Organic Farming Discussion

Organic Farming

As you will see below, there is a tremendous amount of conflict with regards to the benefits of organics with in the scientific community. It is my intention with this section to show you both sides of the science, but also to show you the corporate influence on the science. As I mentioned in the introduction, I have been trying to eat exclusively organic for about 6 years now for a variety of reasons including the ramifications of the chemicals on our health and the environment (next weeks discussion), health and nutrition of the food, and the energy and interconnection between humans and all life on this planet. I hope you will be able to make more informed decisions for yourself based on the information in this section. If you have not already read the introduction in the module, please do that before you begin this discussion as well as the readings.

Organic Sustainable Farming is the Future of Agriculture – The Future of Food (Links to an external site.)Links to an external site

Beyond Organic

https://www.npr.org/sections/thesalt/2019/04/13/711144729/can-this-breakfast-cereal-help-save-the-planet?utm_source=facebook.com&utm_medium=social&utm_campaign=npr&utm_term=nprnews&utm_content=20190413&fbclid=IwAR2kywRpOH62INP7q6eLOm_0v_7grHST3rcDmFiXnohw9h08GTxpMlweqhk (Links to an external site.)Links to an external site.

From a Farmer’s Mouth

https://www.nationalgeographic.com/environment/future-of-food/organic-farming-crops-consumers/ (Links to an external site.)Links to an external site.

1. What are the sustainable principals of organic farming?

2. What does certified organic mean for produce and animals?

3. When you see the term “organic” on a label, what % of the food item is organic?

4. How does the video exhibit sustainability in it’s farming practices?

5. According to the last link what are 3 challenges that organic farmers face?

6. Why is organic produce so popular now?

7. In the NPR article, why is using native grains more sustainable than traditional organic farming?

Topic #2

Is it more nutritious?

Are Organic Foods Safer or Healthier Than Conventional Alternatives?: A Systematic Review

http://annals.org/article.aspx?articleid=1355685 (Links to an external site.)Links to an external site.

Little evidence of health benefits from organic foods, study finds:

http://med.stanford.edu/news/all-news/2012/09/little-evidence-of-health-benefits-from-organic-foods-study-finds.html (Links to an external site.)Links to an external site.

That Flawed Stanford Study:

http://opinionator.blogs.nytimes.com/2012/10/02/that-flawed-stanford-study/?_r=0 (Links to an external site.)Links to an external site.

1. What did the Stanford Study Find (please summarize the study results for the first link)?

2. What health aspects associated with organic foods were found in the study that were overlooked in the publication of the study?

3. What are the issues with the finds from the Stanford Study according to the 3rd article? Does this information invalidate the study? Explain your answer using all 3 links.

4. Given the results of the Stanford Study on organic vs. conventional foods, has your stance on organic foods changed? (please explain your answer and give specifics from the articles.)

Organic Farming:
Moving towards sustainable
agriculture
Hunger and Environmental Nutrition
NuFS 139
Organics
◼ “The
role of organic agriculture, whether
in farming, processing, distribution, or
consumption, is to sustain and enhance
the health of ecosystems and
organisms from the smallest in the soil
to human beings.”
International Federation of Organic Agricultural Movements (FOAM)
USDA
The Organic Foods Production Act (OFPA),
enacted under Title 21 of the 1990 Farm Bill,
served to establish uniform national
standards for the production and handling of
foods labeled as “organic.” The Act
authorized a new USDA National Organic
Program (NOP) to set national standards for
the production, handling, and processing of
organically grown agricultural products.
USDA National Organic Program
NO:
◼ antibiotics (for prevention) or growth hormones
◼ genetically-modified organisms (GMO’s) {may not
necessarily be true at this time- should say “no GMO
ingredients}
◼ irradiation, synthetic pesticides
◼ petroleum-based or sewage sludge-based fertilizers
◼ animal feed that contains manure or parts of
slaughtered animals, plastic pellets, or urea
◼ Animals must have outdoor access and freedom of
movement
◼ Farming should minimize erosion and runoff
Food Labels Cont.
Before a product can be labeled ‘organic,’ a
Government-approved certifier inspects the farm
where the food is grown to make sure the farmer is
following all the rules necessary to meet USDA
organic standards. Companies that handle or
process organic food before it gets to your local
supermarket or restaurant must be certified, too.”
Consumer Brochure, USDA National Organic
Program,
http://www.ams.usda.gov/nop/Consumers/brochure.h
tml
“Organic” farming entails:
◼ Use of cover crops, green manures, animal manures
and crop rotations to fertilize the soil, maximize
biological activity and maintain long-term soil health.
◼ Use of biological controls, crop rotations and other
techniques to manage weeds, insects and diseases.
◼ An emphasis on biodiversity of the agricultural
system and the surrounding environment.
◼ Using rotational grazing and mixed forage pastures
for livestock operations and alternative health care for
animal wellbeing.
Organic Farming Cont.
◼ Reduction of external and off-farm inputs and
elimination of synthetic pesticides and
fertilizers and other materials, such as
hormones and antibiotics.
◼ A focus on renewable resources, soil and
water conservation, and management
practices that restore, maintain and enhance
ecological balance.”
Organic Principles
◼ There are several compelling principles that
characterize certified organic farming.
◼ They include biodiversity, integration, sustainability,
natural plant nutrition, natural pest management, and
integrity.
◼ Most organic operations will reflect all of these to a
greater or lesser degree. Since each farm is a distinct
entity, there is a large degree of variation.”
Organic Crop Production Overview, by George Kuepper and Lance
Gegner. ATTRA – National Sustainable Agriculture Information Service
http://attra.ncat.org/attra-pub/organiccrop.html
Organic Production
◼ Organic production is not simply the avoidance of conventional
chemical inputs, nor is it the substitution of natural inputs for
synthetic ones.
◼ Organic farmers apply techniques first used thousands of years
ago, such as crop rotations and the use of composted animal
manures and green manure crops, in ways that are
economically sustainable in today’s world.
◼ In organic production, overall system health is emphasized, and
the interaction of management practices is the primary concern.
◼ Organic producers implement a wide range of strategies to
develop and maintain biological diversity and replenish soil
fertility.”
Organic Agriculture Overview, USDA, Cooperative State Research, Education, and
Extension Service (CSREES), 2007.
http://www.csrees.usda.gov/ProgViewOverview.cfm?prnum=6861
Certification Process Cont.
◼ “100% Organic” – only organic ingredients
◼ “Organic” – 95% organic ingredients
◼ “Made with organic ingredients” – 70%
organic
◼ Natural or “natural ingredients” means
absolutely nothing and is just a marketing
term
◼
If you are concerned with GMO’s look at each
ingredient to see if it is listed as organic.
Certified Organic
Certification Process For Organic
◼ Certification agencies registered with the
gov’t
◼ Fields must be organic for 3 years before
they can be labeled and sold as such
◼ Annual inspections
◼ Must document all soil inputs in fields
◼ Farmers must develop soil fertility and pest
control plans
◼ Must be a buffer zone around fields
Why does organic food cost more?
◼ Not a mass-market item
◼ Its picked ripe, so shorter shelf-life
◼ Environmentally-friendly practices are more
labor intensive
◼ Methods used are not subsidized by
taxpayers (machinery, chemicals)
◼ The US government requires farmers to pay
to $5000 per year to maintain organic
certification
◼ Therefore, consumers are paying the full cost
of growing the food
Nutrition and Organic Produce
◼ According to a report published by the
Organic Center in Sept 2007:
“a large body of research shows that organically
grown foods can contain, on average, from a
low percent to more then and 20% of certain
minerals and 30% or more of antioxidants
compared with foods grown by conventional
agricultural practices.”
Journal of Agricultural and Food
Chemistry July 2007
◼ In “Soil Quality From Long-Term Organic
Management Nearly Doubles Flavanoids in
Organic Tomatoes” scientists compared
archived dried tomatoes samples from
conventional and organic production systems.
◼ Ten-year mean levels of two flavonoids were
79 and 97% higher in the organic tomatoes.
The Organic Center
◼ Founded in 2002 by founded by professionals
in various walks of science.
◼ Goal: Collect credible, peer-reviewed
scientific information about the benefits of
organic farming and to communicate these
facts to the public.
Organic Trade Association
Statistics
◼ The organic industry grew at a rate of nearly
eight percent in 2010 and has increased to
more then 12% growth for the last 3 years.
◼ The Organic Trade Association (OTA)
revealed findings from its 2011 Organic
Industry Survey. In 2010, the organic industry
grew to over $28.6 billion (2009 was 24.8
billion)
◼ “While total U.S. food sales grew by less than
one percent in 2010, the organic food
industry grew by 7.7 percent”
Organic Market Share Cont
◼ Experiencing the most growth, organic fruits
and vegetables, which represent 43 percent
of total organic food value, and nearly 12
percent of all U.S. fruit and vegetable sales,
reached nearly $10.6 billion in 2010. 2011
was up 12% again with sales of $12.4 billion.
◼ The USDA reported sales of over $35 billion
for all organic products for the 2014. The
organic trade association notes $43 billion for
2016!!!
Organic Sales Continued
◼ Organic dairy, the second-largest category
(15% of all organic sales), experienced nine
percent growth to achieve a value of $3.9
billion, and captured nearly six percent of the
total U.S. market for dairy products.
◼ 93% of all organic sales are from
conventional and natural foods supermarkets
and chains with the remaining from farmer’s
markets, retail, and foodservice.
Research in Europe
◼ Studies from Germany, Italy and the
Netherlands have shown substantially higher
levels of conjugated linoleic acid and omega3 polyunsaturated fatty acid in organic cow’s
milk when compared to conventional milk.
◼ Conjugated linoleic acid, a fatty acid found in
beef and dairy fats cannot be produced in the
human body, has shown potential
anticarcinogenic, antidiabetic, antiobesity,
antiatherogenic, and immunomodulatory
functions in experimental animals.
British Journal of Nutrition August
2007
◼ “Consumption of Organic Foods and Risk of
Atopic Disease During the First 2 Years of
Live in the Netherlands” found a lower risk of
eczema was associated with the consumption
of organic dairy products in the first two years
of life.
◼ They speculated that the high intake of n-3
fatty acids and/or conjugated linoleic acid
from the organic products protects the child
against eczema both in utero and after birth.
Proceedings of the National Academy
of Sciences June 2007
◼ “Pesticides Reduce Symbiotic Efficiency of
Nitrogen Fixing Rhizobia and Host Plants”
found a overall reduction in plant yield at the
time of harvest due to a use of
organochlorine pesticides and agrichemicals.
◼ “The environmental consequences of
synthetic chemicals compromising symbiotic
nitrogen fixation are increased dependence
on synthetic nitrogenous fertilizer, reduced
soil fertility, and unsustainable long-term crop
yields.”
Agriculture and Food Security
◼ 2011 saw the publication of Rodale Institute’s
The Farming Systems Trial: Celebrating 30
years report, highlighting six major findings
from its long-term side-by-side field trial
comparisons of organic and conventional
systems that prove the benefits of organic
agriculture
◼ http://www.rodaleinstitute.org/files/FSTbooklet
FINAL.pdf
Agriculture and Food Security
continued
◼ Much like the taste and nutrition issues,
sustainability science has shown both
increased and decreased yields with organic
farming methods.
◼ Bottom line: the jury is still out on yield
possibilities with organic farming.
New Trend?
◼ http://civileats.com/2015/07/21/are-hospital-
farms-the-next-big-thing-in-healthcare-reform/
◼ Hospitals are starting to see the value in
fresh, organic produce
Organic on a Budget
◼ http://foodbabe.com/2013/05/20/how-to-eat-
organic-on-a-budget/
◼ I don’t love the website but she has great
tips!!
◼ Cornucopia Institute (watch dog of the
organic industry)
◼ https://www.cornucopia.org/