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Brittany Fowler
L&CS Environmental Responsibility
Monica Fitzgerald
8 May 2013
Eating Organically and its Effects on the Environment
GMO, pesticides, organic, locally grown, fresh, processed, sustainable, and free-range:
food and its effects on the human body make up a large part of the American’s vocabulary, but
rarely ever does the idea of the effects on the environment make a step into the thought process of
our nation’s consciousness. The overarching term of “organic” has been known to be healthiest
and most environmentally friendly for the past few decades while even more terms cloud the
market. Because of these confusing terms and differing suggestions by people of power, many
decide not to try to understand or educate themselves on what it means to eat cleanly. With the
help of online and educational resources accessible to all, the perplexing issue can be easily
remedied and people will soon be able to decide for themselves the cleanest, healthiest, and
manageable diet for their individual lifestyle.
As distinct humans, it is necessary to find the meaning of eating healthy for ourselves.
There has been much debate over the years as to what food is healthiest and what “magic” food
will pop up next, the latest of which was acai berries. This goal seems so unattainable that even
the government must join in and give their opinion and guideline for eating healthy. Some tips
given by the USDA’s Dietary Guidelines of 2010 are to “maintain calorie balance over time to
achieve and sustain a healthy weight” and “focus on consuming nutrient-dense foods and
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beverages.” (U.S. Department of Agriculture ix) This hint is
helpful to understand the needs of a body but can mystify the
average consumer as to what these foods are and most will go
back to eating whatever foods they deem necessary for the
meal which is mostly what a person deems tasty. These tips
also do not satisfy the hunger to eat environmentally friendly
or even the knowledge of what that could mean and even leave out the basic knowledge of
vitamins and minerals. The typical child will answer the question of “What does it mean to eat
healthy?” with something similar to “eating my fruits and vegetables” or will refer to the newest
of many charts given out by the always attentive government agencies intent on educating the
public on healthy eating (United States Department of Agriculture) while most will not even
understand the question of what it means to eat “cleanly.” The lack of understanding of what it
means to eat healthy has confused generation upon generation leading to obesity, chronic health
issues, and environmental problems rampant in the American society today. Resources such as
Choosemyplate.gov (United States Department of Agriculture) attempt to assist and fix the
problem of our national eating disorder mentioned by Michael Pollan in his book The Omnivore’s
Dilemma. (3) This obsession with eating healthy has led to the production of, and reliance on,
processed foods which in turn creates an even more unhealthy society. Because this eternal cycle
of confusion has been thrust upon society without adequate understanding, some people have
turned to organic food to create their healthy diet.
Eating organically has become a very prominent subject in the discussions on food in the
past 50 years. Organic farming began with the idea that growing food without synthetic
chemicals could provide a healthier commodity, therefore creating a healthier and more balanced
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person (Pollan 142). Organic food has also been touted to be more environmentally friendly. A
study by the Harris Poll showed that “concern for the current state, and future, of the environment
is on the rise in 2013” (PR Newswire) The same poll showed that 55% of people believe that
eating organically is healthier. This shows that a majority of people are concerned for the
environment and their health and would like to discover the ways that organics can help them
achieve their goals. The three most important concerns involving the consuming of organic foods
are safety, nutritional quality, and environmental issues (Blair 15). These three main issues came
up in a discussion with a mother of seven:
I want to know that the food I eat and the food that I feed to my family is not only
nutritionally a good option but that the food is in its purest form possible. I am
concerned with many of the pesticides that are used on crops and what they are
doing to the air quality, water quality, and the overall quality of the ground in
which our food is being grown. (Clark)
Her concerns outline many of the concerns with today’s growing methods. Because over half of
the population is concerned with the quality of their food and their individual effects on the
environment pertaining to their food purchases, much needs to be done in the way of creating a
more sustainable food industry to assist those wanting to become cleaner eaters.
The definition of organic can be quite confusing to the average consumer. While many
consumers believe that organic food is fresher, local, has higher welfare standards for animals, is
not mass produced, and is better for overall health, this is simply not the case (Givens, Baxter and
Minihane 308). The USDA has defined four categories of organic food beginning with 100%
organic which “certifies that the food was grown without pesticides, hormones, antibiotics,
irradiation, or genetic modification” (Blatt 72). The following categories contain different
percentages of the organic requirements. The concerns addressed by consumers are not all
covered by the rules of certification and therefor create even more confusion and adding more
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terms such as local, humane, and home grown to labels. According to Oregon Tilth, a respected
organics certifier,
Organic refers not only to the food itself, but also to how it is produced and
processed. Organic food production is based on a system of farming that mimics
natural ecosystems and maintains and replenishes the fertility and nutrients of the
soil. Organic Production integrates cultural, biological and mechanical practices
that foster cycling of resources, promote ecological balance and conserve
biodiversity. Organic foods are produced without the use of genetically modified
organisms and irradiation. Processed organic foods are handled carefully to
maintain the integrity of organic ingredients going into the products. (Oregon
Tilth)
This presentation of organics maintains the idea that organic food is not only healthier for people
but also healthier for the environment. Michael Pollan shows his evidence against the ideas of
what organics is by describing how much of the organic food found in Whole foods is shipped
from far away, therefor not making it locally grown, or not humanely grown as previously
thought (Pollan 139). Because not all of the complaints discussed by consumers are addressed
under the term organic, even more frustration has resulted and many have settle for less than they
wish.
The issue of whether or not eating organically is healthier has been hotly debated over the
past few decades. Michael Pollan nurtures the idea that eating organically is one of the best ways
to eat as it contains no pesticides and animals are fed no antibiotics (Pollan). Other studies have
shown that organic foods are superior to industrially grown food such as showing that organic
crops contained higher average levels of nutrients, vitamins, and minerals (Blatt 74). At the same
time that organic eaters are showing the healthier alternatives to conventional food, some authors
proclaim that the food movement has been used to create a fad. In Weighing In, Julie Guthman
states “they have made local, organic, seasonal food into something people desire for its taste and
good looks” (Guthman 143). To fully understand the implications of going organic for health
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reasons is to come to terms with the fact that the research is not comprehensive as of yet.
Because organic food has only been around for 50 or so years, not much research has been done
on how organic food affects the body (Mayo Clinic). The majority of people buying organic
food, already are living healthy lives and are conscious of the choices they make and the effects it
has on their body. As Guthman points out, much of organic eating is a fad and many people do
not understand the implications of eating organically as more than just a health issue. The most
major research on whether or not organic food is healthier has been done on pesticide use.
Pesticides are continually used to keep insects at bay. These pesticides are known best for
killing their prey in droves. As these wartime chemicals are used for killing insects, therefor
occasionally killing the animals that eat the insects and others further on up the food chain, many
people have become wary about the use of such pesticides. After the DDT scare and the writing
of Silent Spring by Rachel Carson (Carson), consumers fought back against the murderous
substances being poured onto the crops. Organic foods are best known for keeping away from
such substances and allowing the anthropocentric view of eating organically to thrive. While
organic food may pull away from such use of inorganic material, conventional food growers still
rely on pesticides to keep their crops clear of pests. Every year, 888 million pounds of pesticide
is poured onto U.S. crops which comes out to 3 pounds a person (Pesticide Action Network).
Many people believe that washing off fresh foods before eating can decontaminate them from
such poisonous materials. While this fact may hold true for the more durable fresh fruits and
vegetables, not all are so lucky. The Daily Green even took the time to compile a list of not so
lucky foods that were even more contaminated than others. These included fleshy thin skinned
fruits and vegetables and leafy vegetables (Shapley). By determining that other foods, compiled
in a subsequent list, were not as easily contaminated, the article suggests buying the top
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contaminated foods organically and the least contaminated conventionally to offset costs and
allow for greater health benefits overall. To eat in the healthiest way, a person must make
multiple trips to different stores and eat mostly fresh foods to know the exact amounts of every
pesticide and nutritional content they are getting from their food.
The environmental side of eating cleanly is even more complicated than it was initially
planned to be. Eating organically is seen as good for the environment as it looks down upon the
use of pesticides and embraces the cycle of life between the resources of plants and animals.
In the organic system the farm is treated as a whole entity, with an
interrelationship between the soil, plants and animals in a closed recycling
system. The organic farm is more generalized that the conventional farm, which
tends to specialize in producing crops, hogs, eggs, milk, etc. (Blair 2)
This idea has been carried out in most organic farms as per the certification requirements. What
has not been carried out is the ethical ideals of growing organically. As mentioned before, Pollan
describes how much of organic food created and carried in such stores as Whole Foods or other
organic markets, are shipped from far away (Pollan 139). This shipping shoves almost as much
CO2 into the air as creating conventionally grown foods. When the industrialized side of organic
food is brought into play, not much is different between organics and conventional methods. The
effects on the environment are no longer taken into account within the large industrialized system
of organic food. At the same time, conventional growing methods of edible, and supposedly
healthy, plants are not so conventional at all. “Negative environmental impacts from mineral
fertilizers and pesticides used in conventional cropping have raised concern over the sustainability
of arable crop production.” (Tetard-Jones 370) The use of pesticides destroys the soil’s
production rate and disallows the continuous sustainable relationship with the environment.
While many stray away from eating pesticide ridden foods for their own protection and safety,
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these pesticides are ruining the future of our foods and future of our planet. By destroying the
safety of the soil we are also affecting the waterways that the runoff fills into and the wild plants
and animals that use the surrounding areas. By comparing the effects of conventionally grown
foods and imported organically grown foods, organic foods may not affect the local environments
as severely but they use just as much energy and produce just as much pollution to produce the
same capacity of quality foods.
Resources already on the internet or in production for consumers are not comprehensive
guides to eating healthy and clean. Because of this issue, many people choose to remain ignorant
and not ask questions or examine their habits for themselves as it is too difficult to fully
understand and comprehend the many different aspects of this lifestyle. Each person must
understand that it is their duty to find their own path to this health and clean living style in a way
that works for them. After examining the negative and positive effects of conventional eating
versus organic eating, a consumer must also inspect further alternatives. One such alternative to
eating strictly organic or strictly conventionally, is to buy local. Many farmers’ markets are
located across the country and offer wide varieties of food. In the Bay Area of California, for
example, there are at least five different farmer’s market groups containing over 50 farmer’s
markets in the greater area (Certified Farmer's Markets of Contra Costa County) (California
Farmers' Markets Association). By buying food from the local vendors, a consumer can choose
the specific organic and clean foods they need and want while being assured that the food did not
come from a far-away place creating more pollution and impact on the environment than
necessary. At the same time, consumers can connect with a local small business owner and
further the idea of sustainability. A local tour of a farmers’ market yielded a pile of clean fruits
and vegetables as well as cheeses, bread, and local humanely grown meat and eggs which can be
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used in a multitude of ways to create healthy meals (Hovind). Lists of farmers’ markets country
wide can be found by searching on the web using the town and key words “farmers’ market.”
Another form of activism in support of a clean and healthy way of eating is to support
other local food organizations. One such food program is the Community Food Security
Coalition which works with small communities to organize and put together local farms to sustain
growth and healthy living in the areas (Community Food Security Coalition). By supporting such
organizations, a person is not only supporting their own sustainable living, they are also helping
those who cannot afford the high price to pay for an organic and clean existence by providing
them with a chance to grow their own food. These programs work with schools and communities
to not only build these opportunities but also educate people on these opportunities. Because so
many people understand the need to go organic or sustainable, the government must not
discourage a person from these things. Policies such as those being discussed in Wisconsin,
classifying organic food as junk food for those on welfare, need to be forgotten and the
government must decide to support farmers who use sustainable practices instead of subsidizing
farmers who create a large yield of conventional food (Wilce). Other organizations to get
involved with could be the St. Mary’s Sustainability Project (SMC). The St. Mary’s campus
provides many options for students to get involved and learn more about the cleanliness of their
food (Sodexo). As a result of the growing awareness at St. Mary’s, students created the Legacy
Garden in 2010 to create a sustainable, organic, clean food source. By supporting and working
with such a venture, students broaden their minds and begin to understand the variability of
organically grown food and why it is important to be aware of their food in terms of healthiness
and cleanliness (SMC).
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The knowledge that eating cleanly must be just as important as the knowledge to eat
healthy. The comprehensive facts must be available to all consumers and companies must be
open with how their products are grown. Until the food industry takes responsibility for their
actions and decides to become more sustainable, healthier, and environmentally friendly, it is
each individual’s job to find the foods that are right for them. By understanding the differences
between the many terms used for food, the choices will be made clear for each person.
Educational tools mentioned and alternatives such as farmers’ markets and home gardens are
wonderful places for a person to start showing their loyalty to their chosen diet. Organic food is
only one choice of many.
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Works Cited
Blair, Robert. Organic Production and Food Quality. Hoboken, NJ, USA: Wiley-Blackwell, 2011.
Blatt, Harvey. "Organic Food: As Nature Intended." Blatt, Harvey. America's Food: What You Don't Know
About What You Eat. Massachusetts: Massachusetts Institute of Technology, 2008. 63-88.
California Farmers' Markets Association. 2013. 20 May 2013 <http://cafarmersmkts.com/farmersmarkets>.
Carson, Rachel. "Silent Spring." Reynolds, Martin, Chris Blackmore and Mark J Smith. The Environmental
Responsibility Reader. London: The Open University, 2009. 11-21.
"Certified Farmer's Markets of Contra Costa County." 2013. Contra Costa County. 20 May 2013
<http://www.co.contra-costa.ca.us/index.aspx?NID=2214>.
Clark, Kari. Eating Healthy and the Effects on the Environment Brittany Fowler. 2 May 2013.
Community Food Security Coalition. 2012. 20 may 2013 <http://foodsecurity.org/category/home/>.
Givens, D. Ian, et al. Health Benefits of Organic Food: Effects of the Environment. Oxfordshire: CABI,
2008.
Hovind, Sharilyn. "Summer at the Farmers' Market." 2013. organic.org. 20 May 2013
<http://www.organic.org/articles/showarticle/article-205>.
Mayo Clinic. "Nutrition and Healthy Eating." 2013. Mayo Clinic. 20 May 2013
<http://www.mayoclinic.com/health/organic-food/NU00255/NSECTIONGROUP=2>.
Oregon Tilth. Oregon Tilth. 20 May 2013 <http://tilth.org/certification/frequently-askedquestions/consumer-faqs>.
Pesticide Action Network. Whats on my food? 2013. 20 May 2013
<http://www.whatsonmyfood.org/index.jsp>.
Pollan, Michael. The Omnivore's Dilemma. Penguin Books, 2006.
PR Newswire. "Majority of Americans see Organic Label as an Excuse to Charge More." 13 April 2013. PR
newswire. 20 May 2013 <http://www.prnewswire.com/news-releases-test/majority-of-americans-seeorganic-label-as-an-excuse-to-charge-more-202969911.html>.
Shapley, Dan. "The New Dirty Dozen: 12 Foods to Eat Organic." 2013. thedailygreen.com. 20 May 2013
<http://www.thedailygreen.com/healthy-eating/eat-safe/dirty-dozen-foods#slide-1>.
SMC. Legacy Garden. 2010. 20 May 2013 <http://www.stmarys-ca.edu/garden>.
—. St. Mary's Sustainability. 2013. 20 May 2013 <http://www.stmarys-ca.edu/sustainability-0>.
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Sodexo. A better tomorrow starts today. 2013. 20 May 2013
<http://tomorrowstarts2day.com/health.html>.
U.S. Department of Agriculture. Dietary Guidelines for Americans 2010. U.S. Department of Health and
Human Services, 2010.
United States Department of Agriculture. Choosemyplate.gov. 20 May 2013 <choosemyplate.gov>.
Wilce, Rebekah. "Wisconsin Bill Would Treat Organic Milk, Sharp Cheddar, Brown Eggs as "Junk Food"." 6
May 2013. Common Dreams. 20 May 2013 <http://www.commondreams.org/headline/2013/05/06-4>.