What is organic food

What does organic mean?

The UK has a long history of organic farming, but is it really worth buying organic? Nutritionist Jo Lewin lays out the facts to help you make up your own mind.

What does ‘organic’ actually mean and what’s the difference between organic and non-organic fruit, vegetables and animal products?

Organic – a definition

The Department for Agriculture and Rural Affairs (DEFRA) states that:

‘Organic food is the product of a farming system which avoids the use of man-made fertilisers, pesticides; growth regulators and livestock feed additives. Irradiation and the use of genetically modified organisms (GMOs) or products produced from or by GMOs are generally prohibited by organic legislation.

Organic agriculture is a systems approach to production that is working towards environmentally, socially and economically sustainable production. Instead, the agricultural systems rely on crop rotation, animal and plant manures, some hand weeding and biological pest control’.

Is organic food healthier than non-organic food? Read our expert guide to find out. You can also discover the best fruit and vegetable boxes by checking out our detailed review, whether you’re looking for organic produce or not, we found lots of great options.

Organic farming

Organic agriculture is about a way of farming that pays close attention to nature by using fewer chemicals on the land such as artificial fertilisers, which can pollute waterways. It means more wildlife and biodiversity, the absence of veterinary medicines such as antibiotics in rearing livestock and the avoidance of genetic modification. Organic farming can also offer benefits for animal welfare, as animals are required to be kept in more natural, free range conditions.

Organic labelling

For composite foods to be labelled as organic, at least 95% of the ingredients must come from organically produced plants or animals. EU-wide rules require organic foods to be approved by an organic certification body, which carries out regular inspections to ensure the food meets a strict set of detailed regulations, relating to production methods and labelling.

Look for labels like the Soil Association. This is the gold standard of organic labelling. As some ingredients are not available organically, a list of non-organic food ingredients are allowed however, all artificial colourings and sweeteners are banned completely in foods labeled as organic.

Useful logos

Buying organic produce

Organic food is cheapest when bought directly from a farmer or producer, either via a box scheme, farmers market or farm shop. Buying local, organic food will often cost less than the non-organic equivalent. Unfortunately, most of us cannot access organic food directly from the producer and therefore it tends to be more expensive than the basic non-organic equivalent in the supermarkets. It does pay to shop around. Some organic products cost less than premium non-organic products. You might be pleasantly surprised.

If you are on a tight budget but would like to buy more organic food, then you could try prioritising your purchases. Items such as organic flour, milk, bread and butter can be cheaper, as can fresh seasonal produce such as salad leaves and herbs. If you do compare prices, you may actually find that many organic brands are cheaper than their conventional equivalents and are often on special offer.

For more information on organic foods visit The Soil Association website.

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This article was reviewed on 7th September 2020.

Jo Lewin is a registered nutritionist (RNutr) with the Association for Nutrition with a specialism in public health. Follow her on Twitter @nutri_jo.

Organic Foods: What You Need to Know

Is organic food really healthier? Is it worth the expense? Find out what the labels mean and which foods give you the most bang for your buck.

What does “organic” mean?

The term “organic” refers to the way agricultural products are grown and processed. While the regulations vary from country to country, in the U.S., organic crops must be grown without the use of synthetic herbicides, pesticides, and fertilizers, or bioengineered genes (GMOs).

Organic livestock raised for meat, eggs, and dairy products must be raised in living conditions accommodating their natural behaviors (such as the ability to graze on pasture) and fed organic feed and forage. They may not be given antibiotics, growth hormones, or any animal by-products.

The benefits of organic food

How your food is grown or raised can have a major impact on your mental and emotional health as well as the environment. Organic foods often have more beneficial nutrients, such as antioxidants, than their conventionally-grown counterparts and people with allergies to foods, chemicals, or preservatives may find their symptoms lessen or go away when they eat only organic foods.

Organic produce contains fewer pesticides. Chemicals such as synthetic fungicides, herbicides, and insecticides are widely used in conventional agriculture and residues remain on (and in) the food we eat.

Organic food is often fresher because it doesn’t contain preservatives that make it last longer. Organic produce is sometimes (but not always, so watch where it is from) produced on smaller farms nearer to where it is sold.

Organic farming tends to be better for the environment. Organic farming practices may reduce pollution, conserve water, reduce soil erosion, increase soil fertility, and use less energy. Farming without synthetic pesticides is also better for nearby birds and animals as well as people who live close to farms.

Organically raised animals are NOT given antibiotics, growth hormones, or fed animal byproducts. Feeding livestock animal byproducts increases the risk of mad cow disease (BSE) and the use of antibiotics can create antibiotic-resistant strains of bacteria. Organically-raised animals tend to be given more space to move around and access to the outdoors, which helps to keep them healthy.

Organic meat and milk can be richer in certain nutrients. Results of a 2016 European study show that levels of certain nutrients, including omega-3 fatty acids, were up to 50 percent higher in organic meat and milk than in conventionally raised versions.

Organic food is GMO-free. Genetically Modified Organisms (GMOs) or genetically engineered (GE) foods are plants whose DNA has been altered in ways that cannot occur in nature or in traditional crossbreeding, most commonly in order to be resistant to pesticides or produce an insecticide.

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Organic Food

Consumer surveys indicate that the public is concerned about the safety of the produce that they purchase in stores due to possible pesticide contamination. The media has also highlighted some environmental concerns that exist with «conventional» farming. These environmental concerns include pollution of aquatic habitats and aquifers by synthetic fertilizers and pesticides; agricultural labor and consumer exposure to pesticides; the short-term approach to «conventional» farming, which often results in unproductive unfertile soils a few years after intensive use of the land; the loss of biological diversity by replacing natural landscapes with extensive monocultures (the practice of growing the same crop, on the same location, year after year); the potential threats to native habitats and wild species from contamination by genetically modified organisms; and the displacement of the family farm by large plantations or corporate-style farming operations. The list of real or perceived health and environmental problems that exist with conventional farming, has in part, contributed to the increased popularity among the general public of organically produced food.

During the 1990s the U.S. organic food industry grew at a fast pace of over 20 percent annually. Because the supply has not been able to keep up with the high demand, organic food normally commands a premium price, compared to conventional food. Thus, organic farming is an attractive proposition for both established and new farmers concerned about human health and about the environment, and also because of the premium price obtained from selling organic produce in several countries.

History of the Organic Movement

The organic farming movement was born in the early twentieth century as a response to the concern that some agricultural ecologists had with conventional agriculture. Early critics of conventional agriculture and organic farming proponents included agricultural ecologists such as Sir Albert Howard in both England and India, and Scott Nearing and J. I. Rodale in the United States. For conventional agriculture, they claimed, short-term profits took a precedence over the environment, resulting in rapid degradation of fertile agricultural lands. From their perspective, the excessive reliance on external inputs such as fertilizers and pesticides, and continuous monocultures, antagonized the natural nutrient cycles and pest suppression mechanisms that exist in natural ecosystems. They proposed and developed production systems that precluded the use of synthetic external inputs, and substituted them with alternative production methods, only allowing the use of naturally available amendments such as composted animal manures, botanical pesticides, and the use of green manures (a cover crop, such as clover, that protects the soil from erosion and is subsequently turned under to amend the soil). Early organic production techniques were actually built upon production practices that were originally used by subsistence farmers throughout the world before the discovery of synthetic fertilizers and pesticides. These early farmers, over millennia, developed farming systems that worked closely with nature, resulting in a finely tuned system that periodically «regenerated» itself from an ecological standpoint, and thus ensured that the land would remain healthy and productive indefinitely. From the early twentieth century, organic farmers have continued to promote those well-tested techniques used originally by subsistence farmers, and have continued to modify and perfect them, and to introduce new innovative techniques as they learn more through research and experience.

From a production standpoint, the heart of organic farming is considered to be a healthy soil. Organic farmers consider the soil to be a living entity that needs to be cared for and nurtured. Furthermore, they claim, many of the ailments that today’s farmers encounter in the field, in terms of nutritional problems or pest damage on their crops, is nothing but a symptom of an unhealthy soil. Modern research has actually substantiated that all aspects of the production system of the farm are interrelated. Some studies have found links between soil quality and pest, weed, or disease outbreaks. Key tactics used by organic farmers to improve soil quality include incorporation of organic amendments such as composts; the use of organic mulches, which also serve to smother weed growth and retain moisture; and the use of cover crops or green manures, which are incorporated into the soil after reaching a particular stage of growth. If the soil suffers from a nutrient imbalance or lacks a particular nutrient, this can be rectified by applying accepted natural materials such as lime, rock phosphate, or sulfur. Today, organic farmers can monitor the quality of their soils, not only by observing how well their crops are growing, but also by having their soils analyzed by certified diagnostic chemical laboratories.

Crop losses from pest attack can be one of the primary production problems for a farmer. Organic farmers believe that a healthy soil rich in organic matter will result in a balanced system that allows crops to better resist or outgrow pest invasions. The farmer’s goal, concerning management of pests in the organic farm, is to establish a balanced system, in which pests and diseases are kept in check through natural pest suppression mechanisms, including the activity of natural enemies. Natural enemies are macro-or microorganisms that act as predators or parasites to reduce pest populations. Populations of natural enemies can be promoted in the farm through crop diversification, including intercropping, and by growing a diversity of crops concurrently on the farm. Other important cultural practices used to minimize pest attack include crop rotations, field sanitation, and planting resistant varieties. When pest outbreaks occur, as a last resort, organic farmers may apply naturally occurring pesticides (such as sulfur) and botanicals, release beneficials purchased from a commercial supplier, or use other tactics approved by organic certification guidelines.

The Organic Certification Process

Because the organic food industry is relatively small and new, it is important that consumers become aware of its claims, limitations, and potential benefits. In order to better protect the consumer, organic certification programs were created in many parts of the world to develop a label for organic food. An organic certification label makes a claim as to the production process used to grow a crop, but the label makes no claims concerning either the quality or the chemical composition of the product itself. Thus, an organic label does not claim that a particular product is more nutritious, pesticide-free, or tastier — it only indicates that the product was grown following a defined set of organic practices as certified by an accredited state, federal, or international certifying agency.

As the organic food industry grows in size, popularity, and value, its products are increasingly traded across national borders and continents, as it joins the global food trade market. To further the national and international expansion of this industry, and the ability of local growers to export organic products, the United States published a set of federal organic production standards in early 2001. The new federal organic standards will cover the entire country, and replace the guidelines previously used by independent or state agencies in various parts of the country. Because a similar area-wide certification program also exists in Europe and in other regions, it will become easier in the future to trade organic products across borders. In the end, the certification process results in an organic label in every item sold as organic, and this label assures the consumer that this product was produced following a strict set of standards that are uniform across the United States, and similar to those followed in other parts of the world.

The process to certify a farm as organic is a rather rigorous task that involves a lot of planning, good management, and record-keeping. Farmers rely on published organic certification guidelines to find out what practices are acceptable and what products are allowed for use on the farm. For land to be certified as organic, no synthetic fertilizers or pesticides can be applied to it for three years prior to certification. Part of the application process involves a detailed plan provided by the farmer that describes the entire operation, with a focus on what organic techniques will be used to produce and market crops in the farm. If the original fertility of the soil is deficient, the plans detail what will be done to rectify this problem. The certification process also includes taking soil samples to evaluate soil fertility and to detect the possible presence of any unacceptable pesticides in the soil. To ensure that the farm remains in compliance, organic inspectors will visit the farm annually. The record-keeping maintained by the farm helps the inspector to double-check that the farm operations are being conducted as indicated in the original farm plans.

Risks and Benefits of Organic Foods

Currently, organic products are sold at premium prices in an ever-increasing number of stores, and increasingly compete for shelf space with conventionally grown produce in supermarkets. Reasons for the premium prices obtained for organic products include that they are grown without pesticides and thus may be more expensive to produce because of the added labor; because they are grown in a way that does minimal harm to the environment; because no genetically modified organisms are used in the production process; because of a perception that they are better tasting; and also because the produce may have been grown locally and the consumer wishes to support small family farms. Because conventionally grown products are often bred to withstand shipping and to withstand a long shelf life after harvest, often at the expense of flavor, consumers often prefer to purchase tastier varieties, grown locally under organic conditions. However, consumers should be aware that exceptions may occur, and that in some instances conventionally grown products may actually be more nutritious, tastier, and grown in ways that minimized damage to the environment. Also, in some instances some organic farms may not be managed correctly, resulting in environmental problems such as excess erosion. Botanical pesticides, even though they are «natural,» should also be evaluated for their risk to humans, wildlife, and the environment. Similarly, improper handling of organic produce after harvest may result in product contamination and in food-borne illnesses. Thus, it is important that the consumer becomes educated about both the benefits and possible risks of purchasing either conventional or organic products, so that better decisions can be made about what products to buy, and whether it pays to invest in products with a premium price.

Current Trends for Organic Foods

Because of its popularity, the organic industry grew at a fast pace since the mid-1980s. Throughout the 1990s in the United States, the organic industry grew by 20 percent annually. Similar trends were observed in regions where affluent and educated consumers support environmentally sound production programs, small family farms, locally grown produce, and products free of pesticide residues or bioengineered materials. Thus the organic industry has also grown in Europe, Japan, New Zealand, and Australia, sometimes at a faster pace than in the United States. However, questions exist as to the future expansion of the industry. Even though many conventional farmers are interested in converting to organic production, this process becomes more difficult as the area under production increases. As the area of production increases significantly, from farming only a few acres, into farming hundreds of acres, problems of soil fertility or pest outbreaks become more difficult to manage with organic techniques. This lack of appropriate technology is explained in part because in the past little formal research was conducted by universities to support organic farmers. During the twentieth century, most agricultural researchers were busy supporting an agricultural system that relied on the use of expensive synthetic chemicals. Thus, considerable research support will be necessary in the future to develop production techniques that will allow for the successful production of organic crops on a wider scale than is possible today. Considerable consumer support will also be necessary to facilitate the expansion of the organic industry. Better informed consumers may learn to accept products with minor blemishes, realizing that the minor defects do not affect taste or nutrition and that these products were grown without the use of toxic chemicals. Educated consumers may also be willing to pay a premium price for organic products, knowing that a large organic industry translates in the long term into a healthier environment with cleaner lakes and rivers and potable aquifers.

If the organic farming movement is to expand the area under cultivation and into other countries, the industry will have to grow in sophistication, to establish a seamless delivery system from the farm to the dinner table. The organic industry also will need to better educate the public about what organic farming is, and what it is not. The newly released national organic standards in the United States, and equivalent certification programs in Europe and elsewhere, will facilitate this process. Because the certification standards clearly delineate the entire production system, the public will be better assured of what they are purchasing when they see an organic label. Misconceptions about organic products will have to be overcome to build public trust in the industry. For example, proponents often claim that organic products are tastier and more nutritious than conventional products. While some isolated studies have indicated that in some cases organic food was more nutritious (more vitamins, etc.), this cannot be generalized to all crops and locations. On the other hand, contrary to some public perceptions, organic produce is not often infected with microbial contaminants, and the risk of food-borne illnesses from organic produce is minimal.

Thus, from the consumer’s standpoint, there are several important reasons to purchase organic products. These include supporting the production of farm products that are grown in a manner that minimizes negative impacts on the environment; advocating a system that protects the health of the agricultural workers by minimizing their exposure to toxic chemicals; supporting a system that helps to maintain a rich wildlife in rural areas; and standing for an agricultural system that provides a fair price for the food that is purchased, thus allowing small organic farmers to lead independent, productive lives. A number of innovative marketing techniques bring urban consumers into closer contact with the land. One example of this trend is called Community Supported Agriculture (CSA), or subscription farming. With CSA, community members purchase «shares» of an organic farm — and thus help the farmer to purchase needed inputs prior to the production season. By doing this, the community shares the risk of crop losses that farmers face every season. As part of the program, the CSA farm distributes to its members products from the farm on a weekly basis, providing a bounty of fruits, vegetables, and often dairy products. The urban family members also visit the farm, sometimes to help with the harvest, once or more during the growing season. This type of marketing program helps bridge the wide gap that exists between urban and rural areas, and both parties benefit from this innovative arrangement. The urban families, especially children, learn about where their food comes from, allowing them to become better consumers, and to understand the impacts of agriculture on the environment. In turn, this symbiotic association allows the CSA farmer to become more savvy about the likes and dislikes of the urban consumer, allowing the farmer to modify and improve the farm’s menu of products year after year.

See also Adulteration of Food; Artificial Foods; Biodiversity; Biotechnology; Crop Improvement; Farmers’ Markets; Genetic Engineering; Green Revolution; High-Technology Farming; Natural Foods; Organic Agriculture; Organic Farming and Gardening; Sustainable Agriculture.

BIBLIOGRAPHY

Bradley, Fern Marshall, and Barbara W. Ellis, eds. Rodale’s All- New Encyclopedia of Organic Gardening: The Indispensable Resource for Every Gardener. Emmaus, Pa.: Rodale Press, 1997.

Gliessman, S. R., ed. Agroecosystem Sustainability: Developing Practical Strategies. Boca Raton, Fla.: CRC Press, 2001.

Howard, A. The Soil and Health: A Study of Organic Agriculture. New York: Schocken Books, 1947.

Lampkin, N. Organic Farming. Ipswich, U.K.: Farming Press, 1990.

Lampkin, N. H., and S. Padel. The Economics of Organic Farming: An International Perspective. Wallingford, U.K.: CAB International, 1994.

Oelhaf, R. C. Organic Agriculture: Economic and Ecological Comparisons with Conventional Methods. New York: John Wiley, 1978.

Powers, L. F., and R. McSorley. Ecological Principles of Agriculture. Albany, N.Y.: Delmar, 2000.

Rodale, J. I., ed. The Encyclopedia of Organic Gardening. Emmaus, Pa.: Rodale Books Inc., 1959.

Sooby, J. State of the States: Organic Farming Systems Research at Land Grant Institutions 2000 – 2001. Santa Cruz, Calif.: Organic Farming Research Foundation, 2001.

Stonehouse, B., ed. Biological Husbandry: A Scientific Approach to Organic Farming. London: Butterworths, 1981.

What Is Organic Food | Is it really chemical-free?

Residues of synthetic chemicals ending up in food is a side-effect of industrialised agriculture. Organic farming seeks to produce food that is free from such residues; but is it really possible to grow chemical-free food?

What is organic food?

The term ‘organic farming’ is believed to have been coined in 1940 by Lord Northbourne, an agriculturist from Oxford University. 1 He proposed the idea of considering ‘the farm as an organism’ and modern organic farming continues to uphold this philosophy by taking into consideration how various practices affect the farm as a whole.

There is no single, universally accepted definition of organic food or organic farming. But in general, policies and legislation around organic farming strive to conserve biodiversity, recycle resources on the farm, and bring about ecological balance. Most countries have their own legislation to precisely define what is permitted on an organic farm and what is not. However, a common requirement around the world is restricted use of synthetic chemicals.

Why are synthetic chemicals restricted on organic farms?

Throughout the history of agriculture, farmers have used the chemical properties of various elements and compounds to improve their crop yields. They are often called ‘agrochemicals’ and include a broad range of natural and synthetic substances which are used for protecting crops against pests or for enriching the soil. The Green Revolution, an agricultural movement which took place in the 1950s and 1960s, was largely responsible for introducing synthetic agrochemicals in developing countries and intensifying their use in developed countries. 2

While these chemicals increased crop yield considerably by keeping insects and plant diseases at bay, their unrestrained use resulted in several adverse effects as well. Air and water pollution, reduced natural fertility of soil, death of non-targeted animals and plants, and potentially harmful residues in food are some of the serious consequences of excessive use of agrochemicals. 2 One aim of organic farming is to produce food without creating these negative side-effects. That is why, the use of synthetic chemicals is restricted in organic farming.

How do organic farmers fight pests?

In agriculture, pests are any living organisms that negatively affect crops and livestock. They’re a little bit like uninvited guests who show up at your party, eat all your food, and then move on to the next party in the neighbourhood. Not cool at all. Therefore, it is important to take measures to keep pests away from farms, and in case they show up, make sure they leave.

Plant protection products (PPPs) are used to protect plants against pest attacks, and can be of chemical or biological origin. The biological plant protection products often called ‘organic pesticides’ or ‘biopesticides’. Organic farmers cannot use PPPs containing synthetic chemicals and must instead focus on preventive measures.

The technique of biological pest control, also known as biocontrol, involving the release of natural pest enemies (such as ladybugs) into the farm is a popular preventive measure. 3 Natural pest repellents like essential oils made from garlic, black pepper, rosemary, and other common herbs are also used. 4 Additionally, plant species that are inherently resilient to pests are preferred. In the EU, certain organic pesticides derived from plants, microorganisms, or minerals are permitted on organic farms. 4

Can conventional pesticides still end up in organic food?

Unfortunately, yes. Even though organic farmers do not use synthetic pesticides, deposits of agrochemicals in the soil are hard to get rid of. These pesticides can still find their way into your food via indirect sources such as contaminated water and air. 4 Of course, studies comparing levels of pesticide residues in organic and conventional food generally report a lower contamination in organic food. 5

But chemical contamination doesn’t just happen in the field. Some food must be processed before they can be consumed. Food processing generally involves interaction with various chemicals such as preservatives, processing aids, and additives. Packaging material that comes in contact with food can also leach undesirable chemicals into food. Unprocessed organic foods such as vegetables, fruits and whole grains do not have to undergo many intermediate steps during their journey from the farm to your plate. So, they are less likely to come into contact with additional chemicals.

The bottom line

But the good news is that food safety legislation establishes what levels of these chemicals are considered acceptable. Any food that is available on the market, organic or non-organic, must comply with these safety regulations. So, in conclusion, any food you eat should not contain unacceptable levels of chemical contaminants but consuming food that has been produced organically helps reduce agrochemical pollution in the environment.

Did this article change the way you think about organic foods and the chemicals in them? Let us know in the comments below!

What Is Organic Food?

What is organic food? Or if you are wondering ‘what does organic mean?’, then let me tell you that in the food world, the term ‘Organic Foods’, refers specifically to food grown in an all-natural way. Organic food goes beyond a healthy food eating lifestyle and focuses on ensuring food safety, nutrition, and reliability of the diet. The advent of organic foods has raised some eyebrows – what is the impact of synthetic food development on human health?

Organic foods differ from conventionally grown foods in a number of ways. Foods can only be labelled ‘organic’ if they meet certain criteria set for their cultivation. Specialized farming processes utilised for growing and processing organic foods are broadly categorized as organic farming.

Organic farming essentially ensures that the product is grown in a safe environment. The crops are cultivated in a safe soil, free from synthetic modifications which include conventional farming methods and products.

For instance organic farmers are prohibited from using artificial fertilizers i.e. synthetic pesticides and pesticides, petroleum-based fertilizers, and sewage sludge-based fertilizers. Organic farmers are also prohibited from using bioengineered or GMOs (Genetically Modified Organism) seeds to grow their produce in any way.

In the same way, organic farmers dealing with livestock are not allowed to use antibiotics, growth hormones, or any type of animal-by-products based feed. Instead it is compulsory to make sure the livestock is provided with organic feed and allowed access to the outdoors for healthy natural growth.

Benefits Of Organic Foods:

Studies have shown that organic foods offer a variety of different health and other benefits when compared to conventionally produced foods, since they are free from harmful synthetic compounds.

Nutrient Balance:

It is suggested that the organic produce has a higher quantity of nutrients and is free from harmful synthetic compounds. Organically produced fruits and organic vegetables are believed to be richer in antioxidants which leave a positive effect on the health. In the same way, they are free from chemical and synthetic allergens found in conventional foods.

Consuming only organic produce is shown to lessen or remove symptoms of food allergies in affected people. Recently a research found organic meat and milk to be 50% richer in omega-3 fatty acids when compared to the same conventional products.

Lower Chemical Toxicity:

The quantity of chemical toxins was found to be extremely low in organic foods when compared to the ones conventionally produced. Chemicals found in pesticides, fungicides, herbicides and insecticides are found more commonly, in higher levels, in foods developed through conventional agriculture. Long-term consumption of such chemicals even in minute quantities has been linked to adverse health effects.

Better Taste:

The freshness of organic food is considered to be greater owing to the absence of traditional preservatives. As a result organic food e.g. fruits, vegetables, dairy and so on, are believed to have a fresher and more appetizing taste.

Environmentally Friendly Farming:

In addition to health benefits, organic farming is also environmentally friendly. Organic farming leads to a reduction in air, water and soil pollution that leads to an increase in soil fertility and water conservation. The absence of chemical fertilizers also eliminates the chances of developing health risks for the farmers and surrounding residents.

Low Risk Of Infections:

Organic livestock which is brought up on organic farms and its dairy products are less prone to cause bacterial infections in consumers. Organic animals are not given antibiotics, growth hormones or feed created from animal by-products, which lead to resistant strains of bacteria. When consumers eat conventional meat, they also consume the resistant bacterial strains leading to higher risks of infections e.g. E.coli infections, Mad-Cow disease and so on.

GMO-Free Foods:

Organic food is GMO-free, for it contains non-GMO ingredients.. GMO foods consist of plants or animals with their DNA altered in a way which is not possible naturally. Organic crops are cultivated without the help of GMO seeds and organic animals are not fed on GMO feeds, as seen in conventional food production.

Organic Labels System: How To Identify Different Organic Foods?

Have you ever stood in front of the organic food isle in your super market and wondered which brand of organic food is the right choice for you? Are you really aware of what the most commonly used labels such as ‘organic’, ‘natural’, ‘free-range’ and ‘non-GMO’ actually mean? Organic food consumption is a choice. Like all food choices even they have variations.

The secret to organic shopping lies in understanding the labels placed on different types of organic products. Once organic labelling system is clear, a consumer can easily choose from a wide range of organic products, based on their personal preference.

Let us guide you through all the labels of organic shopping and what they actually entail. Organic certification can only be achieved when set production standards are maintained during the production process of the food. Organic standards vary in different countries.

‘USDA Organic’ Seals:

In the US, the label ‘USDA Organic’ is the highest and most reliable organic certification. The ‘USDA Organic’ certifies that food is both 100% to 95% organic and also completely GMO free. The certification process is directly maintained by the U.S. government and referred as the best choice while shopping for organic food.

‘Made with Organic Ingredients’ Label:

Foods which specify that they are made with organic ingredients do not contain the USDA seal. Such foods are made with at least 70% organic ingredients. Such foods specify the list of organic ingredients used to make them in the information panel on the front of the package.

‘Contains Organic Ingredients’ Label:

Food with less than 70% of organic ingredients do not have the USDA seal but list all the specific organic ingredients on the information panel of the food package.

Bear in mind that not all organic producers are certified and some do not even go through or want to go through the USDA certification process, such as the small farmers at farmer’s markets. So while shopping at such places, it is recommended to ask the farmers about their production process and products in detail.

‘Natural’ or ‘All-Natural’ Label:

Packaged food with the label ‘Natural’ is a term used loosely by any food manufacturer and does not mean that the food was cultivated using any set standards. Natural food is different from organic and does not come under the organic certification. Natural mainly means ‘minimally processed’. For example in meat, natural meat cannot contain artificial colors, flavors or any preservatives. However the livestock is still given antibiotics and growth enhancers during their growth and feeding making the label pointless. Some meat or dairy products even show the ‘Naturally Raised’ label but so far, it does not hold any merit.

‘Grass-Fed’ Label:

The ‘Grass-Fed’ label claims the animals were only exposed to a diet of grass or hay and are properly grazed. Naturally livestock tend to eat grass in the wild and are known to be healthier and leaner on such a diet. Studies have shown that cows which are fed with grass have healthier omega-3 fatty acids. However, some labels only say grass-fed but do not state organic grass, so it is possible the cattle was exposed to grass grown with chemical fertilizers.

‘Free-Range’ Or ‘Free-Roaming’ Label:

The term ‘Free-range’ or ‘Free-roaming’ generally means the livestock were not confined and were raised in the outdoors naturally. However, it does not specify the amount of time the animal spent outdoors and if their feed was natural or synthetic.

‘Non-GMO’ Verified Seal:

The Non-GMO Project Verified seal indicates foods developed through conventional methods but which have no more than 0.9% of GMOs or genetically engineered ingredients. Such foods are basically considered GMO-free in the U.S. and even in Canada, but are not to be confused with organic foods. Seals which just specify ‘Non-GMO’ or ‘GMO free’ are not necessarily verified by the government and can be placed loosely.

Some labels further classify how meat or dairy products were produced. The labels are known and recognised by the U.S. Humane Society and are:

Where To Shop ‘Organic’?

Other than grocery stores, fresh organic produce can also be bought from various organic stores or organic markets such as:

Farmer’s Market:

In the U.S., many small towns and even some cities now host weekly or monthly farmers’ markets. At such events the small organic farmers personally bring their produce to the market and sell it fresh from the farm. The price of the produce is not set and can sometime cost less or maybe even more than the grocery store isle products. To find the nearest farmers market, you can visit the Eat Well Guide, Local Harvest, or Agrilicious sites, which tell you the exact coordinates of the nearest famers market according to states and city.

Food Co-Op:

CSA Farm:

People can even join a Community Supported Agriculture (CSA) farm, in which they can buy organic produce in bulk directly from a local organic farm of their choice.

Why Do You Have To Pay More For Organic Foods?

Although organic food seems to be the best choice in terms of health, some criticism surrounds its price. Organic foods are generally cost more than conventional foods by 10% to 174%. Farmers reason that growing organic food requires a significant amount of time and effort thus their asking price is appropriate.
The price difference is not very high for fruits and vegetables but can be substantial when buying organic meat and dairy. Others claim that organic foods are not really helpful and if a person merely shifts to a healthier diet from conventional foods, then the same results can be achieved. In the end it all comes down to personal choices; whether a person wants the risk of being exposed to synthetic chemicals through food or go organic.

Rise of the Organic Industry:

The numbers show the gradual shift in eating habits across America. More Americans are now becoming health conscious and moving away from processed food choices. Today consumers spend a majority of their time in the fresh produce isles debating their choices. Since 2009, sales of fresh produce have risen by 30% especially among children and young adults.

Moreover, the millennial generation especially was found to be untrustworthy of large food corporations and their packaged products. The number of consumers who view packaged goods without nutrients and as sugar loaders is increasing. This outlook is one of the driving forces behind the rise of the organic food industry, one which will continue to grow in the years to come.

Shahzadi Seher Sohail is a professional nutritionist with a zeal for writing and loves to explore innovations in the health care sector by reviewing cutting-edge research and latest public policies about well-being. After graduating in biotechnology she decided to focus on the root causes of chronic diseases. In addition to being a devoted TEDx enthusiast, Seher is also an avid book reader and traveler.