Global sustainability begins at home for Peri & Sons Farms. “Sustainability relies on a balance of environment, society and economics. All three are equally important for the longevity of not only the company, but for global sustainability as well,” Director of Food Safety & Organics Lindsay Dixon told The Produce News on May 9. “In regard to environmental sustainability, it is not just a philosophy at Peri & Sons; it is a way of life. It has to be. Not only is sustainable farming morally right, but farming is our livelihood. We farm our land conscientiously and responsibly so we can continue to grow high-quality produce for our customers for many years to come.”

Peri & Sons Farms, headquartered in Yerington, NV, has been growing, packing and shipping premium white, yellow, red, sweet and organic onions for over 30 years. All Peri & Sons Farms’ onions are grown using certified, clean, safe and traceable practices and all are shipped year round directly from family farms in Yerington and Firebaugh, CA.

Sustainable farming practices cannot be separated from the company’s business model, and the company’s mission statement addresses this fact directly. “Supplying our customers with high-quality produce entails nurturing the crop from seed to sale,” Ms. Dixon explained. “This means incorporating sustainability into every aspect of the operation from field preparation to growing to harvest, [and] from order placement to accounting to shipping. The drive to become a more sustainable company must come from the top. But employee involvement is the key to successfully incorporating it into the business model. Without the incredible employees at Peri & Sons, we would not be able to achieve the high quality we have become known for.”

Organic farming practices gave Peri & Sons the opportunity to explore different farming techniques.

“Our conventionally grown onions have always been grown under safe and sound practices,” Ms. Dixon stated. “These practices have been built on generations of farming and perfecting the recipe for growing a pure, high-quality crop while maintaining environmental integrity.”

Arguments have been advanced that the issue of sustainability is more about marketing than it is about actual production practices. Ms. Dixon was asked about her perspective on this. “Practicing sustainability is a way of life,” she replied. “Establishing standards, continually reevaluating them and accomplishing goals in environmental health, social equality and economic profitability are not details that a company can just market. Efforts must be demonstrated, and progress must be measured.”

She went on to say Peri & Sons systematically and actively looks for opportunities across its entire operation to lessen environmental impact and improve the company’s economic viability. “Over the last 10 years, we have committed to and implemented dozens of sustainable practices that we believe will make us a better company and stewards of the land,” she noted.

Ms. Dixon said the company’s sustainability policies keep it ahead of the regulatory curve. She said there will be many changes coming down the pike associated with the Food Safety Modernization Act. “There will be requirements for increased water sampling and contamination, pesticide residue testing on produce, soil amendments, employee health and hygiene, animals on the farm, equipment sanitation and employee training,” she stated.

Peri & Sons has had stringent water sampling in place for over 10 years, and the company continues to take measurements to ensure irrigation water is safe and clean to eliminate potential for crop or soil contamination. “Our products have been tested year after year and continually awarded the Pesticide Residue Free certificate from SCS Global Services. Our soil amendments are chosen very carefully, and each lot is tested to safeguard against any possible field or crop contamination.”

Measures are also in place to keep animals from entering its production acreage.

“Employee training is vital, to Peri success and a substantial portion of that training is proper health and hygiene,” Ms. Dixon went on to say. “Not only do we make sure our employees are clean and healthy. But we make sure they clean and sanitize the equipment as well. We want our employees to be safe and healthy so they can deliver a safe and healthy crop to our customers.”