Fair Food Program Rolls Out Year-Round Electrolytes to Protect Farmworkers From Heat Illness

By pairing electrolyte access with shade and rest, the upgraded rules give agricultural workers critical defense against chronic heat-related health risks.

Heat, thermometer
The rule — if finalized — would help protect millions of workers in indoor and outdoor work settings and substantially reduce workplace heat injuries, illnesses and fatalities, according to the Department of Labor.
(Photo: Digihelion, Adobe Stock)

Fair Food Program (FFP) has instituted a new rule requiring all participating agricultural growers to provide electrolyte beverages or supplements to workers year-round, effective Aug. 1.

The mandate expands the Coalition of Immokalee Workers’ existing Heat Illness Standards, which already mandate shade, cool drinking water, paid rest breaks, and heat safety training, to combat both acute heat illness and chronic conditions like long-term kidney damage.

“Sweating in the heat pulls electrolytes out of the body faster than water alone can replace them,” Roxana Chicas, associate professor at Emory University’s Nell Hodgson Woodruff School of Nursing, says. “Making electrolytes available year-round, alongside shade, rest, and water, is a practical way to help keep workers safe from heat illness and to guard against kidney damage. Many growers already work hard to protect their crews in the heat, and this is one straightforward step that growers and workers can build into the daily work routine together,” she adds.

Unlike voluntary government guidelines, FFP standards carry binding market enforcement. Supported by agreements with 14 major retailers, including Walmart, McDonald’s, Whole Foods, and Trader Joe’s, participating buyers must suspend purchases from growers who fail to comply. The Fair Food Standards Council handles independent monitoring and enforcement through farm audits and a 24-hour complaint hotline.

“The health and safety of our employees is non-negotiable. It is incumbent on all employers to do everything possible to ensure that responsibility,” says Jon Esformes, CEO of Sunripe Certified Brands and a founding member of the FFP’s Working Group. “The formalization of what has been a best practice for some time is a singular action that is one of many to fulfill that responsibility. Here at Sunripe, and the Fair Food Program, we are always honored to lead the way.”

The Fair Food Program protects tens of thousands of farmworkers harvesting dozens of crops across 23 states and three countries, including the United States, Chile, and South Africa.

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