More on "In Organic We Trust"

An observant cynic once wrote, "Every great cause begins as a movement, becomes a business, and eventually degenerates into a racket."

The organic food movement is certainly a great cause and it has definitely become big business. Now the only question is whether we will allow this well-intentioned movement, started by farmers who strived to be stewards of the land, to completely degenerate into a meaningless food trend.

The organic food crusade began as a grassroots movement for small-scale, locally sourced, sustainable agriculture. Most consumers still associate organic products with those values, and many are willing to pay a premium price for the assurance that their food is chemical-free and produced in an environmentally friendly manner.

But today, Whole Foods sells "organic" produce grown in China and shipped thousands of miles. The company that makes Camel cigarettes also offers "organic" American Spirit tobacco. Wal-Mart, the very embodiment of an unsustainable business model, is now a major player in the organics market. You can even find all kinds of heavily processed foods and sugar-laden treats, like Heinz ketchup and gummy bears, bearing the "USDA Organic" label.

In my new documentary, In Organic We Trust, I set out to explore the content beneath the label and the truth behind the marketing. What I found may surprise the 73% of American consumers who purchase some organic products.

More often than not, the organic spinach, cucumbers and strawberries at your neighborhood Safeway were grown on a monoculture mega-farm, in a field right next to the farm's pesticide-laden, non-organic crops, picked prematurely by the same exploited farm workers, and transported over huge distances by gas-guzzling, carbon-emitting, long-haul trucks to your supermarket produce aisle. The organic meat in the next aisle likely came from pigs, cows and chickens that were raised in overcrowded, waste-infested feedlots nearly identical to those of their "non-organic" relatives.

In a way, the cheapening of organic standards shouldn't come as a surprise because the organic movement was never really supposed to be about standards. When the term "organic" became fashionable, it quickly morphed into a marketing label. At that point, organic agriculture was no longer about sustainability as a central value in food production; rather, it became a matter of checklists and regulations by accrediting agents. It became a system to be gamed, and as with every other industry in America, those best equipped to game it are those with the deepest pockets, the best-placed lobbyists, and the largest economies of scale -- in other words, the same producers that the organic food movement originally emerged to oppose.

The news, however, isn't all bad. Though big companies and corporate lobbyists seek to weaken organic standards, the USDA certification still carries significance and should not be abandoned. The "certified organic" label at the very least signifies to the consumer that the food was grown without the use of highly toxic chemicals. It's more important than ever that we fight to strengthen regulations in order to maintain the integrity of the organic brand, least it becomes just another empty marketing buzz phrase like "All Natural."

Even as organic food has gone Wall Street over the last decade, the original organic philosophy is making a comeback in a myriad of forms: small family farmers dedicated to replenishing the soil, a thriving "locavore" subculture centered on local farmer's markets, and urban and school gardens sprouting up across the country.

There's even a global analogue to this growing "good food" movement -- "Slow Food." Begun in Italy in the 1980s, the Slow Food movement is a deliberate rejection of the fast food culture and an embrace of small-scale, local agriculture that promotes, not destroys, biodiversity. It's about reconnecting food and culture, minding what we put in our bodies, and celebrating regional and traditional cooking. It seeks to replace industrially farmed, highly processed products with carefully grown food that is healthier for people, animals, and the environment -- and tastier, too. It reflects the values that once defined organic agriculture.

In reality, organic is only one part of the solution. Buying locally grown food promotes economic growth and creates jobs in local communities. A dollar spent at a big-box store turns around two-and-a-half times before it leaves the community, but a dollar spent at a local farmer's market, for example, will turn around seven times. Buy local and organic.

Of course, it may only be a matter of time before we visit the neighborhood supermarket and find six packs of soda and bags of potato chips labeled "Locally sourced!" or "100% Slow Food!" Hopefully, if that day arrives, those labels will actually mean something. And if they don't, we'll need a new movement.

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commented 2013-12-24 11:32:07 -0800 · Flag
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commented 2013-08-08 21:26:57 -0700 · Flag
I enjoyed watching your film tonight but when i read posts on this website it makes me question your motives. First off congratulations for educating the general public who seem to have little idea what they are eating. I think you are helping break a nutrition-less cycle and potentially long-term dangerous eating habits through education with your film. I consciously make the choice to pay a little bit more for my food if it is certified organic because I know that it is healthier for me and my family in the long run. I particularly liked the school chef in New York City who did it and kept it on budget. My kids do not eat school lunches but they would if this was an alternative. I don’t necessarily agree with the ideology of having the public school be responsible for feeding my children but that is a topic for another discussion. The schoolteacher in Washington DC was another great example of what can be accomplished in our schools. These are models for our society.

Now on to my beef (insert chuckle here). I admit to being a parent and a capitalist. I hope the capitalist part doesn’t make me the enemy. To me there is nothing wrong about trying to profit from a more sustainable/environmentally friendly food production alternative which includes prioritizing our (and our children’s) long term personal health by proTducing healthier food. It should not matter if that is done on a large scale by a big company even if you don’t think their “heart is in the right place”. If the grass roots movement to produce healthier food by small local organic farmers led to a broader appeal and attracted mass producers, we should be happy about that. Let’s face reality, it took this mass production movement to make things more competitive, bring down prices and make organic food more affordable for the masses to embrace it. Let’s stay focused on the goal of healthier food rather than make this political and villify “big business”. Slow Food sounds like a great idea let’s be careful before we crown Italy as the model example for solutions to our nation’s diet problems. They’ve got their own full-blown set of challenges.

To me the biggest threat to the great strides and long term health benefits of the “certified organic” movement is the inherent conflict of interest that exists with the organic certifiers. The answer is not to overload the organic growers with myriad of cost and compliance via additional regulation. I can’t emphasize that enough. My solution would be to dis-incentivize the farmers who are not using heathy and sustainable methods. Shift corn subsidies to the sustainable organic growers who are distributing the majority of their product locally. Punish the wrong behavior much like we have seemingly done in the tobacco industry and change will start to occur.

I look forward to your next adventure and the inspiration it will bring to people of all ages. But please don’t stray too far from your intended messege and attack popular prey for the sake of getting extremists to support you. You risk losing the rest of us.
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published this page in Blog 2012-02-10 10:47:52 -0800

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