Organic Food

Organic food
What makes food Organic?

For most people, organic means food produced without the use of pesticides or fertilizers and this reason alone is why many consumers buy organic produce – better for me, better for the planet. This is basically true but there is actually far more to it than this. For a product or farm to be certified as an organic producer, the production process must be carried out following a very strict set of legally defined standards. The continued application of these standards is then closely monitored or audited and the producer will pay a fee each year to have their products certified. Within the UK the largest and most widely known of the certification bodies is the Soil Association, based in Bristol.

It is true that organic farming imposes very tight controls on the use of any artificial chemical fertilizers or pesticides. It also strictly controls the use of antibiotics in treating illness. GM crops are also forbidden. In addition, organic farming encourages crop rotation. This is vital in that rotation helps to promote soil health and can actively encourage natural methods of pest control. This in turn can help to promote greater biodiversity which is often enhanced as most certification bodies also demand greater living space and better conditions for livestock.

There is still much confusion within the food chain as to what all these different scales or labels actually mean. For example, the difference between Free Range, Organic and Barn produced eggs – never mind battery chickens. The soil association is at the forefront of setting the tightest standards, actively setting requirements for outdoor living – whereas some certifications are closer to free range – a term better described as Free To Range (but don’t bother trying as you will never get outside through the dense flock between you and the door).

Is Organic Better than Conventional
It might be more realistic to define what better means first and this is an area that is being continually debated and argued about by those conventional producers and people selling or promoting organic foods and the way of life that this endorses. The FSA (Food Standards Agency) believes that there is not enough evidence to support any claim that food produced organically is better for you (nutritionally) or safer than food produced using conventional methods. Indeed buying organic food has been described as a lifestyle choice by some government ministers.

However in a recent multi million pound (£) report published by the EU in October 2007, a 4 year farming project at the University of Newcastle showed that organically grown vegetables contained up to 40% more antioxidants such as Vitamin C and others, such as lettuce, spinach and cabbage, had higher levels of minerals and antioxidants as well. Whilst the findings in this report are still subject to review and ratification and the role of antioxidants in health is also subject to much debate, it is still encouraging to see such positive and increasingly scientifically supported data that reinforces the benefit of organic. At a recent Food and Drink Industry Network conference on organics, Sir Peter Melchett showed detailed figures on the increase in biodiversity on organic farms – 30% more species and 50% higher numbers of those species. In addition, the work of the Rodale institute in projects looking at the effects of organic farming in countries where pesticides and fertilizers are too expensive was also very encouraging, if only for the potential positive impacts on world food supplies.

Environmentally, the case is just as strong. Aside from the implied but not necessarily well understood impact of fertilizers and pesticides on the human food chain, in conventional farming there in the region of 350 “allowed” pesticides. There are again, quite strict laws governing the levels of pesticides present in food, there are growing concerns about the long term effects of such residues. Increasingly too, there is growing concern as well on the “cocktail” effect, where each individual residue may be below the permitted level but add all the residues together and the combined effect is – well, unknown and may be far far worse than each individual element. This without even mentioning the well documented impact of fertilizers on the environment.

In this era of reducing our carbon footprint, leaving out the yield debate, organic farming models use 27% less energy according to the Governments own figures. This is largely due to the high levels of energy used in the production of fertilizers particularly that are not permitted in organic methods.

Local and organic
One recent major change was the decision by the Soil Association to review the organic status of products where the main route to market included air freight, as although the product may have been produced to legally defined organic standards, the whole carbon footprint and effect on the environment in reaching stores is now to be included in the definition of organic. This also brings in to play other acceptable standards such as Fair Trade and Ethical measuring. It is quite clear for example that certain products that may be organic cannot be produced in the UK – typically so called exotic products -bananas, coffee, tea and chocolate for example. Imports now account for some 30% of the organic market – a figure that only 5 years ago was over 70%

The popularity of local as opposed to just organic can be seen illustrated clearly in the rapid growth of “Box Schemes” and the following charts go someway to amplifying the growth not only of organic food but also of the spread of Box Schemes.

Source: Mintel 2008

Organic produce on the rise
Sales of organic food in the UK are continuing to rise. Parents are particularly keen on it; 70 per cent of the baby food market is now organic. Overall, according to the latest 2007 Soil Association Organic Market Report (measuring all organic food sales, not just its certified products) sales were up by 22 per cent on the previous year.

Two-thirds of the unprocessed organic produce in the supermarkets is from the UK. Nowadays, more people are bypassing the shops and getting their organic fruit and vegetables from box schemes, mail-order or straight from the farm. These direct sales went up by 53 per cent from £95 million in 2005 to £146 million in 2006.

More farmers are converting to organic, a process that can take three years. In January 2007, there were 4,639 organic producers in the UK, representing an annual increase of seven per cent. Organic holdings now represent approximately 1.6 per cent of all farms in the UK. However the rate of conversion currently is unable to keep up wit the rising demand for locally produced organic food. However, if the oil prices stay high then it may well be that for the first time the costs of farming conventionally will rise beyond that of organic and so there could be a marked increase on organic conversions.

What's the cost?
Crops grown organically are more vulnerable to pests and disease. It is also more labour intensive and farmers pay more for organic animal feed. Because organic food costs more to produce, it’s more expensive for consumers to buy. But Government subsidies have focused on mainstream farming, keeping the price of conventional foods low in comparison. However, as already mentioned, higher energy and transport costs may actually reverse this resulting in cheaper organic food in comparison to conventional – not necessarily a price drop.

With pressure on our food supplies coming from increased populations, consecutive years of really poor harvests in key growing regions and the rising demand for bio-fuels, worldwide there is a shortage of cereal. The UK has to import more than 50 per cent of organic livestock feed, and feed prices have been going up. That in turn affects the price farmers have to charge for meat, milk, eggs and bread, whether organic or not.

Buying locally produced organic food direct via a box scheme or farmers' market is a 'greener' way to shop and is better value. It can be argued that there are hidden costs in conventional, chemical-dependent farming. We pay to tackle the pollution of our water supplies, caused by artificial fertilizers, at a cost of about £120m a year, through our taxes and higher water bills rather than at the checkout.

A matter of taste?
The jury is out on whether organic food tastes better. Organic chickens live longer than battery chickens and the taste is incomparable. Organic chickens also live longer than most free-range birds although there is arguably little or no difference in flavour and quality.
But food that isn't certified as organic can also be produced to equally high standards with taste as a priority. For example, top quality grass-fed and free-range beef or lamb from the hills of Wales might not be certified as organic because of the expense and inconvenience involved in ensuring that all the pasture on which the herd grazes has received organic certification. It is certainly local, the farmer will be adamant that his herds or flocks have not been treated and the taste is unquestionably superb.

Organic certification does give a guarantee that food has been responsibly produced with consideration for the environment, the highest animal welfare standards and careful crop management. Buying locally produced food with a minimum of packaging, through a box scheme or farmers' market should give you the reassurance that you are supporting more-sustainable agriculture.

Sources: The Soil Association, Sir Peter Melchett, Mintel, various media articles.