Norm Benson”s recent assertion that organic production of produce provides no additional benefits to non-organic presents some interesting arguments, but arguments that go beyond the organic issue, they address large- vs. small- scale and local vs. distant production, which can confuse the issue.
To begin, “There is no evidence that organic food is any better for you than conventionally grown food,” seems confusing since non-organic production is relatively new in agriculture. The question might be better phrased, “Is non-organically grown food better for you than organic?”
A crucial point about non-organic production is its unsustainable nature, because of dependence on finite petrochemical-based substances. Further, large-scale non-organic production created unhealthy levels of harmful chemical concentrations and ocean dead zones while simultaneously creating deficiencies in soil. Long-term externalized costs of non-organic production are just surfacing.
Evidence shows that synthetic chemical substances create damage to the water, air, soil and people. According to the EPA, “?studies show that pesticides can cause ? birth defects, nerve damage, cancer…”
Certified-organic standards and practices in the U.S. seek to optimize nature”s own system and processes and is predicated on building healthy soil, beneficial relationships and use of natural barriers or predators when pests do arrive. When needed, organic producers do use botanical and mineral-bearing pesticides that are less concentrated and designed, by nature, to break down more rapidly.
According to Consumer Reports, “People who choose organic fruits and vegetables will be exposed to pesticide residues only about one-third as often, and to fewer residues, usually at lower levels, as are people who eat conventional [non-organic] produce.” Additionally, President Obama”s cancer panel recommends foods produced without pesticides, chemical fertilizers, antibiotics or growth hormones, which align with guidelines for organic production.
As for nutritional benefit of non-organically produced food consider this: a plant takes up a wide-range of nutrients available in soil (available then to the consumer of the plant). When these are depleted, synthetic fertilization restores only a small fraction and does nothing to enrich the soil. Depleted soils do not have the capacity to provide the same spectrum of nutrients available that thriving, healthy soils do.
John Reganold, Soil Science and Agroecology at WSU, found that, “organic berries had significantly higher concentrations of antioxidant activity, more vitamin C and more phenolics [than the non-organic].” His study also found that soil health was much better in the organic fields. Healthy soil produces healthy food.
Non-organic production is not significantly higher than organic production and in some situations may even be less. A 30-year study conducted by the Rodale Institute recently pointed out that organic yields match non-organic and are higher in years of drought. Additionally, organic systems use 45 percent less energy and non-organic systems produce 40 percent more greenhouse gases.
Regardless, food insecurity is not about insufficient production, but rather distribution. Small-scale organic production is a method available to more people on the planet, creating the possibility for better food security for a larger number of people. Large agribusiness models and synthetic inputs create a dependency that takes food security away from the people.
Inconsistent findings of opinion about the taste and texture of organic food seem reasonable. I invite you to taste test yourself.
The belief that non-organic production is safer is not about organic vs. non-organic (as the research indicated there is not significant difference in food-borne illnesses), but rather about large-scale industrialized vs. small-scale production.
Finally, locally grown is an “arbitrary boundary,” but I disagree that it doesn”t make a difference. Regardless of whether food storage and preparation uses more energy than transportation, the fact that we can cut down on food miles is an effort we can make, and quite easily in some communities, such as Lake County, where local farmers grow food for local consumption. The food is fresher, picked riper, bred for flavor, contributes to a strong local economy, and, if organic, reduces the use of potentially harmful synthetic pesticides and fertilizers in Lake County.
Mr. Benson reinforces a few ideas I wholeheartedly support: Cutting down on portions and eating more fruits and vegetables, but with the added invitation of making those fruits and vegetables local and organic.
JoAnn Saccato, M.A.
Co-creating Sustainable Futures
