; and (D) foods that are produced by a farm participating in an independent animal welfare certification program; (3) foods that support worker well-being, including— (A) foods that are sourced from vendors with employees who are represented by a collective bargaining agreement or memorandum of understanding; (B) foods that are sourced from vendors participating in a worker justice certification program; and (C) foods that are sourced from vendors that have signed a labor peace agreement with a bona fide labor union; and (4) foods that mitigate the impacts on climate change of the food purchasing by the Department of Agriculture, including— (A) foods that are produced using agricultural practices that measurably reduce greenhouse gas emissions and increase on-farm diversification and resilience to climate impacts, including perennial-based systems, crop rotations, and pasture-based livestock; (B) foods that are sourced from suppliers with a policy to limit deforestation; (C) foods that emit less greenhouse gas emissions throughout the lifecycle of the product, relative to nutritionally similar foods; and (D) foods that provide environmental co-benefits that increase climate resilience, such as— (i) improving soil health and water quality; (ii) increasing biodiversity and water conservation; and (iii) reducing the spread of invasive species. (c) Baseline report Not later than 1 year after the date of enactment of this Act, the Secretary shall submit to the Committee on Agriculture of the House of Representatives and the Committee on Agriculture, Nutrition, and Forestry of the Senate a report that includes— (1) the percentage of the total annual spending of the Department of Agriculture spent on purchasing foods in each category of foods listed in paragraphs (1) through (4) of subsection (b), including a record of each purchase the Department made under each category that lists— (A) the name of each supplier, distributor, processor, and producer involved in the provision of the food product