Organic Food and Fair Trade
organic food in the US has been certified organic by the United States Department of Agriculture (USDA).
Produced without any synthetic (man-made) fertilizers or pesticides
Farmers used animal manure or legumes to provide Nitrogen to the soil
For insecticides, they use “biological control” or naturally occurring toxins
beneficial insects
Bt from soil bacteria inoculated into the soil
Pyrethrins, neem, and other naturally occurring toxins
“Organic Farming is not free of toxins, they are just naturally occurring toxins”
Weeds are controlled with mulching or mechanical cultivation
Organic foods tend to cost 10-40% more than conventionally grown food
“Natural” foods: are not the same as organic foods
Natural foods can be made from plants grown with synthetic fertilizers and pesticides but they are minimally processed without additives like food coloring
Began in the early 20th century in Europe as a reaction to the use of nitrogenous fertilizer.
1909: Haber Bosch process to convert gaseous N2 into ammonia started the fertilizer industry
The term “organic farming” is attributed to Jerome Rodale (1898-1971) who was a New York accountant and started a magazine called “Organic gardening and farming” in 1942
Initially, organic foods did not have a large market
The start of the environmental movement was triggered by the publication of “Silent Spring” by Rachel Carson in 1962, and this increased the demand for organic foods.
The book documented the harm --specifically to birds -- caused by the indiscriminate use of pesticides
It spurred public advocacy for foods without synthetic pesticides over the next two decades
In 1990, US Congress created a national standard for certifying and labeling organically grown produce
In 2002 the USDA determined that foods can be labeled as organic ONLY if grown and handled by certified organic producers and processors and grown with all the following requirements:
Only non-synthetic substances can be used
Also no human sewage sludge as fertilizer
No irradiation of food to kill pathogens
No GMOs
Farms must be free of prohibited substances and practices for at least 3 years before production can be labeled organic
Certification is carried out by a third-party government-accredited certifier.
Certification cost $700/farm for the 1st year and $400/farm every year after that
Foods can carry the “USDA Organic” logo
As organic produce has increased in popularity in the last decade, some suppliers, began to operate “industrial-scale-farms” that were originally outside the “holistic philosophy” of the organic movement
Small farms make up 70% of the growers but only make 7% of the sales
Lobbyists from “Big Organic” might lobby to change the laws associated with organic requirements.
Organically grown foods only make up 0.5% of the crops grown on US land
Organic Center published a review “confirming the nutrient superiority of plant-based organic foods.
The review was later denounced by many other scientists who criticized the statistics and said the article was not peer-reviewed.
The Mayo Clinic found no evidence that organic foods were any more nutritious than conventionally grown produce
The Mayo Clinic also questions whether organic foods are safer because they have fewer pesticides.
Stating, “Any possible benefit of reducing exposure to pesticides by eating organic is insignificant”
Any type of food can be dangerous if not produced properly
Organic spinach contaminated with E.coli
Peanuts contaminated with Salmonella
One might say the risks are greater as the food crops are exposed to manure
Organic food is thought to be “sustainable” because soil and water will not be contaminated with synthetic chemicals.
No run-off
However, the downside is all the land needed to rear the cattle to produce the manure.
Improper use of manure can also damage water sources, but its less common
Also, because the yield of organic farms is 50% less than that of conventionally farmed land we would need to double the land cultivated to feed everyone.
Several environmentally friendly procedures are not available to organic farmers
integrative pest management
certain soil treatments
no-till agriculture after herbicide use
recombinant plants expressing Bt
The best farming system for the planet is a combination of organic and conventional methods
In order to replace the Synthetic Nitrogen fertilizer currently being used would require increasing the number of cattle in the world from 1.3 billion to 9 billion
The US would need 1 billion more cattle and 2 billion additional acres of additional forage crops for them to eat.
That’s equal to all the land in Alaska
In Africa, organic food is being grown for the European market and not for local consumption
The Yield is better than much of African agriculture because it does not benefit from improved farming methods.
Fair price
Fair Labor
Direct trade
Democratic and transparent organization
Community development
Harmful agrochemicals and GMOs are strictly prohibited.
Some chemicals can be used as a last resort in Integrated Pest Management (IPM)
Environmentally sustainable farming methods that protect farmers’ health, and preserve valuable ecosystems for future generations are used.
food is more expensive to grow
farmers incur costs but don’t necessarily get the extra money consumers to pay
some fair trade farmers to get more donations than poorer non-fair trade farmers.
Some foods are both organic and fair trade.
Fairtrade is more about workers’ rights and compensation, so some practices that are allowed in fair trade may not be allowed in organic farming.
Organic food can be grown without respecting worker’s rights
The Industrialized farming complex has pushed up the demand for “local food”
The average consumer is willing to pay more for locally produced food, especially when purchasing directly from the grower in farmer’s markets.
Reduced the costs of transport
The consumer perceives the food as fresher and wants to support their local economy
100-Mile Diet: food is grown within a 50-mile radius of where you live
Locavores: people who only eat local food
This won’t work for people in regions where the growing season is too short or the climate is too cold, too hot, or too dry
Locally produced food does NOT reduce food miles because shipping in small quantities even short distances is not economic.
Bulk shipping of food by barge, rail, or ocean freight produces a very small carbon footprint per calorie of food.
Eating one less serving of red meat per week reduces carbon emissions as much as a 100% local diet.
organic food in the US has been certified organic by the United States Department of Agriculture (USDA).
Produced without any synthetic (man-made) fertilizers or pesticides
Farmers used animal manure or legumes to provide Nitrogen to the soil
For insecticides, they use “biological control” or naturally occurring toxins
beneficial insects
Bt from soil bacteria inoculated into the soil
Pyrethrins, neem, and other naturally occurring toxins
“Organic Farming is not free of toxins, they are just naturally occurring toxins”
Weeds are controlled with mulching or mechanical cultivation
Organic foods tend to cost 10-40% more than conventionally grown food
“Natural” foods: are not the same as organic foods
Natural foods can be made from plants grown with synthetic fertilizers and pesticides but they are minimally processed without additives like food coloring
Began in the early 20th century in Europe as a reaction to the use of nitrogenous fertilizer.
1909: Haber Bosch process to convert gaseous N2 into ammonia started the fertilizer industry
The term “organic farming” is attributed to Jerome Rodale (1898-1971) who was a New York accountant and started a magazine called “Organic gardening and farming” in 1942
Initially, organic foods did not have a large market
The start of the environmental movement was triggered by the publication of “Silent Spring” by Rachel Carson in 1962, and this increased the demand for organic foods.
The book documented the harm --specifically to birds -- caused by the indiscriminate use of pesticides
It spurred public advocacy for foods without synthetic pesticides over the next two decades
In 1990, US Congress created a national standard for certifying and labeling organically grown produce
In 2002 the USDA determined that foods can be labeled as organic ONLY if grown and handled by certified organic producers and processors and grown with all the following requirements:
Only non-synthetic substances can be used
Also no human sewage sludge as fertilizer
No irradiation of food to kill pathogens
No GMOs
Farms must be free of prohibited substances and practices for at least 3 years before production can be labeled organic
Certification is carried out by a third-party government-accredited certifier.
Certification cost $700/farm for the 1st year and $400/farm every year after that
Foods can carry the “USDA Organic” logo
As organic produce has increased in popularity in the last decade, some suppliers, began to operate “industrial-scale-farms” that were originally outside the “holistic philosophy” of the organic movement
Small farms make up 70% of the growers but only make 7% of the sales
Lobbyists from “Big Organic” might lobby to change the laws associated with organic requirements.
Organically grown foods only make up 0.5% of the crops grown on US land
Organic Center published a review “confirming the nutrient superiority of plant-based organic foods.
The review was later denounced by many other scientists who criticized the statistics and said the article was not peer-reviewed.
The Mayo Clinic found no evidence that organic foods were any more nutritious than conventionally grown produce
The Mayo Clinic also questions whether organic foods are safer because they have fewer pesticides.
Stating, “Any possible benefit of reducing exposure to pesticides by eating organic is insignificant”
Any type of food can be dangerous if not produced properly
Organic spinach contaminated with E.coli
Peanuts contaminated with Salmonella
One might say the risks are greater as the food crops are exposed to manure
Organic food is thought to be “sustainable” because soil and water will not be contaminated with synthetic chemicals.
No run-off
However, the downside is all the land needed to rear the cattle to produce the manure.
Improper use of manure can also damage water sources, but its less common
Also, because the yield of organic farms is 50% less than that of conventionally farmed land we would need to double the land cultivated to feed everyone.
Several environmentally friendly procedures are not available to organic farmers
integrative pest management
certain soil treatments
no-till agriculture after herbicide use
recombinant plants expressing Bt
The best farming system for the planet is a combination of organic and conventional methods
In order to replace the Synthetic Nitrogen fertilizer currently being used would require increasing the number of cattle in the world from 1.3 billion to 9 billion
The US would need 1 billion more cattle and 2 billion additional acres of additional forage crops for them to eat.
That’s equal to all the land in Alaska
In Africa, organic food is being grown for the European market and not for local consumption
The Yield is better than much of African agriculture because it does not benefit from improved farming methods.
Fair price
Fair Labor
Direct trade
Democratic and transparent organization
Community development
Harmful agrochemicals and GMOs are strictly prohibited.
Some chemicals can be used as a last resort in Integrated Pest Management (IPM)
Environmentally sustainable farming methods that protect farmers’ health, and preserve valuable ecosystems for future generations are used.
food is more expensive to grow
farmers incur costs but don’t necessarily get the extra money consumers to pay
some fair trade farmers to get more donations than poorer non-fair trade farmers.
Some foods are both organic and fair trade.
Fairtrade is more about workers’ rights and compensation, so some practices that are allowed in fair trade may not be allowed in organic farming.
Organic food can be grown without respecting worker’s rights
The Industrialized farming complex has pushed up the demand for “local food”
The average consumer is willing to pay more for locally produced food, especially when purchasing directly from the grower in farmer’s markets.
Reduced the costs of transport
The consumer perceives the food as fresher and wants to support their local economy
100-Mile Diet: food is grown within a 50-mile radius of where you live
Locavores: people who only eat local food
This won’t work for people in regions where the growing season is too short or the climate is too cold, too hot, or too dry
Locally produced food does NOT reduce food miles because shipping in small quantities even short distances is not economic.
Bulk shipping of food by barge, rail, or ocean freight produces a very small carbon footprint per calorie of food.
Eating one less serving of red meat per week reduces carbon emissions as much as a 100% local diet.
