Our Commitment to Local
Following our local movement, the essential mission of our processing facility is to provide a feasible alternative to our farmers when confronted with their #2.
We refer to as #2 to that produce that is not being sold because there isn’t a viable outlet or they are deemed undesirable due to unnecessarily stringent cosmetic standards. A few examples on the criteria that qualify a fruit or a vegetable as imperfect are odd or inconsistent sizes or shapes, scarred, discolored or underutilized parts of produce.
The local mission of our processing facility was to create a strategy to regularly rescue underappreciated produce from going to waste on farms, during handling and distribution. Our solution to this issue is to process this imperfect produce, as cosmetically perfect produce is not always essential for food service operations. Our partner chefs slice and dice the produce, consequently flavor, not appearance, is most important.
The extensive local mission of our Edible Cuts is to use, whenever we have available, exclusively local produce if possible and to focus on those varieties of pre-cuts that can be sourced locally.
Women's Business Enterprise
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MOSA (Midwest Organic Services Association)
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MOSA is one of the most respected names in organic certification services. A full-service organic certifier, they are a non-profit organization working with clients from every part of the food system chain.
Green Plus Certified
Green Plus is a two-year, triple bottom line education, networking and recognition program. “We provide member businesses with the resources they need to improve their bottom line through sustainability initiatives. The ‘recognition’ aspect of the program is Green Plus Certification.”
Green Plus is recognized as a university backed, third-party certification through a broad, mainly chamber-based network. It is more of a process certification, rather than a product certification. “We provide member businesses with the resources they need to improve their bottom line through sustainability initiatives.”
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The Safe Quality Food Institute (SQF) Mission is to deliver consistent, globally recognized food safety and quality certification programs based on sound scientific principles, consistently applied across all industry sectors, and valued by all stakeholders.
Fresh food requires proper handling to ensure it is as safe as it is delicious. Sanitation, temperature control potential biological and physical hazards are among the critical control points we monitor 24 hours a day, 7 days a week to protect the quality and integrity of everything you purchase from Edible Cuts. In-house and third-party auditors regularly inspect, evaluate and certify all of our operations. And, because we stand by what we sell, we carry $2 million in product liability insurance for all our customers.
HACCP (HAZARD ANALYSIS AND CRITICAL CONTROL POINT) is a food safety program established by the U.S. Dept. of Agriculture in 1998. Originally developed for astronauts and first applied commercially to meat and poultry processing plants, HACCP has since been adopted by other areas of the food industry.
- Focuses on identifying and preventing hazards from contaminating food.
- Based on sound science.
- Permits more efficient and effective government oversight.
- Places responsibility for ensuring food safety appropriately on the food manufacturer or distributor.
We have earned an "Excellent" rating on our AIB International certification. AIB International supplies audits, inspections, and education to the global food industry. Their auditors are involved in every step of the food supply chain and they are an invaluable resource to us in insuring our continuous commitment to handling and distributing safe, high-quality foods. AIB International standards have been developed against a group of federal and internationally recognized food safety, manufacturing production, and wholesaling standards.