Organic food
Conventional methods of farming have significantly increased food yields in the
last fifty years, but are often associated with a host of health and environmental problems.
In recent years, there has been a rapidly growing interest in farming, and purchasing
organic food. In response to this trend, the U.S. Department of Agriculture recently
released national certification standards for organic food. Under the USDA’s criteria,
organic food cannot be genetically engineered, and it cannot be grown using most
synthetic fertilizers or pesticides. Organic livestock must be raised without the use of
growth hormones or antibiotics, and they must be fed only organic food. Such practices
have enormous benefits for public health and the environment.
Health Benefits: Organically grown foods contain two-thirds less pesticide residue than
conventionally grown foods. The Environmental Protection Agency (EPA) estimates that
60% of herbicides, 90% of fungicides, and 30% of insecticides, none of which are used in
organic foods, are potentially carcinogenic. Studies have found much higher residues of
pesticides, fungicides, and insecticides occurring in conventional food samples than
allowed by government regulations. Organic food not only avoids harmful effects of
these chemicals but also has positive nutritional advantages. Natural growing methods
lead to higher concentrations of nutrients, such as minerals and vitamin C, and scientific
studies suggest that organic food tastes better as well.
Environmental Benefits: One way in which organic farming benefits the environment
is by reducing fertilizer and pesticide runoff. Up to two-thirds of fertilizers applied to
farmland eventually enter our waterways, which can have disastrous effects on wildlife.
Organic farms also help preserve farmland biodiversity. The standard organic practice of
crop rotation provides fallow land, which provide a suitable habitat for many birds and
grassland species. Crop rotation and the absence of pesticides preserve the habitat of
natural predators and enhance populations of insects and microorganisms that improve
soil fertility and reduce erosion.
Resources: Princeton University Dining Services has implemented a system in which
vendors offer bids for both conventional and organic produce every week. The organic
produce is purchased when the cost difference is minimal. For more information on this
system, contact Stuart Orefice (Director, sorefice@princeton.edu, 258-6098) or Linda
Recine (Purchasing Manager, recine@princeton.edu, 258-3343). For more information
on organic produce and local agriculture, contact the Northeast Organic Farming
Association of New Jersey (http://www.nofanj.org; Karen Anderson, Director,
kanderson@nofanj.org). Please use these resources to explore organic food options, and
do not hesitate to contact Greening Princeton (greening@princeton.edu) with any
questions.