It has taken us 4 years of working with farmers and researching sustainable agriculture practices to conclude and understand that the organic label is a common misconception...
Many people think organic is better without knowing why. A common misconception is that organic farms do not use pesticides, when they in fact do. The difference between organic and conventional farming is the type of pesticides used in practice. Organic farmers use pesticides regulated from naturally occurring substances, whereas conventional farmers use synthetic. Another misconception is that organic pesticides are safer than synthetic. Studies have shown organic is no more benign than conventional. On the other hand, it is proven that organic pesticides are not as effective; therefore, organic farms spray up to 7 times more than conventional. In addition, organic food has a higher rate of e-coli and salmonella.
Most organic food found at the super market comes from other countries or across the the US – consumers are not informed about where it comes from or the farm’s practices. Even most of the organic food coming in from the West Coast is subject to shipping regulations and transportation pollution emissions. This is NOT the true definition of organic.
After 50 years of comparing organic farming to conventional, scientists have found no evidence that organic is any healthier than conventional. Local and knowing your farmers practice is the only way to ensure quality, nutrient dense, clean, non-hazardous food.
Certified Organic is a $50 Billion industry. It is important that we begin to view things for what they are. An industry this size will obviously have its outside political and economical influences, especially when brands are being produced by the conglomerate and monoculture farming giants with the most economic influence. This forces regulations set by the USDA to be more lenient for those practices and businesses paying their bills versus the smaller farmers and producers with little capital trying to do everything they can to stay strong to the roots of a local knowledge based food system.
Its a misconception driven by the new "American Dream" of working less and making more versus waking harder and making less in order to offer full integrity to the end consumer.