Clark Wolf is the host and organizer. The panel—on food and politics—includes me, talking about my memoir, Slow Cooked, An Unexpected Life in Food Politics; Chloe Sorvino, author of Raw Deal: Hidden Corruption, Corporate Greed, and the Fight for the Future of Meat; Alex Prud’homme, author of Dinner With The President: Food, Politics and the History of Breaking Bread at the White House; and Tanya Holland, author of Tanya Holland’s California Soul. Free, but register here. It starts at 5:00 p.m. and lasts one hour.
Organic Standards: Integrity
Today’s question, from a college professor in California, has to do with maintaining the integrity of the standards established by the USDA’s National Organic Program for defining foods as organic: “It seems to me that the non-organic food industry must love this chipping away at the underlying meaning of “organic”. I’m worried about whether these changes are going to negatively affect the future availability of organic foods in grocery stores — why would people want to pay the premium for organic if it’s not really? My question is: have you written on this topic? Are others who you can refer me to?
Here’s my response: I have indeed written about this topic, and it is an important one. In What to Eat, I discuss the chipping-away-at-organic issues in several places, most specifically in the section on “The Politics of Organics” on pages 42-44 (and see Endnotes for references). Organics are the fastest growing segment of the food industry. Because organic production methods constitute an explicit critique of methods used in conventional industrial agriculture, the producers of conventional foods–along with their friends in the USDA and Congress–would love to weaken the standards to make it cheaper for them to produce and market foods as organic.
The latest USDA proposal (Federal Register, May 15, 2007) is to allow non-organic substitutes to be used in foods certified as organic when organic substances are not available. For example, the USDA wants to allow non-organic beet juice to be used to color products certified as organic when organic beet juice color is not available. Is this a good idea? I doubt it.
Anyone concerned about this issue should be working hard to make sure the organic standards continue to mean that organic foods are really organic and the Certified Organic seal can be trusted. This means expressing your opinion to your congressional representatives, to the USDA, and to the National Organic Standards Board. The Organic Consumers Association is an excellent source of information about this issue and provides plenty of background information for taking action.