Does Organic Really Mean Anything?
Of course it does!
The USDA National Organic Program (NOP) defines organic as follows:
“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 come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. 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 be certified, too.”
Organic Chicken and Beef
Firstly the term "Organic" as it pertains to food is a legal designation and is certified by the USDA with specific verifiable standards. Farmers have to comply with set standards and pay for the designation Organic. Everyone in the chain of custody has to be certified as well. Currently only smaller farms are retooled to capture the growing demand for Organic beef and chicken. Unfortunately that growing demand represents a small part of the industry as a whole. As demand grows and folks seek out and purchase more and more Organic product the costs will surely come down and the big corporate farms will get involved. This would make Organic the norm rather than the exception providing of course the standards remain in place. Non Organic frankly is the norm and therefore easily mass produced enabling companies to make most foods cheap while gleaning decent profit margins. You hear the stories about the $15 head of lettuce in Europe where regulations for farmers are very strict and lean more towards all-natural and organic food production. This will take time here at home and hopefully our innovative farmers will figure it out and we’ll never see $15 lettuces or make a fresh piece of meat unaffordable. For now Eat-Well Today has to carry a little bit of everything. It is noted that when consumers have a choice they pick Organic but when they compare the price points to non-organic they put it back on the shelf. Ultimately the cost factor is the only determining factor when consumers choose non organic.
Food for ThoughtIt is our vision that consumers speak loudly with their wallet and buy better food. We’d like to see those of us less fortunate also have the means to buy better food. Organic and All-Natural food is cost prohibitive for an entire segment of the population. While fast food and junk food is so cheap and available it’s no wonder we have an overweight and sick population. But the government has it wrong; taxing the bad stuff just hurts those who rely on it as sustenance. All health related programs should focus on is wellness. Reward those who eat better, financially supplement organic and all-natural food choices not processed foods and whatever else. Finally incentivize good behavior and improved health numbers like weight, glucose and blood pressure. Portion controlled All Natural and Organic proteins will more than help.
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