For those of us striving to live healthier and more sustainable lifestyles, we’re frequently told that organic foods are the best choice. But is organic truly better, or choosing organic just eating into your grocery budget? There are many blurred lines in the world of organic food vs. non-organic, but rest assured that you are not the only one who is confused by the term! By discovering the difference between organic food vs. non-organic products, you will learn why organic is the healthier option for you and your family, the local community, and the environment.
We’re going to clear up any confusion surrounding organic foods, helping you understand when buying organic really matters and the most effective swaps to make to reduce levels of potentially harmful chemicals in your diet. So, if you’re ready to embark on a healthier organic lifestyle, let’s go!
What Does Organic Mean?
In terms of food and farming methods, the word ‘organic’ is used to describe foods that are grown and produced without the use of man-made chemicals such as synthetic fertilizers, pesticides, and herbicides. The standards used to regulate organic food production also promote improvements in environmental protection and enhanced animal welfare systems.
The Key Differences Between Organic and Non-Organic
At its very simplest, organic food can best be described as food that is free from man-made chemicals. But why is eliminating chemicals from our diet such a big deal? Surely, food producers can’t be allowed to use chemicals that are actually bad for our health… In a perfect world, this would be the case.
To understand the benefits of switching to organic food products, let’s first look at the differences between organic and non-organic foods and the impacts of these different food production methods at various stages of the food chain:
Farming practices
Over the last century, farming practices have rapidly evolved to enable food producers to keep up with an ever-increasing demand for their products. Our diets have changed hugely over a relatively short period of time, and farmers have turned to intensive farming systems to satisfy our demand for food. This means that foods that were once regarded as an occasional treat, such as chicken, are now eaten several times a week by many families.
All this delicious, readily available food might seem like a good thing, but there is a price to pay for mass year-round food production. Fruits and vegetables are grown under artificial conditions, with the help of an array of chemicals, and animals are reared in intensive farming systems focused on fast growth and maximum output. In contrast, many organic farmers have stepped back to more traditional and sustainable methods, growing seasonal fruits and vegetables and rearing animals in higher-welfare systems.
Pesticide and herbicide use
Conventional farming methods rely heavily on synthetic pesticides and herbicides to keep unwanted insects and weeds at bay. While these chemicals certainly make food production easier, they can, unfortunately, have many detrimental effects.
Pesticide and herbicide residues can pollute the local environment, affecting soil health and damaging natural ecosystems. There are also concerns that chemicals used in food production can also have adverse effects on human health, including an increased risk of cancer, allergies, and asthma.
In contrast, the use of pesticides and herbicides in organic food production is highly regulated and controlled, and farmers must utilize natural substances and physical or mechanical methods instead. For example, a conventional farmer will spray herbicides to get rid of unwanted weeds, while an organic farmer must remove them manually or use a natural mulch to suppress weed growth.
Synthetic additives
Another chemical commonly used in food production is synthetic fertilizer. These fertilizers are added directly to the soil and are instantly soaked into the plants, boosting growth rates and giving fast results.
The problem with synthetic additives such as quick-release fertilizers is that they don’t stick around – they’re a quick fix, rather than a long-term solution. In contrast, organic farmers use natural organic fertilizers such as manure, compost, or food processing waste. These provide slow-release nutrients to plants and also help to boost soil health – a definite win-win situation!
Antibiotics and growth hormones
We’re all familiar with occasionally taking a course of antibiotics to help us get over an infection, but in conventional farming systems, they are used in a very different way. Along with growth hormones, antibiotics are used to speed up the growth of animals, particularly those reared in intensive farming systems.
Unfortunately, researchers are becoming increasingly concerned that overuse of antibiotics and growth hormones may be contributing to antibiotic resistance as well as leading to harmful residues in our food and drinking water. The good news is that the routine use of antibiotics is banned in organic farming systems.
Environmental impact
Beyond just benefiting the health of soil and waterways and reducing chemical residues, organic farming also has many other environmental benefits. Organic farming methods have been shown to boost natural crop pollination, reduce soil erosion, improve natural pest control, and even combat climate change through carbon sequestration and reduced energy use.
Price
While all points stack up in favor of organic foods, there is, unfortunately, a downside - organic food is often more expensive than foods produced using conventional methods. Although farmers save money by not purchasing expensive chemicals, they often need to spend more on labor-intensive farming methods. Overall yields of organic crops tend to be lower, and animals and poultry take longer and cost more to rear. It’s hoped that in the future, governments may subsidize organic farmers to enable them to compete with food producers using conventional farming methods.
Understanding Organic Labeling
If you’ve ever stood in the food aisle at your local grocery store feeling baffled by the array of different food labels, you’re not the only one! Being a sustainable consumer means being constantly faced with choices, but luckily, food manufacturers have to adhere to strict standards set by the USDA National Organic Program certification (or European Union Organic if you’re in the EU), helping to simplify things for us shoppers.
Some commonly used organic labeling terms include:
- “100% organic” – contains only organic ingredients and processing aids (excluding water and salt).
- “Organic” – contains at least 95% organic ingredients (excluding water and salt). The remaining ingredients are non-agricultural substances that appear on the NOP National List of Allowed and Prohibited Substances.
- “Made with organic ____” – a processed product containing at least 70% organically produced ingredients.
- “Product contains organic ingredients” – contains less than 70% organic ingredients. These processed foods cannot use the word organic on the main product label but can indicate on the ingredients list which of the contents are organic.
Where to Buy Organic Food
Organic foods were once considered to be a specialist item, but most grocery stores now stock a good range of organic products. These may be in a dedicated organic aisle or located next to their conventionally produced counterparts.
For more specialist organic items, health food stores are a good place to start. Many organic farmers also attend farmers’ markets and participate in CSA vegetable box schemes, giving you a convenient source of seasonal and locally produced organic fruit and vegetables.
The Dirty Dozen
Switching your entire diet to organic foods can be quite expensive, so many people focus firstly on the items that are likely to have the highest levels of pesticide residue. These are known as the ‘Dirty Dozen’ and are the fruits and vegetables that are best to buy organic whenever possible:
- Strawberries
- Spinach
- Kale, collard & mustard greens
- Peaches
- Pears
- Nectarines
- Apples
- Grapes
- Bell & hot peppers
- Cherries
- Blueberries
- Green beans
So, if any of these regularly make an appearance in your shopping basket, see if you can seek out organic alternatives instead.
The Clean Fifteen
The ‘Clean Fifteen’ are fruits and vegetables that are least likely to have pesticide residue. If switching your entire diet to organic food is proving impossible, you can save money and continue buying these non-organic healthy foods:
- Avocados
- Sweet corn
- Pineapple
- Onions
- Papaya
- Sweet peas (frozen)
- Asparagus
- Honeydew melon
- Kiwi
- Cabbage
- Mushrooms
- Mangoes
- Sweet potatoes
- Watermelon
- Carrots
While all of these non-organic fruits and vegetables have been shown to contain minimal levels of pesticide residue, it is best to err on the side of caution and wash or peel them before consumption.
Organic Food vs. Non-Organic
It is clear that by choosing organic produce, we can enjoy the benefits of a healthier diet, as well as reduce the environmental impacts of the food we eat. Organically grown produce is packed full of beneficial nutrients, and you can enjoy the great flavor safely with the knowledge that it is free from pesticides and antibiotic residues.
When choosing organic food, look for products that are accredited as ‘100% organic’ or ‘organic’ by the USDA or your local certifying body. If you’re unsure where to start, see which of the ‘Dirty Dozen’ you can switch to an organic alternative. Another good option is to join an organic vegetable box scheme, helping to reduce food miles and support your local community.
If more of us chose to eat organic foods, the impact of intensive farming on the environment and animal welfare would be greatly reduced. So, if you’re ready to take on this simple and enjoyable challenge, start embracing the organic revolution today!