We’ve pulled five new studies together exploring recent findings about organic food and agriculture. These are just 5 more reasons to love organic!
All across America, women are returning to the land and reviving age-old traditions of farming, which, as a business, is often fraught with struggles to turn a profit. But these four superwomen have combined their individual passions for food, organic farming, and feeding local communities into smart business models. And by selling directly to consumers and restaurants, they’ve cut the middlemen, turning a higher profit and bolstering their local economies. Meet the women who are bucking the status quo here.
Organic food matters to Camila Torres, so grappling with its higher prices has made her resourceful. When the Boulder Creek resident makes baby food for her 1-year-old, Liliana, she tosses prepackaged, frozen, organic vegetables from Trader Joe’s into a blender, adds a little water, then purées and warms up the mush before “airplaning” a spoonful into her daughter’s mouth. Continue reading here.
For decades, a growing number of consumers have turned to organic produce as a healthier alternative to vegetables and fruits grown with chemical pesticides and fertilizers. It turns out that organic crops are better suited for farmlands subjected to drought conditions, according to a study published today in the the journal Nature Plants. John Reganold, the lead author of the paper, has visited hundreds of farms – organic, conventional and everything in between – in his study of soil science and agriculture at Washington State University. Continue reading here.
Organic meat and milk differ markedly from their conventionally produced counterparts in measures of certain nutrients, a review of scientific studies reported on Tuesday. In particular, levels of omega-3 fatty acids, beneficial for lowering the risk of heart disease, were 50 percent higher in the organic versions. “The fatty acid composition is definitely better,” said Carlo Leifert, a professor of ecological agriculture at Newcastle University in England and the leader of an international team of scientists who performed the review. The European Commission, the executive body of the European Union, and the Sheepdrove Trust, a British charity that supports organic farming research, paid for the analysis, which cost about $600,000. Read more about the study here.
Researchers have concluded that feeding a growing global population with sustainability goals in mind is possible. Their review of hundreds of published studies provides evidence that organic farming can produce sufficient yields, be profitable for farmers, protect and improve the environment and be safer for farm workers. Learn more here.