What is “organic” food?
Recently, “organic” food has been gaining more and more traction and adherents all over the world. Given its popularity, it is crucial to define what makes food organic. In general, organic food is the food produced in compliance with the guidelines of organic farming. The latter prohibits exposure to ionising radiation and the use of genetically modified organisms (GMOs). In pursuit of environmentally and socially sustainable production, organic farmers do not use artificial fertilisers, growth regulators, pesticides and livestock feed additives.
Why are organic foods better for health?
There is a lively public debate taking place on whether organic foods are beneficial for health or in this case, marketing and advertising outshine substance. In their report, Mie and Wivstad (2015) concluded that as of now, science had not given a clear answer. However, researchers succeeded in pointing out several potential benefits, mainly linked to decreased exposure to chemical substances.
For instance, pesticides are well-known endocrine disruptor compounds, i.e. chemicals that interfere with an exposed person’s hormonal system. Among adverse health outcomes associated with such exposure are type 2 diabetes, ADHD, Alzheimer’s and compromised fertility (Mie & Wivstad 2015). Moreover, there is evidence that organic food may be richer in nutrients. For instance, organic crops contain more Vitamin C that is involved in many bodily functions (Mie & Wivstad 2015). All in all, choosing organic foods helps eliminate the risks of coming into contact with chemicals and provides additional advantages.
What are the environmental benefits of organic farming over conventional farming methods?
Some studies have shown that organic farming is more environmentally friendly than conventional farming. For instance, organic farming helps protect biodiversity, whereas conventional farming impacts species richness negatively (Tuck et al. 2013). It is argued that in the future, natural methods may contribute significantly to putting the loss of diversity to a halt. A study by The Organic Center (2018) showed that 93% of conventional farms used nitrogen, whereas only one-third of their organic counterparts did so. Moreover, organic farmers employed nitrogen more effectively and at that, did less harm, which resulted in decreased nitrogen pollution.
Lastly, organic farming may aid in stopping and even reversing climate change. Organic soils help combat the increased presence of carbon in the atmosphere, for they contain more humic acid that is involved in its sequestration (Ghabbour et al. 2017). Further research may help point out even more long-term benefits of organic farming.
What are the basic organic standards for plant crops?
Usually, a country’s agricultural institutions outline allowed practices for planting organic crops. For instance, it is recommended that farmers enhance soil fertility by using animal and green manure, use organic seeds and planting stocks and practice crop rotation. The latter has a complex positive impact on a farm ecosystem as rotating crops helps protect biodiversity, prevent soil erosion and decrease the nitrogen contents. As for chemicals, the use of synthetic substances for crops is strictly regulated. In general, they are prohibited unless specifically allowed.
Does organic food contain GMO (Genetically Modified Organisms)?
The guidelines for organic farming prohibit genetic engineering and the use of genetically modified organisms (GMO) altogether. To gain permission to label their products as organic, companies are obliged to prove that they do not use GMO and that they prevent their products from contact with GMO. It means that organic farmers cannot plant genetically modified seeds, feed their livestock with GM plans or add GM ingredients to a complex product where all the other constituents are organic. It is especially strenuous to follow the said guidelines when the land belonging to an organic farm borders on that of a conventional farm. In this case, the farmers are advised to take measures such as avoiding organic and GMO plants flowering at the same time and thoroughly cleaning shared equipment.
Reference List
Ghabbour, EA, Davies, G, Misiewicz, T, Alami, RA, Askounis, EM, Cuozzo, NP, Filice, AJ, Haskell, JM, Moy, AK, Roach, AC & Shade, J 2017, ‘Chapter one – National comparison of the total and sequestered organic matter contents of conventional and organic farm soils’, Advances in Agronomy, vol. 146, pp. 1-35.
Mie, A & Wivstad, M 2015, Organic food – food quality and potential health effects. A review of current knowledge, and a discussion of uncertainties. Web.
The Organic Center 2018, New research shows organic farming can help curb nitrogen pollution. Web.
Tuck, SL, Winqvist, C, Mota, F, Ahnström, J, Turnbull, LA & Bengtsson J 2013, ‘Land-use intensity and the effects of organic farming on biodiversity: a hierarchical meta-analysis’, Journal of Applied Ecology, vol. 51, no. 3, pp. 746-755.