Organic Food FAQ
1. Why go Organic?
Most foods contain long-lasting herbicides, fungicides, fertilizes and insecticides many of which while EPA approved are not naturally supposed to be in the foods that we serve to our families everyday. These products while approved are often cancer causing and deplete the nutritional value of our foods not to mention the taste! Since many of these synthetic products have only exists for the last 50 years or so, there has not been much time to study the impact of these on our health.
2. What is the difference between organic and certified organic foods?
Certified organic foods is unfortunately a costly process and most local producers of organic foods do not have the money for this and don’t see it as a wise investment. Despite this many foods are still organic and can be labelled as such however they cannot display the phrase “Certified Organic” which was designed to protect consumers to make sure that they know what they are getting and not being mislead when they buy their food.
3. Are all organic products 100% free of chemicals?
While Certified Organic products are grown according to very strict government standards, there is still the possibility of inadvertent exposure. Due to the historical use of industrial products the water used to grow these products may already be contaminated without the growers knowledge due to a nearby farm using these chemicals. The wind can also spread these chemicals around when fields are sprayed. Because of this consumers are still encouraged to wash all produce before using it despite the best efforts of farmers to keep chemicals out of the food.
4. Why does organic food cost more?
Organic foods often require more intensive labour and management costs then conventionally produced foods, however that doesn’t mean they will always cost more. Depending on the farmer who grew the food and the scale at which they run their operation costs can be vary highly from product to product from area to area. Only larger farm operations are also able to apply for federal subsidies which in turn help to lower costs. When other costs are included in the equation as well such as clean up of polluted water, replacement of soils and health care for workers were factored into the price of food, organic has been found to cost far less then their conventional counter parts.
5. Do organic farmers ever use pesticides?
For the most part, no they do not. However there are times when farmers who are certified as an organic grower may use pesticides after petitioning the USDA to do so. When this happens however the only products that may be used are organic ones that are derived from other plants that are broken down quickly and do not persist on the crops themselves. Organic farmers often choose to grow crops that are more resistant to local insects and diseases so that these products only have to be used as a last resort.
