Organic versus Conventionally Grown Produce

Genetically modified organisms (GMOs) and the increased use of pesticides:

• The introduction of GMOs has had a profound effect on the level of pesticides present on and in our food, and potentially on the health of human beings and the environment.
• Since most GMOs are engineered for herbicide tolerance, the use of toxic herbicides like Roundup has increased 15 times since GMOs were introduced.

What are the possible risks of pesticides?

Identifying GMOs in the U.S.:

• Unfortunately the U.S. does not require GM or GE foods to be labeled.
• You can find out whether or not your produce is genetically engineered by looking at its PLU (price lookup) code on the sticky label added to grocery store produce:

• Conventionally grown foods have a 4-digit code……………………Conventionally grown banana: 4011
• Organically grown foods have 5-digits starting with #9………… Organically grown banana: 94011
• Genetically modified foods have 5 digits starting with #8……….GMO or GE banana: 84011

Organic farming and locally grown produce:

• Instead of synthetic pesticides or fertilizers, organic farmers rely on biological diversity in the field to naturally reduce habitat for pest organisms.
• Organic regulations ban or severely restrict the use of food additives, processing aids (substances used during processing, but not added directly to food) and fortifying agents commonly used in nonorganic foods, including preservatives, artificial sweeteners, colorings and flavorings, and monosodium glutamate.
• Organic produce has lower levels of pesticide residue than conventional fruits and vegetables.
• Organic farmers purposefully maintain and replenish the fertility of the soil.

Organic versus non-organic produce:

• Organic produce:
  • No pesticides are used in production.
  • Grown with natural fertilizers (manure, compost).
  • Weeds are controlled naturally (crop rotation, hand weeding, mulching, tilling).
  • Insects are controlled using natural methods (birds, good insects, traps).
  • Organic farming practices are designed to benefit the environment by reducing pollution and conserving water and soil quality.
• Conventionally grown produce:
  • Pesticides are used.
  • Grown with synthetic or chemical fertilizers.
  • Weeds are controlled with chemical herbicides.
  • Insecticides are used to manage pests and disease.
  • Conventional farming increases the risk of environmental degradation, water, soil, and air pollution, due to the large amount of toxic chemicals used.

Organic food buying tips: 

• Set some priorities, so you can purchase organic food and stay within your food budget: Purchase organic versions of foods you eat the most and those that are highest in pesticides if conventionally grown.
• Shop at farmers’ markets: Many cities and small towns host a weekly farmers’ market, where local farmers bring their wares to an open-air street market and sell fresh produce direct to you, often for less than at a grocery store or supermarket.
• Join or shop at a food co-op (natural foods co-op, also called a cooperative grocery store) in your area: Co-ops offer lower prices to members, who pay an annual fee to belong. However, you do not need to be a member to shop at a food co-op.
• Join a Community Supported Agriculture (CSA) farm to purchase “shares” of produce in bulk, directly from a local, often organic, farm.
• Buy in season: Fruits and vegetables are cheapest and freshest when in season. Ask when produce is delivered to your market, so you can buy the freshest food possible.
• Shop around: Compare the price of fresh and frozen organic items at the grocery store, farmers’ market and any other venue.
• Note that organic doesn’t always equal healthy: Making “organic” junk food sound healthy is a common marketing ploy in the food industry. Organic baked goods, desserts, and snacks are usually very high in sugar, salt, fat, or calories.
• Always read food labels carefully!