What does “organic” mean?
The term “organic” refers to the way agricultural products are grown and processed. While the regulations vary from country to country, in the U.S., organic crops must be grown must be grown without the use of synthetic herbicides, pesticides, and fertilizers, or bioengineered genes (GMOs).
Organic livestock raised for meat, eggs, and dairy products must be raised in living conditions accommodating their natural behaviors (such as the ability to graze on pasture) and fed organic feed and forage. They may not be given antibiotics, growth hormones, or any animal by-products.
Organic vs. Non-Organic
Organic produce: Conventionally-grown produce:
Grown with natural fertilizers (manure, compost). Grown with synthetic or chemical fertilizers.
Weeds are controlled naturally (crop rotation, hand weeding, mulching, and tilling) or with organic-approved herbicides. Weeds are controlled with chemical herbicides.
Pests are controlled using natural methods (birds, insects, traps) and naturally-derived pesticides. Pests are controlled with synthetic pesticides
Organic meat, dairy, eggs: Conventionally-raised meat, dairy, eggs
Livestock are given all organic, hormone- and GMO-free feed. Livestock are given growth hormones for faster growth, as well as non-organic, GMO feed.
Disease is prevented with natural methods such as clean housing, rotational grazing, and healthy diet. Antibiotics and medications are used to prevent livestock disease.
Livestock must have access to the outdoors. Livestock may or may not have access to the outdoors.
The benefits of organic food
How your food is grown or raised can have a major impact on your mental and emotional health as well as the environment. Organic foods often have more beneficial nutrients, such as antioxidants, than their conventionally-grown counterparts and people with allergies to foods, chemicals, or preservatives may find their symptoms lessen or go away when they eat only organic foods.
Organic produce contains fewer pesticides. Chemicals such as synthetic fungicides, herbicides, and insecticides are widely used in conventional agriculture and residues remain on (and in) the food we eat.
Organic food is often fresher because it doesn’t contain preservatives that make it last longer. Organic produce is sometimes (but not always, so watch where it is from) produced on smaller farms nearer to where it is sold.
Organic farming tends to be better for the environment. Organic farming practices may reduce pollution, conserve water, reduce soil erosion, increase soil fertility, and use less energy. Farming without synthetic pesticides is also better for nearby birds and animals as well as people who live close to farms.
Organically raised animals are NOT given antibiotics, growth hormones, or fed animal byproducts. Feeding livestock animal byproducts increases the risk of mad cow disease (BSE) and the use of antibiotics can create antibiotic-resistant strains of bacteria. Organically-raised animals tend to be given more space to move around and access to the outdoors, which help to keep them healthy.
Organic meat and milk can be richer in certain nutrients. Results of a 2016 European study show that levels of certain nutrients, including omega-3 fatty acids, were up to 50 percent higher in organic meat and milk than in conventionally raised versions.
Organic food is GMO-free. Genetically Modified Organisms (GMOs) or genetically engineered (GE) foods are plants whose DNA has been altered in ways that cannot occur in nature or in traditional crossbreeding, most commonly in order to be resistant to pesticides or produce an insecticide.
Organic food vs. locally-grown food
Unlike organic standards, there is no specific definition for “local food”. It could be grown in your local community, your state, your region, or your country. During large portions of the year it is usually possible to find food grown close to home at places such as a farmer’s market.
The benefits of locally grown food
Financial: Money stays within the local economy. More money goes directly to the farmer, instead of to things like marketing and distribution.
Transportation: In the U.S., for example, the average distance a meal travels from the farm to the dinner plate is over 1,500 miles. Produce must be picked while still unripe and then gassed to “ripen” it after transport. Or the food is highly processed in factories using preservatives, irradiation, and other means to keep it stable for transport.
Freshness: Local food is harvested when ripe and thus fresher and full of flavor.
Some small local farmers use organic methods but may not be able to afford to become certified organic. Visit a farmer’s market and talk with the farmers to find out what methods they use.
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