Welcome to 2016, where the food and beverage industry is so cool that millennials have their hands all over it. And what’s that on their hands? The dusty residue of buzzwords. And the biggest buzzword of them all? ORGANIC.
Chipotle opened in 1993 with 16 stores in Colorado. For a long time, their claim to fame was that they served only organic meats. This was an interesting concept—fast casual food with a healthy focus. But two years or so ago, I walked into a Chipotle and noticed a sign that read, “Due to demand constraints, this locations is serving conventionally raised beef.” A few months later I’m walking around Fresh Market and I see “conventionally grown blueberries” on sale. What is this new hot buzzword? What is this dark magic that is “conventional?” To find out, first we have to explore the dynamic that is organic.
Certified Organic requirements generally involve a set of production standards for growing, storage, processing, packaging and shipping that include:
- No synthetic chemical inputs (e.g. fertilizer, pesticides, antibiotics, food additives), irradiation, and the use of sewage sludge
- No genetically modified seed
- Use of farmland free from prohibited chemical inputs for a number of years (often three or more)
- For livestock, adhering to specific requirements for feed, housing, and breeding
- Keeping detailed written production and sales records (audit trail)
- Maintaining strict physical separation of organic products from non-certified products
- Periodic on-site inspections
Logic tells us that if it doesn’t adhere to these standards, then it’s not organic, right? So what is it? Normal? Regular? Sh#*ty? Cheap? No, because “normal/regular/sh#*ty” blueberries don’t ping on marketing radars. So what is it? (cue superhero music) IT’S CONVENTIONAL!
So if it’s organic, it’s all good, right?
Wrong. Here’s how it breaks down:
- 100% Organic: 100% of ingredients are organic, processing is 100% organic.
- Organic: 95% or more of ingredients are organic—some USDA-approved chemical additives may be used in processing.
- Made with Organic Ingredients: Certain ingredients are organic. This label statement is not a USDA standard labeling statement and cannot be used outside of the Ingredients Panel on the label. However, it can be made if a USDA-approved certifying agent has verified the claim that some ingredients are organic.
Dollars and Sense
According to the CCOF (California Certified Organic Farmers), a USDA-accredited organic certifying agency and trade association, “Many small farms can be certified for approximately $750 the first year and between $375 and $575 in later years. Small organic food processors are routinely certified for about $1,250 in the first year and approximately $950 in later years. Similarly, mid- and large-size operations receive competitive fees.” (www.ccof.org)
So yes, your organic certification costs money, and it’s based on how much organic farming/production you want to do. There’s no reward for doing it right—just pay up, check a couple of boxes, and you can legally and officially have the big sparkly buzzword on your label. The USDA Organic Label must be printed legibly in their standard font and style and read left to right, presented on the part of your label “most likely to be seen by the customer.” (www.usda.gov)
Why is organic so
important?
Here’s the fun part—it’s not! During a trip a while back in Oregon, I visited several wineries and the question came up quite often, “Is this winery organic?” The most intelligent answer I heard I will have to paraphrase because it’s been a few years, but went something like this:
“We’re not concerned with organic labels on our bottles. The price to put a ‘certified organic’ mark on your label cuts so heavily in to the cost of the wine, it makes our product more expensive for the consumer. And truthfully, organic is something you can practice but never guarantee. I can do all the organic farming I want, but if my neighbor coats his vineyard in chemicals and it’s a windy day, now I’ve got contaminated vines. What we are concerned about is biodynamic and sustainable production. That is the focus of our winemaking practice.”
So, here’s our
takeaway:
1) Organic on a label is something you pay for and pass an inspection, but who knows what happens in between inspections or around the farmer’s land?
2) Biodynamic farming recommends that “(a) minimum of ten percent of the total farm acreage be set aside as a biodiversity preserve. That may include, but is not limited to forests, wetlands, riparian corridors, and intentionally planted insectaries. Diversity in crop rotation and perennial planting is required: no annual crop can be planted in the same field for more than two years in succession. Biodynamic farmers strive to create a diversified, balanced farm ecosystem that generates health and fertility as much as possible from within the farm itself. Preparations made from fermented manure, minerals and herbs are used to help restore and harmonize the vital life forces of the farm and to enhance the nutrition, quality and flavor of the food being raised.
3) Sustainable Production is guided under the concept of “life cycle orientation” and is constantly environmentally friendly during its entire life. That is, from the moment the raw materials are extracted to the moment the final product is disposed of, there must be no permanent damage to the environment.
So what’s important and why? Relate it to anything else in your life and see what answer you come up with. Do you want something you have to pay for and not have 100% control over? Or do you want to practice something that replenishes resources and continues to feed this Earth that has fed us for all time.
Do your research on the products you put your hard earned money into, and then decide what you want to put in your mouth. Labels aren’t all they’re cracked up to be. As the late philosopher Chris Farley said,
“Here’s the way I see it, Ted. Guy puts a fancy guarantee on a box ‘cause he wants you to feel all warm and toasty inside. Hey—if you want me to take a dump in a box and mark it guaranteed, I will. I got spare time. But for now, for your customer’s sake, for your daughter’s sake, ya might wanna think about buying a quality product…”
FDA approved chemical additives
Eating processed foods? Here’s what you might be putting in your mouth:
• Benzoates (used to kill microorganisms)
• Potassium Sorbate (used for killing mold)
• Carrageenan (used to create a smooth texture and thicken foods)
• Propylene Glycol (thickener and texturizer—also used as antifreeze for cars and airplanes)
• Calcium Pantothenate (calcium supplement)
• Thiamine Hydrochloride (Vitamin B supplement)
• Aspartame (sweetener)
• Disodium Guanylate (flavor enhancer)
• Cochineal (red coloring)
• Titanium Dioxide (white coloring)
Soure: (-Dalton, L. (2002, November 11). Food Preservatives: Antimicrobials, Antioxidants, and Metal Chelators Keep Food Fresh. Chemical & Engineering News, Volume 80, page 40.)
