Rouge River Farms adds Ontario sweet corn farms to EFI certifications

Rouge River Farms has added a fourth location to its Equitable Food Initiative-certified operations, completely certifying its supply chain.

“Rouge River Farms is committed to responsible farming because sustainability and social responsibility aren’t just trends, they have a direct effect on our future success,” Margaret Stuart, senior compliance manager at Rouge River Farms, said in a news release. “The EFI certification program has allowed us to document marked improvements at all our operations. We’re grateful to have a partner in EFI that provides us with tools to support our workforce and continue achieving next-level success, which is why we chose to pursue the certification for our Canadian operation.”

Rouge River Farms offers a year-round supply of fresh sweet corn from operations in Florida, Georgia, Virginia and Ontario. Rouge River had previously achieved EFI certification for its three U.S. operations and recently earned certification for its fourth and final location in Canada, according to the release.

EFI is a capacity-building and certification organization that partners with growers, farmworkers, retailers and consumer advocacy groups. 

Related news: EFI spotlights how engaging workers leads to better safety and service

“Rouge River Farms has been a great example of a collaborative partner, working with EFI since 2017 to achieve and maintain certification for its three U.S. farms,” Peter O’Driscoll, EFI executive director, said in the release. “With the addition of their Canadian operation, Rouge River Farms has certified its entire supply chain, which is clear proof of the company’s commitment to continuous improvement through the inclusion of worker voice and agency."

EFI certification program supports farming operations like Rouge River Farms to: 

• Reduce audit fatigue by meeting the labor, food safety and pest management requirements of multiple retailers through a single certification.

• Develop cross-functional collaborative teams that foster consistency and efficiency.

• Promote a culture of food safety through safer and healthier work environments.

• Build lines of communication and problem-solving across departments.

• Commit to continuous improvement to ensure compliance and drive business performance.