Despite the benefits of organic produce, high grocery bills are causing consumers to reconsider its value.
Susan Shain reports for The New York Times.
In short:
- Certified organic produce is grown without synthetic fertilizers, GMOs and most synthetic pesticides.
- Organic farming's lower yields may require more land, but switching fields from animal feed to human food can mitigate this.
- Scientists agree that reducing animal product consumption and food waste are more impactful for climate change than choosing organic.
- However, there's a case for organic produce, as it reduces harmful exposures for agricultural workers.
Key quote:
“For me, that’s the key. The chemical exposure that conventional agriculture brings is very, very real for the people who are embedded in growing it. And that’s where I think organic has a very clear advantage.”
— Timothy Bowles, director of the Agroecology Lab at UC Berkeley.
Why this matters:
Organic farming has gained traction for its role in reducing chemical exposure for agricultural workers and bolstering environmental health. Unlike conventional farming methods, which often rely on synthetic pesticides and fertilizers, organic farming emphasizes natural alternatives and sustainable practices. This shift not only safeguards those who work directly with crops but also contributes to healthier ecosystems.
