6. What is Organic Food?
Food that has been
brought up naturally
and was brought to
you without the use
of chemicals,
hormones,
pesticides, or
radiation.
7. OrganicLabeling The US Department of Agriculture sets,
defines, and regulates the use and meaning of
“Organic” on food labels.
It determines:
a) That it is organically grown
b) It is in compliance with USDA standards
8. The Prohibited "Big 4” of Organic Production:
1.Synthetic Chemical Inputs (fertilizer, pesticides,
herbicides, antibiotics, and food additives)
2.Genetically Modified Organisms (GMO’s)
3.Irradiation (method of food preservation from
parasites, bacteria and viruses)
4.Sewage Sludge
How does the USDA determine if
it’s “Organically Grown” ?
9. Organic Farmland Standards
Certified Organic produce must be grown on soil that has
been free of prohibited substances for 3 years prior to
harvest to ensure crops will not be contaminated.
Organic farmers are focused on the use of renewable
resources and conservation of soil and water. They help
enhance and sustain the environment for future generations.
10. Organic Livestock Standards
• Year-round access to the
outdoors
• Shade
• Fresh air
• Clean and dry bedding
• Clean Drinking Water
• Shelter
• Direct Sunlight
Organic meat, poultry,
eggs, and dairy products
are from animals fed
100% organic feed and
forage, given no
antibiotics, or growth
hormones and raised in
conditions that follow
their natural behaviors.
11. • 100% Grass Feed
Raised entirely on grass
• Natural
Minimally processed
• Naturally Raised
No antibiotics, hormones, or
fed animal by-products prior to
processing
• Hormone Free
All poultry and pork are
hormone free
• No rBST
Milk and Dairy.GMO Hormone
by Monsanto. Forces cows to
produce more milk than their
bodies normally would
• Certified Humane
No antimicrobials or hormone
consumption.Given more
space than conventional
systems
• Free Range
Outdoor access
• Cage Free
Free to roam a building, room,
or enclosed area with unlimited
access to food and fresh water
REMEMBER…
THESE LABELS CAN STILL BE MISLEADING WITHOUT
THE CERTIFIED “ORGANIC” LABEL INCLUDED.
12.
13. Organic
Advantages:
• Protects
Environment
• Sustainable/Suppor
Local Farmers
• Conservation
• All Natural
• Humane
• Free of Chemicals
Pesticides
Organic
Disadvantages:
• More expensive
than conventional
foods
• Doesn’t last as
long as
conventional
• May be limited in
areas
• Lower Productivity
14. Newcastle University published in
July 2014 some of the most
comprehensive, scientific analysis to
date. A 343 peer-reviewed scientific
study on Organic Foods and if they
were indeed greater in nutritional
value than their Conventional
Farming counterparts.
They concluded that Organic fruits
& vegetables were substantially
higher in antioxidants-between
19%-69%. “1 to 2 portions” of
Organic are equivalent to the
recommended “5 a day”.
This is significant & meaningful in
terms of human nutrition.
18. 10 to 100x’s
fewer
pesticide
residues Keep your body
free of
manufactured
hormones
Animal Welfare
Flavorful,
Whole FoodProtects Family
Farms
Feeling good about eating
pure, healthy, non
processed, good for the
environment food
NO GMO’s!!!!
Knowing your
food source
Harmonious
with Nature
