Organic food

Organic farmers and food producers grow and make food without using synthetic chemicals such as pesticides and artificial fertilizers. They do not use genetically modified (GM) components or expose food to irradiation. Animal welfare and environmental sustainability are important issues for organic farmers.

Types of organic foods available include fruit, vegetables, dried legumes, grains, meat and meat products, dairy foods, eggs, honey and some processed foods.

Organic animal products#

The term “organic” can also cover animal products. For example, eggs certified as organic come from free-range rather than caged (battery) hens.

Animals raised using organic methods are treated humanely. Chickens are free range and not kept in cages, and cattle are not kept in feed lots. The animals are not given growth-regulating drugs, steroids, hormones or antibiotics, although they may be vaccinated to prevent disease.

Organic farming and the environment#

Organic farming aims to protect the environment and work in harmony with existing ecosystems. This includes conserving water, soil and energy, using renewable resources and following natural farming cycles. Traditional methods are often used, such as rotating crops to prevent nutrient depletion in the soil and integrating crops and livestock.

Modern conventional farming can involve heavy use of chemicals and growing a single crop repeatedly (monocropping), which over time can reduce soil fertility and increase salinity. Organic farmers try to minimize damage to the environment by diversifying their crops, using physical weed control, and using animal and green manure.

Pesticides and chemical residues#

Organic foods are not necessarily completely chemical free. Some organic produce is grown on land not previously used for organic food production, so it might contain some chemical residues. However, pesticide residues in organic food are considerably lower than in conventionally farmed food produced with synthetic chemicals. Some naturally occurring pesticides are permitted in organic farming.

Why people choose organic food#

People choose organic food for several reasons, including a wish to avoid synthetic pesticides, antibiotics or other chemical residues, and a belief that organic food is healthier. Other reasons include:

• Concern about the impact of conventional farming on biodiversity and the environment
• Support for the more humane treatment of livestock, and meat free from added hormones and antibiotics
• Concern about the long-term health, economic and environmental effects of GM foods, and a wish to support an industry that does not use GM techniques

Nutritional content#

Several studies have compared the nutritional content of organic and conventionally grown plants, and most have found no significant differences in key nutrients. Where differences exist they tend to be small. Some research has suggested that certain organic foods may have lower nitrate levels, higher vitamin C levels, or higher levels of some minerals such as phosphorus, magnesium and iron.

Cost#

Organic food is often more expensive than conventionally produced food. This is because organic farming generally operates on a smaller scale and is more labor intensive, and because yields are usually smaller without herbicides, pesticides and other chemicals.

How to identify certified organic food#

In some places the use of the word “organic” is not tightly regulated, so it is important to check that products come from certified growers and producers. Certification schemes set agreed procedures for organic food production, helping to ensure the integrity and traceability of a product from farm to plate. They typically cover production, preparation, transport, marketing and labeling. Farms are usually only certified after operating according to organic principles for a few years.

To help make sure the food you buy is organically grown:

• Look for a recognized “certified organic” label from a reputable certifying body.
• Check the packaging for the grower’s name and certification number.
• Do not be fooled by packaging that claims produce is “natural” or “chemical free” if proper certification is not displayed.

Some certifying organizations also apply their own standards in addition to any national standard.

Biodynamic farming#

Biodynamic farming is a type of organic farming pioneered by the Austrian philosopher Rudolf Steiner. It uses traditional farming methods together with prescribed preparations and natural activating substances, and places strong emphasis on ecological harmony and environmental sustainability. In many places, biodynamic foods are covered under organic certification.

Growing your own#

As well as buying organic products, many people adopt a more sustainable lifestyle by growing their own produce or keeping a beehive for honey. If you choose to eat organic food, you might like to start an edible garden. Benefits of growing your own can include:

• Reducing food packaging waste
• Using fewer chemicals
• Saving water and lowering energy use and emissions
• Fresher, more nutritious food
• Reducing your consumption of processed foods
• Saving money

You can buy organic food from certified organic retailers, some supermarkets, some greengrocers, health food shops, and some fresh food and farmers’ markets.

Key points#

• Animal welfare and environmental sustainability are important issues for organic farmers.
• Animals raised organically are not given growth drugs, hormones or antibiotics, though they may be vaccinated to prevent disease.
• Organic food generally costs more because organic farming is smaller scale and more labor intensive.
• Because the word “organic” is not regulated everywhere, look for products from certified growers and check for a certification number.