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Frequently Asked Questions

How can you tell if your produce is organic?

These three labels can help you make sure you're buying organic produce.

USDA Organic Certified – This certification is issued by USDA to ensure that the product is 100% organic.

Certified Naturally-Grown - Produce which has passed strict organic practices requirements, but not yet received USDA certification.

Pastured/Free-range - Made from animals that graze on grass and herbs outdoors.

These labels indicate that the product meets specific criteria, which include:

• No pesticides or synthetic fertilizers
• No genetically modified organisms
• Animals are never given antibiotics
• No hormones are ever given to the animal
• No growth-promoting drugs
• No feed additives
• No artificial ingredients
• No irradiation
• There's no sewage waste sludge
• GMOs prohibited
• Never was an antibiotic given
• No hormones ever given
• There are no growth-promoting drugs
• No feed additives
• No artificial ingredients
• No sewage sludge, if it's not a GMO
• No irradiation

I hope this article was helpful!

Why should I go organic?

The health risks of conventional agriculture include asthma, allergies and diabetes. It is important to make informed choices about food purchases.

Here are some tips from the Environmental Working Group (EWG).

Buy organic fruits and vegetables whenever possible.

USDA organic labels are required for meat, poultry, eggs and milk.

Avoid processed foods that claim to be "natural" and "no additives."

Be sure to read all ingredient labels. It is possible to add an ingredient during processing if it isn't already listed.

It is better to eat fresh meats than canned or frozen. Canned and frozen foods can often have lower nutritional content like high fructose syrup.

Is organic food healthier?

There are two types. One is those that we grow ourselves, and the other is those that we buy from someone else. While there are exceptions, the general answer is yes to both. Organic food is healthier because it doesn't contain any harmful chemicals, pesticides, herbicides, preservatives, or genetically modified organisms (GMO).

You can find organic foods in supermarkets across North America. Many grocery stores now sell organic food. This makes it easier for customers to select organic products.

Organic food is healthier and tastes better because it contains more vitamins, minerals, antioxidants, and other nutrients. Organics can be grown without pesticides or synthetic fertilizers. This ensures that organics do not pollute our soil or water supply.

Organic farming is regulated by the USDA. Farmers must follow strict guidelines to ensure safe eating. There are more than 30 million acres of US farmland that have been certified organic.

As an added benefit, organic food is often much cheaper than conventional food. Customers pay less for the same amount in calories, protein and nutrients. Organic farms can charge lower prices for their crops since they aren't required to pay for expensive chemical inputs such as insecticides or fungicides.

According to the Environmental Working Group Organic food is actually 10 percent more expensive per pound than conventionally grown food. Switching to organic food is a smart move if you care about your health and that of your family.

Organic food has been a popular alternative for standard American diets. It is often believed that organic food is exclusive to specialty markets and gourmet restaurants. Organic food can easily be found in any regular grocery store across the United States.

In recent years organic food sales increased substantially. Organic food market value in the US increased from $21 billion to $43 billion in 2007 to reach $43 billion in 2012.

Is organic meat better?

If you've been paying attention for any time, you probably already know the answer to this question. However, the truth is organic food is gaining popularity at a time when conventional food is falling out of favor.

The reason why organic foods continue to rise in popularity is that they are healthier for us. Organic foods are also safer for our overall health and reduce pollution.

However, there are also two sides to this coin. Organic produce takes longer to grow and requires more resources to do so. This means organic food will cost more than its non-organic counterpart.

Organic meats tend to be more expensive than those raised conventionally. But there are ways to cut costs without sacrificing quality.

Buy locally to save money. Buying locally grown fruits and vegetables helps keep prices low because farmers receive incentives to grow healthy crops.

Another way to cut costs is to look for deals. Organics often come with discounts.

Another way to save money? Eat less meat. Meat production can be costly due to the feed needed to raise livestock.

There are many reasons that organic food is better than regular food for our bodies, and also for the planet. However, it is important to remember the price.

What is organic food?

Organic produce is grown without pesticides, synthetic fertilizers, sewage sludge, irradiation, genetic engineering, or confinement feeding. No growth hormones are used, and there is no animal testing. These crops can naturally grow, so no chemicals are used by farmers to combat pests or weeds.

Organic farming practices preserve soil quality and help conserve water resources. Organics contain more nutrients than regular food and are therefore better for our overall health. Organic products have a higher fiber content and are lower in calories and fat than conventionally manufactured ones.

Statistics

• When packaged products indicate they are “made with organic [specific ingredient or food group],” they contain at least 70% organically produced ingredients. (usda.gov)
• Cosmetic brands such as Laurel and Rose Mira are 100 percent organic and have a wide array of skincare products. (en.wikipedia.org)
• Popular clothing brands, like Patagonia, are labelled as organic by using 100 percent organic cotton for many of their styles. (en.wikipedia.org)
• As for organic meat, regulations require that animals be raised in living conditions that accommodate their natural behaviours (like the ability to graze on pasture), fed 100% organic feed and forage, and not administered antibiotics or hormones. (usda.gov)

External Links

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• USDA

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• The link between occupational pesticide exposure and cancer risk: A review: Journal of Toxicology and Environmental Health. Part B. Vol 15, No 4.


• Genetically modified food safety and public concerns: a review by Journal of Food Science and Technology

[TAG107]

• Evaluation of the micronutrient composition of plant foods produced by organic and conventional agricultural methods - PubMed


• Comparison of the total and ascorbic Acid content of freeze-dried and frozen-dried marionberry, strawberries, and corn grown according to conventional, organic, and sustainable agriculture practices - PubMed

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• Home


• Agricultural Marketing Service

How To

Organic food: Are they healthier and better for you?

Organic foods can be grown without the use synthetic fertilizers and chemical pesticides. They are grown naturally without artificial inputs such pesticides and herbicides. Organic farming methods include crop rotation, cover, composting animal manure and recycling wastewater.

In 2002, USDA National Organic Programs (NOP) were established to regulate the production and handling of organic products that are sold in the United States. NOP regulations ensure organic agricultural products conform to the Federal Food, Drug, and Cosmetic Act. Furthermore, the NOP rules require organic products to be free of banned substances such as pesticides residues and growth hormones.

Two types of certification programs are available in the United States for producers who wish to have their products labeled organic. One is for farmers and ranchers; one is for manufacturers. Both programs require annual audits of operations to verify compliance with rigorous standards. Many certifying agents offer this service, including CCOF Certified Organic Farmers & Ranchers (QA International), American Grassfed Association, and Quality Assurance International. Each of these organizations provides third-party verification to verify that farms are following strict guidelines in regards to environmental stewardship, labour practices and care for livestock.

According to USDA’s Economic Research Service, organic farming accounted for $4.7Billion in 2013 sales. Retail spending on certified organic products reached nearly $1.5 Billion in 2013. This is a 23 per cent increase from 2009. The number of grocery stores that sold organic products increased 12 percent over the same period. Spending on organic produce was up 29 percent, but only 1 percent on meat, seafood, eggs, and dairy.

While organic food costs more, consumers say its quality justifies the added expense. Consumer Reports found that 88 per cent of respondents would be willing to pay more for organic food if the nutritional value was higher. Health Affairs also published a study showing that organic foods are less likely for people to get heart disease, diabetes, cancer, or obesity.

Although there is no evidence eating organic foods prevents or treats any diseases, some studies suggest that consuming them might improve overall health by reducing exposure to specific contaminants and pesticides. A review of 31 studies that were published in 2010 found that organically raised beef has significantly lower levels than conventionally raised beef. A separate analysis of 11 publications from 2012 produced similar results.

The Environmental Working Group's 2014 report examined data from the Department of Agriculture’s Agricultural Marketing Resource Center. It found that foodborne illnesses caused by E.coli, salmonella and listeria monocytogenes and verotoxin producing E.coli O157:H7 declined when organic and non-organic chickens, meat, lamb, dairy, and cheese were compared. After 2006, when USDA required stricter organic standards in animal raising for human consumption, the group noted that E.coli O157 was less common among children and adults.

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