BY JENNIFER KING

Organic this and organic that. Grocery stores all over are stocking their shelves with organic everything from produce to animal products. But what does “organic” mean? In order to earn “certified organic” status in the U.S., food must meet specific production standards: produce has to be grown without the use of conventional pesticides or fertilizers and animals must be reared without routine antibiotic injections or growth hormones.

What is so important about organic, anyway? First of all, it is healthier. Organic foods are higher in minerals and vitamins and are completely free of toxic pesticides. One of the major sources of exposure to pesticides for infants and children is through diet. You can protect your family and yourself by buying organic forms of pesticide-laden fruits such as strawberries, spinach and green beans.
Organic food is not only healthier for our bodies, but it is healthier for the environment. With organics taking over much of the food industry, it is time to realize that the movement is bigger than just the consumer- it is about the global environment and the social benefits of organic food production.

Organic farming respects our water.

While conventional agri-business continues to pollute groundwater through nitrogen fertilizers, chemical pesticides and herbicides, organic farming eliminates the toxic run-off all together by refusing to use harmful products. These organic standards do not only conserve and protect water sources, but also reduce the cost of trying to remove conventional farm chemicals from the groundwater. Without the packaging of these chemical materials, organic farmers also use less energy and produce less waste.

Organic farming strengthens soil.

Current farming practices of multi-crop production and using intense chemicals have been an immense cause of topsoil erosion. Land abuse as a result to these kinds of practices can lead to more chemical and nitrogen leaching, thereby damaging one of the most important features of organic farming. Rotating crops, protecting natural areas and the use of non-synthetic products prevents topsoil erosion and enhances soil structure. Organic practices also prevent the death of insects and beneficial soil organisms.

Organic farming sustains biodiversity.

One of the aims of organic food production is to promote species and ecosystem interaction by using traditional and adapted seeds that are more resistant to disease and less sensitive to climate change. Farmers preserve natural energy cycles and introduce under-used species to increase crop rotation and soil fertility. This leads to healthier land that is beneficial for crops and organic systems such as pollinators and pest predators. You can also be assured that organic food is not the product of genetically modified organisms. Researchers and scientists know very little about the effects and consequences of genetically modified foods on the environment and our health.
Revolutionary agricultural practices can take a toll on animals and the cropland. Soil and water resources can be depleted and biodiversity could be disrupted. Organics have created opportunity for farmers and consumers to restore parts of the environment and the health of their families.