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Introduction: The Organic Food TrendOnce considered a counterculture fad, organic foods have gone mainstream. No longer

limited to natural food stores, you’ll see organic foods sold in major supermarket chains

such as Kroger’s and Safeway and large warehouse clubs such as Costco, and “big box”

retailers such as Target. Major food companies such as General Mills and the Campbell

Soup Company are increasing their organic product offerings. Organic food items are

served in a growing number of restaurants nationwide and fast food chains, such as

Chipotle, Panera Bread, and even at McDonald’s and Wendy’s.

Statistics back up the booming organic food trend. In 2015, sales of organic foods

topped $39 billion. According to a survey by the Organic Trade Association, 83 percent

of U.S. families say they buy organic, an increase of 10 points from 2009.

What is Organic?Organic farming and food production is a growing movement that is fundamentally

changing the way food is grown, produced, and eaten in the United States and around

the world. Organic provides a viable, life-supporting alternative to industrialized ag-

riculture whose methods are damaging human health, polluting the environment, and

eroding soils.

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More and more people eat organic foods

because they want pure, healthy, and safe

foods produced without chemical pesticides

and fertilizers, artificial hormones, antibiotics,

and genetically engineered ingredients. They

eat organic because they see it as a healthier

option for their families, and one that tastes

better. Organic consumers want foods that fos-

ter a cleaner environment and support family

farmers.

Organic is much more than the absence of chemicals and synthetic products; it is a food production system that encompasses soil, plants, the farmer, community, and environ-ment into a synergistic whole.

According to the National Organic Standards Board, which oversees organic food pro-duction in the United States, “The principal guidelines for organic production are to use materials and practices that enhance the ecological balance of natural systems and that integrate the parts of the farming system into an ecological whole.”

Organic farmers work with nature to produce food, as opposed to overwhelming it with chemicals. They enhance soil fertility using compost, cover crops, and manures, aiming to strengthen plants’ natural ability to withstand pests and weeds. They use beneficial insects and natural, environmentally safe methods to limit pests. They use mulch to lim-it weeds and crop rotations instead of chemical fertilizers. They breed seed varieties to adapt to local growing conditions and resist insects and disease. Finally, organic farmers rely on their intelligence and experience working with nature and utilize its processes to produce healthy food.

Organic farming requires humane treatment of animals. Albert Straus, owner of Straus Family Creamery, with one of his calves.

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Again, the National Organic Standards Board, “The primary goal of organic agriculture is to optimize the health and productivity of interdependent communities of soil life, plants, ani-mals and people.”

A growing body of research confirms the wisdom of eating organic. Several studies show that organic foods contain significantly fewer pesticide residues than convention-al foods. A growing body of research comparing the nutritional value of organic and conventional foods finds that organic foods contain higher amounts of vitamins, miner-als, and cancer-fighting antioxidants.

According to a study by researchers at Washington State University, organic farmers can also help feed a growing population with sustainability goals in mind.

Buying Organic

For those who want to buy organic food, there are increasing options, many buying out-lets, and opportunities to pay as little as, or less than conventional food.

Wegmans supermarkets in the Northeast sell an extensive line of organic foods.

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In the past, people who wanted to buy organic shopped at natural food stores, which were few and far between. Today, organic consumers can shop at large natural food chains, such as Whole Foods, gourmet-type food stores, such as Trader Joe’s, independent natural food stores and cooperatives, conventional supermarkets, farmers markets, Community Support-ed Agriculture programs, regional food hubs, buying clubs, and the internet. There are even organic food home delivery services in some areas.

Organic can cost from 20 to 25 percent more, but the conscientious shopper can find lower priced options.

13 Tips for Buying Organic

1. Evaluate your food budget to make room for organic. Examine your weekly or monthly food purchases and see which conventional or fast foods can be dropped in favor of competitively priced organic items.

2. Start by buying organic alternatives to one or two of the foods you eat the most. Set priorities on what organic foods you want to eat. You can then add items as cost and availability allow. For example, many mothers are concerned about the use of genetically engineered bovine growth hormone (rBGH) in milk production, and buy organic milk for their children instead.

3. Look for and learn to read the organic label. Foods are labeled organic according to the percentage of organic content, either 100 percent, 95 percent, 70 percent, or less than 70 percent (see Chapter Four). Be wary of foods labeled “natural.” The natural label can be misleading because, unlike organic, there are no rules for labeling foods nat-ural. As a result, products can be labeled natural even though there is nothing “natural” about them.

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4. Shop online. Thrive Market, an online buying club, sells organic and non-GMO verified foods at substantial discounts, from 25% to 50% off retail prices. www.thrivemarket.com

5. Join a Community Supported Agriculture (CSA) program. This is another excellent way to buy locally grown organic foods at a reasonable price. As described in Chapter Seven, CSA members pay a subscription fee to a local farmer in return for weekly deliv-eries of fresh organic produce throughout the growing season. In addition, both farmers markets and CSA’s often offer rare heirloom fruits and vegetables that are never sold in stores. For more information, visit http://www.nal.usda.gov/afsic/community-supported-ag-riculture, http://www.localharvest.org/, or http://www.foodroutes.org/.

6. Join a natural food co-op or buying club. Food co-ops, which operate similar to retail stores, are jointly owned by members, who obtain volume discounts on food purchases and offer them to members. Members work in the stores to obtain higher discounts on food purchases. There are more than 300 natural food co-ops in the United States. To find a co-op near you, visit www.coopdirectory.org. Food buying clubs consist of a few indi-viduals who join together to buy organic foods directly from a large distributor. Buying club members can save as much as 30 percent to 40 percent off retail prices.

PCC Natural Markets, Bothell, Washington

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7. Choose organic fruits and vegetables over conventional counterparts that are known to have high pesticide residues. These include apples, bell peppers, celery, cherries, Chile peppers, cucumbers, imported grapes, nectarines, peaches, pears, rasp-berries, strawberries, and tomatoes. Organic apples are often competitively priced with conventional apples. Other items may be competitively priced depending on the season. The Environmental Working Group publishes annual guides to “Dirty Dozen” conven-tional produce items to avoid because of their high pesticide residues and “Clean 15” conventional produce items that are safe to buy and the, www.ewg.org/foodnews/.

8. Buy items in bulk. Purchasing bulk quantities of organic grains, beans, flour, dried fruits, and nuts costs less than packaged or canned. Many nat-ural food stores and co-ops feature bulk sections.

9. Buy organic fruits and vegetables when they are in season. This allows you to get the best prices on the freshest organic fruits and vege-tables. Organic produce sold out of season is likely to cost much more and be less fresh because it will have been shipped long distances. For example, organic zucchini sold in a suburban New Jersey Acme super-market in November costs $7.98 per pound, while organic zucchini sold at an Iowa farmers market in June costs $1.00 per pound. You can find in-sea-son organic produce at a farmers market, natural food store or co-op, or conventional supermarket. There are many varieties of organic carrots.

Photo by Stephen Ausmus.

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10. Buy “house” brands. Natural and conventional retail grocery chains offer their own brands of organic products, which can cost less than other organic brands. Natural food retailers offering house brands include Whole Foods’ “365” and Trader Joe’s. Supermarket organic brands include Safeway’s “O Organics” and Kroger’s “Simple Truth,” while Hy-Vee in the Midwest has “Health Market,” Giant Foods in the Mid-Atlantic offers “Nature’s Promise,” and Publix in the South offers “GreenWise.”

11. Shop at farmers markets. The number of farmers mar-kets in the United States is increasing dramatically, and there are good reasons for this. Farmers markets can offer the freshest, best-tasting organic fruits and vegetables at the best prices. Some farmers that sell at farmers markets may not be certified organic, but in general they either use organ-ic or sustainable methods that do not involve use chemical pesticides. To find a farmers market near you visit https://www.ams.usda.gov/local-food-directories/farmersmarkets, http://www.localharvest.org/, or http://www.foodroutes org/.

12. Shop around and look for bargains. See which stores of-fer the best prices on organic. Most natural food stores and supermarkets will offer discounts or coupons for organic foods.

13. Be creative. Like organic raisin bran, but not the price? Buy a plain organic whole grain cereal and add your own raisins. Make your own trail mix by buying organic fruits and nuts.

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Plant a Garden

Finally, you can take matters into your own hands and grow your own organic food in a garden. Gardening is a great hobby, nourishing to the body, mind, and soil. There is nothing better than garden fresh fruits and vegetables, and the only costs are for seed, as well as your tender loving care and a little sweat. Visit http://www.motherearthnews.com/organ-ic-gardening/gardening-techniques/garden-ing-tips-zm0z11zsto.aspx

You can also participate in community gar-dens or urban agriculture projects that are sprouting nationwide. Urban gardens al-low city dwellers to dig in and enjoy the benefits of locally grown organic food. Visit http://www.urbanfarming.org/.

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About the Author

Ken Roseboro has been called “the nation’s reporter on all issues surround-ing genetically modified foods” by Acres USA magazine. He has written extensively about GM foods and the non-GMO trend since 1999. Ken is the editor of The Organic & Non-GMO Report, www.non-gmoreport.com, and The Non-GMO Sourcebook, www.nongmosourcebook.com. Ken’s articles have also appeared in leading food and agriculture publications and websites such as Civil Eats, Huffington Post, Harvest Public Media, Prepared Foods, Moth-er Earth News, and others. He is a contributing editor to EcoWatch, Organic Connections and New Hope 360. Ken is author of Genetically Altered Foods and Your Health and The Organic Food Handbook both published by Basic Health Publications. Ken is a founding member of the Non-GMO Supply Working Group, and a member of the board of directors of the Iowa Organic Associa-tion. He appears in the award-winning documentary film, GMO OMG.

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