Keep chemicals off your plate
Many pesticides approved for use by the EPA were registered
long before extensive research linking these chemicals
to cancer and other diseases had been established.
Now the EPA considers 60% of all herbicides, 90% of all
fungicides and 30% of all insecticides are carcinogenic.
There's a good reason why many chefs use organic foods in
their recipes - it tastes better. Unlike organic farmers who
leave the fruit to ripen on the vine, commercial growers may
pick the fruit earlier in order to get it the market in good
condition. This doesn't allow the development of natural
minerals usually present at the mature green stage. Also,
selling produce out of season (which is discouraged in organic
faming) can also affect taste.
Protect future generations
The average child receives four times more exposure
than an adult to at least eight widely used cancer-causing
pesticides in food. Food choices you make now will
impact your child's future health.
Soil is the foundation of the food chain in organic farming
However, in conventional farming, the soil is used more as a
medium for holding plants in a vertical position so they can be
chemically fertilised. As a result, farms are suffering from the
worst soil erosion in history.
Protect water supply
Water makes up to two thirds of our body mass and
covers three-quarters of the planet. The EPA
estimates pesticides (some cancer causing) can
contaminate groundwater, polluting the primary
source of drinking water.
Support a true economy
Although organic food might seem more expensive
than conventional foods, conventional food prices
don't reflect hidden costs borne by taxpayers,
including federal subsidies. Other hidden costs
include pesticide regulation and testing, hazardous
waste disposal and cleanup, and environmental
Farms have changed dramatically in the last three
generations, from family based small businesses
dependent on human energy to large scale factory
farms. Modern farming uses more petrol than any
other single industry. More energy is now used to
produce synthetic fertilisers than to till, cultivate and
harvest crops. Organic farming is still based on
labour intensive practices, such as hand weeding and
green manure and crop covers instead of synthetic
fertilisers to support soil.
Protect Farm Workers
A National Cancer Institute study found that farmers
exposed to herbicides had six times more risk than
non-farmers of contracting cancer. Farm worker
health is also a serious problem in developing
nations, where pesticide use is poorly regulated. An
estimated 1 million people are poisoned annually by
Help small farmers
Although more and more large scale farms are making
the conversion to organic practices, most organic farms
are small, independently owned family farms of fewer
than 100 acres. Smaller farms are struggling to stay
viable so its important to support them to ensure they
have a future.
Mono-cropping is the practice of planting large plots
of land with the same crop year after year. While this
approach has tripled farm production between 1950
and 1970, the lack of natural diversity of plant life has
left the soil lacking in natural minerals and nutrients.
To replace nutrients, chemical fertilisers are used,
often in increasing amounts. Also, there has been a
tenfold increase in the use of pesticides between
1947 and 1974.