Organic produce is supposed to be good for us presumably because it is produced in the way that nature intended: without pesticides and chemical fertilisers. It is also more expensive to buy. Is organic food all that good for us? Does it justify the commitment of more resources for production as well as the higher price that the consumer pays?
Proponents of organic produce recommend it for several reasons: the food is grown without use of synthetic fertilisers and pesticides. Livestock is raised without the routine use of growth hormones and antibiotics. In effect, we consume fewer chemicals and toxins.
Organic produce is GMO (genetically modified organism) free. It is also supposed to be richer in certain nutrients and hence is better for health. For instance, organic milk and meat could have up to 50% higher Omega-3 fatty acid content than nonorganic produce according to some estimates. Supporters of organic produce also claim that it helps to boost immunity.
Since organic farming does not use synthetic pesticides, preservatives etc, fewer toxins are released into the environment, soil and waterways. Organic farming practices help preserve biodiversity and are kinder to livestock as well.
Studies show that organic farms are only about 80% as productive as regular farms. Hence to meet the food needs of the world, organic farming would demand more arable land which could impinge further on forests and wildlife habitats. Researchers also claim that organic produce creates more CO2 emissions per unit of food produced and hence has a larger carbon footprint.
Organic produce does not mean that there are no pesticides or fertilisers used at all. Approved, naturally-sourced pesticides and fertilisers can be and are used. Some ‘naturally sourced’ pesticides or fertilisers may be toxic, harmful for the environment and for creatures such as bees.
In a bid to eat organic, the demand to transport ferrying produce over longer distances increases. Locally-grown, seasonal produce may be neglected in favour of low-yield organic produce which significantly increases the environmental cost of consuming it.
There is no global standard for ‘organic’ labeling. Laws and practices vary from region to region. Regulations may be lax in some areas; hence producers may feel no compunction in labeling produce as ‘organic’ even when norms are not strictly followed.
It’s hip to say I buy only organic or words to that effect; to be perceived as a health-conscious person who cares for the environment. Many people assume that if it says ‘organic’ on the label, it must be of better quality.
The cost to the farmer is higher, which is then passed on to the consumer. Unscrupulous producers further increase prices to make the produce seem more desirable.
Clearly there are both advantages and disadvantage in eating organic food. While consuming fewer chemicals is undoubtedly better for us, the science on organic food being better for health and immunity is shaky at best. It is important to be a savvy, informed consumer who understands that organic may be better in some ways, but is not a magic pill. Plus you don’t really know what exactly you're buying when you ‘buy organic’. Consider the cost of organic food – economic as well as environmental – then make an informed choice.
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