Organic: An Apple by Any Other Name Would Taste as Sweet
In the past decade, we have seen a shift towards healthier, greener and more holistic ways of living. Leaving less of an environmental footprint has become a priority. More people are supporting local vendors and farmers, and showing concern for health and the environment. We can even see these shifts impacting the menus at foodservice operations.
In the world of food and foodservice, we see the demand for local home cooking and sustainable organic options. Naturally, organic food is better for the environment. Its production excludes the use of synthetically compounded mineral fertilizers, synthetically compounded pesticides, growth regulators and livestock feed additives such as antibiotics and growth hormones1. Organic products are not just food… they represent an ideology that purports health. This leads to the assumption that organic foods are healthier, and the meaning of “healthier” to a lot of people includes “more nutritious”. I am here to tell you that you can buy your conventional apple, worth a dollar less than the organic kind, and still reap the nutritional benefits within that apple. However, foodservice operations may opt to pay a little more for organic produce if it means improving patient satisfaction.
The organics movement started in the 1940’s as a reaction to the Green Revolution. This was a time when mass agriculture production methods and the associated use of pesticides, fertilizers, hybrid seeds and mass irrigation methods were highly valued. Over the years, the concept of organics spread to all aspects of consumerism; from food, to furniture, clothing and beyond. Organics truly is a lifestyle held dearly by many who are concerned for the environment.
“Consumers of organic food appear to have similar beliefs that organic or local food is healthier, more wholesome and tastes better. These individuals also share concerns for environmental protection, food safety, animal welfare, and support local economies and civic agriculture”. (2)
The belief that organic foods are more nutritious is extrapolated from the idea that organic foods are healthier for the environment…which they are. This is called the ‘health halo effect’, which is when an object or idea is given overall positive branding based on one positive attribute. Unfortunately, research to date shows that evidence is lacking with respect to nutrition-related health effects from consumption of organic foods compared to conventional foodstuffs. (3)
Here are some things you should know about organic and conventionally produced foods:
Scientific evidence to date cannot support or refute the belief that organic food has a higher nutritional quality than conventional food. (3)
Maximum Residue Limits (MRLs) are the maximum amounts of residue that can be present in consumed foods that will pose no health risks if eaten every day over the course of a lifetime. MRLs are established in Canada for antibiotics and pesticides. These regulations are strictly enforced to ensure conventional foods are safe to eat. (1)
Organic farming techniques such as crop rotation and the use of manure as a fertilizer are also often used in conventional farming. There has been a 52% reduction in pesticide use by Ontario farmers over a twenty year period. (1)
Conventional milk and cheese produced in Canada do not contain antibiotics. If any batch is found to have ANY antibiotic residues, the batch is dumped and the farmer is steeply fined. (4)
The nutritional differences between conventional foods and organic foods are negligent. In addition, production of conventional produce is strictly regulated in Canada to make sure these foods are safe to eat. If nutrition quality and price are your main concerns when choosing produce, there is no harm in reaching for the conventional kind. However, if your foodservice operation or your clients and patients are concerned with helping the environment through supporting sustainable and organic farming methods, then you can do your part by buying organic produce from local farmers and other producers. I am sure your patients will love it too!
References
1. Practice-Based Evidence in Nutrition (2013).Organic Foods Background. Dietitians of Canada.
2. Pelletier, J.E., Laska, M., Neumark-Sztainer, D., Story, M. (2013). Positive Attitudes towards Organic, Local, and Sustainable Foods are Associated with Higher Dietary Quality among Young Adults. Journal of the Academy of Nutrition and Dietetics. 113: 127-132.
3. Practice-Based Evidence in Nutrition (2013). Organic Food Evidence Summary. Dietitians of Canada.
4. Practice-Based Evidence in Nutrition (2013). Food Safety – Antibiotics Background. Dietitians of Canada.
Photo Credit: Luca Pradella via Compfight cc
