In the age old debate over organic vs. conventional, what would you be most compelled to read about?
-What are the food system costs involved in the transportation of organic vs. conventional?
-Is there intrinsic value eating organic foods? Or are we just supporting farming methods?
-What are the costs involved in destroying organic vs. conventional foods?
(e.g. How do you get rid of a twinkie with an indefinite shelf life?)
Additional thoughts? Suggestions? Please share!
New "a-ha!" moment!
Perhaps there is a skewed cultural perception/attitude growing up around the organic movement - a weird sense of elitism and entitlement. Then coupled with the marketing savvy of the non-produce product companies that have found a way to convince the public that if it says "organic" its healthy, meanwhile the goods are loaded with fat and carbs similar to conventional products identified to trigger obesity. (Remember when everything was marketed as "0 calories"? The sugar content doubled and even tripled in some cases to make up for the missing calories.)
I'm most interested in the "safety" in organic foods. If it's organic it can't be GMO--or can it? If it's organic, their are no pesticides or fertiilizers--or are there? I'd like to follow an organic food from beginning to end, and side by side comparison of its conventional counterpart, and examine all the points radiating out of each: who is employed? who benefits? Who is harmed? etc...
ReplyDeleteI would love to have some proven facts on how fertilizers and antibiotics are actually shortening our healthy life span. My grandmother grew all her own veggies organically, baked her own bread without preservatives and never ate anything out of a can. She passed away at the age of 101yrs. She used to say that the best tasting peaches were not always the biggest or the best looking. Close your eyes and take a bite.
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