What we already know about the dangers of pesticides should give us pause about introducing another one.This week the American Bird Conservancy published a study that found acutely toxic pesticides — not habitat loss — primarily to blame for widespread declines in grassland bird populations. The study looked at data from 1980 to 2003 and examined five other potential causes of the bird declines, from changes in cropped pasture to herbicide use. The study found a link between states with high use of toxic insecticides lethal to birds and states with the greatest number of bird declines, including the Horned Lark in 25 states and the Ring-necked Pheasant in 19 states. Continuing use of pesticides "may drive bird populations to local extinction," study author Dr. Pierre Mineau, a Canadian toxicologist, said.Meanwhile scientists are calling on the Environmental Protection Agency to stop the approval process for yet a new insecticide, Sulfoxaflor, which the EPA has proposed for "conditional registration." Solfoxaflor is proposed for use on soybeans, turf grass, wheat, vegetables and fruit crops.But the Center for Food Safety, the Pesticide Action Network, American Bird Conservancy and Friends of the Earth are arguing that Sulfoxaflor is "articularly concerning" because it's water soluble, persistent and highly toxic to bees and other pollinators. Honey bee colonies have been in sharp decline over the past decade. Also, the chemical's potential toxicity to humans and other mammals hasn't been explored enough yet, the groups said in a letter to EPA.Few of us keep bees or count grassland bird populations. But it's important for everyone to recognize that every species plays a role in the natural environment. Shrinking honey bee populations can reduce the availability of certain foods, driving up prices. Their disappearance can also be a sign of a larger, not fully recognized environmental problem. Likewise, losing vast numbers of birds that were once common to whole regions could, ultimately, have significant and not yet known spinoff effects.The EPA should take a harder look at Sulfoxaflor especially against the backdrop of the new study from Canada. Agronomists should be exploring new ways of managing insect pests, especially in food crops, without the collateral damage of poisoning birds and other creatures.
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Pesticide report confirms safety of US food - Western Farm Press
The newest data from the PDP program confirm that pesticide residues in food do not pose a safety concern for Americans. \ABS\Auto Blog Samurai\data\Organic Food\goo\img0746.jpg)
The U.S. Department of Agriculture’s Agricultural Marketing Service (AMS) has posted data from the 2011 Pesticide Data Program (PDP) Annual Summary. This information, along with an explanatory guide for consumers, can be found at www.ams.usda.gov/pdp. The 2011 PDP report confirms that overall pesticide chemical residues found on the foods tested are at levels below the tolerances established by the Environmental Protection Agency (EPA) and do not pose a safety concern.
In May of 1991, USDA initiated the PDP to test commodities in the U.S. food supply for pesticide residues. Since passage of the 1996 Food Quality Protection Act (FQPA), one of PDP’s focuses has been on testing foods that are most likely consumed by infants and children.
AMS partners with cooperating state agencies to collect and analyze pesticide chemical residue levels on selected foods. In implementing the FQPA, the EPA uses data from PDP to enhance its programs for food safety and help evaluate dietary exposure to pesticides.
Each year, USDA and EPA work together to identify foods to be tested on a rotating basis. In 2011, surveys were conducted on a variety of foods including fresh and processed fruits and vegetables, soybeans, eggs, dairy products, and water. Similar to previous years, the 2011 report shows that overall pesticide chemical residues found on foods tested are at levels well below the tolerances set by the EPA. The report does show that residues exceeding the tolerance were detected in 0.27 percent of the samples tested. Some residues were found with no established tolerance levels or tolerance exemptions, but EPA has determined the extremely low levels of those residues are not a food safety risk, and the presence of such residues does not pose a safety concern.
Statement from USDA:
“Consistent with guidance from health and nutrition experts – and as affirmed federal nutrition guidance that urges people to make half their plate fruits and vegetables – we encourage everyone to continue to eat more fruits and vegetables in every meal and wash them before you do so.”
Statement from FDA:
“The U.S. Food and Drug Administration is responsible for assessing whether pesticide chemical residues found on food make the food unlawful under the Federal Food, Drug, and Cosmetic Act.
FDA reviews possible violations revealed by the USDA’s PDP testing and conducts follow-up sampling if necessary, under its own pesticide residue monitoring program to ensure compliance and to protect the public health.
Statement from EPA:
“The newest data from the PDP program confirm that pesticide residues in food do not pose a safety concern for Americans. EPA remains committed to a rigorous, science-based, and transparent regulatory program for pesticides that continues to protect people’s health and the environment.”
Since its inception, the program has tested 109 commodities including fresh and processed fruits and vegetables, meat and poultry, grains, catfish, rice, specialty products, and water. This year, the program expanded to include samples of canned beets, papayas, snap peas, and tangerines.
The data is a valuable tool for consumers, food producers and processors, chemical manufacturers, environmental interest groups, and food safety organizations.
The findings of the Pesticide Data Program Annual Summary, Calendar Year 2011 can be downloaded at www.ams.usda.gov/pdp. Printed copies of it will be available later this year and can be obtained by writing to the Monitoring Programs Division, Science and Technology, Agricultural Marketing Service, USDA, 8609 Sudley Rd., Suite 206, Manassas, Va., 20110; by faxing (703) 369-0678; by calling (703) 330-2300, Ext. 110; or by submitting an e-mail request to amspo.data@ams.usda.gov.
EU move 'could threaten development of pesticides' - Scotsman
Mike Bushell is the principal scientific advisor with Syngenta, the Swiss-based chemical company currently embroiled in a battle to retain the use of one of its major pesticides used in the treatment of oilseed rape seed. He was adamant that no-one would invest in any future programme of insecticide approval if new regulations came in.
“Any new product with even moderate toxicity to bees would require an incredibly expensive field programme using thousands of beef hives. It would be impossible and impractical to run such a programme and nobody would invest in it,” he said.
He believed that much of the current furore over the future use of neonicotinoids was ideologically driven by those who wished to remove all crop protection products from the market.
Neonicotinoids are the most important family of insecticides and their removal from the market could have wide-ranging economic consequences for European farmers, he claimed.
Farmers would be left with very few options to protect their crops and even those chemicals that remained would soon lose their effectiveness, he argued.
Although the big political concern over the continued use of the neonicotinoids relates to potential danger to the bee population, Bushell said that it was noticeable that many bee keepers did not agree as they accepted there were many other possible reasons for the collapse of their hives.
The whole issue was triggered by a report by the European Food Safety Agency (EFSA) expressing concern over a linkage between neonicotinoid use and upsets in the bee population.
Bushell disputed their results, saying he was seriously concerned over how the EFSA ?assessment had been carried out, claiming that it did not reflect field conditions
Following that report, the EU Food and Health commissioner, Toni Berg, indicated that a ban on certain neonicotinoids could be in the offing. However, with maize – another crop that uses the seed treatment – and oilseed rape crops being grown extensively across Europe, there is a resistance to a complete ban and a compromise paper is being prepared by the commissioner which will be considered in the middle of next month.
Organic Food Or Genetically Engineered Food Anyone?
Organic food is increasingly in demand as discriminate consumers become more aware of just how much common food items are the product of genetic engineering. Did you know that over half of processed foods that the average shopper drops in a grocery cart has some engineered ingredients in the products such as corn that contains a small amount of pesticide in every cell? Or did you know that over 80% of all soybeans grown in the U.S. are genetically engineered to withstand heavy chemical exposure from agricultural weedkiller without dying itself? Even foods that claim to be "organic" are not always totally organic in nature. Usually the product may only have a portion of organic ingredients. Only food items that are labeled "certified organic" are truly organic.
Just about everywhere you turn, there are genetically modified foods in favorite drinks, fast foods, packaged frozen foods and even in some of the "organic" versions of the same. So what are health conscious consumers who want to avoid genetically engineered foods as much as possible to do? Other than grow your own organic food supply in your back yard, here are a few suggestions that will help you find safe replacements to the commonly produced food supply.
Choose Certified Organic Foods
When you shop at a grocery store or whole food store, be sure to look for food that carries a label reading "Certified Organic." This is the best assurance that you are purchasing organically grown foods. Don't be fooled by simply the word "organic" listed somewhere in a title or on a food label. Only a "Certified Organic" label is the real deal.
Check the Produce Codes
A handy bit of information to help you double check your produce as to whether or not it is organic is to simply check the PLU code that is printed on the small sticker attached to all produce. If the code begins with a 9, then it's really organic produce. If the code starts with a 4, it is conventionally produced and if the code starts with an 8, it is genetically engineered. While there are only a few varieties of engineered produce sold, this knowledge is helpful in distinguishing between organic produce and the rest.
Patronize Local Farms in Your Area
One of the best places to find good produce is to pick it up from your local farmer's market or produce stand on the corner. Some local farms also will allow you to pick your own fruits or vegetables straight from the plants. This type of produce generally has a better flavor, usually has less or no pesticide residue than its big store counterpart and is fresher because it has not traveled thousands of miles to end up on your dinner table.
You also get an added bonus of meeting some very fine, local farmers who may divulge some of their farming knowledge to you for free! You may also find unpasturized milk and cheese from area farmers that is delicious and healthy. Even though some of the local foods may not be "certified organic," you can bet that they are healthier than just about anything you will find in a large grocery store chain.
While it may take a little time investigating your best food sources that are truly organic, it is well worth the effort given the huge rewards to gain in better health and better tasting foods for you and your family.
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Frequently Asked Questions About Organic Foods
Q: What Are Organic Foods?
A:Organic foods are foods that are grown naturally without the use of any pesticides, chemicals or fertilizers. Organic farming in its strictest sense is bigger than backyard gardening using natural methods. However, there has been a growing trend to grow fruits and vegetables organically in the private garden too. Some of these private garden supplies make their way onto the local farmer's market were they are purchased by individuals looking for organic produce. Regulated organic foods must receive certain certification in some countries in order to be sold on the open market in huge volumes.
Q: Why Are Organic Foods Becoming Popular?
A: The actual organic foods movement is recorded to have started in the 1940s. Today more and more people who are seeking to eat healthy and are turning to organically grown produce. Studies show that naturally farmed fruits and vegetables are healthier than genetically modified produce which in some cases has been linked to chronic disease. The popularity of organic foods is being fueled by the growing awareness of the potential dangers of GMO produce and the benefits of eating foods without chemicals, pesticides and other harmful elements.
Q: What Are The Environmental Benefits Of Organic Farming?
A: Environmental benefits are the other reason why this type of farming and its produce are becoming more popular. To begin with, farming organically does not release harmful pesticides and chemicals into the environment. Studies show that chemicals soak into the environment ending up in rivers and streams where they affect marine life amongst other dangers. In a nutshell unlike organic farming, fertilizer aided farming disturbs the ecosystem and overtime may cause irreparable damage.
Organic farming clearly affords an opportunity to the environment regenerate itself without the effects of chemicals and pesticides.
Q: Will Organic Farming Become The Leading Method Of Food Production?
A: This appears highly unlikely in the immediate future. Due to climate change it is becoming increasingly difficult to attain food security in many parts of the world. As a result there is instead a growing use of GMO foods that are drought resistant and can feed more people.
At a commercial level it is clear that organic farming is growing year after year. Private gardens will become the new frontiers for micro organic farming primarily for immediate healthy eating reasons. More people are becoming aware of the dangers of weight gain and obesity in relation to hypertension and heart disease. These concerns will likely be drivers for private organic farming.
Organic Foods - Better Or Not? What the Research is Showing
Organic foods are the ones which are grown without any use of artificial fertilizers. It refrains from using pesticides, fertilizers, growth hormones, genetic engineering or antibiotics. Organic food is the culmination for organic farming, which employs traditional techniques and crop rotation to maintain fertility in soil and pests free crop.
There are great health benefits that one can get by simply including organic food in our diets. Organic food is not only good for our health but is also beneficial to our environmental health due to the methods used to produce them.
Given below are some points which highlights "why organic foods are better"
Consumption of organic foods boosts energy levels as it contains less toxins and chemicals which are harmful to human body.
They contain higher levels of nutrients which are essential to fight infections thus making your body resistant to diseases.
They are also proved to be beneficial in fighting chronic health disorders which are on a constant rise in society today.
Non-organic fruit contains 30 various pesticides even after washing which may prove fatal to you health unlike organic fruit which is pesticide free.
Organic food producers are inspected more often as compared to other food producers. So in order to meet the requirements they have to follow strict guidelines and standards.
In organic dairy animals are not fed drugs, chemicals and growth hormones unlike non-organic dairy where these artificial things are used, the effects of which are finally passed on to the people when they consume it.
As production of organic food does not contain use of artificial pesticides or drugs which are harmful to soil, they are considered environmental friendly.
Studies have also revealed that organic foods are not genetically modified. Genetically modified products pose a serious threat to animals as well as human beings.
They are safe and natural to eat as they are not filled with harmful additives and chemicals which are harmful for human body.
In spite of immense popularity of organic food in recent times, organic farmers are still facing some challenges. Firstly in comparison to conventional food items, organic food is more fast perishable by nature as it does not use any preservatives or pesticides. This calls for a burden on producers to sell the goods as soon as possible in markets. On the other hand for customers it becomes a thumb rule to purchase organic food in small quantities and fill the stocks on a regular basis. Secondly the market for organic foods is still not developed much.
The need of the hour is to create awareness about organic foods and to build marketing and technical infrastructure to meet the demand of consumers as well as producers. Thirdly organic foods are more costly to grow as compared to conventional food items available in market. This high cost of producing organic food is finally borne by customer in the form of increased prices of these goods in the market.
If you decide to go for organic foods, at least make sure make sure the USDA stamp is printed on the package.
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The Benefits Of Feeding Your Baby Organic Food
Parents want the best for their babies; and when it comes to feeding them, they want to feed them the healthiest food on the market. With that said, it is not surprising that many parents are turning to organic food for their babies. There is a vast array of benefits in feeding babies organic baby food, and this article explains a few of these terrific benefits.
Probably the biggest reason why food that is organic has become a popular choice among consumers is that it does not contain any pesticides or chemicals. Farmers of organic foods grow their produce without using any chemicals that most traditional farmers use. Their main goal is to grow vegetables and fruits that are not chemically altered. Agricultural, organic farmers, whom raise animals for meat or dairy products, feed their animals with strictly organic products, using no chemicals or supplements.
Adults are not the only ones whom can benefit from eating all-natural foods. Babies can benefit from eating organic foods, as well. When babies become old enough for their parents to feed them solid food, their pediatricians often tell the parents to introduce the foods to the infants one by one and watch for any possible, food allergies. The best thing about these types of foods is that since farmers do not use harmful chemicals to produce them, organic foods are virtually allergy-free.
Another terrific reason parents should feed their babies organic food is because since it does not contain chemicals, it is also beneficial to the environment. When parents feed their infants baby food that is organic, they can feel proud that they are looking out not only for the health of their babies, but the welfare of the environment, as well.
Parents can easily find organic food for their babies by looking in their local grocery stores or health food stores. If they cannot find it in a store near them, they can easily order the food online. There is a vast array of websites that offer baby food that is organic, and they will quickly deliver it to people's homes.
In conclusion, more and more people, today, are choosing to feed their babies organic baby food. There are many benefits to eating organic foods including health benefits and the fact that it is environmentally safe. When parents feed their babies all-natural foods they are not only protecting the health of their babies, but they are helping the environment, as well.
Megan Perry is a writer who enjoys sharing her experiences, knowledge, and advice on a number of different subjects. For more information about baby food, Healthy Happy Life gives readers instructions for making their own organic baby food.
An In-Depth Look on Why Organic Food Is a Hot Trend
Eating organic is currently the hottest trend that hit food during the last few years. With people growing largely concerned with health issues arising from genetically altered food, people are resorting to a more natural approach to get their food. Couple that with rising ethical issues regarding the treatment and future viability of both plants and animals, and the call for an organic approach doesn't only have the support of dieticians, but also of environmentalists. But a big question begs to be answered. In this article, we'll try to look in-depth on why organic food is a hot trend and if it deserves to get all this hype.
There are so many ways to answer that question, to be honest. But arguably, you cannot see the reasons why organic food is a great option moving forward if you don't know what being organic actually means. That's where you'll have to define what organic food is. To make it short, organic food is defined as food, regardless if the source is plant or animal, which is prepared using purely natural methods. As a rule, the methodologies of cultivating these food sources should closely approximate that found on their natural habitat, or at least make a close resemblance to it.
There are so many reasons why organic food was created. And the satisfaction of each of those reasons is the central root for both its notoriety and long-term viability. First, let's take a look at the notoriety part. When taking a look at the labels of organic foods, the first thing that jumps into you is them mentioning that there's no toxic substances contained in these products. That is actually true. For plants, that means food is devoid of traces of fertilizers and pesticides. As for animals, that means food is devoid of hormones and artificially modified feeds. It's already widely documented how these man-made substances ultimately reduce the quality of food that goes to everyone's table. So eliminating these substances can simply be considered as a very welcome improvement.
As for why organic food presents long-term viability, it would be best to take a look at farming at a biological perspective. In a way, it can be said that a farm is a form of an ecosystem. And when harmful materials are placed in an ecosystem, then that should compromise the health of the organisms living there, right? Actually, it does more than that. Fertilizers and pesticides not only have the potential of poisoning both plants and animals, but they also damage both soil and water systems. Also, some of these man-made formulas can significantly alter an organism's genetic structure, causing some unwanted and even fatal consequences. Removing these man-made substances from the farm system should at the very least increase the survival chances of these plants and animals, right? Not only that, it assures farms that they'll still be viable for years, decades, and even millennia.
Those are just some of the reasons why organic food is becoming the biggest trend in food systems. It goes beyond just putting high-quality food into the table. Organic methods of food production ensure that our ecosystem can provide sufficient high-quality food to our tables well into the future.
Are you looking for more information regarding why organic food? Visit http://www.whyorganicfood.org/ today!
Why Food Which is Organic is Essential
1. Why are some plants and animals regarded organic?
Organically grown food, according to people's views, is food which has been cultivated and refined using natural means. While it is sound for the environment, organic food is also remedial for the people.
If crops and plants are cultivated with no fertilizers, artificial additives, synthetic pesticides and varied kinds of bio-tech, then they are classified as organic. If animals are fed with organic feed, not restricted to small regions for long periods and do not take antibiotics, they are then interpreted organic.
Every country uses its own standards to define what organic food is.
2. How do we determine if organic food is therapeutic for us?
Plants acquire increased vitamin and antioxidants to take care of themselves when pesticides are missing. If you want extra nutritional value you must ingest food which is organic as opposed to non-organic.
The human body sucks in very small levels of agricultural chemicals when we eat food cultivated in a non organic way. It is more dear to rear animals that are always being vaccinated because they acquire a small resistance to diseases.
3. Does the surroundings love food which is organic?
If you want clean underground water and richer soil you must create less toxic waste in the environment by growing food which is organic. Water pollution with pesticides is a peculiar subject in drinking water and is also known to kill aquatic life. Both water and air poisoning will ruin the interrelationship between living organisms.
It is also understood that food which is organic wants little energy since it solely relies on natural ways to develop. They also demand little packaging materials and therefore overall they produce less waste. Genetically changed plants and animals are non-organic species which could genetically spoil the naturally existing organic ones.
Well, there is some indication that genetically changed foods could produce more returns per hectare than organically produced food. The utilization of agricultural chemicals and substances is small for foods which are organic than for non-organic ones, even though the output per square meter is smaller.
4. Is food which is organic low-cost?
The high comprehended value of organically grown food makes it more costly than non-organic,because it is inexpensive to produce. A cost efficient method is to get your food which is organic directly from the farmer whom you acknowledge. Crops grown and animals reared under the best climatic circumstances may be of outstanding quality but cost more if they are being shipped from other countries. .
Foods which are organic are clearly labeled in some countries in a standard way and therefore easily discovered. Having enough knowledge of the local farming community means of producing organic farm products is vital in finding out that the food you are getting is unmistakably organic. It is still quite a challenge for customers to believe that the foreign food they sometimes acquire can be determined as organic and solely rely on the shop owners' trust.
Sustainable Food Trade Association Releases Its First Annual Sustainability Report
Portland, OR (PRWEB) March 01, 2013
According to a new report by the Sustainable Food Trade Association (SFTA), organic food companies are increasingly adopting a wide range of sustainability initiatives. Indeed, according to the first SFTA Annual Member Sustainability Report, member companies used less energy, created less waste, reduced their carbon footprints, and donated to the community considerably more in 2011 (the reporting year) than the previous year.
The statistics come from SFTA members’ annual sustainability reports. Under the premise that one cannot measure what one doesn’t know, organizational members sign a Declaration of Sustainability committing to strive for continuous improvement and to practice transparency in annually auditing their companies in the following areas: organic, distribution, energy, climate change, water, waste, packaging, labor, animal care, education, and governance. Each full member must submit a report addressing their progress in each topic area annually to SFTA.
“The 2012 member reports we received this year are full of inspirational achievements and marked improvements over the previous reporting year,” said SFTA Executive Director Nate Schlachter.
Some of the highlights of the report are:
Organic is a trend worth investing in. 100% of the reports included a dedication to organic agriculture, by either only selling/producing organic products or stating a goal to increase organic purchases or sales in the coming year.
Efficiency is driving reduced energy use. All reports stated a formal commitment to energy efficiency through policies and practices. In addition, 37% of members reported they have invested in onsite renewable energy generation.
Waste diversion rates from landfill increased. The average amount of waste diversion from landfills was 76%. This was an increase of 18% more being diverted over the previous year (58% diversion) as well as a 34% increase in members reporting taking action such as auditing and managing their waste streams.
Climate change abatement initiatives are front and center. 85% of the members reported investing in tracking and integrating carbon management into their business operations. This is a 25% increase over reports submitted in 2011.
Water use reduction is a priority for organic food companies. 80% of the members reporting are tracking and focusing on reduction efforts of water use in their operations. This is a 20% increase over the previous year.
Community investment is universal. SFTA members reported donating approximately $4.4 million in cash and in-kind donations. This is a 26% increase over the previous year. 100% of reporting members participated in charitable contributions of volunteering, cash or product donations.
SFTA is on a roll with its membership increasing substantially over the last several years to more than 60 companies today. Already in the first quarter of 2013, four new companies have joined the organization: Down to Earth Natural Foods, Earl’s Organics, Pacific Natural Foods, and Plum Organics.
“This is a telling sign that more organic food companies see the importance of formalizing their sustainability programs and pursuing sustainability collaboratively with their peers,” said Schlachter.
SFTA has also been active in creating sector working groups that will serve to further collaboration within the industry with like businesses helping drive sustainability throughout the supply chain. These working groups will develop feedback to the Metrics Review Process initiated by the SFTA Board of Directors in February, 2013. This process will analyze and strengthen the metrics for managing sustainability programs as well as measuring impacts to ensure that the organic food industry is taking strong and effective steps towards sustainability in their operations.
In addition, SFTA is driving the development of the Organic Labor Code of Conduct. Currently in the public feedback process, the voluntary Code includes clear standards for workers that protect their rights for working hours, wages and benefits, and health and safety, among others. Comments are strongly encouraged and due by April 15. Responses from the feedback will be announced in June 2013.
SFTA is hosting several seminars and webinars this year across the country to reach out to the organic food industry and provide hands-on training in a collaborative setting. Upcoming events include a seminar on the SFTA Organic Labor Code of Conduct at the Natural Products Expo West March 7, 2013.
About the Sustainable Food Trade Association
The Sustainable Food Trade Association is a trade association for the organic food industry that represents over 60 North American mission-aligned companies. We provide support to our members in implementing innovative sustainable business practices across the supply chain, from farm to retail. For more information, see http://www.SustainableFoodTrade.org.
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