Organic Certification

We're a State Certified Organics Retailer

We believe certified organic produce should be handled with the same level of protection and care required to grow it. Many retailers offer organically grown produce without handling their product in a manner that ensures the integrity used in its growing practice, but we do.

Each and every one of our produce departments are certified as organic handlers by the Washington State Department of Agriculture. This means we have continual third-party monitoring of our handling practices and records in order to safeguard the integrity of our organic products. From newly sewn seeds to fresh harvest fruits and veggies, our produce is handled the way you want it: 100% Organic.

About our practices

We keep it separate

To eliminate contamination of organics via “co-mingling,” we keep our organic and non-organic produce separate when receiving, inspecting, washing and storing. We have separate cutting boards, trimming tools, containers, carts, wash stations and display areas. If organic produce touches an area that non-organic produce has touched, it’s no longer organic to us.

Clearly labeled

We make sure our organic produce is clearly labeled. If it’s not labeled “organic,” then it’s not organic to us. We label everything that comes in contact with our organic produce to ensure that non-organics do not contaminate surfaces designated for organic handling.

We document and audit

Our produce team maintains accurate purchasing records and follows the exact guidelines set forth by the Washington State Department of Agriculture. We perform internal audits and receive third-party audits by state officials.

Continuous training

We have standardized our organics handling practices by integrating proper handling procedures into our team member training. Every member of our team shares a commitment to offering fresh, organic produce - certified from farm to plate.

To buy organic produce means to invest in food-growing practices that protect not only our soil and water and air, but also ensure safety in the foods we love to eat.

What exactly is Organic?

Sustainable Agriculture

Free of synthetic chemicals, fertilizers, pesticides and sewage sludge. 

The National Organic Program defines "organic" as:

"Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified, too."

Organic Labeling

Multi-Ingredient Foods

Food and beverage items with multiple ingredients and containing organic ingredients will fit into one of the four categories below.

• “100% Organic” — All ingredients in this item are USDA certified organic and the packaging may display the USDA Organic seal.
• “Organic” —These products contain 95 to 99 percent organic ingredients (by weight). The remaining ingredients are not available organically but have been approved by the National Organic Program. These products may display the USDA Organic seal.
• “Made With Organic Ingredients” — must contain 70 to 94 percent organic ingredients. These products cannot bear the USDA Organic seal but may list up to three ingredients on the front of the packaging.
• Other — Products with less than 70% organic ingredients may only list organic ingredients on the information panel of the packaging. These products cannot bear the USDA Organic seal.

Single-Ingredient Foods 

With single-ingredient foods, such as fruits and vegetables, they're either organic or they're not. You will typically be able to tell by a small sticker with the USDA Organic label or a sign for a section of product. The word "organic" and the seal may also appear on packages of meat, cartons of milk or eggs, cheese, and other single-ingredient foods.

Organic Background

Why the prevalent use of pesticides?

In the same way that people love to eat fruits and vegetables, so do many animals, insects, bacteria, viruses and other forms of life. But conflict arises when these critters eat the same fruits and vegetables that we grow for our own consumption. Throughout the history of agriculture it’s been a battle of people versus "pests."

As far back as 4,500 years ago, Sumarians were dusting their crops with sulfur to rid plants of insects. During the 15th century, Chinese used lead, mercury and arsenic. During the 17th century, nicotine sulfate from tobacco was used as an insecticide. But it wasn’t until the 20th century that pesticide use really boomed. The development of DDT and other synthetic pesticides, led to the 1940s and '50s as being deemed “the pesticide era.” Pesticides where sprayed literally everywhere. After the emergence of Rachel Carson’s revealing book, Silent Spring (1962), and a subsequent growth of evidence that people began to realize the environmental and human health risks of overusing pesticides. Nonetheless, pesticide use has increased 50 fold since 1950 - now accounting for 2.5 million tons of pesticides used annually worldwide (a $20 billion industry).

Many argue that ending the use of pesticides would create more problems than using them. They have saved millions of lives by killing mosquitos that carry diseases, such as malaria and West Nile virus. They also can be used to prevent the spread of non-native invasive plant species, and of course they help our farmers prevent loss of food crops from various insects.

But these benefits come with risks. Many of the pesticides we use are carcinogenic (cancer causing). Others are neurotoxins (toxic to the brain), endorcrine disruptors (affect hormones) and damaging to the liver and kidneys.
Between 90 and 95 percent of pesticides used have unintended, negative effects on non-target organisms and environments. For example, wasp and hornet sprays typically contain pyrethrine. This insecticide is highly toxic to beneficial insects (such as honeybees that pollinate our flowers and fruit trees) and fish, tadpoles, birds and other animals not intended to be effected. Many scientists have attributed the decline of various animal and insect populations to our overuse of pesticides.


The negative effects of conventional growing practices are real, but they don't have to be. When you buy organic produce you're supporting growing practices that will ensure the health of our soils, the quality of what we eat and the sustainability of our entire food supply chain.

Click here to learn more about our produce.