can reduce existing levels of pesticides detected in children and adults. Even just choosing organic occasionally can reduce your exposure to some pesticides.

Most people don’t think about pesticides when they’re choosing meat, but pesticides from animal feed can accumulate in animal organs. Organic production bans the use of harmful pesticides in both pasture and feed, which means you’re not getting a side of chemicals with your burger.

Organic meat may help mitigate climate change

It’s not the cow, it’s the how.

That’s more than a clever turn of phrase. What animals eat, how their feed is produced, where they are housed and how their waste is managed can all influence the greenhouse gas emissions and, therefore, the potential to contribute or mitigate climate change.

On feed: The National Organic Program requires cattle and other ruminant animals to spend more time on pasture than conventionally raised animals. And when they’re not on pasture, they must eat a 100 percent organic diet. More time on pasture helps animals store carbon in the soil and growing feed without the use of synthetic fertilizer is key in reducing greenhouse gas emissions.

On biodiversity: The production of organic feed that animals eat when not on pasture also supports biodiversity in two key ways. First, organic farming prohibits the use of harmful synthetic pesticides that are known to be toxic to bees, birds and other wildlife. Second, organic farming is generally more diversified with habitat that is beneficial to all types of wildlife.

On grazing: Managed grazing, mandated by the Organic Program, is important for climate change, because well-managed pastures can improve soil quality and store carbon, which would otherwise be released as carbon dioxide into the atmosphere. This is especially true when livestock are incorporated into organic crop rotations, because the manure from animals can reduce reliance on synthetic nitrogen fertilizer, which is energy intensive to produce and also releases carbon dioxide into the atmosphere.

Conclusion:

When you eat meat, choosing organic is especially important, because meat
production can have cascading effects on human health, animal welfare, and
the environment.

When you choose organic meat, you are not only ensuring that the animals are raised without synthetic chemicals and have high welfare standards, but also that all the food that animals eat comes from organic sources that may support soil health and biodiversity.

Further Resources:

• The Organic Center “Benefits of Organic Meat” report
• The Organic Center latest research on organic
• Mayo Clinic: Organic foods: Are they safer? More nutritious?
• Time Magazine: 4 Science Backed Health Benefits of Eating Organic

For all the talk of how great a vegetarian diet is, not that many Americans have made the jump. Today just 5 percent of us call ourselves vegetarians. That number hasn’t changed in 20 years.

Flexitarianism, in contrast, has taken off like a rocket. According to one study, 36 percent of Americans identify themselves as flexitarians, which means they are seeking to add more fruits and vegetables to their diet while still enjoying some meat. What makes flexitarianism so compelling? Is it right for you? You’ve come to the right place. Read on!

What is a flexitarian diet?

The term flexitarian comes from blending the words “flexible” and “vegetarian.” It has been in circulation since the 1990s but gained popularity in the early 2000s as a way to deliver the benefits of a vegetarian diet without denying people’s cravings for meat.

The word really took off in 2008 when nutritionist Dawn Jackson Blatner published “The Flexitarian Diet: The Mostly Vegetarian Way to Lose Weight, Be Healthier, Prevent Disease and Add Years to Your Life.” The book recommends that new flexitarians consume 26 ounces of meat or poultry each week — enough for small portions of meat five days a week. An “expert” flexitarian by Blatner’s standard eats just 9 ounces of meat or poultry per week.

It should be noted, however, that flexitarian diets are really nothing new. There are plenty of recipes for healthy eating that emphasize fruits and vegetables, nuts, beans and seeds.

In 2004, the New York Times noted sardonically that flexitarianism was nothing more than a more appealing name for the long-admired Mediterranean diet. The difference? “Flexitarianism suggests freedom of choice, the chance to have it all your own way.”

Why is a flexitarian diet important?

Flexitarian diets boast benefits to both personal health and the environment.

According to U.S. News and World Report, flexitarianism now ranks as the number-two diet for health. (The Mediterranean Diet is number one.) The reasons have as much to do with increasing the daily intake of fruits and vegetables as with limiting meat, which Americans still consume in high quantities. According to the most recent study from the Centers for Disease Control and Prevention, just one in 10 adults meet the federal fruit or vegetable recommendations — at least 1½ to 2 cups per day of fruit and 2 to 3 cups per day of vegetables.

This matters because seven of the top 10 leading causes of death in the United States are from chronic diseases. Eating a diet full of fruits and vegetables can help reduce the risk of many of these illnesses, the CDC says, including heart disease, Type 2 diabetes, some cancers and obesity.

Research shows that flexitarian diets also may have positive environmental impacts. According to one study in the journal Science, on average 50 grams (about 1.75 ounces) of beef produces 17.7 kg of greenhouse gases. With the average American eating nearly 59 pounds of beef per year in 2021, you can see how that adds up.

But that doesn’t mean you have to give up meat entirely. There is growing evidence that cattle, raised using regenerative ranching principles, can help to build healthy soil and boost biodiversity. (To learn more about how, check out the Savory Institute’s extensive science library here.) Pork and chicken also have far lower greenhouse gas emissions (3.8 and 2.9, respectively.) Changing The Meat We Eat® — we love to say this at Applegate! — can make a big difference.

How popular are flexitarian diets?

Global statistics mirror what is happening in the U.S. Vegans and vegetarians make up a very small group of global eaters, just 4% and 6% respectively, according to research firm Euromonitor. Flexitarians, in contrast, account for a whopping 42% of consumers. The number- one reason consumers choose flexitarianism is because they believe it will improve their health.

The popularity of flexitarianism is easy to see in the explosion of popular cookbooks catering to them. Mark Bittman’s VB6 (Vegan Before 6 pm) was an instant bestseller. Other popular books include:

• The Modern Flexitarian: Plant-inspired recipes you can flex to add fish, meat or dairy
• The Flexitarian Table: Inspired, flexible meals for vegetarians, meat lovers and everyone in between
• The Flexitarian Cookbook: Adaptable recipes for part-time vegetarians and vegans
• The Flexible Vegetarian: Flexitarian recipes to cook with or without meat or dairy

What are the smart strategies to become (and stay) flexitarian?

One of the attractions of flexitarianism is, well, its flexibility. But the “have it your way” approach can cut both ways. With no strict rules, it can be easy to slip into old habits. Here are a few tips to making a successful transition to flexitarianism:

• Set realistic goals: Don’t expect that you can keep a running tally in your head of how much you ate of what — and when. Instead set up guideposts. Mark Bittman, the author of VB6, recommends eating vegan before 6 pm, then having whatever you want for dinner. Another strategy: Meatless Mondays. As the name suggests, it encourages eaters to give up meat on Mondays because, according to research, that’s the day that eaters are most open and willing to make changes. But you could really make any one day a meatless day.

• Eat less, but better meat: If you’re reducing your meat consumption, you might find you have extra money to upgrade the meat you eat. Seek out meat that is humanely raised — see Applegate’s definition here — certified organic and/or raised without antibiotics. Organic meat, for example, has more good omega-3 fatty acids, less cholesterol and more antioxidants. It also may have fewer negative impacts on the environment. Buying meat raised without antibiotics is an important way to help head off a global crisis of antibiotic resistance.
• Fill half your plate with fruits and vegetables: Many people don’t even know whether they get enough fruits and vegetables — and no wonder. How many baby carrots are in a cup? What is a serving of cucumbers? Or beets? One easy way around this is to follow the United States Department of Agriculture’s MyPlate, which recommends filling half of every plate you eat with fruits and veggies. This way you can eyeball it and not worry about keeping track of grams and serving sizes.

• Try meat-veggie blends: The rising interest in plant-forward diets has fueled a dizzying array of new plant-based products. For flexitarians, one useful type to try are meat and veggie-blend burgers, sausages and meatballs. There are plenty of options: Misfits Foods brightly colored sausages and beef blends; Seemore’s modern flavors like loaded baked potato; and, of course, APPLEGATE® WELL CARVED™.

We offer beef and turkey blend burgers and Asian and Mediterranean-flavored blend meatballs. All are at least 65 percent meat and 35 percent vegetables and the possibilities for fast, delicious meals are all but endless. (Asian pork meatballs with mango and cucumber, anyone?) Even better, a company analysis of the WELL CARVED™ beef burger (made with organic, 100% grass-fed beef) revealed that it contributed 51 percent fewer greenhouse gas emissions than a regular burger.

• Use meat as a “condiment:” Even a little meat can go a long way. If you want to supercharge a veggie-centric meal, a few ounces of meat can add that oomph and satisfaction. This works especially well with bacon! Add crisped bacon to salads, to a veggie-loaded pasta or crumble some as a garnish for a creamy soup. Sausage also works well as an accent. Add just some to a fried rice or into a bean and vegetable soup. (For what it’s worth, we also love dropping a few WELL CARVED™ Mediterranean-style meatballs into a vegetable noodle soup.)

We’re not going to lie, we love meat. But we also understand the urge to love it while looking after your health and taking steps to be environmentally responsible.

It’s what motivated our founder, Stephen McDonnell, to start the company more than 30 years ago! So here’s to meating in the middle!

Further Resources:

Cleveland Clinic: What is the Flexitarian Diet?

HealthLine: The Flexitarian Diet: A Detailed Beginners Guide

The Kitchn: How I Prep a Week of Easy Flexitarian Meals

Eating Well: You Just Started a Flexitarian Diet: Here are the Recipes to Make First