Source cards/note cards
"20 Reasons Not To Feed Your Family Organic." 20 Reasons Not To Feed Your Family Organic | American Council on Science and Health, www.acsh.org/news/2015/09/29/20-reasons-not-to-feed-your-family-organic.
-Too expensive and poor quality Why is organic food more expensive? Is it just because Whole Foods have spotted a vulnerable, rich market niche of aging Baby Boomers afraid of dying and willing to happily dispose of their income to rampant price go -Promotes child labor in Africa This is an endemic issue in many African subsistence farming communities. See an ILO report that breaks down child labour in Africa according to gender and type of farming. The logic is quite clear. Only 5.4% of European agricultural land use is organic, while the market for organic is growing much faster. African family farms are organic by default ugers who help fund the scaremongering? -Pesticides approved for organic farming are toxic to bees One very common misperception is that organic food contains no pesticides. Of course they do, otherwise organic farmers would grow food only to feed the insects and remediate the soil. -Research shows no difference, at all, in taste, health or safety This one gets to the organi-gurus the most, especially as taste is an emotional sentiment and thus based on purely anecdotal perception. Higher levels of pollutants in groundwater found from organic fertilisers Organic farmers only use cow, pig and poultry manure and other natural composts to fertilise their fields. This runs off into surface and groundwater, increasing nitrate and acidic levels which can have enormous consequences on local ecosystems. Organic food causes increased cancer susceptibility If you want to prevent cancer, eat at least five servings of fruit and vegetables per day! We hear this often but what does it mean in an economy or region where a significant part of the population cannot afford to buy five fresh servings? Organic is a luxury brand for the wealthy or aspiring populations (why Hollywood celebrities have jumped onto the Bash conventional farming bandwagon).Organic has no health benefits (outside of psychological) see reason 7 but rather, by artificially interfering with the agricultural marketplace and campaigning to handcuff conventional farming , Organic campaigns create an unfair prejudice of conventional farmers Pro-organic groups like Pesticides Action Network or Friends of the Earth are trying to portray conventional farmers as industrial farming or faceless factory farms. They have created a public villain, indiscriminately pouring chemicals down the throat of Mother Nature, mistreating poor animals and not caring about nature or our health, but only big, Monsanto-sized profits
Watson, Stephanie. "Organic Food No More Nutritious than Conventionally Grown Food." Harvard Health Blog, May 2012, www.health.harvard.edu/blog/organic-food-no-more-nutritious-than-conventionally-grown-food-201209055264.
Health experts and consumers have long debated whether organic foods are more nutritious—and safer—than conventional foods. People who eat organic claim they are safer, kinder to the environment, and healthier. Organic foods are more expensive—and often significantly more so—than non-organic Purchasing food raised in farms in your area is another alternative to going organic. It ensures you're getting the freshest foods at the peak of season. If your neighborhood supermarket doesn't carry local produce, talk to the manager. You may also be able to reduce your pesticide exposure from conventional fruits and vegetables by washing them with a mixture of water and mild dishwashing detergent before eating, and by peeling off the outer skin.
"Are Organic Foods Worth the Price?" Mayo Clinic, Mayo Foundation for Medical Education and Research, 2017, www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/organic-food/art-20043880.
Materials or practices not permitted in organic farming include: Synthetic fertilizers to add nutrients to the soil Sewage sludge as fertilizer Most synthetic pesticides for pest control Irradiation to preserve food or to eliminate disease or pests Genetic engineering, used to improve disease or pest resistance or to improve crop yields Antibiotics or growth hormones for livestock .
Strom, Stephanie. "Recalls of Organic Food on the Rise, Report Says." The New York Times, The New York Times, 2015, www.nytimes.com/2015/08/21/business/recalls-of-organic-food-on-the-rise-report-says.html.
New data collected by Stericycle, a company that handles recalls for businesses, shows a sharp jump in the number of recalls of organic food products. 87 percent of organic recalls since 2012 were for bacterial contamination, like salmonella and listeria, rather than a problem with a label. "This is a fairly serious and really important issue because a lot of consumers just aren't aware of it," Mr. Pollack said. "A key point to keep in mind is that an overall increase in organic recalls between 2012 and 2015 would not be surprising — not because organic food is less safe, but because of the dramatic increase in organic food sales and purchases that we've been seeing in this country," said Gwendolyn Wyard, senior director of regulatory and technical affairs at the trade group.
"Is Organic Farming Better for the Environment?" Genetic Literacy Project, Oct. 2017, geneticliteracyproject.org/2017/02/16/organic-farming-better-environment/.
Not only do both organic and conventional farmers use pesticides, in many cases they use the same pesticides. In 2013 in California's diverse agricultural sector, 55% of the total pounds of pesticides applied were made with chemical or biological materials approved for organic, and those pesticides were used by both categories of growers. Organic crops are well documented to yield less output for every acre and there will soon be a global shortage on arable farmland in the next 50 years. • Conventional farmers free to utilize ecological farming options allowed in organic and those using GMOs, synthetic chemicals • Organic farmers more dependent on older, 'natural' less targeted chemical pesticides that can be more toxic, harm beneficial insects • Organic 15-50% yield gap means expansion of organics pressures limited land resources with negative environmental impact • Organic rules block farmers from using state-of-the-art soil building practices • GE encouraged wider adoption of ecologically protective no-till farming • Farm sustainability best promoted by using best practices regardless whether organic or conventional
"Background on Agricultural Practices and Food Technologies." FoodInsight.org, www.foodinsight.org/Background_on_Agricultural_Practices_and_Food_Technologies.
Organic Agriculture on the Rise The organic industry is increasing in popularity and derives from small and large farms. According to USDA and organic trade groups, the industry is growing between 20 and 25 percent annually for the last several years. U.S. organic food sales reached an estimated $10.38 billion in 2003, according to an Organic Trade Association (OTA) survey. In comparison, overall U.S. retail food sales—at home and away from home—totaled nearly $900 billion in 2004, according to USDA's Economic Research Service (ERS). According to the USDA's National Organic Program (NOP), organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products certify they are from animals that are given no antibiotics or growth hormones. Organic crops are produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Organic agriculture practices cannot ensure that products are completely free of residues; however, methods are used to minimize pollution from air, soil, and water. In October 2002, USDA launched the National Organic Standards for agricultural products. It marked the beginning of consistent certification and labeling of organic products. Now all foods that are sold, labeled, or represented as organic have to be produced and processed in accordance to the standards. In addition, the USDA developed strict labeling rules that apply to raw, fresh products, and processed foods that contain organic ingredients. These rules are intended to help consumers know the exact organic content of the food they purchase. For example, "100 percent organic" means a product contains only organically produced ingredients and "Made with Organic Ingredients" means a product contains at least 70 percent organic ingredients. Before a product can be labeled "organic," a government approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must also be certified. USDA makes no claims that organically produced food is safer or more nutritious than conventionally produced food. Organic food differs from conventionally produced food only in the way it is grown, handled, and processed. Consumers who purchase organically grown and processed foods as a way to reduce the potential exposure to synthetic pesticides and fertilizers should not assume that organic is pesticidefree. Insecticides such as Bacillus thuringiensis (Bt) and insecticidal soap, and fungicides such as sulfur and copper are used in organic production. Agriculture plays a valuable role in our everyday lives by not only providing us with food, but also by maintaining a strong economy. On a worldwide basis, more people are in some way involved in agriculture than in all other occupations combined. In the past century, there have been tremendous changes in American agriculture. Farmers have become extremely efficient and have taken advantage of newer technologies. As a result, they are producing a wider variety of crops and producing them more efficiently For decades, pesticides have been used as one of many pest management tools in agricultural production to ensure that high quality, safe, and inexpensive food can meet consumer demand. According to the American Cancer Society, pesticides play a valuable role in sustaining our food supply. They have helped increase crop yields dramatically and made available plentiful grains and a bountiful variety of inexpensive fruits and vegetables. Pesticide laws, regulations, and policies ensure that pesticides are used correctly and that sufficient protection is provided to applicators, farmers and farm workers, consumers, and the environment. Several groups are responsible for ensuring the safety of crops treated with pesticides Pesticides must go through some 120 health, safety, and environmental tests to ensure their safety and effectiveness before being registered by the EPA.
Aubrey, Allison. "Is Organic More Nutritious? New Study Adds To The Evidence." NPR, NPR, 2016, www.npr.org/sections/thesalt/2016/02/18/467136329/is-organic-more-nutritious-new-study-adds-to-the-evidence.
Organic crops tend to be exposed to higher levels of stress — including insect attacks, Seal says. And in response, they form compounds to help combat the stress. Food has to fend for itself more Another difference between organic and conventional crops is the way plants get nitrogen. Conventional crops are given steady doses of nitrogen from synthetic fertilizer. In organic systems, which rely heavily on crop rotation and composting, there's typically less nitrogen available. As a result, organic crops tend to grow more slowly, and produce more of what scientists call secondary plant metabolites
Nordqvist, Christian. "Organic Food Has No Benefits Over Conventional Food, Says Study." Medical News Today, MediLexicon International, May 2012, www.medicalnewstoday.com/articles/249848.php.
Overall, organic foods are not nutritionally superior to conventional foods, neither are they safer regarding bacterial contamination, researchers from Stanford University School of Medicine reported in Annals of Internal Medicine. The scientists emphasized that they did not find any significant evidence pointing to nutritional benefits linked to the consumption of organic foods. Dr. Smith-Spangler said, "some believe that organic food is always healthier and more nutritious. My colleagues and I were a little surprised that we didn't find that." US consumers typically have to pay much more for organic foods, sometimes twice as much, compared to conventional food prices. Organic foods are produced using farming methods which do not involve applying pesticides or chemical fertilizers, they are not processed using industrial solvents, chemical food additives, or irradiation. Organic foods of animal origin, such as dairy goods and meats, come from animals that are usually free range (they roam outdoors), the authors explained.
