Why Buy Sustainable?

6-12th grade

Developed By: Angelique Greer B.S., H.N., CNHP

Certified Holistic Nutritionist, Herbalist, Consultant & Educator

NCB-School of Herbalism & Holistic Health

Help protect the environment.

Sustainable agriculture produces food that does not harm the environment.

On factory farms, animals excrete tons of waste every week. Millions of gallons of this untreated
waste are often held in open-air lagoons and pollute the surrounding air, land and water. Industrial
crop farming, including crops used for animal feed, are dependent on chemical fertilizers known to
cause long-term depletion of organic matter, soil compaction and degradation of overall soil quality.
Monocropping, using land for growing only one type of crop, not only reduces the genetic diversity of
plants, but also makes plants more susceptible to disease, creating the potential for pests to easily
destroy an entire crop. Industrial agriculture also consumes large quantities of fossil fuels due to the
heavy use of synthetic fertilizer.

Promote personal health.

Sustainable farming focuses on raising food that is healthy for consumers.

Industrially raised food is grown with many pesticides and chemicals and is processed with additives
and preservatives. These toxins have been linked to a range of diseases and disorders including
infertility and birth defects, and can potentially create damage to the nervous system and cause
cancer. Other factors that reduce food quality and can threaten our health include the high stress
levels of the animals kept in crowded and confined conditions, the poor quality feed they are given,
and the potential for cultivating and spreading disease rapidly through the large confinement
facilities. Industrial food is also refrigerated and shipped from long distances, decreasing its
nutritional value.
Promote public health.

By supporting sustainable producers, you are promoting farming practices that do not endanger
public health.

Industrial agriculture involves heavy use of toxic pesticides and fertilizers that pollute the water, air
and soil near industrial farms and can travel large distances causing problems such as the dead
zone in the Gulf of Mexico. Antibiotics are widely used in industrial livestock production, and there is
a large body of evidence indicating that this excessive use is leading to antibiotic-resistant bacteria
known as superbugs that threaten public health.

Save family farms.

By eating sustainably, you're supporting a true American tradition — the small, independent family
farmer.

Family farmers are being forced out of business at an alarming rate. The American Farmland Trust
estimates that more than an acre of U.S. farmland goes into development every minute. As a result,
there are nearly five million fewer farms than there were in the 1930’s. There is also a lack of young
farmers: the average age of the American farmer is 55. Many small farms will cease production
because farming isn’t economically feasible for the younger generation. If this continues, we will lose
our food security and have to rely on industrial agriculture and more food imports from other
countries.

Promote animal welfare.

Sustainably raised animals are treated humanely and are permitted to carry out natural behaviors
such as rooting in the dirt and pecking the ground.

Factory farms are large, profit driven companies that view animals as units of production, rather than
living creatures, and exchange the animals' health and welfare for efficiency and profit. Factory-
farmed animals are crammed together in unsanitary conditions where they suffer horribly and are
often sick. Most never see sunlight and their feet never touch the ground. These unhealthy animals
are then processed for consumption.
Support and protect rural communities.

Sustainable farms are an integral part of the local economy, creating new jobs and investing in the
community.

Studies have shown that when factory farms enter communities they replace local farmers, causing
a downturn in the local economy. They are often too large to be locally supplied and can cause a
decrease in property values. In addition, the pollution from these farms endangers the health of the
community and negatively impacts the local environment.

Empower and protect workers.

Employees on sustainable farms are paid a fair wage, treated with respect and protected from
unnecessary dangers.

Workers on factory farms operate in very dangerous conditions. Manure pits on industrial farms
create harmful gases such as hydrogen sulfide, ammonia, carbon dioxide, and methane that can
contaminate the air that farm laborers breathe. These laborers are often paid minimum wage and
have no rights or say in their job. Migrant workers employed by industrial farms are also frequently
underpaid and work long hours. Often times these workers are undocumented immigrants, and while
there are laws that protect all workers regardless of immigration status equally, industrial farms take
advantage of workers' fear of deportation and forgo many safety and wage requirements.

It tastes better.

Sustainable food is delicious!

An added benefit of eating sustainably is that sustainably-raised food simply tastes better. Not so
long ago, herbs and spices and sugar were used to enhance the flavor in our food. But in recent
decades our taste buds have been corrupted through the use of cheap chemicals and corn syrup to
fill that role. We've forgotten how wonderfully delicious fresh food tastes as we've become
acclimated to food that’s polluted with preservatives. The more you try it, the more you'll learn that
sustainable, local food just tastes better.
Geesh… What Does Organic Mean?
Making sense of organic labeling can be difficult, and many consumers do not understand the
significance of the USDA Organic label. Since October 21, 2002, the following guidelines were
established by the United States Department of Agriculture’s (USDA) National Organic Program
(NOP) to assure consumers know the exact organic content of the food they buy. 

Single-Ingredient Foods
On foods like fruits and vegetables look for a small sticker version of the USDA Organic label or
check the signage in your produce section for this seal. 

The word "organic" and the seal may also appear on packages of meat, cartons of milk or eggs,
cheese, and other single-ingredient foods.

Multi-Ingredient Foods
Foods such as beverages, snacks, and other processed foods use the following classification system
to indicate their use of organic ingredients.

100% Organic—Foods bearing this label are made with 100% organic ingredients* and may display
the USDA Organic seal. 

Organic—These products contain at least 95–99% organic ingredients (by weight). The remaining
ingredients are not available organically but have been approved by the NOP. These products may
display the USDA Organic seal.

Made With Organic Ingredients—Food packaging that reads “Made With Organic Ingredients” must
contain 70–94% organic ingredients. These products will not bear the USDA Organic seal; instead,
they may list up to three ingredients on the front of the packaging.

Other—Products with less than 70% organic ingredients may only list organic ingredients on the
information panel of the packaging. These products will not bear the USDA Organic seal.

Keep in mind that even if a producer is certified organic, the use of the USDA Organic label is
voluntary. At the same time, not everyone goes through the rigorous process of becoming
certified, especially smaller farming operations. When shopping at a farmers’ market, for
example, don’t hesitate to ask the vendors how your food was grown.

*Salt and water are not included.

 Organic Myths
Myth: Organic food is too expensive.

Fact: In general, organic food costs more than conventional food because of the laborious and
time-intensive systems used by the typically smaller organic farms. You may find that the benefits
of organic agriculture off-set this additional cost. At the same time, there are ways to purchase
organic while sticking to your budget. Consider the following when questioning the price of
organic:

 Organic farmers don’t receive federal subsidies like conventional farmers do. Therefore,
the price of organic food reflects the true cost of growing.
 The price of conventional food does not reflect the cost of environmental cleanups that
we pay for through our tax dollars.
 Organic farming is more labor and management intensive.

Myth: Eating organic food is the same as eating natural food.

Fact: Natural foods do not contain additives or preservatives, but they may contain ingredients
that have been grown with pesticides or are genetically modified. In other words, the ingredients
in the ingredient panel will look familiar, but they have not been produced organically. Natural
foods are not regulated and do not meet the same criteria that organic foods do.

Myth: Organic food tastes like cardboard.

Fact: This may have been true of processed foods at one time—take crackers or pretzels for
example—but this stereotype is as outdated as the hippie connotations that follow it. Today many
organic snack foods taste the same as their conventional counterparts, while most people agree
that fresh, locally grown organic produce does not compare to the alternative. Even organic
produce that is not in season and has been shipped thousands of miles to reach our grocer’s
shelves cannot compare to the produce found in our own back yard or at farmers markets. Taste is
certainly an individual matter, so give organic a try and see what you think!

Try baking a couple batches of cookies or prepare a couple of bowls of fruit or vegetable salad;
use organic ingredients in one and conventional ingredients in the other.
Top 10 Reasons to Support Organic in the 21st
Century
1. Reduce The Toxic Load: Keep Chemicals Out of the Air, Water, Soil and our Bodies
Buying organic food promotes a less toxic environment for all living things. With only 0.5 percent
of crop and pasture land in organic, according to USDA that leaves 99.5 percent of farm acres in
the U.S. at risk of exposure to noxious agricultural chemicals.

Our bodies are the environment so supporting organic agriculture doesn’t just benefit your family,
it helps all families live less toxically.

2. Reduce if Not Eliminate Off Farm Pollution

Industrial agriculture doesn’t singularly pollute farmland and farm workers; it also wreaks havoc
on the environment downstream. Pesticide drift affects non-farm communities with odorless and
invisible poisons. Synthetic fertilizer drifting downstream is the main culprit for dead zones in
delicate ocean environments, such as the Gulf of Mexico, where its dead zone is now larger than
22,000 square kilometers, an area larger than New Jersey, according to Science magazine, August,
2002.

3. Protect Future Generations

Before a mother first nurses her newborn, the toxic risk from pesticides has already begun.
Studies show that infants are exposed to hundreds of harmful chemicals in utero. In fact, our
nation is now reaping the results of four generations of exposure to agricultural and industrial
chemicals, whose safety was deemed on adult tolerance levels, not on children’s. According to
the National Academy of Science, “neurologic and behavioral effects may result from low-level
exposure to pesticides.” Numerous studies show that pesticides can adversely affect the nervous
system, increase the risk of cancer, and decrease fertility.

4. Build Healthy Soil

Mono-cropping and chemical fertilizer dependency has taken a toll with a loss of top soil
estimated at a cost of $40 billion per year in the U.S., according to David Pimental of Cornell
University. Add to this an equally disturbing loss of micro nutrients and minerals in fruits and
vegetables. Feeding the soil with organic matter instead of ammonia and other synthetic
fertilizers has proven to increase nutrients in produce, with higher levels of vitamins and minerals
found in organic food, according to the 2005 study, “Elevating Antioxidant levels in food through
organic farming and food processing,” Organic Center State of Science Review (1.05)

5. Taste Better and Truer Flavor

Scientists now know what we eaters have known all along: organic food often tastes better. It
makes sense that strawberries taste yummier when raised in harmony with nature, but researchers
at Washington State University just proved this as fact in lab taste trials where the organic berries
were consistently judged as sweeter. Plus, new research verifies that some organic produce is
often lower in nitrates and higher in antioxidants than conventional food. Let the organic feasting
begin!
6. Assist Family Farmers of all Sizes
According to Organic Farming Research Foundation, as of 2006 there are approximately 10,000
certified organic producers in the U.S. compared to 2500 to 3,000 tracked in 1994. Measured
against the two million farms estimated in the U.S. today, organic is still tiny. Family farms that
are certified organic farms have a double economic benefit: they are profitable and they farm in
harmony with their surrounding environment. Whether the farm is a 4-acre orchard or a 4,000-
acre wheat farm, organic is a beneficial practice that is genuinely family-friendly.

7. Avoid Hasty and Poor Science in Your Food

Cloned food. GMOs and rBGH. Oh my! Interesting how swiftly these food technologies were rushed
to market, when organic fought for 13 years to become federal law. Eleven years ago, genetically
modified food was not part of our food supply; today an astounding 30 percent of our cropland is
planted in GMOs. Organic is the only de facto seal of reassurance against these and other modern,
lab-produced additions to our food supply, and the only food term with built in inspections and
federal regulatory teeth.

8. Eating with a Sense of Place

Whether it is local fruit, imported coffee or artisan cheese, organic can demonstrate a reverence
for the land and its people. No matter the zip code, organic has proven to use less energy (on
average, about 30 percent less), is beneficial to soil, water and local habitat, and is safer for the
people who harvest our food. Eat more seasonably by supporting your local farmers market while
also supporting a global organic economy year round. It will make your taste buds happy.

9. Promote Biodiversity
Visit an organic farm and you’ll notice something: a buzz of animal, bird and insect activity. These
organic oases are thriving, diverse habitats. Native plants, birds and hawks return usually after the
first season of organic practices; beneficial insects allow for a greater balance, and indigenous
animals find these farms a safe haven. As best said by Aldo Leopold, “A good farm must be one
where the native flora and fauna have lost acreage without losing their existence.” An organic
farm is the equivalent of reforestation. Industrial farms are the equivalent of clear cutting of
native habitat with a focus on high farm yields.

10. Celebrate the Culture of Agriculture

Food is a ‘language’ spoken in every culture. Making this language organic allows for an important
cultural revolution whereby diversity and biodiversity are embraced and chemical toxins and
environmental harm are radically reduced, if not eliminated. The simple act of saving one
heirloom seed from extinction, for example, is an act of biological and cultural conservation.
Organic is not necessarily the most efficient farming system in the short run. It is slower, harder,
more complex and more labor-intensive. But for the sake of culture everywhere, from
permaculture to human culture, organic should be celebrated at every table
What does “organic” mean? 
Simply stated, organic produce and other ingredients are grown without the use of pesticides,
synthetic fertilizers, sewage sludge, genetically modified organisms, or ionizing radiation. Animals
that produce meat, poultry, eggs, and dairy products do not take antibiotics or growth hormones. 

The USDA National Organic Program (NOP) defines organic as follows:

Organic food is produced by farmers who emphasize the use of renewable resources and the
conservation of soil and water to enhance environmental quality for future generations. Organic
meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or
growth hormones. Organic food is produced without using most conventional pesticides;
fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing
radiation. Before a product can be labeled "organic," a Government-approved certifier inspects
the farm where the food is grown to make sure the farmer is following all the rules necessary to
meet USDA organic standards. Companies that handle or process organic food before it gets to
your local supermarket or restaurant must be certified, too.

How do I know if something is organic? 

The USDA has identified for three categories of labeling organic products: 

100% Organic: Made with 100% organic ingredients 

Organic: Made with at least 95% organic ingredients 

Made With Organic Ingredients: Made with a minimum of 70% organic ingredients with strict
restrictions on the remaining 30% including no GMOs (genetically modified organisms) 

Products with less than 70% organic ingredients may list organically produced ingredients on the
side panel of the package, but may not make any organic claims on the front of the package. 

What does the USDA Organic seal mean? 

The USDA Organic seal assures consumers of the quality and integrity of organic products. Organic-
certified operations must have an organic system plan and records that verify compliance with
that plan. Operators are inspected annually in addition there are random checks to assure
standards are being met. 

How does a farmer go about converting land to organic status? 

Converting land to organic status is a three-year process. There is a two-year conversion process
consisting of building up the fertility of the land. Produce grown in the first year cannot be stated
as organic. In the second year produce may be stated as “In Conversion”. It is not until the third
year that produce may be stated as fully organic. Soil and natural fertility building are important
 parts of organic farming. 

Why does organic cost more?

The truth of the matter is that organic food doesn’t always cost more. Some items, such as
coffee, cereal, bread, and even hamburger, may cost the same or even less than their
conventional counterparts. And, as the demand for organics continues to grow, the cost will
continue to come down. When the cost is higher, consider these facts: 

 Organic farmers don’t receive federal subsidies like conventional farmers do. Therefore,
the price of organic food reflects the true cost of growing.
 The price of conventional food does not reflect the cost of environmental cleanups that
we pay for through our tax dollars.
 Organic farming is more labor and management intensive.
 Organic farms are usually smaller than conventional farms and so do not benefit from the
economies of scale that larger growers get.

Is organic food more nutritious than conventional food?

At this time, there is no definitive research that makes this claim. It is extremely difficult to
conduct studies that would control the many variables that might affect nutrients, such as seeds,
soil type, climate, postharvest handling, and crop variety.

However, some recently published studies in peer-reviewed journals have shown organic foods to
have higher nutritional value. For example, researchers at the University of California, Davis,
recently found that organic tomatoes had higher levels of phytochemicals and vitamin C than
conventional tomatoes. 

Does organic food taste better?

Taste is definitely an individual matter, but hundreds of gourmet chefs across the nation are
choosing organic food to prepare because they believe it has superior taste and quality. 

An increasing number of consumers are also of the opinion that organic food tastes better.
Because organic food is grown in well-balanced soil, it makes sense that these healthy plants have
a great taste. Try organic food for yourself and see what you think!
Four High-Protein Vegetarian Alternatives to Soy

Vegetarian Protein Foods Not Named Tofu or Tempeh

“Four Alternatives” list: four high-protein, non-soy, vegetarian foods.  A lot of people seem to
think soy is the only decent source of protein out there for vegetarians. 

Seitan
For a long time, I thought seitan was another soy product.  Turns out, it’s made mostly from
wheat.  And it has a texture very similar to meat, earning it the nickname “wheat-meat.”  A four-
ounce portion of seitan has between 20 and 30 grams of protein, making it the most densely-
packed vegetarian protein source I know of.  That it could pass for meat in a vegetarian dish is
pure bonus, even if it’s not quite a whole food. You can find seitan at most health food stores, but
if you are feeling adventurous, you can make it at home.

Beans
Nothing new here; beans are a staple of almost every vegetarian athlete’s diet.  My favorites are
lentils, chickpeas and black beans, but almost every starchy bean contains 12 to 15 grams of
protein per cooked cup.  Soybeans, interestingly, contain the most of all (29 g per cup); perhaps
that’s why soy plays such a big role in many vegetarian diets.  Lentils, at 18 grams per cup, come
in a distant second. 

Quinoa
Some call it a super-grain; technically it’s a pseudo-grain.  Quinoa is actually a seed, and it comes
in at 11 grams of protein per cooked cup.  It has the benefit of being gluten-free, too.  Quinoa
contains a bitter coating that helps it to avoid being eaten by birds, so rinse your quinoa well
before you cook it.  (Cooking only takes 12-15 minutes in hot water.)  Quinoa makes a good
substitute for rice as part of a high-protein vegetarian meal.

Broccoli
Chances are, you’ve never thought of broccoli (or any green vegetable) as a high-protein food. 
But per calorie, vegetables like broccoli and spinach are very high in protein.  The “problem” is
that they take up a lot of room in your stomach, so it’s hard to eat enough of them to make them
a significant source of protein.  Still, at 5 grams of protein per cup, broccoli deserves a place on
list, if only because it’s interesting.