We h ear or see the word “organic” used a lot in a grocery store or out for a meal. But what exactly does this term mean, what are the standards that make something organic and how do we know if something really is organic?
The standards set by the United States Department of Agriculture (USDA) must be met in order for something to be labeled as organic. This means that no chemical fertilizers can be used as well as most synthetic herbicides, pesticides, and antibiotics. Something that is organic cannot use genetically modified organisms or sewage sludge. Products from animals can only be labeled as organic if the animals are raised on organic feed and have access to the outdoors. Also, the animals could not have had antibiotics or growth hormones.
Something can only be labeled as “100% organic” if it is made entirely with organic ingredients; although if at least 95% of its ingredients are certified organic then it can be labeled with the word “organic” on it. If something is made with at least 70% certified organic ingredients then it can be labeled as “made with organic ingredients”. Before a product can be labeled as “organic” the company must first have a government- approved certifier inspect the farm to make sure that all USDA organic standards are met. Any companies that handle or processes organic foods must also be certified.
According to The Environmental Working Group these are the 12 most important foods to buy organic:
“The Dirty Dozen”
- Peaches
- Apples
- Bell Peppers
- Celery
- Nectarines
- Strawberries
- Cherries
- Kale
- Lettuce
- Grapes (imported)
- Carrots
- Pears
(Sources: Lallanilla, What is Organic Food?. About.com. and organic.com)
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