Help us launch the Certified Sustainably Foraged certification program!
Foraged foods such as ramps (wild leeks), fiddlehead ferns, a range of wild mushrooms, and other wild-harvested foods are garnering wider recognition as tasty, versatile, seasonally aligned, and their popularity has increased dramatically. Demand from the finest chefs on both American coasts and major cities in between, is contributing to an exponential rise in foraging of these forest products. The growth in foraging for commercial use, has prompted concerns about whether or not such an increase is sustainable, and whether consumers can find a means to assure themselves that these unique delicacies are also being respected and valued for their role in forest ecology.
The Institute for Sustainable Foraging was established in response to these growing concerns with a mission of “Enhancing the responsible and research-based harvest of wild foraged foods, now and for future generations”.
The Institute is combining the best available science with the deepest field experience and observations to create a “Certified Sustainably Foraged” program. This program allows consumers and foragers alike who have an interest in the conservation of non-timber forest products (NTFPs) to build a culture of responsible harvest of wild-foraged foods.