You are what you eat

Reality check: eating organic is worth the extra money!

Assume your food is laden with chemicals and hormones unless otherwise stated. Why? Because this is how industrial agriculture works.

Hazardous chemicals are not only being pumped into and onto what we eat, but they are getting into our natural environment and into our bodies. I think it is disgusting to accept this type of food production as okay, particularly at a time when cancer, obesity, early on-set puberty and antibiotic-resistance are at all-time highs.

First, I must correct you, Davin—organic food has been shown to be nutritionally healthier, tastier and of better quality than their non-organic counterparts. 

Organically grown food has been proven to have higher protein quality and vitamin C and mineral content. Meanwhile, meat and dairy products from grass-fed animals—versus those raised on corn and soy feed—have been shown to be lower in saturated fats and harmful cholesterol, and they are higher in vitamin E and the beneficial omega-3 fatty acids.

Lastly, I invite you to do a side-by-side comparison, eating a slice of organic chicken and non-organic… Not only will the meat look different in colour, but the texture and taste will differ, too. This has also been noted at many zoos where animals such as chimpanzees will choose organic over non-organic at feeding time. (At the Copenhagen Zoo, the tapirs and chimpanzees eat organic bananas, skin and all; however, when handed a non-organic banana, they peel it first.)


 

'Organic' does not mean 'sustainable'

While organic is great in many ways, it is still just a band-aid on a broken system because in many ways organic foods are produced using the same unsustainable practices as conventional industrial agriculture.

Why? Well to begin with, the same companies producing non-organic food own most organic food companies. We continue to depend on these mega-corporations that employ cheap land (often overseas) and poor labour standards. The crops grown remain monolithic, which further diminishes biodiversity, while large, unnecessary amounts of GHGs and other forms of pollution are emitted in the packaging and transportation of these crops. Plus, certifying a farm organic costs tens of thousands of dollars, which provides an unfair disadvantage to small scale, local farmers who cannot afford the certification, even though their practices may surpass certified organic specifications.


 

Better than 'organic'

Slowly, a more holistic approach to farming is becoming popular again. Farmers are committing to biodiversity, raising different types of plants and animals that are rotated around a farm’s fields to enrich the soil and help prevent disease and pest outbreaks by strengthening food crops’ natural resistance. And therefore obviating the need for pesticides and herbicides.

Chemicals are not used unless absolutely necessary. Animals are treated humanely and are well cared for. Labour is treated fairly and paid competitive wages. Water and soil resources are respected and replenished in a self-sustaining manner that will not cause harm to future generations. And a holistic approach to farming contributes to the local food distribution, minimizing the cost, handling, packaging and pollution caused by long-distance transportation.

While you may complain about the price of organic foods, keep in mind that North Americans typically pay less than 15 percent of their income to eat. That is only half the percentage of some European nations.

I encourage you to wave your wallet in the air and declare yourself important enough to purchase produce, meats and dairy products that are healthy for your body.


 

11 tips for making smarter food choices

But since organic can be expensive, difficult to access and not always the best option for everyone, I have put together some helpful tips for when you go shopping next:
 

• Tuna calculator;
• Shoppers Guide to Pesticides;
• Michael Pollan comes to Vancouver; and
• Good to Grow: Raising Food in BC’s Cities

What guiding principles light your path when buying foodstuffs? What are your non-negotiables? What resources do you depend on? Share your thoughts and suggestions below.

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