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A reader asked me to find out the scoop as to why WIC (not
food stamps) does not allow Organic food to be purchased by its participants. Here
is an answer with supporting info from the National program. This is the
response from Ruth Blackburn: Farm to School Project Coordinator.
Having
worked with WIC in the past perhaps I can clarify the problem. WIC, unlike
food stamps, is not based on a debit card that allows for a variety of food
purchases. WIC specifies the foods that may be purchased and often specifies
by brand especially with cereal in order to try to hold costs more steady (this
has its own set of problems and politics that could be addressed at another
time). Here are the national guidelines: http://www.fns.usda.gov/wic/benefitsandservices/foodpkg.HTM
As
you can see they are broad for most categories. Since the money comes to the
states in lump sums, each state can then place limits on the specific food
items that can be allowed. In Michigan, authorities decided that one way to
reduce individual costs and thus serve more people is to restrict the purchase
of organics. The problem is that in season and in some stores the organic
products are less expensive and thus should not be restricted just because they
are organic.
Diane
provided good examples of this with carrots. Florida also restricts organics
but they also state that the participant must purchase the least expensive item
in the category: http://www.doh.state.fl.us/family/wic/Documents/flwic_foods/flwic_foods_eng.pdf
I
believe that this should be the only restriction because that is really the
point. If each participant chooses the least expensive item, the goal of cost
containment to spread the dollars to the most people possible is achieved. I
believe this is the point we need to make with the state WIC authorities.
Restricting organic makes no sense in that context.
Ruth
Blackburn, MPH, RD
Farm
to School Project Coordinator
Food
System Economic Partnership (FSEP)
phone: 734.222.3817
fax: 734.222.3990
Fowarded by :
Vicki Morrone
Organic Vegetable and Crop Outreach Specialist
Michigan State University
C.S. Mott Group for Sustainable Food Systems
303 Natural Resources Bldg.
East Lansing, MI 48824
517-353-3542
517-282-3557 (cell)
517-353-3834 (fax)
For information on organic
agriculture production please visit:
http://www.MichiganOrganic.msu.edu/
P Please
consider the environment before printing this email
