Organic food is one of several healthy food trends that is turning into a long-term commitment to healthier farming practices and healthier foods. It’s not just that organic food is healthier to eat; it is also healthier for the environment. Other food trends include SOLE foods (sustainable, organic, local, environmental) and 100 miles (buying from local producers).
Do you know where your food comes from? Are the asparagus you bought in November from a local farmer or are they brought in from all over the world? How much does it cost in energy and environmental impact to bring food from the farm to your table? Do you know the environmental impact of eating red meat? It takes 16 pounds of grain to produce one pound of beef.
Large-scale food production, which is often achieved through GM foods, is supported by manufacturers because they can earn more money from increased production; and it is supported by governments who want to ensure that their citizens have access to food (the premise is that unhealthy food is better than non-food). There are more than 6 billion human beings in the world, many of whom do not have enough food to eat. But what is the cost to the planet of producing on a large scale?
Genetic modification, chemicals, pesticides, and intensive agriculture are just some of the techniques used to increase food production. And those techniques have negative impacts on the environment – from changing the genetic makeup of food to polluting land and water to overworking the land. These food production techniques also result in foods with less nutritional value.
The benefits of organic food include healthier nutrients in the food and better treatment of the soil, water and air. However, critics of organic food worry that the higher cost of producing organic fruits, vegetables, grains and meats will result in limited capacity to produce on a large scale.
Is organic food production sustainable?
Some say that only the production of genetically modified food can meet the demand of our growing world population. Organic food has received more attention in the media, in stores, in markets, and in homes because more and more people are beginning to recognize the importance of reducing our impact on the planet.
One way to do this is to eat locally grown organic food. We have all started to experience the effect of warmer weather; weather patterns are changing and intensifying. It is time to act. After growing and harvesting, the average environmental footprint of non-organic foods is 11% for transportation, 46% for production and processing, and 25% for food preparation (storage in the refrigerator, washing, cutting, preparation and cooking). .
The goal is to reduce transportation, production, processing, and even food preparation: if food is grown locally and bought locally, transportation will be reduced; organic foods use less processing, and since no preservatives are used, organic products are purchased on the basis of use (there is no long shelf life for fresh organic vegetables, fruits, meats, and cereals).
Eating locally grown food is better for the planet – a reduction in food miles (the distance food travels from farm to warehouse, from store to refrigerator, and then to table) will help reduce the footprint of carbon from our consumption. (Note: the carbon footprint is a measure of the impact our activities have on the environment; in this specific case, it is a measure of the fossil fuels used to grow, harvest, store, ship and sell food). farmers and going organic more than one of the many healthy food trends; make it a lasting food decision.
In addition to buying locally grown organic food, you can grow your own. Organic fruit and vegetable gardens are easy to plant and grow – it takes some time and attention to manage soil, compost and pests, but the result of growing organic food is a healthier product and a healthier environment .