An organic farmer once told me that his land is ‘alive’: moist, with clumps and worms, and not dead dust, like other conventional farms’ soil. Conventional farms killed their soil with too much fertilizer, pesticides, herbicides and fungicides, but are encouraged now not to over-fertilize. Soil erosion is a major concern, since unhealthy soils erode due to rainfall and winds.
Organic foods can have human health benefits of higher micronutrients and lower levels of herbicides and pesticides. The Environmental Working Group (2024) provides a Dirty DozenTM list, including foods with high pesticide rates, that includes greens, berries (including cherries), peppers, green beans, and fruits: apples, pears, peaches and nectarines. Their Clean Fifteen, with few pesticides, include fruits with rinds: honeydew and watermelon, papaya, mango, kiwi, avocado, and pineapple; root vegetables: carrots, sweet potatoes and onions; and mushrooms, asparagus, sweet peas, cabbage and sweet corn. For a more information and a specific list, see: https://www.ewg.org/foodnews/dirty-dozen.php.
While nearly all organic products evaluated created lower greenhouse gases than conventional on a per-acre basis, conventional generally outperforms organic on a yield basis, or products per acre (Chiriaco, 2022). Using statistical medians, on a per-acre basis, organic generates 43% less greenhouse gases (GHG), but on a per-product basis organic generates 12% less GHG. Evaluating GHG on a per product basis, organic still outperforms conventional for most vegetables and fruits; conventional generally outperforms organic for most grains (particularly rice); and they both perform relatively similarly for livestock or vary on a per-product basis. Legumes are one exception, where conventional outperforms organic both on a per-acre basis and per-product basis. The science is still maturing: a few of these product measurements are taken from single studies and improvements are expected as knowledge of organic farming methods evolve.
Farmers are now encouraged to do regenerative farming, which uses the same practices employed by organic farmers (but without the strictness and certification). It is believed that these practices will help to reduce climate change through soil carbon sequestration and better survive the more intense storms of climate change, which will further erode lands. For more details, see Why Organic is Helpful: The Science, below.
Quality organic products are often available at local grocery stores, farmers’ markets, food coops, and community supported agriculture. We describe the concept of community supported agriculture below.
Community Supported Agriculture: One way to reduce food transportation and support organic farming is to join a CSA (Community Supported Agriculture). With a CSA you get food every week or two as part of your membership generally paid in advance. There are many food pickup points, or the food may be delivered to your home. In addition, recently farms offer some options as to what is delivered in your box. As you can see from the picture below, the food quality is excellent!
CSAs tend to be regionally local (thus reducing food transportation), but more importantly, their organic, sustainable farming practices are known to use no artificial pesticides, herbicides, or petroleum-based fertilizers. With a natural dirt, carbon is sequestered into the dirt, removing carbon from the air. This living soil holds water better, and thus is drought-resistant. The food is healthier due to minimal pesticides and herbicides, and sometimes, increased nutrients. Many people think organic foods taste better! It certainly is an opportunity to get more experience with previously-unknown veggies and fruits!
CSAs sometimes offer an optional fruit share. Our fruit share is shown below.
To summarize, there are many opportunities to reduce your diet footprint: with organic, local produce (CSAs are great), eating more plant-based, and by eating up the foods you buy and prepare. Eating whole food, low fat and organic can likely improve your health, too.
References
Environmental Working Group (2024) EWG’s shopper’s guide: The Dirty Dozen™. From: https://www.ewg.org/foodnews/dirty-dozen.php.
FAO and ITPS. (2015). Status of the World’s Soil Resources (SWSR) – Main Report. Food and Agriculture Organization of the United Nations and Intergovernmental Technical Panel on Soils, Rome, Italy.
Wedderburn-Bisshop, Gerard (2024) Consistent, Inclusive Emissions Accounting Identifies Agriculture as the Leading Cause of Climate Change.
Michael Clark and David Tilman (2017) Comparative analysis of environmental impacts of agricultural production systems, agricultural input efficiency, and food choice. Environ. Res. Lett. 12 (2017) 064016, IOP Publishing.
Maria Vincenza Chiriaco, Simona Castaldi, Riccardo Valentini (2022) Determining organic versus conventional food emissions to foster the transition to sustainable food systems and diets: Insights from a systematic review. Journal of Cleaner Production 380 (2022) 134937, Elsevier Ltd.
Smith P, Bustamente H, Ahammad H., Clark H., Dong EA. (2014) Agriculture, Forestry and Other Land Use (AFOLU). In Climate Change 2014: Mitigation of Climate Change. Contribution of Working Group III to the Fifth Assessment Report of the International P Climate Change, Cambridge University Press, Cambridge UK and New York NY.