Conservation 101: the Compete to Conserve Blog

photo credit: gregor_y

As interest in eating organic grows, the range of what carries the “organic” label increases exponentially. Organic food is now available in nearly every section of the grocery store. But just because something is labeled “organic” doesn’t mean it follows the criteria you may think of as organic.

According to the Organic Trade Association, being certified as organic assures that the crop has been grown according to strict standards that were verified by an authorized third-party organization or the state government. Certification involves “inspections of farm fields and processing facilities, detailed record keeping, and periodic testing of soil and water to ensure that growers and handlers are meeting the standards which have been set.”

But some critics point out that this does not guarantee the items are “sustainably grown,” “cruelty-free,” “worker-friendly,” or “fuel-efficient”—important aspects to many organic product consumers. In fact, many organic operations do not sell “certified organic” items, because some smaller farms cannot reap enough reward from certification to cover the costs of becoming certified.

Sources add that the desire to cash in on the “organic” dollar has extended to the country’s giant food conglomerates. The concern is these big operators have the ability to use lobbyist pressure to get rules bent in their favor, potentially altering the definition of “organic” even further.

While the “certified organic” label may leave some aspects up to question, most sources agree that buying organic is preferable over standard industrial farm products. To find out more about what qualifies as “organic,” check out the Organic Trade Association frequently asked questions here: http://www.ota.com/organic/faq.html

Call me stupid, but when I saw Heirloom tomatoes at the local grocery store, it never dawned on me that these were actual antiques. Or maybe they are more like ancient family recipes, handed down the generations.

Either way, the current debate around the lack of diversity in the global food supply has more people buying heirlooms—both the food and the seeds.

Small groups of local and organic farmers have made it almost an elite practice/underground supply chain/cult following—more than a hobby, not quite an obsession, but possibly something close.

And who could blame them? The idea of a genetic strain of tomato that extends back 50 to 100 years is pretty cool. Though not all heirloom fruit and vegetable varieties go back that far, all have been passed down within a family or community. They are also unique and genetically distinct from commercial options. (more…)

photo credit: macieklew

To help shoppers make informed choices at the grocery store, the Environmental Working Group, a nonprofit dedicated to educating consumers about commonplace but potentially dangerous chemicals, tested pesticide residue on common fruits and vegetables. The lists they created from their research serve as a great money-saving cheat sheet:

12 Fruits & Veggies Highest in Pesticides (Try to Buy Organic)

1. Peaches
2. Apples
3. Sweet Bell Peppers
4. Celery
5. Nectarines
6. Strawberries
7. Cherries
8. Lettuce
9. Grapes - imported
10. Pears
11. Spinach
12. Potatoes

12 Fruits & Veggies Lowest in Pesticides (Don’t Sweat If It’s Not Organic)

1. Onions
2. Avocado
3. Sweet Corn - frozen
4. Pineapples
5. Mangoes
6. Sweet Peas - frozen
7. Asparagus
8. Kiwi
9. Bananas
10. Cabbage
11. Broccoli
12. Eggplant

EWG offers a more detailed downloadable PDF guide that you can print out and take shopping. The other good news is that our family taste tests, the “try to buy organic” foods like peaches, apples, and strawberries taste much better than their higher-in-pesticide counterparts. And the ones lowest in pesticides like onions or cabbage taste just as good as organic.

My “mother in-law” (for lack of a better term) has diverticulitis. I’ll admit that I’d heard of this ailment, but I didn’t really know what it was. So I looked it up. According to the National Digestive Diseases Information Clearinghouse, diverticulum are small pouches in the colon “that bulge outward.”

Apparently the condition is pretty common and most likely caused by a lack of fiber in the diet. In other words, someone wasn’t getting enough roughage, which resulted in extra pressure in the colon area, causing bulges and then inflammation and…well, let’s just say I now know more about my in-law’s colon than anyone should.

What interested me about the timing of her illness is that I’ve been reading a lot about buying/eating locally. And this disease was spotted in the US at around the same time that processed foods were introduced (early 1900s). Hard to believe that processed foods are over a century old—some may even have been on the shelf for about that long.

But even if you shun processed food and try to eat “real,” not all food is created equally. Whether it is a backlash against the use of pesticides and hormones, or just a desire to help sustain the local farming community, more of us are considering the benefits of eating organically.

Many sources tout how local, organic food saves on fuel (transportation), preserves the land, and maintains much-needed diversity in food supply—all while providing more nutrients for your buck. And it will take a few of those to walk the organic line. But if it is true that the food is better for you, it could be worth the investment.

Some also argue that the cost difference between organic and industrialized foods is negated by the fact that industrialized organizations get subsidized by our tax dollars. In other words, we pay for their gas, among other resources, via government support, while suffering the nutritional differences in the process.

The recent salmonella and E. coli scares in vegetable supplies have definitely called into question the practices of veggie suppliers—from farm to distributor to grocer.

Living in California, I realize how spoiled I am by having so many food options available in state. I can feed myself (and the family) with local products pretty much year ‘round.

Even our local grocery has choices, and although the organic fruits and veggies take up a smaller section, have fewer options, and cost more overall, you have to weigh in what that cost gets you and your community.

If moving in this direction interests you, and your grocer isn’t as stocked as mine, you still may have options. Most major metropolitan areas have farmers markets at least one day per week. In other regions, roadside stands, “pick your own” options, and buyers clubs may be available. Plus, Community-Supported Agriculture (CSA) subscribers receive weekly shares of produce year ‘round. This is a great opportunity to establish a relationship with those whose livelihood depends on producing these foods and selling them to you. As you get to know what’s “in season” at different points of the year, you can make choices around what works for you.

So maybe you aren’t ready to swear off Pop Tarts, and that’s okay. Hey, I love the Pop Tart. Can’t help it. They’re good. But as the “eat organic” movement extends beyond the hippie culture, it’s becoming easier to find the healthier foods you like/need from a variety of sources, providing you with options.

To check out what may be available in your area, here are some helpful resources:

Farmer’s markets (farmer’s market search): www.ams.usda.gov/farmersmarkets

Local harvest (food sources local to you, including CSAs): www.localharvest.org