Organic Food

I found the presentation on organic foods to be very informative. I thought all organic foods were better for us, but it turns out that as of now, there is no solid evidence to prove that they are more nutritious than inorganic foods. I also learned that while many organic food producers use sustainable energy, sometimes organic foods can be less sustainable than inorganic foods when they are flown in from other countries, when there is much less expensive, locally grown inorganic food options available. Food labeling can also be misleading and confusing in stores. Through “greenwashing” with labels such as authentic or natural, people may think that the food they are buying is organic, when in fact it is not. Organic and healthy foods are so popular right now, that people are willing to pay more for them, so if something says it is natural, people may believe it is organic. Because organic certification is such a long and confusing process, it makes it difficult for farmers to grow organic food, and still maintain their livelihood. It takes about five years for farmers to turn a profit, and it also takes up more land to grow organic food, so they have a lower yield. Because organic foods cost more to produce, they are much more expensive in the store as well. This makes it more difficult for middle and lower class people to buy organic foods that use less pesticides, aren’t genetically modified, and are less processed. They cannot afford the same quality of foods that may be healthier for them than the wealthier population.

While I knew many of the advantages and upsides of organic foods before hearing this presentation, I was unaware of the downsides, so I found it very informative, and think that in the future it will be interesting to see what kinds of changes will be made in the food market.