Dec 20 2017

The Difference between Conventional and Organic Foods – Food Dialogues

Consumers today have more options than ever when navigating the grocery store aisle. Several varying labels can be found in the meat and produce section that specify the different ways each product was produced— conventional or organic

What Defines Organic Food?

Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation.

But what’s the difference?

USDA approved organic agriculture are products produced using sustainable practices that avoid the use of most synthetic materials, such as pesticides and antibiotics. The USDA estimates that the U.S. has the largest market in the world for organic goods, valued at over $39 billion[1].

One of the primary differences between conventional and organic crops is the use of GMOs, which cannot be present in 100 percent USDA certified organic products. GMOs, or genetically modified organisms, are plants that are developed by combining genes or sections of genetic material from one plant or organism to another to create a desired trait—such as resistance to an insect. GMOs have a rigorous review process and must be proven safe to grow by the USDA, safe for the environment by the EPA, and safe to eat by the FDA. After being on the market for about 20 years, there is no evidence to suggest that GMOs are harmful.

Source: The Difference between Conventional and Organic Foods – Food Dialogues