CHOOSE Local Organic!
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P
eople choose local and certified organic foods for
many reasons: superior taste, better nutritional value, a desire to eliminate toxic persistent pesticides from their diets or avoid genetically modified organisms (GMOs), or because they want to support Vermont’s family farms. Whatever the reason, making the choice to purchase local and certified organic foods makes sense on many levels. The data supporting the benefits of organic food is significant. The latest recommendation to choose organic food comes from the President’s Cancer Panel Report, released in May 2012. The report recommends consumers choose food grown without pesticides or chemical fertilizers, antibiotics, and growth hormones to reduce their exposure to environmental toxins that can increase their risk of developing cancer. The good news is that it is easy to find local and certified organic food in Vermont—use this guide to find an organic farm near you today.
Benefits of Choosing Local and Organic ! Healthy People: Organic farming prohibits the use of synthetic fertilizers, pesticides and genetically modified organisms, keeping those products out of our bodies and the environment. That’s even more important when considering the health of our children. Pesticides pose special concerns to children because of their high metabolism and low body weight. A recent study found a dramatic decline in children’s pesticide levels after a switch to organic diets.1 ! Healthy Soil: Organic farmers nourish the soil that feeds our food. Because of the focus on building fertility naturally, organically-managed soils are healthier and much richer sources of nutrient-dense, biological life. In addition, the Rodale Institute found that by using cover crops, composting, crop rotation, and mulching, organic farms can sequester 1,000 pounds of carbon per acre per year. ! Healthy Animals: Organic practices promote animal health by providing outdoor access and the chance to express natural behaviors. On organic farms, chickens get to scratch and pigs get to root. Ruminants (such as cows, sheep, and goats) actively graze on pasture during the 36
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2012–2013 VERMONT ORGANIC FARM & FOOD GUIDE
grazing season. In addition, animals are fed high-quality forages and organic grains, which means no genetically modified organisms (GMOs) such as corn or soybeans. Certified organic meat, eggs, and dairy products are raised without the use of antibiotics and synthetic growth hormones.
! Healthy Economy: Today there are over 112,534 acres of certified organic farmland in Vermont; the most organic acreage, per capita, of any state in the nation! Purchasing local organic products helps ensure the future of farming by keeping money in the community. The organic food industry generated more than five hundred thousand American jobs in 2010.2 That sends a strong message that doing what’s good for the environment is also good for our local economies. ! GMO-Free: Because GMOs are prohibited in the organic standards, choosing certified organic products is one of the only ways to ensure that you are eating foods that do not contain genetically modified ingredients. The call for transparency in our food isn’t a passing fad. According to JustLabelit.org, a national campaign for GMO labeling, nine out of ten Americans want to know what is in the food they are buying and eating, and want genetically engineered foods to be labeled.
It’s easy to find local and certified organic products. Look for this logo the next time you shop. Vermont Organic Farmers, LLC, NOFA Vermont’s organic certification program, requires farmers to keep extensive records and inspects farms annually, so you can trust the food is grown according to organic methods. 1. Curl et al., 2003. Env. Health. Persp. 2. Organic Trade Association, 2010. Impacts of the U.S. Organic Foods Industry on the U.S. Economy.