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Why Buy Organic?

Benefits Of Buying Organic Food:

1. Reduce chemical runoff and residues in drinking water, waterways and coastal areas. Runoff is the main cause of diminishing marine life, animals and plants. Approximately 30 000 tonnes of herbicides, insecticides, fungicides and plant growth regulators are used each year in Australia
(OzProspect, 2003).
2. Restore soils for productive cropland and secure the future of Australian agriculture. Forty-eight per cent of Australian croplands have topsoils that are marginally acidic or worse (Land & Water Australia,
2001). Organic farming systems are based on the principle of land and soil regeneration and best environmental practice.
3. Increase the resilience of farms during drought. In the wake of the 2002/2003 drought 100 000 agricultural sector jobs were lost (Australian Government, 2004). Organic farms have a greater resilience in times of
drought. A 21-year trial showed that organic crops saw a margin of 38–196 per cent greater yield than comparable conventional crops (AJAA, 2003).
4. Increase biodiversity and save disappearing native animal habitats. For
decades scientists worldwide have carried out studies with the clear conclusion that organic farming significantly supports biodiversity (Soil Association, 2000).
5. Eliminate use of growth hormones, antibiotics and genetically engineered drugs and feeds in livestock. In Australia there remain 12 antibiotics that can be used as growth promoters. More than 500 000kg of antibiotics were used each year in the 1990s. Resistant bacteria such as Vancomycinresistant
enterococci (VRE) are known to spread via the food chain (Collignon, 2003).
6. Ensure humane treatment of animals. Scientific evidence indicates that practices such as battery hen farming, and the use of sow stalls, inflict continuous intense suffering on animals throughout their confinement
leading to acute physical and behavioural problems (RSPCA). Organic livestock is grown in a way that conforms to natural processes of growth and development. 
7. Reduce landfill, which has greenhouse consequences. Composting and recycling of nutrients is a major feature of organic farming systems, which, in Australia, recycle hundreds of thousands of tonnes of putrescible industrial and other waste each year. Still 8.4 million tonnes (40 per cent) of the total waste stream consists of compostable organic material (1998/99 EPA Landfill Levy Data).
8. Safeguard the integrity of food. Certified organic provides a guarantee that product has been grown, handled, packaged and distributed avoiding risk of contamination of the product to the point of sale. Full traceability is maintained along the chain. 
HELP TO AMELIORATE CLIMATE
CHANGE. AGRICULTURE IS ACCUSED OF BEING RESPONSIBLE FOR ABOUT
30 PER CENT OF GLOBAL WARMING DUE TO CO2 EMISSIONS, HOWEVER
CONVERSION TO ORGANIC AGRICULTURE CAN:
9. Capture CO2 back into the soil in the form of humus. A 23-year research project shows that if only 1000 medium sized farms converted to organic production, the carbon stored in the soil would be equivalent to
taking 117 440 cars off the road each year (The Rodale Institute®, 2003).
10. Reduce greenhouse gas emissions by eliminating synthetic nitrogen fertilisers. Agriculture in Australia is the second-highest contributor of greenhouse gases (17 per cent in 2004). The Australian Greenhouse Office
says that fertiliser emissions accounted for two-thirds of all cropping emissions. Organic standards prohibit the use of nitrogen fertilisers (Cotton Research and Development Corporation, 2007).
RESEARCH SHOWS THAT
CONSUMING ORGANIC MEANS
THAT YOU CAN:
11. Eat produce that is better for you. Two independent comprehensive studies each analysing around 40 previously published CONSUMER CAMPAIGN
studies comparing the differences between organic and conventional foods have concluded that there is overwhelming evidence that organic food is more nutritious. In Shane Heaton’s report it is found that on average organic is higher in vitamin C, mineral levels and phytonutrients – plant
compounds that can be effective against cancer (Heaton, 2001, Worthington 2001). 
12. Avoid eating up to two kilograms of food additives every year. Many food additives have been linked with symptoms such as allergic reactions, rashes, headaches, asthma, growth retardation and hyperactivity in children (Heaton, 2004). 13. Avoid GMOs. Independent testing of the long-term health effects of GMO foods on humans has not been carried out. The many exemptions from GE labelling laws in Australia makes it impossible to know which grocery items use GMO-derived ingredients. Certified organic foods are a great way to avoid GMOs.
14. Lower the incidence of neurodevelopmental problems in children,
perhaps including ADHD and autism. Abnormal neurodevelopment in children can be caused or made worse by prenatal and early life exposures to pesticides and chemicals that contaminate our food
(Guillette, et al., 1998). 
15. Virtually eliminate dietary exposures to insecticides known to be developmental neurotoxins. Findings were reported in two University of Washington studies involving school-age children (Lu, et al., 2006). 
16. Reduce unwanted interference by many pesticides with our sex hormones. This in turn should reduce the prevalence of erectile dysfunction, the number of people suffering from loss of sexual drive and a host of estrogen-related health problems (EXTOXNET).
17. Give infants the nutrient building blocks they need for a healthy future. Ninety per cent of dairy and meat products from organic sources have been shown to increase levels of healthy fatty acids in breastmilk
(British Journal of Nutrition, 2007). 
18. Reduce the risk of infants’ exposure to pesticides. A 1995 Victorian study of breastmilk found that infants are regularly exposed to several pesticides at levels greater than the ‘acceptable daily intake’ (Quinsey, et al., 1995).
19. Reduce the risk of cancer. On average organic foods contain about one-third more cancer-fighting antioxidants than comparable conventional produce (Benbrook, 2005).
20. Eat the best-tasting food. Many Australians who consume organic products every day do so because they believe that organic tastes best.
References 
Abell, A. 1994. ‘High sperm density amongst members
of organic farmers’ association’, The Lancet, vol 343, p 1498. 
Arcadia Biosciences. May 2007, http://agandglobalwarming.com/mediaArcadiaChin
aPRFINAL.pdf 
Australian Academy of Technological Sciences
(AATSE). 2002. Pesticide use in Australia.
Australian Bureau of Agriculture and Resource
Economics. March 2007. Australian Farm Survey
Results.
Australian Government, Department of the
Environment and Water Resources, 2006, ‘State of
the Environment’,
http://www.environment.gov.au/soe/2006/publicatio
ns/drs/indicator/196/index.html
Benbrook, C. 2005. ‘Elevating Antioxidant Levels in
Food Through Organic Farming and Food
Processing’, The Organic Centre,
http://www.organiccenter.org/science.antiox.php?acti
on=view&report_id=3
Collignon, P. 2003. Radius, vol 16(1), Newsletter of the
University of Sydney Medical Graduates Association.
Curl, CL. Fenske, RA. and K. Elgethun. 2003.
‘Organophosphorus pesticide exposure of urban and
suburban preschool children with organic and
conventional diets’, Environmental Health
Perspectives, vol 111, pp 377-382.
Guillette, E. et al. 1998. ‘An anthropological approach
to the evaluation of preschool children exposed to
pesticides in Mexico’, Environmental Health
Perspectives, vol 106(6), pp 347-353.
Heaton, S. 2001. ‘Organic Farming, Food Quality and
Human Health: A review of the evidence’, Soil
Association, UK.
Heaton, S. 2004. Australian Organic Journal, Issue 59,
Biological Farmers of Australia.
Jenson, M. 2007. ‘004 Improve emissions’, Spotlight on
Cotton R&D, Cotton Research and Development
Corporation,
http://www.cottonnews.com.au/index.cfm?sID=38&iI
D=244&aID=616
Land & Water Australia. 2001. National Land and
Water Resources Audit, Australian Soil Resources
Information System, Appendix II,
http://audit.deh.gov.au/anra/agriculture/docs/nationa
l/Agriculture_ASRIS_ph.html
Lu, C. Toepel, K. Irish, R. Fenske, RA. Barr, DB. and R.
Bravo. 2006.’Organic diets significantly lower
children’s dietary exposure to organophosphorus
pesticides’, Environmental Health Perspectives, vol
114, [Online, 1 September 2005].
OzProspect. Lecture series 2003. ‘The Australia-US
Free Trade Agreement: An Environmental Impact
Assessment’,
http://www.ozprospect.org/pubs/FTA.pdf
Quinsey, PM. Donohue, DC. and JT. Ahokas. 1995.
‘Persistence of Organochlorines in Breast Milk of
Women in Victoria, Australia,’ Journal of Food and
Chemical Toxicology, vol 33(1) p 49-56.
Rist, L. et al. April 2007. ‘Influence of organic diet on
the amount of conjugated linoleic acids in breast
milk of lactating women in the Netherlands’, British
Journal of Nutrition, vol 97(4), p 735-743.
RSPCA, Fair Go for Farm Animals Campaign,
http://www.rspca.org.au/campaign/fairgo.asp
Sayre, L. 2003. ‘Organic farming combats global
warming ... big time’, The New Farm® Field Trials,
The Rodale Institute®,
http://www.newfarm.org/depts/NFfield_trials/1003/c
arbonsequest_print.shtml
Soil Association. May 2000. Biodiversity Benefits of
Organic Farming, UK.
The Extension Toxicology Network (EXTOXNET),
Questions about Endocrine Disruptors,
http://extoxnet.orst.edu/faqs/pesticide/endocrine.htm
#What%20chemicals
Worthington, V. 2001. ‘Nutritional Quality of Organic
Versus Conventional Fruits, Vegetables and Grains’,
The Journal of Alternative and Complementary
Medicine, vol 7(2) pp 161-173.
http://www.ioia.net/images/pdf/orgvalue.pdf
Author unknown. 2003. ‘The performance of organic
and conventional cropping systems in an extreme
climate year’, American Journal of Alternative
Agriculture (AJAA), vol 18(3).
‘Organic is not a luxury; it’s
how food is supposed to be.’
Shane Heaton, BFA nutritionist
For a list of ways and
locations to buy organic,
visit www.bfa.com.au
To be kept informed and to support the
organic industry, become a BFA member by
signing up online at www.bfa.com.au, or
contact 07 3350 5716, email info@bfa.com.au
»
September 2007 AUSTRALIAN Certified Organic MAGAZINE

1. Organic Food Tastes Amazing!

It makes sense – organic farmers maintain rich and fertile soils which produce stronger and healthier plants. Healthier plants contain more flavonoids which trigger our taste buds. Conversely, conventional crops grown in chemical treated soils draw more water resulting in a diluted taste. 

2. Organic Food Is Free From Toxic Chemicals 

Conventional pesticides and fertilisers were approved for widespread use before any extensive testing connected these chemicals to cancer and many other diseases. Organic growing prohibits the use of these harmful chemicals and therefore reduces their output into our food, air and water. 

3. Organic Farmers Create Healthy Soils

By buying organic you are supporting organic farmers to build healthier soils. rich and healthy soils are constantly aimed for by organic farmers.

4. Organic Food Has Strict Standards

The certified organic stamp on all organic products is your guarantee that no artificial chemicals or fertilisers have been used through production and handling. Farmers are also screened on a regular basis to ensure they are meeting the strict quality control standards.

5. Organic Food Is Not Genetically Modified

More and more studies are linking GM foods to debilitating diseases. This is leading to consumers avoiding these genetically engineered foods that have been designed in laboratories for resistance against pests, diseases herbicides and pesticides. Organic farming does not permit the use of genetically modified seeds.