How Do You Know When “Organic” Is Really Organic?

organic label with question markAs we mentioned last time, trust is a big issue when it comes to food labeled “organic.” When people don’t trust it, they don’t buy it.

But matters of trust can also be confounded by our own expectations – and lots of people have different, not always correct, ideas about what “organic” actually means.

According to the USDA,

Organic crops are raised without using most conventional pesticides, petroleum-based fertilizers, or sewage sludge-based fertilizers. Animals raised on an organic operation must be fed organic feed and given access to the outdoors. They are given no antibiotics or growth hormones. The NOP regulations prohibit the use of genetic engineering, ionizing radiation, and sewage sludge in organic production and handling.

But even this doesn’t necessarily mean “all natural.” As you may already know, there are plenty of approved synthetic substances that can be used in the production of crops or animal products and still allow a food to be called “organic.”

Similarly, a processed food can still get the USDA organic seal even if some ingredients – up to 5% – are non-organic.

But these are just the tip of the proverbial iceberg when it comes to trust.

With popularity and demand, organic food production has grown beyond our current domestic capabilities. More food is being imported, yet as news has shown through the last several months, regulation may be more than a little bit lacking.

Earlier this year, for instance, shipments of corn and soybeans from Turkey wound up labeled as “organic” – and thus, worth about $4 million more than they should have been – even though the crops had been grown conventionally. And while “USDA officials say that their system for guarding against fraud is robust,” reported the Washington Post, the facts suggest otherwise.

Under USDA rules, a company importing an organic product must verify that it has come from a supplier that has a “USDA Organic” certificate. It must keep receipts and invoices. But it need not trace the product back to the farm. Some importers, aware of the possibility of fraud, request extra documentation. But others do not.

Regardless of where organics come from, critics say, the system suffers from multiple weaknesses in enforcement: Farmers hire their own inspection companies; most inspections are announced days or weeks in advance and lack the element of surprise; and testing for pesticides is the exception rather than the rule.

These vulnerabilities are magnified with imported products, which often involve more middlemen, each of whom could profit by relabeling conventional goods as “organic.” The temptation could be substantial, too: Products with a “USDA Organic” label routinely sell for twice the price of their conventional counterparts.

In recent years, even as the amount of organic corn and soybeans imported to the United States has more than tripled, the USDA has not issued any major sanctions for the import of fraudulent grain, U.S. farmers said.

“The U.S. market is the easiest for potentially fraudulent organic products to penetrate because the chances of getting caught here are not very high,” said John Bobbe, executive director of the Organic Farmers’ Agency for Relationship Marketing, or OFARM, a farmer cooperative. In Europe and Canada, he said, import rules for organics are much stricter.

Since the news broke, an industry group, the Organic Trade Association, has said it will create an anti-fraud task force. US organic farmers remain skeptical, even “amused” by the thought.

And meantime, a USDA audit has revealed further issues. As Civil Eats recently reported,

The resounding issue is a lack of transparency. First, auditors found that the agency’s Agricultural Marketing Service (AMS), which houses the NOP, did not clearly share with stakeholders its methodology for determining how other countries’ organic standards compared to the USDA’s. And the on-site audits meant to ensure the efficacy of other countries’ certification practices were not conducted in a timely way, auditors found.

In addition, once products reached the U.S. border, auditors found that the agency did not provide reasonable assurance that inspectors reviewed the required documents proving organic practices at U.S. ports of entry. Finally, auditors also found that millions of pounds of organic products were sometimes fumigated with conventional pesticides to prevent invasive pests from entering the country, but still labeled and sold the food as organic.

“While most organic food is safe, and dramatically reduces your exposure to pesticides, the report reveals serious regulatory gaps that allow a few bad actors to ship sham ‘organic’ products to the U.S.,” explained Bill Freese, a science policy analyst at the Center for Food Safety. “The USDA must up its game to block these imports, both to protect consumers and ensure a level playing field for American organic farmers.”

So what can we do? Is there any way to make sure that the organic food you buy is really organic?

The only sure way right now is to start your own garden. Then you control what’s put in, on, and around your food. It doesn’t need to be huge. Start small with just a simple tomato plant, say, or a few peppers, both of which can be very fruitful with pretty low maintenance. As your green thumb develops, you can always expand with more plants.

You can also limit the number of processed products you buy, centering your diet on whole food rather than collections of ingredients. It’s simpler to source single or minimally processed products than pre-made ones.

If you support your local community gardens, farmers markets, and CSAs, you can find out as much as you want to know about how the foods were produced. You can ask the growers directly – something impossible to do at a big box store or even your local grocery store.

That said, more and more supermarkets now are starting to feature more local, organic produce, at least. If that’s not an option, at least seek domestic products, which are more regulated for now.

And if money is a concern, there really are ways to eat organic on a budget. Here are some tips to get you started.

Image via Food Renegade

The Magic of Food Labeling

grocery storeShop in a grocery store, and most of what you see has been processed to one degree or another.

Yes, strictly speaking, even things like cleaning, sorting, and bagging organic fruit or veg count as processing.

In essence, “processing” is merely about turning food in its natural form into a product for consumption. Such products run the gamut from minimally- to hyper-processed, with foods tending to lose more of their nutritional value the more processed they are.

Regardless of the degree of processing, something funny happens when food companies slap labels onto their products: Consumer perceptions can change.

According to a recent survey by the International Food Information Council (IFIC), a front group for the food and beverage industries, many consumers base their opinions of what they think is “processed” only if the item seems like it was altered in some way.

And if you label it as “organic,” the product may seem even less processed.

Only three out of fourteen carrot-based products listed were considered “processed” by over half of respondents…Interestingly, consumers were only half as likely to categorize organic bagged baby carrots (7%) as processed compared to conventional bagged baby carrots (14%).

A recent study in Appetite likewise found that the “organic” label can indeed lead consumers to attribute qualities to a processed food quality that may or may not actually be true.

Overall, processed organic (vs. conventional) foods were perceived as tastier, more healthful (Study 1) or equally healthful (Study 2), but also as more caloric.

“Uncovering the specific conditions in which food claims bias consumer’s perceptions and behavior,” note the authors, “may have important implications for marketing, health and public-policy related fields.”

Of course, we have good reasons for favoring organics. As a study in Procedia Economics and Finance noted,

the reasons advocated by the consumers for buying organic food products are varied and primarily the motivations behind their decision to purchase include concerns for environment, health concern and lifestyle, food product quality and their subjective norms. Consumer behaviour involves the psychological processes that consumers go through in recognizing needs, finding ways to solve these needs; collect and interpret information; make plans and implement these plans, making purchase decisions and post-purchase behaviour.

But our willingness to buy and our purchases making a difference hangs on another important thing: trust. This was demonstrated nicely by a 2015 Thai study in the Journal of Business Ethics. Through two focus groups and 10 interviews, as well as a related intercept study, its authors found that lack of trust in the labeling and control procedures of organic food in Thailand have resulted in consumers being much less likely to buy organic.

Mistrust in the control system and in the authenticity of food sold as organic has a significant negative impact on self-reported buying behavior. Implications for policy and future research are discussed.

Next week, we’ll look further at the issue of organics labeling and how you can make sure you’re getting the quality you pay for.

A Look Back at…10 Tips for Eating Organic on a Budget

A recent article over at Vox goes into “the shifting economics of organic food.” But while some organic food is getting cheaper, the fact remains that it can be pricey. But as we point out in this post from October 2013, buying organic doesn’t have to break the bank…

 

You often hear complaints about how expensive organic food is. And if you rely on lots of processed food products or measure value only by calories-per-dollar, then foods grown with chemicals or bioengineered or manufactured in factories might seem the best deal.

But in terms of human and environmental health, they’re only a bargain in the short run. As they say, you can

pay

Why are organic foods priced higher than conventionally grown? Rest assured, the pricing’s not arbitrary. The fees organic farmers pay for certification are hefty and frequently go up. Operations are small, and special facilities are often needed. Organic is more time-consuming and not focused on the subsidized commodity crops at the heart of the modern, conventional food supply. (You can read more reasons for the cost differences here.)

Still, it’s entirely possible to eat organically even on a tight budget. Here are 10 ideas for keeping your food bill low without compromising your health:

  1. Plant a garden! Probably the cheapest way to have organic food is to grow your own. Mother Earth News has a great guide on growing organic food by crop. And if you rent or don’t have the space to garden, there are community gardens that offer space across the country.
  2. If you do grow a garden, consider using heritage seeds – seeds collected from harvested foods and saved for the next growing season. Doing so maintains trusted plant varieties and encourages diversity in our gardens.
  3. Prioritize and buy organics selectively. The Environmental Working Group provides a handy list of what it calls the Dirty Dozen and the Clean 15 – respectively, foods to buy only in organic form due to their tendency to retain pesticide residues and foods that are acceptable whether conventionally or organically grown.
  4. Buy whole foods – unprocessed grains, vegetables, fruits and meats. Whole foods have the most nutrition and give you more bang for your buck.
  5. Buy food in season. Seasonal food is usually cheaper and always better than off-season. There is greater nutrition per dollar than in the same product during the off-season.
  6. Stock up when there’s a sale. If the food is perishable, consider canning or freezing it for later use.
  7. Buy in bulk – not Sam’s Club bulk but things like grains, dried beans, seeds and nuts. Because you’re not paying for fancy labeling, packaging or marketing, you save money. And you also reduce your environmental footprint by using less disposable packaging. Many natural food stores allow you to bring in pre-weighed containers for shopping their bulk aisles, and they may even offer a discount at the register for bringing your own.
  8. Buy local. Support your local economy, help save the environment and get better and cheaper food by doing business with your friendly, neighborhood farmer. If the produce at the farmer’s market food isn’t marked as certified organic, it still may be organic, so don’t be afraid to ask! Remember that cost of certification is prohibitive, so some farmers may forgo certification. If these reasons don’t convince you, here are 10 more reasons to enjoy shopping locally.
  9. Sign up with a CSA, or community supported agriculture. You get local, seasonal food delivered to you or you can pick it up each month. This may not be significantly cheaper per product, but the vegetables are much fresher than you’ll find in a grocery store, which makes the actual nutrition far cheaper.
  10. Shop online. Is there an organic product you like, such as a sunflower seed butter? Try comparison shopping at your computer to see if you can get cheaper through the mail.

The important thing here is to eat food that is good for you and that you enjoy. You shouldn’t have to be wealthy in order to enjoy good, wholesome food.

Have tips of your own for eating healthfully on a budget? Share them in the comments!

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What Is Organic? Most People Don’t Know

Polling continues to show that Americans are all for GMO labeling – 66% according to the latest Associated Press-GfK survey. Only 7% oppose. The rest are neutral. And about 40% say having the information is important to them.

An earlier poll found that 59% of Americans say they’re concerned about GMOs. Yet less than a third of those polled could even define what a GMO is.

Similarly, although 70% of young Americans reported having bought some organic groceries, only 20% know what “organic” means.

So what does it mean?

Organic standards set by the USDA define organic agriculture as that which uses “methods that preserve the environment and avoid most synthetic materials, such as pesticides and antibiotics.” In practice, this means

  • Crops are not genetically modified (GMO) and produced without irradiation, sewage sludge, synthetic fertilizers and prohibited pesticides.
  • Livestock is raised in a way that meets animal health and welfare standards, without antibiotics or growth hormones, given 100% organic feed and provided access to the outdoors.

Only food raised in this way can be certified organic. As for processed food products made with organic ingredients, here’s how the labeling works:

organic certification chart

A full description of national organic standards is available here.

Unfortunately, any product of politics – as the organic standards are – is subject to a lot of continued politicking. Organizations such as the Organic Consumers Association provide an invaluable service in making people aware of potential challenges to those standards and striving to keep them strong.

Nor is every organic product necessarily certified. A lot of money and red tape is involved, which can provide a real disincentive to small growers in particular. Think about a local family who sells organic produce grown in their garden at a roadside stand or local farmers’ market. For them, it’s probably not worth the headache to get certified, but their food is still organic.

If your community has a farmers’ market, make sure to check it out. Such markets are typically a great source for organic food and products of all kinds. Even if a particular farm’s food isn’t certified organic, you can actually talk to the farmer and ask questions you have about how the food was raised.

There are plenty of farmer’s market directories online to help you find a market near you. Here are a few Texas-centric guides to get you started:

Outside of Texas? Local Harvest is a great starting point for sourcing all manner of real food close to home.

Next week, we’ll take a closer look at GMOs…