Recently, I became frustrated with our city’s recycling efforts, and the long list of do’s and don’ts of what we can put in the bins. It seems that what I thought was a better choice for the environment, actually can’t be recycled or composted in the city’s waste management facility.

While we collect our compost in a bin on the kitchen counter and then take it to the green bin for pick-up, we cannot put our green bags in with the food. here is what I learned while searching our city’s waste management website:

“After dumping the food waste in the compost, the bag goes in the trash. Unfortunately, biodegradable plastics break down at different temperatures than organic materials, so they don’t compost well together and Redwood Empire Landfill will not accept them. Also, these plastics can’t be distinguished from regular plastic during processing.”

Some of the confusion about what can and can’t be put in the bins comes from labeling — or rather, a misunderstanding of the terms used on labels. So I thought I’d tackle one of the most common misperceptions about words used on labeling – the difference between compostable and biodegradable. 

To better understand the ‘why’ behind it all, I reached out to PlasTechFree, a company with a mission to not just replace plastic products, but to  revolutionize the paradigm by offering 100% compostable, plant-based alternatives for a cleaner, sustainable planet  today and generations ahead.

Here, I speak with Gene Benfatti, Co-Founder and president of PlasTechFree, about their innovative compostable bags, and better ways to compost at home.

FE: What is the biggest hurdle – or misunderstanding – consumers have about their compostable or biodegradable bags for home use? 

GB: There is a lack of overall understanding about compostable and biodegradable bags for what they’re actually made from. This is due largely to “greenwashing” on behalf of many companies, a practice that must be recognized and stopped immediately. 

Deceptive packaging is a huge part of the problem, and consumers should carefully read the packaging and labeling for these types of products that claim to be eco-friendly or home-compostable but are not. At the very least, consumers can go online to check for more information to make sure they understand which products truly are, and which aren’t meeting the proper standards. 

FE: Any tips for simple ways to make home composting easy and effective.

GB: To make home composting easy and effective, start by understanding what can and cannot be composted, opting for materials like fruit and vegetable scraps, yard waste, and paper products while avoiding meat, dairy, and oily foods. Choose a convenient location in your yard for your compost bin or pile, ensuring it’s easily accessible and away from direct sunlight. Maintain a balanced mix of green and brown materials, keeping the compost moist like a wrung-out sponge, and turning it occasionally to aerate the pile and speed up decomposition. Be patient with the process, understanding that composting takes time, and troubleshoot any issues like adjusting moisture levels or material balance. Finally, use your compost to enrich garden soil, reaping the benefits of natural fertilizer for healthy plant growth.

For tips and information about home composting, we have a great blog on the subject at PlasTechFree.com.

FE: When you say ‘home compostable’ does that mean it doesn’t go into the city compost stream — but only compost in your home system?

GB: In the right environment, a compostable bag will take between 90-180 days to decompose, mainly by the microorganisms present. Whether that’s done at a city site, or at home. If you’re looking to dispose of your home compostable bags at home, this can be done in a home compost heap, compost bin, or even in your garden, provided the bags are certified home compostable. 

FE: What should the consumer look for on a label when purchasing bags for their home compost bin?

GB: When purchasing bags for a home compost bin, consumers should look for this label indicating a Home Compostable Certification from the testing organization (such as) TUV Austria. 

FE: Why is compostable material a better choice than biodegradable materials – and does using the compostable label require certification?

GB: Compostable materials are a preferable step up over just biodegradable materials because they break down into only nutrient-rich humus, enriching the soil for plant growth. 

Biodegradable materials on the other hand can be made with plastic which, when it breaks down, leaves toxic micro and nano-plastics behind, nothing nutritional.  All compostable bags are biodegradable, but not all biodegradable bags are compostable.

Using the “home compostable” label requires strict evaluation from a testing lab, ensuring that the product meets home compostable standards. Our PlasTechFree line is certified home compostable by TUV Austria, a leading international lab in testing, inspection, and compostable certifications. 

FE: What are the most important benefits of composting for consumers, and tips for consumers to start making the choice for better products that lessen their impact – and use of plastics.

GB: Composting benefits consumers by reducing waste, enriching soil, and supporting plant growth. To lessen their impact and reduce plastic use, consumers can opt for home compostable products, minimize single-use plastics, support eco-friendly packaging, reduce food waste, and advocate for sustainability. Our line of home compostable products are made from plant-based materials that break down naturally within 180 days into nutrient-rich compost. By choosing our bags, individuals can actively contribute to reducing plastic pollution and promoting a healthier planet. 

Thank you for PlasTechFree for providing the Family Eats community with your insight.

The post Compostable vs Biodegradable: Do You Know the Difference? appeared first on Family Eats.

Several years ago, we lived in a home with a huge back yard. Greg built a garden box and filled it with everything from pumpkins and kale to beans and tomatoes. The centerpiece of that yard was a prolific pear tree. Throughout the late summer we enjoyed the bounty, using those pears for everything from a Pear, Onion and Gorgonzola Pizza and Quesadillas with Pears and Prosciutto to the kids’ favorite – Pear Pocket Pies.

We enjoyed our backyard bounty daily, but eventually moved from that home, leaving behind our beloved pear tree. We found ourselves in a home without a yard, without much light, and without much inspiration for creating a container garden.

The town is filled with fruit – a forager’s heaven. So, in the years when we didn’t have a backyard bounty, we foraged the neighborhood for wild blackberries and grabbed the plums off the trees in the spring. In the process, I would gaze longingly into yards around town, and wonder why so many fruit trees were left unattended, with fruit left on the trees. I secretly wanted to become a Night Gleaner, and sneak into those yards in the middle of the night to pick the fruit.

But I get it, nature calls while our busy lives beckon.

Just a few short weeks ago, we moved into a new home, with a wonderful yard filled with fruit trees – including a pear tree which has been dropping pears by the basket. While I’ve spent the past few weeks unpacking boxes and setting up the house, the kids have been enjoying the yard, and begging me to make pear pockets.

Two days after arrival, it was a pear crumble – an easy, dough-free dessert that satisfied the family’s craving for pears. But that didn’t last long, the cry for pear pockets continues.

Each day I carve out some time to gather the pears that have fallen, but I can’t seem to keep up with peeling and processing them all. Today I’ll put peelers in the hands of my kids, while I make my way over to the computer and order an an Mrs. Anderson’s Baking apple peeler (which of course handles pears!). With their help, I know the pears won’t go to waste, and I’ll have time to make one of our family favorites . . .  Pear Pocket Pies.

Nature Calls — I’m off to tend to the pear tree.

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The first Earth Day, held on April 22, 1970, heralded an emerging consciousness of the impact our day-to-day activities had on the environment. Since that day 45 years ago, environmental concerns have come to the forefront, and have come to affect our choices from cars to the food we eat.

In celebration of Earth Day 2015, Family Eats offers up 10 easy ways to reduce your environmental footprint right in your own kitchen.

1. Compost

Cut down on trash and waste, and compost at home. Reduce the amount of solid waste that goes into landfills and recycle your solid wastes into soil that can be used in your own garden. Composting makes the soil healthier and helps you grow a garden full of food and flowers without the aid of chemical fertilizers .Go ahead, save your food scraps and feed your garden, not the landfill.

2. Cut down on the amount of packaging that comes into your kitchen

The packaging on foods is excessive and adds to the landfill on a daily basis. Cut back on the amount of packaging you dispose of by choosing to purchase bulk foods (i.e. cereals and grains), or use reusable produce bags for your fruits and vegetables. Take reusable grocery bags with you to the store, and stop purchasing single serve foods and beverages, such as boxed juices, single serve snack packets, and bottled water.

3. Buy local

Much of the food found in your local grocery store has travelled a good distance to reach the shelves. When you purchase locally, you can achieve energy savings by reducing the transportation costs. You’ll be helping the local economy, too.

4. Cut back on meat consumption

The meat that we eat “generates an estimated 18 percent of total human-induced greenhouse-gas emissions globally, according to a U.N. report released several years ago. Add to this the growing number of writers who have brought to light the effect our meat consumption has on the environment, further adding fuel to the movement. Assembly-line meat factories consume a huge amount of energy, and also pollute water supplies, while generating significant amount of greenhouse gases. Further, they require increasing amounts of corn, soy and other grains.

5. Pull the plug

When it comes to appliances in the kitchen, the big ones – refrigerators and ovens are the big draw on energy. That is why consumers are replacing those energy guzzlers with Energy Star rated appliances.

Whether it is cost savings or the environment that is at the forefront of consumer buying decisions, when purchasing a new small appliance, think about how that can make you save money – and the environment. Did you know that a microwave oven uses more electricity to power its digital clock than cook the food? How much energy will you expend by unplugging the toaster every morning?

6. Seek products made With renewable, eco-friendly materials

We can’t escape the message about deforestation, so the call for eco-friendly products from renewable sources resonates with a growing number of consumers. To that end, the past few years have brought a host of bamboo and other plant-based products to the market, from cutting boards to tableware to kitchen textiles.

7. Use cloth instead of paper towels or paper napkins

Getting back to the throw-away issue, choosing cloth napkins instead of paper ones, and using cloth to wipe up spills and the counters rather than paper towels, is a better choice on the environment. To add to your environmentally friendly choice, choose cloth made of organic cotton, bamboo fibers, hemp and wood-based cellulose pulp.

8. Focus on green cleaning

Choosing eco friendly kitchen cleaning products is commonplace in many homes, and is an environmental practice that is being embraced by consumers across all demographics. Environmentally friendly lines found on store shelves are growing in popularity, but can add up in the pocketbook. So, consumers are switching to more environmentally friendly cleaning products or common household products like vinegar, baking soda and borax. Whether you make it at home, or purchase it, make the change to more environmentally friendly cleaning in the kitchen.

9. Make the right choice when cooking

When cooking, choose quality cookware that conducts heat well, or opt to use a small appliance that will use less electricity than cooking in the oven.

Although slow cookers are used for a longer period of time when compared to cooking in a conventional oven, the lower cooking temperature results in a cost savings over the higher temperature over a shorter period method of cooking in the oven. On the same note, using pressure cookers can save money because foods cook in about one-third the time of conventional methods.

Other eco-friendly cookware options include cooking on an induction cooktop, using a fondue pot (it’s lot’s of fun, too), or choosing pans made in an eco-friendly manner

10. Switch from plastic to glass

Our fear of plastic food containers has left us scrambling for the past. We made the switch several years ago when the twins were babies, to glass bottles instead of the BPA-laden plastic ones we had unknowingly used before. Even if there are no babies in your household, switching from plastic to glass is a good choice –Especially since the FDA is now expressing concern about the possible health risks from bisphenol-A, BPA, which is widely used in plastic and in food packaging.

The post Celebrating Earth Day in the Kitchen appeared first on Family Eats.

October is Fair Trade Month here in the U.S. And, what better time than now to start supporting farmers, workers,and families worldwide, simply by making the effort to purchase fair trade certified.

According to the the Fair Trade Resource Network, the fair trade movement can represent a lot of different concepts. It is “a social justice movement, an alternative business model, a system of global commerce, a tool for international development, a faith-based activity. It means different things to different people. There is no single, regulatory, authoritative body.”

However, it is commonly accepted that fair trade is defined as, “a trading partnership, based on dialogue, transparency, and respect, that seeks greater equity in international trade. It contributes to sustainable development by offering better trading conditions to, and securing the rights of, disadvantaged producers and workers—especially in the South.”

In the US (and throughout the world), fair trade takes on many forms. Two of the main labels you will see here in the U.S. are the Fairtrade International (Fairtrade America) and Fair Trade USA. Both initiatives follow slightly different standards, but each are dedicated to empowering marginalized peopled and improving the quality of their lives.

Most of the products that are certified are agricultural products which include coffee, tea, cocoa, chocolate, sugar, and rice.  But the fair trade movement goes well beyond agricultural products and includes apparel and linens, flowers and plants, wine, sport balls, tennis shoes and more. For a more extensive list, visit here and here.

The post October is Fair Trade Month appeared first on Family Eats.

I was in the middle of working when my 10-year-old walked up to me and said, “Grandpa and I just made pickles.” Before I could digest that thought, he moved on to his next adventure, and I kept working.

It wasn’t until later that day that I decided to investigate. I found a jar of cucumbers in the process of being pickled in the back room. There they were, floating in a brine, alongside some dill and garlic, and I hadn’t even seen them being picked from the vine.

But, according my boy, that’s exactly what he and Grandpa did earlier in the day. They carefully choose their cucumbers, snipped them off the vine, then quietly tiptoed off to start the pickling process. No one else in the house knew of their adventure, and I’m pretty sure that’s the way they planned it.

Mom’s garden is filled with cucumbers — big, fat and prickly. We have all been enjoying them these past few days (Keely has an endless supply of the only vegetable that she claims she likes).With this ready supply of cucumbers on hand, I got searching for other ways to enjoy them – a soup; baked cucumbers, or even cucumber infused water made in Mom’s Primula Flavor-It Infuser – as we wait for the pickles to be ready for chomping.

Since I missed the pickling adventures of my son, I decided to ask him to recount what he and Grandpa did.

Here it is:

• We cut the pickles off the vine,
• Put them in some water and vingar.
• We added salt with some dill and garlic. and that’s it.

Brief, I know. But when it comes right down to it, it is a pretty simple process.

Here is a more official version of the process. You can alter the brine amounts accordingly.

• First, find yourself an enormously large glass jar.
• Make a brine by adding 1-1/2 cup pickling salt to 2 cups vinegar and 2 gallons hot water , so that the salt will dissolve easily.
• Once cool, pour over the cucumbers in the jar, and weight them down with a plate
• Let them cure for 4 days to 2 weeks. Then eat or can for enjoyment all year round.

Pickling cucumbers is perhaps one of the easiest methods of preserving the season’s bounty. What is fun about making pickles, is that you can create your own flavor using a variety of spices and herbs from garlic and dill to chili flakes, cloves, and beyond.

The post Cucumbers: A Grandpa and Grandson Get Pickling appeared first on Family Eats.

Every week, the average American consumes two to three pounds of sugar. Quick math, and that translates to approximately 150 pounds a year, most of which comes in the form of empty calories. You know, those empty calories that come from refined and processed sugar that is devoid of the vitamins, miners, enzymes and amino acids that are essential to helping the body metabolize sugar. (Or, maybe you don’t know).

When most of us think of sugar, we think of the white stuff that appears in our sugar casters, and which we use in our coffee and tea, sprinkle over oatmeal, and use as a key ingredient in our homemade baked goodies.

What isn’t so obvious to us, are the many other ways added sugars appear in our diets. It appears on food labels as corn syrup, dextrose, corn sweetener, maltose, malt syrup, glucose, molasses, sucrose, syrup, and high fructose corn syrup. These ingredients are commonly found in candies, cakes, cookies, and soft drinks, but are also found in packaged food favorites such as macaroni and cheese, bread and yogurt.

The ills of sugar have been top of mind for many of us. We constantly hear how sugar is bad for our health, and is the cause of many health problems, including obesity, cardiovascular disease and depression. But, even with all the news out there, I was still a bit confused about what all the fuss is about sugar. I’m not a diabetic, and I haven’t had to watch my intake for any health reasons . . . but I do have kids, and I continually hear about cutting sugar in their diets. So, I guess it is time to explore.

The problem with consuming so much sugar is that the constant influx of sugar into the bloodstream upsets the body’s blood-sugar balance. This triggers the release of insulin, which the body uses to keep blood-sugar at a constant and safe level. It is important to realize that Insulin also promotes the storage of fat. So, when we consume high levels of sugar, we’re opening the door for rapid weight gain.

Further, the glycemic index (a measure of how a given food affects blood-glucose levels), of foods is important. The lower the rating, the slower the absorption and digestion process. This process provides a more gradual, healthier infusion of sugars into the bloodstream. On the other hand, a high rating means that blood-glucose levels are increased quickly. This stimulates the pancreas to secrete insulin  to drop blood-sugar levels. These rapid fluctuations of blood-sugar levels are not healthy because of the stress they place on the body.

Recently, the American Heart Association released recommendations for specific levels and limits on the consumption of sugars.

The statement says that most women should consume no more than 100 calories (about 25 grams) of added sugars per day. Most men should consume no more than 150 calories (about 37.5 grams) each day. That’s about six teaspoons of added sugar a day for women and nine for men.

For more information, visit the American Heart Association website.

How it is Produced

Most conventional table sugars are either cane sugar or beet sugar or a combination of the two. Though the sugar in the bowl is identical in chemical structure and function in the kitchen, an ever-increasing number of consumers are concerned about the ways the sugars are produced. To begin, consumers should consider just what’s in the bag (or bottle). Then consider how it’s made.

Unrefined sugar is made from sugar cane juice that is released by pressing sugar cane stalks. It is different from refined sugar in that it is typically 50% less processed and therefore contains slightly more molasses than refined sugar.

The most widely used sweeteners are conventional white sugar and high fructose corn syrup.

Raw and minimally processed sweeteners generally contain more nutrition than highly processed alternatives including refined sugars and high fructose corn syrup.  Organic sweeteners have the added benefit of being grown and processed in a way that is not only healthier for us but for the environment as well. As explained by Karen Stevenson, consumer marketing manager for Wholesome Sweeteners,the category leader in Fair Trade Certified, organic and natural sugars, syrups, nectars and honeys produced from nature’s best resources, Technically, “USDA Organic” means the cane is cultivated and milled without chemicals and to USDA NOP Standards (prohibiting synthetic chemicals). Similarly, “natural” remains undefined, but generally indicates extremely limited use of inorganic chemicals; and in the vernacular, “refined” describes a highly intensive factory-based manufacturing process (often including synthetic chemicals).”

Stevenson continued, explaining the process:

“Sugar cane is an extra-large member of the grass family that thrives naturally in the tropics. Cane is one of nature’s best photosynthesizers–converting up to 2% of sunlight into life-sustaining sugar in the form of carbohydrates. Organically grown cane is grown as nature intended: simply, with only sunlight, rain and healthy soils. Conventionally grown cane is subjected to myriad synthetic chemicals.

Once harvested, the cane must be milled within 24 hours or the cane begins to rot and the precious cane juice spoils. Milling is simple: the cane is crushed, its juice is collected, the juice is filtered, and then evaporated (just as you would reduce a sauce on the stove–the juice is heated and the water boils off, with concentrates the cane juice). At a certain point in the evaporation process, the sucrose in the cane juice begins crystallizing. The cane juice is spun in a turbine which separates the sugar crystals from its nutrient-rich byproduct, molasses, which lends a golden color to each sugar granule. The sugar is dried, the molasses is bottled and off it goes. But to where?

(Note: At this point, Wholesome’s sugars are packaged and sent to your local grocer.)

For conventionally refined cane sugars, this is just the first step. The conventionally processed golden granules are shipped to a sugar refinery where they are liquefied, filtered (often either through bone char or with the aid of synthetic chemicals) and crystallized. Then the entire process is repeated again. And again. And again (etc.), until the sugar is bright white, sharply sweet (without the nuances of the cane’s natural molasses) and the granules are absolutely consistent in size.

Some conventional sugars go through as many at 32 steps at the refinery. Then the sugar is packaged and sent to your local grocer.

Sugar beets, on the other hand, grows well in more temperate zones as root vegetables. In 2008, the first genetically modified (“GM”) sugar beets were planted in the US. Since then, the percentage of GM sugar beets has grown exponentially. Sugar beet refining is a complicated process that involves slicing the beets thin, rinsing them, treating the slices with chemicals to draw the starches out, then chemically treating the starches to stabilize them and convert them into sugars.  (Formaldehyde is one chemical preferred by many refiners.) Once converted, the juice is evaporated and crystallized.”

Therefore, when choosing a sugar, unrefined raw sugar is the best choice because it contains minerals and nutrients that are stripped from the refined white sugar. To heed the advice to avoid sugar may seem a bit drastic to many of us – and quite hard to do. The best advice offered is to be aware of your choices. Eat whole foods offering natural-occurring sugars and cut down on processed foods, preparing meals from scratch so that you can monitor and know, exactly what amount of sugar is in the food you eat.

There is a broad spectrum of healthy, natural sweeteners to choose from, and they vary in degrees of processing and nutrition.

The post Sugar, Sugar, Everywhere appeared first on Family Eats.

By Joyce Affeldt

This month, Family Eats will start reaching out to our readership, asking them to share their experiences with reconnecting with the food they eat and the families they love. It is our way of bringing different family perspectives to Family Eats. We can give you the low-down on the family with young kids, but what about the Millenials, Empty Nesters and everyone in between? For this post, we turn to Mom (she’s of the Boomer/Empty Nester category ;-)), who talks about readying the vegetable garden.

Springtime in Northeast Ohio is a nebulous time.  Sometimes it begins in mid-March—more often, it begins in late April.  We have noticed the harbingers of spring—birds, chipmunks, squirrels—as we drink our morning coffee, looking out through the French doors onto the patio and garden beyond.  The birds hover over the feeders, as the squirrels on the trees above look down and ponder their plan of action to partake in the contents of the feeders. This is a time of excitement for us of the coming months, even though the snow still manages to sneak around a couple of times yet before we can really call it spring.

Each year, we look forward to the gardening seminars held at our local garden center in early March.  This year, the first session was on planting seeds.  Last year, Richard (my husband) set up a grow-light above his myriad of seedlings.  He grew so many tomato and red pepper seeds that we had to find a lot of room for all of them when they were ready to plant.  He couldn’t bear to get rid of any of them, so we planted in the ground, in large pots, in spaces he was able to find amongst the flowers.  At the end of the summer, we had eaten so many tomatoes, tomato products, etc. and filled two refrigerator freezers.

This year, he conceded that forty tomato plants were a bit too much for two people—especially since our family all live in other states.  After that first seminar on planting seeds, he only bought a few packages of seeds (which really surprised me)!

This past weekend, the seminar was about vegetable gardening.  Now, it’s really time to get serious.  We listened carefully, and realized that all we had been doing wasn’t necessarily the best way to do things.  Since our backyard is primarily flower beds, the tomatoes and peppers were grown in large pots scattered around our swimming pool.  We found this good for the plants, but not ideal for safety around the pool area.  Last year, we made some room in our garden and many of our plantings were made directly into the soil.  We did, however, have to resort to several pots since there were so many plants.

Some of the things we learned at the garden center seminar were that heirloom plants are not disease-resistant.  The heirloom tomatoes – Casellotta Genovese – go back about 250 years; Brandywine Red is the best tasting.

Our instructor encouraged everyone to find space to garden—if not directly in the ground, then container planting is very successful.  We found this to be true in our yard.  Some other ideas were raised beds, a hollowed out bale of hay filled with topsoil, and a vertical garden.  He has made a tepee out of concrete reinforcing wire and placed it either in the ground or a large pot.  It is also a good idea to site your vegetable garden close to the kitchen so that you always have easy access to fresh vegetables and herbs.

We learned about a natural weed control formula:  Mix one gallon of white vinegar with a squirt of liquid dish detergent; for a fungicide: Mix one gallon of water, 1 tablespoon of baking soda and a squirt of liquid dish detergent.  Spray on plants once a week or every ten days.  Crush eggshells or use bone meal around tomato plants.

Our vegetable gardening is not too extensive—just tomatoes, peppers, a few cucumbers, and a small amount of lettuce.  Along with all the herbs that we plant, there is enough there for us to experiment with new recipes.  Last year, I tried a stuffed pepper soup, using our fresh tomatoes and peppers.  It was delicious!  I’m already going through my collection of recipes to find something different, something new that I’ve not yet tried, to round out the standard recipes that I will use.  Our favorite use for fresh tomatoes is to slice them, slice cucumbers, red onion and mozzarella cheese and alternately place them on a salad plate.  Drizzle with olive oil and top with fresh basil (from the garden, of course).

The joy of using our bounty of fresh vegetables every day gives us a sense of accomplishment.  But first, I must go through the freezer to see what might still be left from last summer!  There surely will be enough growing this summer, as long as the raccoons, squirrels, chipmunks and ground hogs don’t get too enticed.

The post Readying the Garden: A Guest Post appeared first on Family Eats.

Helge currently serves on the Board of the Ecological Farming Association (EFA),and has advised businesses, organizations, local and state governments, as well as U.S. Senators and members of the U.S. House of Representatives, on agricultural challenges and opportunities.

He is also the creator and host, with co-host Mark Mulcahy, of An Organic Conversation, which discusses innovative solutions to today’s environmental and social challenges, healthy living, and sustainable choices.

Family Eats: When we talk about organics, inevitably the conversation turns to which products are essential to consume organic, and which ones are not as bad for you. Can you comment on the importance of choosing organic all the time?

Helge Hellberg: The Dirty Dozen list is important, and has been expanded to include the most contaminated products out there, but the problem is that consumers automatically think these certain foods can safely be consumed if produced non-organically. Unfortunately, when we discuss pesticides, the conversation usually discusses toxicity as it relates to a singular raw material or product [or, chemical]. But in agriculture, it is a common practice to apply a multitude of chemicals at the same time, to save time, and money. So for instance, a peach grower may put anywhere from 10 to 16 chemicals on a crop, ranging from herbicides and pesticides torodenticides. While a single tested chemical may have a legally acceptable impact on the body, there is no research about the synergistic toxicity of multiple chemicals combined.

FE: But, we all know the cost of organics is higher than conventional products. Therefore, in a belt-tightening economy, many consumers feel that paying for organics simply isn’t an option.

HH: The impact on our society is greater when you decide to buy ‘cheap’ foods.  On the shelf, the cost of non-organic food may be less than organic, but when you look at the true cost of production, everything that it took to bring that product to market, it is by far more expensive and non-organic food is the most expensive option we could buy. Whether it is your tax money in form of the $60 billion farm bill each year, or the cost of environmental clean-up of soil, air, and water, the price of non-organic foods is not what you see on the shelf.  Add to this the fact that non-organic products are less nutritious than organic foods, because only what’s in the soil can be in the plant, and only what’s in the plant can be in our diet.

Most non-organic foods are grown in completely depleted soils, and therefore are lacking critical minerals and other nutritional elements.  Last but not least, when you buy non-organic foods, most of what you buy is water.  Non-organic produce is grown with a huge amount of synthetic fertilizer, it’s produce on steroids, and in the process, the plant absorbs a much greater amount of water.  So while it may look great on the shelf, it’s simply a big, water filled balloon tomato with no flavor and little nutritional value.

So, non-organic foods are the most expensive foods consumers can buy for themselves – and for society. As with anything in life, there is no short cut.  There is no cheap anything.  Someone is paying for it – the child laborer half way around the globe, the environment, our own health, or our future generations.

Another interesting point to mention is that it is estimated that 20 percent of everything we buy rots in the refrigerator. And, the percentage of non-organic foods that rots is greater simply because of the higher water content. Additionally, most non-organic foods are shipped further, because they have been grown in an area of the country (or another country) that is perceived to be cheaper, so it doesn’t last as long as organic produce that was grown 50 miles away and picked the night before the farmers market. If we eat what we buy, or preserve it, then we can avoid that waste. Given that organic products show the real cost of production and often are 20% more expensive, buying organic and planning for your week so nothing goes to waste would already pay for the difference.  When we accept this math, buying organic make sense and is possible on any budget.

FE: You touched on the concept of where food comes from, and how this is integral to the Buy Local movements. How do you define ‘local’?

HH: Local is usually defined as a geographical region that may extend 100 to 150 miles from your home. But I don’t think that captures the essence of local. For me, the idea of eating what is in season and what it grown in your region is good for the body. Our bodies adapt to the seasons, which is why green leaf lettuces and kale are ideal winter vegetables. They provide us the chlorophyll – or the sunlight – needed during the darker months.

Aside from eating the local foods, my idea of local is to know that hands that feed you. To know where it comes from and know how it is grown. That is the essence of local. But that doesn’t always mean it has to be grown within 100 miles from you home. This can also extend to products, such as coffee, or spices, that are grown in other parts of the world.   The idea of local is to eat from your region whenever possible, and when not (as is the case with coffee), choose products that you know where they come from and who grew them. By asking yourself these questions, it is my belief that we will create a sustainable food system, by default.

FE: Sustainable. It is a complex concept that is confusing to many. How would you best describe ‘a sustainable food system?

HH: Sustainability is really just a definition for honesty. If there is something dishonest in our relationships, then it is not sustainable. If the production of a product has a substantial negative environmental impact, then it is not sustainable. If one believes that it is OK for a 7-year-old who is on the other side of the globe, who has to go to work without any chance every getting an education and produce a product that we think is great because it’s cheap, then that relationship is not sustainable. If you are wiling to have an honest conversation about a product or service and its impact and consequences from the environment to the person who produced it to the way we are using it, to the way we dispose of it after use, essentially a responsible way to do business and live an honorable life, then we are having a “sustainable” conversation.

FE: So, how does that relate to low food prices?

HH: As I mentioned, there is no ‘cheap’ anything. We are conditioned to love the bargain price. While $1 watermelons may be enticing, I learned early on from my parents, that if someone else makes a mistake, and you benefit from it, then one day, you will make a mistake and someone will try to benefit from that mistake. It all comes back to honesty. If the low watermelon prices are due to a bumper crop, and the farmer still makes money then there is no problem with enjoying the low prices. Nature gives abundantly, and we can celebrate a great harvest.  But, if the low prices are due to something else [low wages for workers, low price to farmer, or grown in a way that is bad for the environment], then we will pay for it in the long run and that $1 bargain is an illusion. This is why buying local becomes even more important. For every dollar spent on local food, that dollar gets circulated 8-13 times (because of wages, other local businesses, local inputs on the farm, etc.) through that community before it leaves the region.  So the economic benefit to that community is $8 to $13, for each dollar spent locally. If a county spends a million dollars on local food, that has economic power of $8mill – $13mill in the local area.   Whereas, if that same dollar is spent in a chain store or multinational corporation, only pennies end up in the local economy. If consumers decide to pay 20 cents more for locally grown organic foods, then that choice will be returned to the community abundantly.  Local organic food is great for the environment, great for your health, and great for our local economies.  It’s the right choice, all the way around. A great resource for finding and buying local food anywhere in the US is a brand new website and search engine, called Local Dirt.  www.localdirt.com.

Thanks, it was great speaking with you Laura. Good luck with all that you are doing at Family Eats.

[For an illustration of how buying local can impact the local economy, read here.]

The post The True Cost of Organic, Local and Sustainable appeared first on Family Eats.

Several times a year, during family visits, I enjoy debating with my Step Father Richard. In between running around with the kids, we find a bit of time to sit down and have a quality adult chat. Since we’ve banned all political discussions (we agree to disagree) we find ourselves talking about other topics. Last week, it was organic foods. With Family Eats as our daily lifestyle, it was interesting to hear the other side of the ongoing “Organic” conversation.

And, after a discussion with Richard, I learned of his concerns and questions about organic . . the underlying reason why he is not convinced that buying organic foods is an imperative.

In general, Richard has a perception that all organics are higher priced and if there is no diect benefit to his health, then there is no reason to buy. “Yes, from what I hear, its better for you, but organic is not top of mind for me” he said. “A ll I hear is that organic food is a good thing, but to me, I am not convinced that conventional food is bad. And, I feel as if organic producers and consumers look at those of us who don’t consume organic foods as bad.”

The Organic concept and life stye can be confusing. Hearing Richards concerns, which are felt by a large group of consumers, I felt it important to embrace and understand these relative questions. Then, we can take this information and help people understand, and further our own knowledge, the benefits of “Organic”.

The following are a few questions he had for me:

Richard: I am not convinced that organic food is a better choice than conventional foods. Why should I buy organic foods?

FE: Organic agriculture has numerous benefits to our health, that of the environment, and to the workers who produce these foods. For instance, the synthetic pesticides and fertilizers used in conventional farming are not used for organic agriculture. Residues of certain chemicals, including DDT, PCBs, dioxin and many pesticides can be found in concentrated forms in animals feed non-organic diets.

As stated on the Georgia Organics web site, “Many pesticides approved for use by the EPA were registered long before extensive research linking these chemicals to cancer and other diseases had been established. Now the EPA considers that 60 percent of all herbicides, 90 percent of all fungicides and 30 percent of all insecticides are carcinogenic.”

Instead of controlling the environment with chemicals, organic agriculture strives for a healthy balance of the soil, utilizing crop rotation and other techniques that improve the soil’s fertility.

Aside from the direct impact on the health of our bodies, organic agriculture has been shown to save energy, protect farm worker health, aid small farmers, prevent soil erosion, and protect water quality.

(to read more from Georgia Organics, visithttp://www.georgiaorganics.org/)

Further, according to the Organic Trade Association website:

Growing crops in healthy soils results in food products that offer healthy nutrients. Although there are numerous studies that find there is no direct correlation between organically grown products and their healthful benefits, there is mounting evidence that organically grown fruits, vegetables and grains may offer more of some nutrients, including vitamin C, iron, magnesium and phosphorus, and less exposure to nitrates and pesticide residues than their counterparts grown using synthetic pesticides and fertilizers.

A French researcher’s review of scientific findings concerning organic products has confirmed the high nutritional quality and safety of food produced using organic practices. The literature review, prepared by Denis Lairon of the University of Aix-Marseille in France, was commissioned by the French Agency for Food Safety (AFSSA). Lairon notes there are nutritional benefits to organic produce, such as more dry matter, minerals and antioxidant micronutrients than their non-organic counterparts. Meanwhile, studies show organic foods have significantly lower amounts of nitrates and residues of toxic chemical pesticides, fungicides and herbicides than do non-organic foods. This article appeared soon after much press coverage of a British article in-press in The American Journal of Clinical Nutrition that concluded there wasn’t much difference in nutrient density between organic and non-organic foods. That article, however, prompted criticism that it didn’t look at all the attributes of organic products and included studies dating back 50 years that did not have clear parameters on whether products examined were truly organic. One of the confounding factors in comparing the nutritional aspects of organic and conventional agriculture has been that few studies have been conducted with the scientific rigor required to show definite differences.

Even the authors of the British study acknowledged that although they did not see documented significant nutrient differences between organic and conventional food, they did not rule out that possibility. Lairon noted that current organic agriculture practices have the potential to produce high-quality products with improved antioxidant content, and lower nitrate accumulation and toxic chemical residue levels.  What is needed now is additional research support to give organic farmers tools such as improved cultivars that are disease-resistant, to help grow organic production from a “niche” to sustainable agriculture worldwide.

Source: Denis Lairon, Agronomy for Sustainable Development, 2009http://swroc.cfans.umn.edu/organic/ASD_Lairon_2009.pdf

Richard: How can I be assured that it is organic?

FE: Organic Trade Association:

National organic standards offer U.S. consumers the assurance that all food products labeled as organic in the United States are governed by consistent standards. U.S. organic standards, as implemented in 2002, allow four different labeling options based on the percentage of organic ingredients in a product. These include three distinct categories, and a fourth option for products that contain organic ingredients but not at a high enough level to meet one of the three labeling categories: 100 percent organic, organic, and made with organic.

For  more information, visithttp://www.ota.com/news/press/186.html

When you purchase an organic product, you’re supporting organic agriculture, a production method which strives to maintain biological diversity while replenishing soil fertility and eliminating the use of chemical pesticides and fertilizers. Because the husbandry practices used by organic farmers require a level of attentiveness and care incompatible with industrialized operations, you’re also supporting farmers who work with the health of their animals in mind.

Certified organic growers are inspected by third-party independent certifiers in order to qualify for organic certification, and they also follow strict guidelines for safe and hygienic food production. As with all food producers, they must be in compliance with local, state and federal health standards.

Conventional and organic agriculture both use manure as a part of regular farm soil fertilization programs. Certified organic farmers, however, must maintain a strict farm plan detailing the methods used to build soil fertility, including the application of manure as mandated by the Organic Foods Production Act of 1990. No other agricultural regulation in the United States imposes such strict control on the use of manure.

Richard: I have an issue with price. When organic produce can be twice the price of conventionally grown produce, I feel as if they’re taking advantage of me–the consumer.

FE: From Whole Foods:

Although many organic products do cost more, the price of organic foods is increasingly competitive as supply and demand continue to rise. Larger retailers, like Whole Foods Market, are emerging with the capacity to buy and sell organic products at higher volumes, which leads to lower prices for organic food products. However, it is important to remember that prices for organic products reflect many of the same costs as conventional items in terms of growing, harvesting, transportation, and storage, but organic products must meet stricter regulations governing all of these steps. Therefore, the process is often more labor and management intensive. Organic farmers have an added cost of compliance with organic certification standards and government programs do not subsidize organic farming.

From The International Federation of Organic Agriculture Movements (IFOAM), a grassroots and democratic organization that currently unites 750 member organizations in 116 countries:

Certified organic products are generally more expensive than their conventional counterparts (for which prices have been declining) for a number of reasons:

• Organic food supply is limited as compared to demand

• Production costs for organic foods are typically higher because of greater labor inputs per unit of output and because greater diversity of enterprises means economies of scale cannot be achieved

• Post-harvest handling of relatively small quantities of organic foods results in higher costs because of the mandatory segregation of organic and conventional produce, especially for processing and transportation
• Marketing and the distribution chain for organic products is relatively inefficient and costs are higher because of relatively small volumes

As demand for organic food and products is increasing, technological innovations and economies of scale should reduce costs of production, processing, distribution and marketing for organic produce.
Prices of organic foods include not only the cost of the food production itself, but also a range of other factors that are not captured in the price of conventional food, such as:
Environmental enhancement and protection (and avoidance of future expenses to mitigate pollution): For example, higher prices of organic cash crops compensate for low financial returns of rotational periods that are necessary to build soil fertility; Higher standards for animal welfare; Avoidance of health risks to farmers due to inappropriate handling of pesticides (and avoidance of future medical expenses); Rural development by generating additional farm employment and assuring a fair and sufficient income to producers.

If purchasing all organics is a stretch for your pocketbook, start with the Dirty Dozen made available by the Environmental Working Group. 

Richard: When I think about organic foods, I think about fruits and vegetables, rarely about meat and poultry. And, when I see the prices of organic meats and poultry, which can be three times as much as regular meat and poultry, I refuse to pay the price.

FE: Animals raised organically are not allowed to be fed antibiotics, the bovine human growth hormone (rbGH), or other artificial drugs. Animals are also not allowed to eat genetically modified foods. Further, animal products certified as organic cannot have their genes modified. Additionally, Animals raise organically are fed 100 percent organic feed without ground up animal parts, which has been proven to be the cause of bovine spongiform encephalopathy, the disease that destroys the central nervous system and brain, can be given to humans who eat the cows.

The link below is the comparison from the Organic Trade Association:

Organic vs. Conventional Livestock Production: A side-by-side comparison

Richard: I want to find out more about organics, but I’m not sure where I can find objective articles.

FE: There is a large amount of information available which highlights a multitude of other issues associated with organic agriculture. The following page contains some websites which may help answer your questions more fully.

• USDA definitions and regulations for organic

• Organic Trade Association

• For more information on the benefits of consuming organic foods, go to OTA’s consumer website.

• Organic Farming Research Foundation

• Rodale Institute

• USDA Economic Research Service

• USDA National Organic Program

• The Principles of Organic Agriculture

• Environmental Working Group’s Shopper’s Guide to Pesticides

For us at Family Eats, all of Richards questions, concerns and feelings about Organic food are familiar. Questions we all have asked ourselves at one time or another. Why is it so emotional and confusing? Because its Change.  Changing your relationship with food is about the health aspect of day to day living. Figuring out how to make it affordable and the most nutritious is the long term commitment and lifestyle.

(BTW – Richard just returned from the grocer store with a few organic items, one which included Organic Ketchup. He was surprised to find out that the 24-ounce bottle only cost $1.99. I think this is the beginning of something new for Richard)

The post The Organic Skeptic appeared first on Family Eats.

Family Eats: What was it that got you involved in creating a garden for fruits and vegetables?

Megan: We have always wanted a garden, so when we first bought our house, a garden was high on our list of things to do. I have always been a healthy eater, so when I became pregnant, we felt it was just the right time to start our own garden filled with our own fruits and vegetables. We also thought that it would be fun to watch the garden blossom as my belly was growing.

FE: In the few years since you first began your garden, how has it progressed?

Jack: When we first bought our place we really did not have a plan for a grandiose garden, but we certainly seem to build on it each year. In the first year, we had one raised bed and couple of tomatoes. Last year, I started sowing my own seeds and this year I just started building a greenhouse. To date, we have six raised beds and two trellises where I grow grapes, raspberries and hopefully strawberries. We’ve more than 100 cloves of garlic, beets, potatoes, tomatoes, chard, and a lot more.

FE: Where did you find inspiration for this?

Jack: I have been conscious about my resources for sometime now. A while back, I produced an environmental documentary about a Eustace Conway, a naturalist, who moved into the forest at 17 and still lives there today at the age of 49. I spent nine months, in a Yurt on a river, cutting the film with solar power. Eustace Conway inspired me a lot to learn where my resources come from, but I also think that my little brother, who holds a Masters in Horticulture, has inspired me as well. In addition to that, I have a father-in-law and brother-in-law who are into gardening too, and we trade banter and notes frequently.

FE: How well does the garden meet your needs?

Megan: No, the garden doesn’t meet all our needs for produce, but it is a great start. We are lucky to have the Berkeley Bowl nearby, so we have an abundance of produce available all year round. But, that can be both good and bad. I like to teach my children abut the seasonality of foods, and if we find grapes at the Bowl, when I know they’re not in season, I try to explain to my children, that they are just not ready for us to enjoy yet. We supplement with other organically grown vegetables, but with all that we grow (chard garlic, beets potatoes carrots, peas and green beans artichokes, watermelons, pumpkins), we truly try to make our garden the main choice for your vegetables.

FE: Now that you are deep into gardening, are you satisfied with your efforts?

Megan: When I became pregnant, I was very conscious about what I put in my body. It is a lifestyle choice, in which we choose to eat foods that are free from pesticides, and that is definitely something that we can accomplish by growing our own fruits and vegetables. Not only does the garden allow us to grow our fruits and vegetables without pesticides, it offers us a great opportunity to teach our children about growing and eating great tasting foods. I love seeing Ella come in from playing outside with cherry tomatoes stains dripping down the front of her shirt.

Jack: I think that it is natural to try to pass on your passions to your children. This passion for growing our own food is great because it is something that I know is affecting their lives immediately with good health. I think that if they understand WHERE their food comes from and WHAT is in it (or what isn’t), they will gain respect for it and ultimately will be better for it.

FE: What’s next for Jack and Megan and their backyard gardening?

Jack: We recently joined the Bay Area Meat CSA and bought a 1/2 of a Yorkshire pig. It should be interesting!

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