Life Choices Natural Foods

What is organic food?
Is organic food better for consumers and the environment?
When I go to the supermarket, how can I tell organically produced food from conventionally produced food?
What are some key provisions of the national organic regulations?
Do the terms "natural" and "organic" mean the same thing?
Should I be concerned about the safety of eating organic food?
What does the organic industry do to ensure safe and wholesome food production?

What is organic food?

Organic food is grown by farmers who use farming methods that strive for a balance with nature. By focusing on soil improvement and relying on biological systems, organic farmers produce high quality food with minimal environmental impact. The "organic" food label identifies food grown with practices that:

Don't use synthetic pesticides, herbicides and soil fumigants.

Don't use genetic engineering

Don't use sewage sludge as fertilizer

Do improve the quality and fertility of the soil

Do protect water quality

Do reduce soil erosion

Do rely on natural biological systems for pest and weed control

Do reduce the impact of agriculture on our environment

Do produce high quality, great tasting food

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Is organic food better for consumers and the environment?

Yes! It's better for you. By eating organic foods, you limit your exposure to synthetic insecticides, fungicides and herbicides because these chemicals are not applied to organic crops. By eating organic foods, you limit your intake of growth hormones and antibiotics because organic farmers are prohibited from using hormones and antibiotics in organic livestock and dairy production. By eating organic, you also limit your intake of genetically modified foods because organic farmers cannot raise genetically modified crops or livestock or use production aids that are genetically modified.

Yes! It's better for the environment. Organic farming helps provide a safer, more healthy environment for everyone by: 1) not polluting our groundwater, rivers, lakes, and oceans with pesticides and chemical fertilizers; 2) reducing soil erosion; 3) improving soil quality; 4) increasing the diversity of wildlife on and near farms; and 5) providing safer working conditions for farm laborers (no exposure to pesticides).

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When I go to the supermarket, how can I tell organically produced food from conventionally produced food?

Beginning October 21, 2002, the organic food in your market or grocery store will be marked more clearly and consistently. Along with the new national organic standards, the U. S. Department of Agriculture (USDA) has developed strict labeling rules to help consumers know the exact organic content of the food they buy. The "USDA Organic" seal helps you find products that contain at least 95 percent certified organic ingredients.

You'll find four labeling categories when looking for organic products in stores and markets:

100 percent Organic: All of the product's content is certified organic. These products may display the USDA Organic seal on the label.

Organic: At least 95 percent of the product's content is certified organic. These products may also display the USDA Organic seal on the label. These products contain some minor ingredients that are not certified organic, such as minerals and vitamins.

Made with Organic Ingredients: At least 70 percent of the product's content is certified organic. Up to three ingredients can be listed on the label with the phrase "made with organic."

Products containing less than 70 percent organic content may only identify the organic ingredients in the ingredient listing on the label.

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What are some key provisions of the national organic regulations?

The national organic regulations:

prohibit the use of irradiation, sewage sludge, or genetically modified organisms in organic food production

reflect the National Organic Standards Board recommendations on the allowable materials for use by organic farmers, organic livestock producers, and organic processors

require organic farmers to demonstrate soil quality improvement

prohibit antibiotics and growth hormones in organic meat and poultry

require 100% organic feed for organic livestock

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Do the terms "natural" and "organic" mean the same thing?

No. According to the USDA, the terms "natural" and "organic" are not interchangeable. Only food labeled "organic" meets USDA's national organic standards. While other claims, such as "natural" "free-range," and "hormone-free," can still appear on food labels, don't confuse these terms with "organic."

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Should I be concerned about the safety of eating organic food?

No. Certified organic farmers and processors follow strict food safety guidelines to assure safe and hygienic food production. All food producers, including organic farmers and processors, must comply with local, state and federal health standards. But, unlike non-organic food producers, organic farmers and processors are required to comply with more stringent food safety requirements included in USDA's national organic regulations.

The more stringent food safety standards include restrictions on application of raw manure to soil; organic audit trail requirement; organic farm plan requirement; organic handling plan requirement; prohibition of pesticide use; prohibition of GMO use; prohibition of food irradiation; and prohibition of chemical food processing methods.

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What does the organic industry do to ensure safe and wholesome food production?

Certified organic farmers and processors are inspected annually by an independent, USDA accredited certification agent. During the annual inspection, the certification agent verifies compliance with the national organic regulations and reviews the food safety practices of organic growers and processors. This helps assure that organic producers are in compliance with all local, state, and federal health standards and with the more stringent food safety requirements included in the USDA's national organic regulations.

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