Food Fight: Organic Vs. Conventional
By Sara Yellich
Filed Under Green Living |
So there I am again, standing before my supermarket produce display wondering which one is better: the organic Pink Lady or the conventional Braeburn? What am I buying into when I choose either apple? How am I effecting air, water, soil, and local economies? I am part of a vast interdependent machine more influential than I can fathom with my consumption choice.
I realize my questions arise because I am considered an “ethical eater”. Having the financial ability, educational resources and time to deliberate between organic versus conventional produce is a privilege. And, after my focused deliberation, the difference between organic and conventional is still unclear.
Unfluenced by trailblazers such as of Chef Alice Waters of Chez Panisse (SF) and Gene Kahn of Cascadian Farm (OR), organic food rose to prominence in the 1970’s. By their standards, the definition of “organic” encompassed a broad spectrum of meaning: natural, fresh, healthy foods grown on small local farms. Now, the organic business is a $7.7 billion dollar industry, with a growth rate of 22% in 2007 alone; organics finally match conventional agribusiness in economies of scale. Sadly, the special nomenclature and labeling of organics results in organic Oat O’s being sold for $2 more than their conventional counterpart, because conventional farmers receive farm subsidies and organic farmers still do not. How are we, as consumers, to know what’s better for both us and the environment?
As of 2008, the USDA National Organic Program states:
“Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled “organic,” a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified, too.”
From that definition, the USDA created three tiers of organic labeling:
- 100% Organic: Made with 100% organic ingredients
- Organic: Made with at least 95% organic ingredients
- Made With Organic Ingredients: Made with a minimum of 70% organic ingredients with strict restrictions on the remaining 30% including no GMOs (genetically modified organisms)
Products with less than 70% organic ingredients may list organically produced ingredients on the side panel of the package, but may not make any organic claims on the front of the package.
In comparison to organic produce, conventionally grown produce has been reported to contain a significantly lesser amount of vitamins and minerals and an increased level of pesticide residue. The price of conventional is often less than organic, which can be a lifesaver at the cash register. The question still remains, is saving a few dollars worth the greater cost to your health?
Reducing your carbon footprint by buying local and eating ethically requires due diligence. Each of us needs to understand who we are buying from when we buy organic. Not all organic companies are small anymore-many have been subsumed into larger transnational corporations. Some of these companies do not operate with conscious commerce practices. Do we need organic Miracle Whip? Organic Heinz ketchup? Both are for sale and, as Michael Pollan noted, the organic Twinkie can’t be far behind.
As I stand before the apples, I decide, with my dollar, what I support. But my influence at the retail level hardly seems enough to force a sea change in how we grow our produce. Those changes ought to be made before the produce is even planted. If I am to play the role of an ethical eater, I still must be informed about my decisions. Now, about that apple…
Inspired to get involved in the organic food movement? Here’s what you can do…
- Shop your farmer’s market or find a farm near you with Community Supported Agriculture (CSA).
- Check out the USDA National Organic Program to learn about certification, filing a complaint and rules for compliance.
- Learn the history of organics and eating locally, read: Silent Spring by Rachel Carson, Diet for a Small Planet by Francis Moore Lappe, In Defense of Food by Michael Pollan, Fast Food Nation by Eric Schlosser
- Petition your state representatives to prevent the USDA guidelines from becoming more diluted with additional exemption requests by multinational corporations. Petition your state representatives to do more for small farmers regarding the farm bill and farm subsidies and encourage biodiversity.
Posted on May 23, 2008 |
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2 Responses to “Food Fight: Organic Vs. Conventional”
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Great article! I learned a lot!
fascinating that they have finally published scientific evidence that organic fruits and veggies are actually more “nourishing” that contain more vitamins and minerals than their conventional counterparts. Have there been other reports/case studies on this? I’d love to learn more if so…