Organic food is one of several health food trends that is becoming a long-term commitment to healthier farming practices and healthier food. It’s not just that organic foods are healthier to eat; it’s also healthier for the environment. Other food trends include SOLE foods (sustainable, organic, local, environmental) and 100 miles (buy from local producers).

Do you know where your food comes from? Does the asparagus you buy in November come from a local farmer or is it flown in from around 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, often done through genetically modified foods, is supported by manufacturers because they can make more money from increased production; and it is supported by governments that want to ensure that their citizens have access to food (the premise is that unhealthy food is better than none). 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 farming 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 overexploiting the land. Those food production techniques also result in foods with less nutritional value.

The advantages of organic food include healthier nutrients in food and better treatment of soil, water and air. However, critics of organic foods worry that the higher cost of producing organic fruits, vegetables, grains, and meats will result in limited ability 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 foods have 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 lessening our impact on the planet.

One way to do this is to eat locally grown organic food. We have all begun to experience the effect of warm weather; weather patterns are changing and intensifying. It’s time to take action. After growing and harvesting, the average environmental footprint of non-organic food is 11% for transportation, 46% for production and processing, and 25% for food preparation (refrigerator storage, washing , cutting, preparation and cooking). .

The goal is to reduce the costs of transporting, producing, processing and even preparing food: if food is grown locally and bought locally, transport will be reduced; organic foods use less processing and because no preservatives are used, organic products are purchased on a usage basis (there is no long shelf life for fresh organic vegetables, fruits, meats, and grains).

Eating food that is grown locally is better for the planet: a reduction in food miles (the distance food travels from farm to warehouse to store in your fridge and then on the table) will help reduce your carbon footprint of our consumption. (Note: 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 making organic more than just one of the many health 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, pests, but the result of growing organic food is a healthier product and a healthier environment. .