Introduction
The contemporary society faces multiple challenges that to a greater degree are associated with its consumer character. The constantly increasing demand for new products and goods contributed to the blistering development of all spheres of industry and their acquisition of a key role in the modern world. At the same time, this dynamic growth is responsible for the significant deterioration of the environment affected by emissions, waste, and pollution generated due to the work of multiple factories and plants.
The critical state of basic elements needed for people’s living and further development triggered vigorous debates in the society about the need to refuse from the heavy use of science and industry in areas critical for the survival and environment. These discussions created the basis for the emergence of the phenomenon of organic food free from the impact of science and as a result more useful for people and environmentally friendly. At the moment, it is considered a potent solution to the problem of genetically modified food (Zukerman 2016). However, there from the scientists’ point of view, its development should not be promoted.
Organic food can be determined as products manufactured in accordance with the existing standard of organic farming which means that the use of pesticides, fertilisers, synthetic food additives, and irradiation is strongly prohibited. The cycle can be presented in the following way:
At the same time, production of conventional products can be described in this way:
It is expected that organic sort of nutrition will have a positive impact on the health status of nations across the world and contribute to the development of a new lifestyle characterised by the increased attention to the environment and decreased role of science in manufacturing products needed for individuals’ survivals (Paritosh et al. 2017). However, despite numerous claims that the given practice is the solution to problems that the society faces, scientists do not recognise the necessity in the promotion of organic food as it can hardly be a promising way of the evolution of the community and its further becoming less dependent on weather conditions, natural disasters, and other factors that cannot be predicted of changed.
Discussion
One of the first pieces of evidence proving the idea that from the scientific point of view the method mentioned above should be promoted is that there is no sufficient evidence in the credible literature that organic food is safer or healthier (Aubrey 2016). The majority of investigations devoted to the issue have not found radical differences in the ways conventionally grown, and organic products impact people (Baranski et al. 2017).
Regardless of numerous claims that so-called genetically modified vegetables, fruits or corns undermine the health status in the long-term perspective, three is no proof of this idea (Mie et al., 2017).
Moreover, the prolonged use of organically farmed products does not have an obviously beneficial impact on consumers (Is organic food better for you? n.d.). At the same time, there is no difference in taste, which is always used as one of the advantages of the new way of farming (Is organic food actually better? Here’s what the science says 2018). For this reason, there are no serious grounds for the complete shift of priorities from the conventional to new products.
Accepting the argument suggested above, another problem with organic food emerges. The fact is that it prohibits any scientific intervention to improve the quality of final products or assist plants in their growth (Von Essen & Englander 2013). In such a way, science becomes deprived of one of the potentially promising spheres of its development.
For decades, agriculture has remained a domain that attracted the attention of scientists and provided them with the basis for many research projects focused on the investigation of the ways to increase plants’ resistance to multiple impacts, improve their ability to grow in various conditions, and productivity. The prohibition to interfere means stagnation and gradual decline in a particular branch of science and other spheres connected with it. In such a way, organic food becomes a threat to the evolution of science and its future ability to meet people’s requirements.
Another reason not to promote organic food from the scientific point of view is critical differences in conditions needed to grow various cultures. For instance, due to the massive and effective use of science, the modern society acquired the opportunity to enjoy fruits, vegetables, and crops not typical for the area (Von Essen & Englander 2013). It can be considered a significant achievement of researchers who managed to increase resistance to various factors and create new sorts adapted to local conditions (Lott 2015).
This process, at the same time, became a potent stimulus that guaranteed the further development of particular fields of science and their growing importance (Von Essen & Englander 2013). However, the prevalence of organic products characterised by the limited or even minimal use of innovative decisions will end the era of research, which will have a negative impact on the overall society because of the decline of other spheres of science associated with the agriculture sector and its support.
Finally, another potent argument against the promotion of organic food from the scientific perspective is that today humanity faces the problem of overpopulation. Millions of people in growing cities have an increased demand for food and products.
To satisfy these demands, an extraordinary effort of multiple industries supported by science is needed. Researchers report significant progress in the creation of engineered food that will be able to provide all people with nutrients fundamental for their survival and development (Ronald & Adamchak 2018). At the same time, the shift of priority from these projects to the question of organic farming will mean the reduced attention to projects mentioned above. At the same time, the science will have to face a new challenge associated with the lack of human resources because of the decreased need for projects in the sphere of agriculture.
Conclusion
In such a way, these facts evidence the idea that from the scientific perspective, the development and further spread of organic food should not be promoted. First of all, there is no credible evidence of its beneficial impact on the health of nations, especially if to compare with the conventionally farmed products. Second, there is no difference in tastes which means that this factor will not impact people’s choice.
Finally, it can pose a threat to the development of science, especially spheres closely connected with the growth, cultivation, and the further spread of the most popular products. From the scientific perspective, the promotion of engendered food becomes a preferable option as it will help to provide all people with food and prevent them from starving.
At the same time, these projects will create the basis for new research needed to grow crops to support rising countries and provide populations with the required food. From the discussion, it also becomes apparent that science is concerned with the further improvement of products to make them more beneficial which means a new era for farming and goods.
Reference List
Aubrey, A 2016, ‘Is organic more nutritious? New study adds to the evidence’, National Public Radio. Web.
Baranski, M, Rempelos, L, Iversen, P & Leifert, C 2017, ‘Effects of organic food consumption on human health; the jury is still out!’, Food & Nutrition Research, vol. 61, no. 1. Web.
Is organic food actually better? Here’s what the science says 2018. Web.
Is organic food better for you? n.d. Web.
Lott, J 2015, Natural deception: a sobering look at the truth behind the organic food industry, Archangel Ink, New York, NY.
Mie, A, Andersen, H, Gunnarson, S, Kahl, J, Kesse-Guyot, E, Rembialkowska, E, Quaglio, G & Grandjean, P 2017, ‘Human health implications of organic food and organic agriculture: a comprehensive review’, Environmental Health, vol. 6, no. 111, pp. 1-22. Web.
Paritosh, K, Kushwaha, S, Yadav, M, Pareek, N, Chawade, A & Vivekanand, V 2017. ‘Food waste to energy: an overview of sustainable approaches for food waste management and nutrient recycling’, BioMed Research International, vol. 2017, pp. 1-19. Web.
Ronald, P & Adamchak, R 2018, Tomorrow’s table: organic farming, genetics, and the future of food, 2nd edn, Oxford University Pres, New York, NY.
Von Essen, E & Englander, M 2013, ‘Organic food as a healthy lifestyle: a phenomenological psychological analysis’, International Journal of Qualitative Studies on Health and Well-being, vol. 8. Web.
Zukerman, W 2016, ‘Science vs organic food: is it really any better for you?’, News Com.au. Web.