Anthony De Luca
“Going Green”- Organic Foods
Organic foods have become more widely accepted as people become more concerned
about what it is they are consuming. Organic foods are those which are grown without hormones,
pesticides, or synthetic fertilizers. Also, the soil in which organic foods are grown must be
“clean” for three years. This increased demand for organic products has lead to organic
production on a global scale. With an increase in global organic food production have come
many benefits both economically and environmentally. These benefits include the use of little to
no chemicals in any of their products, the use of traditional methods like crop rotation to keep the
earth fresh and avoid overuse, that fact that the foods are free of genetically modified
ingredients, that their produce is healthier, and that organic livestock are treated more humanely
and without the use of any medicines or steroids. Also, the food chain is at risk with the use of
pesticides and chemicals in food, which spreads to different species through consumption. And
although the cost is slightly more than processed foods, organic food has countless benefits that
affects the environment, saves animals and improves the health and overall lifestyle of humans.
There are numerous benefits of organic farming for the environment. Without pesticide
or chemical use, the water contamination and health risks that occur elsewhere are eliminated.
Crops on organic farms are rotated constantly, which keeps the land fresher, healthier, and less
worn out. They also help to avoid pest problems, erosion of the soil, and nutrient deprivation in
the soil. “Cover crops” are planted prior to the main crop and bring helpful things to the land
such as nitrogen and helpful insects. Experts have proven that organic foods consume less energy
to get them processed. However, Thomas Billitteri, author of “Reducing your carbon footprint,”
informs us that while organic produce can be good for the climate, but not if it's grown in energydependent hothouses and travels long distances to get to your fridge. Also, many believe that
conventional products have the entire residue removed from them when they are delivered to the
stores. However, there is still plenty of it that will remain even after you wash them. So you are
buying fresh fruits and vegetables to be healthy and in reality are taking such toxins into your
body.
Not only the environment, but some animals are seriously harmed by pesticides, which
in turn affect the food chain. In the article “Organic Futures,” Mark Harris declares that toxic
residues build up in ecosystems through the food chain, as species at the bottom ingest the
chemicals, then higher species ingest these animals. Concentrations build until the diet of
animals at the top of the food chain contains an elevated and sometimes lethal level of
toxins. For example, before it was banned, the pesticide DDT almost caused the extinction of
the falcon due to its harmful effect on their eggshells. Pesticides used in growing common crops
such as corn, cotton, soybeans and fruit have been found to have high toxicity to birds,
mammals, and fish. Pesticide use kills not only pests, but also their enemies, some of which are
now endangered due to ingested toxins and loss of food. As pests continually develop new
evasion tactics and resistance, we resort to stronger more powerful chemicals with more
detrimental side effects. U.S. farmers use more than 700 million pounds of pesticides on crops
annually, which is more than double the quantity and 10 times stronger than the pesticides used
30 years ago.
According the Mary Marcus, author of U.S. News and World Report, the cost of organic
foods can be 20 percent to 50 percent more than conventional foods due to limited supply,
special handling, and required certification. She also argues in her article, “Organic Foods Offer
Peace of Mind—At a Price,” that organic foods must be produced without synthetic pesticides
and genetic engineering and the use of sewage sludge as fertilizer and irradiating food to
preserve it is not used also. Not using these technologies makes organic farming need more
rigorous labor, therefore making organic foods more expensive. Jennifer Weeks, author of
“buying Green,” suggests that most Americans are in a stage where they are wondering if it
really is worth it to invest in organically grown food that is shipped over long distances with an
increase in cost or buy cheaper, locally grown food that has been raised using less earth-friendly
techniques. However, chemicals that are meant to control insects are sprayed readily in
conventional farming, and soon these chemicals make their way down the food chain and are
absorbed from the produce and meat into our human bodies. This is damaging to various organs,
and to the brain. Poisonings have occurred all over the world from chemicals meant to control
pests, and thousands of deaths a year are reported due to these traces of chemical agents present
on our food. So if people continue to buy conventional food, they will be at risk for disease,
illness and even death, when they could just spend a little bit more money to ensure healthy lives
for themselves and their families.
While some researchers conclude that organic farmers do use various harmful chemicals
that were approved by the government and there are very few benefits to the consumption of
organic foods over conventional foods, the benefits seem to be countless. Less chemicals and
insecticides are used on organic fruits and vegetables. Methods such as crop rotation, cover
crops, and the use of rock dust and kelp meal that are used for production are healthier for the
earth. Organic livestock are treated more humane, given no drugs unless sick or injured, and are
given plenty of open space to roam around. Organic foods contain more vitamins than
conventional produce because of limited chemical use and there are no genetic modifications
done to any organic product. Showing respect for the Earth is something that everyone on it
needs to do. The modern conveniences in life that we have can take a harsh toll on the world and
leaving it a better place for our children and future generations should be a priority. Growing and
consuming organic foods is one thing that we can start doing to see some positive movements in
this direction.
Sources:
Billitteri, Thomas. “Reducing Your Carbon Footprint.” CQ Researcher 18.42 (2008): 987-1007
Harris, Mark. “Organic Futures.” Vegetarian Times Mar. 2001: 1-6.
Marcus, Mary. “Organic Foods Offer Peace of Mind—At a Price.” U.S. News and World Report
15 Jan. 2001: 1-4.
Weeks, Jennifer. “Buying Green.” CQ Researcher 18.9 (2008): 193-216