This brochure summarizes key information about organic foods and farming practices. Organic foods are produced without synthetic pesticides, fertilizers, GMOs, or irradiation. Organic farming uses natural methods like crop rotation and manure to promote soil health and pest management. Certain fruits and vegetables contain the highest pesticide residues conventionally and are best purchased organic, like apples and strawberries. Choosing organic supports more sustainable agriculture and reduces exposure to chemicals that can harm children, farmers, and the environment. The brochure also outlines USDA organic labeling requirements.

1. SUN ORGANO FOODS: BROCHURE DESIGN
Organic Food intro:
Organic foods are foods that are produced using methods that do not involve modern synthetic
inputs such as synthetic pesticides and chemical fertilizers, do not contain genetically modified
organisms, and are not processed using irradiation, industrial solvents, or chemical food
additives.
The USDA carries out routine inspections of farms that produce USDA Organic labeled foods.
Conventional vs. organic farming
The word "organic" refers to the way farmers grow and process agricultural products, such as
fruits, vegetables, grains, dairy products and meat. Organic farming practices are designed to
encourage soil and water conservation and reduce pollution. Farmers who grow organic produce
and meat don't use conventional methods to fertilize, control weeds or prevent livestock disease.
For example, rather than using chemical weedkillers, organic farmers may conduct more
sophisticated crop rotations and spread mulch or manure to keep weeds at bay.
Conventional Organic
Apply chemical fertilizers to promote plant growth. Apply natural fertilizers, such as manure or compost, to feed
soil and plants.
Spray insecticides to reduce pests and disease. Use beneficial insects and birds, mating disruption or traps to
reduce pests and disease.
Use herbicides to manage weeds. Rotate crops, till, hand weed or mulch to manage weeds.
Give animals antibiotics, growth hormones and
medications to prevent disease and spur growth.
Give animals organic feed and allow them access to the
outdoors. Use preventive measures — such as rotational
grazing, a balanced diet and clean housing — to help
minimize disease.
Do 'organic' and 'natural' mean the same thing?
No, "natural" and "organic" are not interchangeable terms. You may see "natural" and other terms
such as "all natural," "free-range" or "hormone-free" on food labels. These descriptions must be

2. truthful, but don't confuse them with the term "organic." Only foods that are grown and processed
according to USDA organic standards can be labeled organic.
The benefits of organic food
Organic foods provide a variety of benefits. Some studies show that organic foods have more
beneficial nutrients, such as antioxidants, than their conventionally grown counterparts. In
addition, people with allergies to foods, chemicals or preservatives often find their symptoms
lessen or go away when they eat only organic foods. In addition:
 Organic produce contains fewer pesticides. Pesticides are chemicals such as
fungicides, herbicides, and insecticides. These chemicals are widely used in
conventional agriculture and residues remain on (and in) the food we eat.
Why do pesticides matter?
 Children and fetuses are most vulnerable to pesticide exposure due to their less-
developed immune systems and because their bodies and brains are still developing.
Exposure at an early age can cause developmental delays, behavioral disorders, and
motor dysfunction.
 Pregnant women are more vulnerable due to the added stress pesticides put on
their already taxed organs. Plus pesticides can be passed from mother to child in the
womb, as well as through breast milk. Some exposures can cause delayed effects on the
nervous system, even years after the initial exposure.
 Most of us have an accumulated build-up of pesticide exposure in our bodies due
to numerous years of exposure. This chemical "body burden," as it is medically known,
could lead to health issues such as headaches, birth defects, and added strain on
weakened immune systems.
 Organic food is often fresher. Fresh food tastes better. Organic food is usually
fresher when eaten because it doesn’t contain preservatives that make it last longer.
Organic produce is often (but not always, so watch where it is from!) produced on
smaller farms near where it is sold.
 Organic farming is better for the environment. Organic farming practices
reduce pollution (air, water, soil), conserve water, reduce soil erosion, increase soil
fertility, and use less energy. In addition, organic farming is better for birds and small
animals, since chemical pesticides can make it hard for birds and small animals to
reproduce and can even kill them. It is also better for the people who harvest our food.
 Organically raised animals are NOT given antibiotics, growth hormones or
fed animal byproducts. The use of antibiotics in conventional meat production helps
create antibiotic resistant strains of bacteria. This means that when someone gets sick
from these strains they will be less responsive to antibiotic treatment. Not feeding
animal byproducts to other animals reduces the risk of mad cow disease. In addition,
the animals are given more space to move around and access to the outdoors, both of
which help to keep the animals healthy. The more crowded the conditions, the more
likely an animal is to get sick.
Fruits and vegetables where the organic label matters the most
According to the Environmental Working Group, a nonprofit organization that analyzes the results of
government pesticide testing in the U.S., the following 12 fruits and vegetables have the highest pesticide

3. Fruits and vegetables where the organic label matters the most
levels on average. Because of their high pesticide levels when conventionally grown, it is best to buy these
organic:
 Apples
 Bell Peppers
 Carrots
 Celery
 Cherries
 Grapes (imported)
 Kale
 Lettuce
 Nectarines
 Peaches
 Pears
 Strawberrie
Non-organic fruits and vegetables with low pesticide levels
These conventionally grown fruits and vegetables were found to have the lowest levels of pesticides. Most
of these have thicker skin or peel, which naturally protects them better from pests, and which also means
their production does not require the use of as many pesticides.
 Asparagus
 Avocado
 Broccoli
 Cabbage
 Corn (sweet)
 Eggplant
 Kiwi
 Mango
 Onion
 Papaya
 Pineapple
 Peas (sweet)
 Sweet Potatoes
 Tomatoes
 Watermelon
Does washing and peeling get rid of pesticides?
Rinsing reduces but does not eliminate pesticides. Peeling sometimes helps, but valuable
nutrients often go down the drain with the skin. The best approach: eat a varied diet, wash all
produce, and buy organic when possible.
Source: Environmental Working Group (PDF)

4. OUR COMMITMENT:
Some things are just no brainers, like knowing you can always find a lot of
organic food at our stores. We offer you the biggest and best choice we possibly
can because it's an important part — perhaps the most important part — of our
commitment to you and the planet. Choosing organic supports farmers and
producers who believe in good health, quality foods and earth-friendly
sustainable agricultural practices. And that's good for everyone, from the farm
worker to the planet to your family — and future generations too.
All products labeled as "organic" must be certified by a USDA-accredited
certifying agency. Understanding organic labeling may be a bit confusing at first.
Here's a quick reference:
100% Organic
• Product must contain only organically produced material, excluding water
and salt.
• The name of the certifying agent must appear on packages. Use of the
USDA "organic" seal is optional.
Organic
• Product must be at least 95% organically produced ingredients.
• Remainder must consist of nonagricultural substances approved on the
USDA's National List of non-organically produced agricultural products that
are not commercially available in organic form.
• The label may also state the percentage of organic ingredients.
• The name of the certifying agent must appear on packages. Use of the
USDA "organic" seal is optional.
Made with Organic Ingredients
• Product must contain at least 70% organic ingredients.
• Remainder can consist of conventionally grown agricultural ingredients or
approved nonagricultural substances from the USDA's National List.
• Product may display the term "Made With Organic..." and then list up to
three of the product's organic ingredients or types of food. (For example:
"Made with organic dates, raisins and apricots" or "Made with organic grains,
nuts and berries.") The label may also state the percentage of organic
ingredients.

5. • The name of the certifying agent must appear on packages. Use of the
USDA "organic" seal is prohibited.
Other Labeling Provisions
• Products made with less than 70% organic ingredients may make no claim
other than designating specific organic ingredients in the ingredients list.
• No restrictions are made upon the use of truthful labeling claims, such as
"pesticide free," "no drugs or growth hormones used," or "sustainably
harvested."
• "Transitional" products are those grown in accordance with the Organic
Rule regulations on farms that are in transition from conventional to organic.
A certified three year transitional period must be completed before these
products can use the word "organic" on their label.
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ORGANIC INTEGRITY
The word "integrity" means "a quality or state of being whole, unimpaired and in
perfect condition." When we say that something has "organic integrity," we mean
none of the factors that went into making it "organic" have been compromised by
contamination, commingling or mishandling.
Whole Foods Market has been protecting organic integrity for years, and we are
pleased to have the Organic Rule as a guiding standard. We created a
comprehensive program called "Good Organics," consisting of merchandising,
product storage and handling, as well as cleaning and sanitation procedures for
every team that deals with organic products. All team members are trained on the
basics of specific Good Organics procedures. We monitor all stores to ensure
compliance and act diligently to address any concerns. The Good Organics
program is designed to ensure that everything we offer as "organic" is truly
organic.
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CERTIFIED ORGANIC
The term "Certified Organic" indicates that the product you purchase has been
certified by either a private certifying agency or a state government agency that is
fully accredited by the USDA. All certifying agencies must act consistently,
competently, and impartially in the certification process. This ensures consumers
that production and handling practices always meet national organic standards.
While retailers who sell organic products are one of the few businesses exempt
from the requirement for certification, Whole Foods Market decided to become
certified — making us the first national certified organic grocer. This voluntary
certification is one more example of our commitment to the organic consumer
and the preservation of the integrity of organic products.

6. Whole Foods Market is certified by CCOF, an independent, USDA-accredited,
third-party certifier. CCOF's Organic Certification Program for retailers verifies
that we handle organic goods according to stringent USDA guidelines. The CCOF
audit process confirms that we:
• Examine the current organic certification status of our organic products
• Maintain an extensive record-keeping process that demonstrates a fully
traceable audit trail for our organic products
• Ensure our organic products are appropriately protected from
commingling with conventional products and contamination with prohibited
materials
• Train store team members in the handling practices of organic product
• Open our stores to on-site inspections by CCOF inspectors
All Whole Foods Market retail stores in the United States are "certified organic."
Additionally, we have facilities and product lines that have also been "certified
organic" through their own organic handling plans, including:
• All of our regional distribution centers
• Our 365 Organic Everyday Value™ private label product line
• Our Allegro Coffee™ line
• Several of our bakehouses
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CUSTOMER RESPONSIBILITY
Although we at Whole Foods Market do all we can to protect the organic integrity
of our products, once the decision is made to purchase an organic pear, loaf of
bread, or pound of coffee, the product — and the protection of its organic
integrity — passes into the hands of the customer. At this time, it becomes each
individual customer's decision as to what steps they wish to take regarding their
organic purchases. You may choose to:
• Bag and separate your organic produce selection from conventional
produce prior to placing it on the produce scales, in the shopping basket or
onto the register belt.
• Grind whole organic coffee beans at home since our grinders are used for
both conventional and organic coffees.
• Please be patient when our team members need to clean their equipment
before giving you a special cut of organic cheese or meat.
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Understanding Organic
• Organic Food
• Organics and You
• Farming Organically

7. • Frequently Asked Questions
• Principles of Organic Farming
• Organic Industry Timeline
• Canadian Organic Standards
Organic Body Care Standards
For your health—and that of the planet—we've expanded organic standards to body care, we're using
"greener" packaging and we're insisting on even safer ingredients.
Learn more about our Organic Body Care Standards
Learn More
• USDA National Organic Program Website
• National Standards Fact Sheets
• USDA Organic Rule Index
• National Organic Standards Board Website
• Organic Trade Association
• The Organic Center