9 Responses to “Unraveling Organic”

1. 

   Heather July 8th, 2009 at 6:51 pm

   It’s a well-known fact in the food industry (unfortunately) that in order to survive companies must strive to get bigger and bigger or else they’re the ones being bought out. I don’t like it either. But it seems to be a deeper problem that would take a large collective effort to fix. Again, unfortunately.

2. 

   OrganicTrade July 10th, 2009 at 10:01 am

   The Organic Trade Association (OTA) would like to correct several factual inaccuracies that appear in this article.

   Organic and animal welfare:
   Organic regulations take seriously the issue of animal welfare. USDA’s National Organic Program Final Rule was the first USDA regulation to make mention of animal welfare. The Rule established standards around the content of livestock feed, stating, for example, that plastic pellets cannot be used as a source of roughage. Sections 238 and 239 of the Rule also outlined livestock healthcare practice and living conditions standards, which provided for “conditions which allow for exercise, freedom of movement and reduction of stress appropriate to the species,” among other things.

   Since the Rule was published, work on the issue of animal welfare has continued. The National Organic Standards Board’s Livestock Committee has made access to the outdoors for poultry a top priority on its work plan for Fall 2009. The development of a rule around organic ruminants’ access to pasture is also well underway.

   Organic and nutrition:
   There is mounting evidence that organically grown fruits, vegetables and grains may offer more of some nutrients, including vitamin C, iron, magnesium and phosphorus, and less exposure to nitrates and pesticide residues than their counterparts grown using synthetic pesticides and fertilizers. See http://www.ota.com/organic/benefits/nutrition.html for a list of studies affirming these findings.

   Organic and the environment:
   Organic agricultural production benefits the environment by using earth-friendly agricultural methods and practices, such as composting and cover cropping, instead of toxic and persistent pesticides and fertilizers, which threaten the health of eco-systems. Because organic practices respect the balance of microorganisms in the soil, they also help safeguard natural habitats and promote species diversity. In addition, a growing body of research demonstrates that organic farming helps to combat climate change.

   The integrity of the organic label:
   Regulated by the National Organic Program, which is overseen by the U.S. Department of Agriculture, organic is the gold standard for eco-labels.Backed by a system of strict regulations requiring third-party inspections of farm fields and processing facilities, detailed-record keeping, and periodic testing of soil and water, as well as compliance with local, state and federal health standards, the organic label provides consumers assurance that they organic products they buy are indeed, organic, and are governed by consistent, enforceable standards.

   Strict, enforceable standards have been a part of the organic system since its inception and remain strong today. Thanks to the support of the Obama administration, which has advocated for greater human and financial resources for the National Organic Program, the future of organic looks bright. Such resources will help to ensure that organic continues to be the gold standard of eco-labels, and that it remains a symbol of integrity in which consumers can trust.

3. 

   Dawn July 10th, 2009 at 12:02 pm

   Hi OTA – on behalf of Sustainable Table:

   I do think that you are referring to inaccuracies in the Washington Post article, and while I can’t speak for them, I can say that we support the protection of the USDA organic standards that you have listed above, and I even hope that someday they become more strict! (I don’t really think that they will tighten the restrictions to the label, but we can dream!)

   I do think that the Washington Post article is bringing up good points, and more importantly, letting people know that we need to keep an eye on what the government is allowing, and that just because we have the standards as they are now, it doesn’t mean that they won’t change (for the worse).

   We need to continue to ask questions, keep tabs on what the USDA is doing and there is nothing wrong with wanting more than we are getting – anything above and beyond “organic” is better for the planet and our personal health. The organic label is a start, but there are many other issues with our food system that are not being addressed by just buying organic food, and people should know that.

   Thanks, Dawn

4. 

   Heidi / Savory Tv July 10th, 2009 at 2:48 pm

   Great food for thought here.

   I think the public is confused by terms in many ways. They think that buy buying organic they are doing the right thing for their family. So articles such as this are very much needed to clarify that organic does not always mean healthy, or that you are supporting a local farmer.

   I recently was lucky to be able to attend a talk in Aspen at the Food & Wine Classic, with chef Michael Chiarello and organic farmer Peter Jacobsen. You can read the full article on my site, we touched on the subject of the politics behind “certified organic”, a label that many farmers cannot afford or comply with paperwork wise. Both Jacobsen and Chiarello recommended buying locally whenever possible, regardless of organic certification.

   Despite the confusion, I think that many consumers are becoming more aware of what they are buying and feeding themselves. And that’s a huge step forward from just a few years ago.

5. Side Notes « Chocolate Covered Lily Beans July 10th, 2009 at 3:30 pm

   [...] they are organic or not, even if they don’t have a sign.  They may surprise you.  Check out sustainable table for more info on the topic and other ways to maintain a sustainable [...]

6. 

   Sophy July 10th, 2009 at 3:47 pm

   Thanks for the comments Heather, Heidi and Dawn (who sits right next to me, haha). Heidi I definitely agree with you that consumers are becoming more and more aware of what their eating. The sustainable food movement has really taken off in recent years, and people are becoming excited about what they eat. Negative events such as E. coli and swine flu are getting people to pay more attention, and hopefully that new attention will make our food sources safer.

   That talk at the Food & Wine Classic sounds very interesting. Buying from local farmers is definitely one of the best things to do, even if they aren’t “certified” organic. I bought some zucchinis today from an organic farmer who wasn’t “certified” just this afternoon.

7. The Organic Arena | The Active Organic July 14th, 2009 at 2:23 am

   [...] Post – ‘Purity of Federal ‘Organic’ Label Is Questioned’ and an article by Sustainable Table – ‘Unraveling Organic’, both articles seem to highlight the programs misgivings as well as the issues involved with trying [...]

8. 

   Kirsten July 19th, 2009 at 5:46 pm

   Sophy,

   FYI: the ONLY way that you can buy some zucchinis today from an organic farmer who isn’t “certified” is if that farmer has annual gross sales of less than $5000. If a farmer has gross sales of more than $5000 then the farm must be certified to even use the word “organic” in ANY way, shape, or form.
   That is the law that thousands of us organic farmers (and primarily from small, family farms!) worked so hard to put into place. Yes, it is hard to keep current with all the documentation required, and yes, we open ourselves up for inspection at least annually, and yes, it costs money. But we are farmers; we are a tough breed; and we set this task for ourselves to protect the word organic for our community of growers and consumers.
   The National Organic Program is not perfect and it is not everything… but it is quite a lot. And it is not finished. The National Organic Program lives and breathes and responds to changes the same as you or I. For example,when it was first written, there was not even a clear glimpse that cloned animals would become a reality; hence, it did not at that time address the issue. But it does now.
   One of the overlooked challenges for the organic program is how to include these growers who claim to be organic, but are not certified. It was thought that the $5000 rule would be enough; that those making over $5000 would be able to afford the time and cost of certification… especially with the Cost Share Program. But it is not. And so we have farmers like your zuchinni grower. Why not ask this grower what it would take to realistically get the farm certified. If the farmer is not willing to even take a good hard look at it, then I personally would consider not shopping there… and letting them know why.
   In the end, don’t we want all foods everywhere to be organic?

9. Sustainable Table’s July Kid-Friendly Newsletter | Sustainable Table July 21st, 2009 at 11:48 pm

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