The Organic vs. Conventional Debate

by Jaiden Hatch

Introduction

Our grocery stores and supermarkets are full of labels, such as nutrition facts, ingredient lists, and dietary claims, but among these labels, we often see “USDA organic.” This label is attached to either packaged food or produce that is sometimes regarded as being “healthier” or more “eco-friendly” than foods without the label. From a survey conducted by Pew Research Center, 55% of American shoppers believe that organic foods are healthier than conventional products.[1] It is also important to note that foods labelled as “organic” are oftentimes more expensive than the conventional alternative. So, this raises the question as to what qualifies a food product as “organic,” and how can this information help consumers make educated decisions about their food choices.

Defining “Organic”

USDA Regulations

To be considered organic, produce has to be grown on soil containing no prohibited substances, such as synthetic fertilizers and pesticides, for three years prior to harvest.[2] However, some synthetic substances may be used in crop production as long as they do not contaminate crops, soil, or water, and its effects on human health and the environment are considered.

Regarding meat and dairy products, the animals must be raised in living conditions that mimic their natural behaviors, such as grazing on a pasture with healthy soil.[2] The animals must be fed 100% organic feed, and USDA also prohibits using hormones and antibiotics. Additionally, meat and dairy products must be processed without any preservatives, artificial coloring, and flavors before packaging.

For both organic crop and livestock production, USDA prohibits the use of genetically modified organisms (GMOs), defining this as any method that influences growth and development by means that are not possible under natural conditions.[3] In addition, methods, such as irradiation, sewage sludge, and genetic engineering, are also prohibited from organic food production and processing.

Organic vs. Conventional

As with conventional farming, organic farming also uses pesticides and synthetic substances as long as they adhere to the National List of Allowed and Prohibited Substances. However, the difference lies with the pesticides’ origin as organic pesticides are derived from natural sources.[4] But, does natural always mean safer? According to one study, organic pesticides, such as copper sulfate, pyrethrins, and rotenone, can be detected after harvest, with levels sometimes exceeding safe limits.[5] However, as with most issues, more research and data collection is needed to fully understand the human and environmental health implications of organic pesticides. Another common belief is that organic foods are more nutritious than conventional foods. According to one systematic review published by the American Journal of Clinical Nutrition, the majority of the studies showed no differences in nutritional value between organic and conventionally produced food.[5,6] For example, a conventionally grown orange has no less Vitamin C than an organically grown one.

Lastly, there is great debate over whether organic farming is better for the environment than conventional farming. It has been shown that organic farming uses less energy, enhances biodiversity, and is better at water conservation and carbon sequestration than conventional farming. However, conventional farming is often better at generating higher yields, and its products are less expensive, which can in turn help alleviate food insecurity.

All in all, organic farming is shown to be better for the environment, but solely relying on it can make it difficult to meet the demands of a growing global population. More people means yielding more food, and organic farming does not have that level of stable output yet (see Nature study). Rather than focusing the debate on organic vs. conventional, it may be more important to focus on developing sustainable food systems that provide food security and nutrition but also limit negative environmental impacts and improve socio-economic welfare.[7]

References

1. Pew Research Center. Americans’ View About and Consumption of Organic Foods. (https://www.pewresearch.org/science/2016/12/01/americans-views-about-and-consumption-of-organic-foods/)

2. USDA. Organic 101: What USDA Organic Label Means. (https://www.usda.gov/media/blog/2012/03/22/organic-101-what-usda-organic-label-means)

3. USDA. Organic 101: What Organic Farming (and Processing) Doesn’t Allow. (https://www.usda.gov/media/blog/2011/12/16/organic-101-what-organic-farming-and-processing-doesnt-allow)

4. Scientific American. Mythbusting 101: Organic Farming > Conventional Agriculture. (https://blogs.scientificamerican.com/science-sushi/httpblogsscientificamericancomscience-sushi20110718mythbusting-101-organic-farming-conventional-agriculture/#2)

5. Scientific American. Are Lower Pesticide Residues a Good Reason to Buy Organic? (https://blogs.scientificamerican.com/science-sushi/pesticides-food-fears/#:~:text=One%20study%20found%20such%20significant,study%20in%20Texas%20found%20that)

6. The American Journal of Clinical Nutrition. Nutrient-related health effects of organic foods: a systematic review. (https://academic.oup.com/ajcn/article/92/1/203/4597310)

7. CIAT. Sustainable Food Systems. (https://ciat.cgiar.org/about/strategy/sustainable-food-systems/)