Organic vs Non-Organic

[gnat23]

I feel SO lucky that I have this available: http://www.spud.com (small potatoes urban delivery)

I get a weekly organic fruit/veggie box, plus some other groceries (they even have toilet paper!) which get delivered right to my door on Wednesdays. And despite the fact that each individual item is more expensive than my local grocery store, I end up spending *less* per week, because I tweak what I order to be just what I need, instead of impulse buying.

It also alerts you as to how far each item traveled and gives you an order average. While I am not down to the 100-mile radius, I do feel a bit better when I can swap out the bananas (from Mexico) with apples (from just down the street) and I don't feel deprived at all. They also have some (limited) local and organic meat selections.

I guess the point is: it makes organic and local really easy for me. I don't have to do a ton of research and work, and I don't have to go to the grocery store to boot.

If anyone wants to sign up, lemme know; I have a ton of referrer codes.

-- gnat!

[kfergos]

Funny that y'all should bring this up, since I just did some research on what "organic" means to the FDA. Here's my blog post, for those interested:

Fortunately, the FDA has already laid out a series of extremely involved organic food regulations that, with enough delving, answer the question. The regulations (7 CFR Part 205, for all you inquiring minds) state:

1. The term, “organic,” may only be used on labels and in labeling of raw or processed agricultural products, including ingredients, that have been produced and handled in accordance with the regulations in this part. The term, “organic,” may not be used in a product name to modify a nonorganic ingredient in the product.

2. "100% organic" must comprise entirely organic ingredients; just "organic," however, must have "not less than 95 percent organically produced raw or processed agricultural products."

3. To be sold or labeled as “100 percent organic,” “organic,” or “made with organic (specified ingredients or food group(s)),” the product must be produced and handled without the use of:

(a) Synthetic substances and ingredients, except as provided in §205.601 or §205.603;

(b) Nonsynthetic substances prohibited in §205.602 or §205.604;

(c) Nonagricultural substances used in or on processed products, except as otherwise provided in §205.605;

(d) Nonorganic agricultural substances used in or on processed products, except as otherwise provided in §205.606;

(e) Excluded methods, except for vaccines: Provided, That, the vaccines are approved in accordance with §205.600(a);

(f) Ionizing radiation, as described in Food and Drug Administration regulation, 21 CFR 179.26; and

(g) Sewage sludge

Here's a link to my original blog post, which includes citations and links to the actual FDA regulations.

That said, buying local is probably almost as important as buying organic from an environmental standpoint. Plus, as has been pointed out, buying local means often you can talk to the farmers and get a sense of what goes onto their crops. Even farms that aren't certified organic often use very few pesticides and practice good farming techniques that are well worth supporting.

[KeepingUp]

I really don't trust anything we buy from the market. I can't afford to buy the so called "organic" or the "certified organic" food all the time. There are so many exceptions to what is organic, alot of our food comes from other countries, most of that food doesn't get screened properly, and recently some foods shouldn't have arrived on our shelves but still made it here.

[GLC1968]

I have just two things to add to this conversation.

When you are considering buying produce - there are 4 types that you should ALWAYS buy organic because of the way the produce absorbs pesticides. By buying these organic (and obviously local, if possible), you cut out about 85% of all potential pesticide ingestion: strawberries, peppers (of all types), spinach and celery.

Also - buyer beware when it comes to the term 'free-range'. Eggs and chickens that are labeled 'free-range' are allowed to be labeled that way if the animal has access to free range (whether or not they ever go there). Chickens raised in huge warehouses with a tiny door on one end that is open to them only after they reach full maturity are considered free range. A chicken that spent its whole life in a warehouse has no interest in going out that little door - and all their nutrition came from pellets anyway - organic or not...and that is NOT free-range. This is true of layers as well as broilers. If you really want to know the practices of the farms from which you are buying your food - you need to research them yourselves. This is another critical benefit to buying locally (or raising your own).

If you really want an earful about the actions of the USDA and how they are destroying our nation's health through their practices (designed to protect the big corporate farms), then read "Everything I Want To Do is Illegal" by Joel Salatin. It's an eye-opener!

[shootingstar]

The cost of organic is abit high for us..and since neither of us are into gardening at all nor do we have much soil space except for herbs in containers.... so we just try to focus on buying local whenever we can.

There are certain vegetables, ie. Asian, that I cook, preferably veggies that are locally-grown. It is very rare we eat such veggies raw (ie. I never make raw snow pea dishes, etc.).