March 14, 2006

Consumer Demand Increasing for Local, Organic Foods
by Eat Right Montana

There is a changing wind when it comes to food consumption trends in America.  Consumers are demanding more locally produced food and more organically produced food than ever before.

Why are these market niches gaining popularity?

The concept of sustainable agricultural production is one that resonates deeply with many consumers concerned about both human health and environmental health.

“The farm organism is a concept you hear about more and more,” according to Chaz Holt, owner of Holt Heritage Products of Joliet, a consulting company serving organic and sustainable agricultural producers.

“The concept of the farm organism is an acknowledgement that all living things are connected in the food production cycle,” he said. “From the microbes that are so important to healthy soil to the consumer who ultimately eats the food--when one part of this whole is harmed or destroyed, the whole organism suffers. Sustainable production helps to keep the entire food system functioning in a healthy way with an eye to the future.”

Organic food production fits within this sustainable approach to food production.

The organic products market sector has enjoyed a steady growth of greater than 20 percent annually since 1997.  Organic is appearing even among conventional brands.

The American Dietetic Association states clearly that, according to research, there is no evidence that organic produce is more nutritious or safer than conventionally grown produce and that the primary difference between organic foods and conventionally grown foods is the way in which they are grown and processed. Food consumption trends indicate that perhaps the growing and processing practices are enough for many people to prefer organic.   

Many of the consumers concerned about purchasing organic foods are the same ones looking to get their food products from local agricultural producers. 

When asked how important he thinks it is for consumers to seek out locally produced food, Mr. Holt said, “Very important.  The consumer benefits by really getting to know the source of the food that nourishes them, and the producer benefits by selling products locally and minimizing the expenses associated with transporting harvested products over great distances. If people purchase food that is produced within their food-shed, the farmer gets more return and ultimately is able to increase production.”

Eat Right Montana, a nonprofit organization dedicated to the promotion of healthful eating and active lifestyles, has recognized this growing consumer interest in locally produced food and thus has adopted the theme, “Eat Local, Play Local, Live Healthy” for its 2006 educational campaign.

As these changing food-consumption trends emerge, it becomes clear that the days when organic products were tucked in a corner at the local health food store are long gone. In 2004, the number of conventional grocery stores featuring organic products equaled the number of health food stores with the same. In looking to the future, it makes one wonder if shelf space for locally produced food products may soon expand as it has for organic products.

Organic Food Question and Answers

As more and more products labeled “organic” end up on grocery store shelves, it is important for consumers to understand what the word “organic” means. The following questions and answers may help in understanding how organic foods are labeled and in deciding if buying organic is important to you.

What is organic food?
Organic food is food that is produced without any of the following:

• Conventional pesticides
• Fertilizers made with synthetic ingredients or sewage sludge
• Bioengineering
• Ionizing radiation

Meat, poultry, eggs, and dairy products that are produced organically come from animals that are given no antibiotics or growth hormones. 

Is organic food healthier?
According to the American Dietetic Association, there is no research-based evidence supporting the idea that organic food is safer or more nutritious than conventionally produced food.

The differences between organic and conventionally produced foods are found in the manner in which the food is grown, handled, and processed.

For more information on organic agricultural practices, visit the Web site of the Organic Trade Association: http://www.ota.com/organic/definition.html

What is the organic seal all about?
A special U.S. Department of Agriculture (USDA) seal appears on products that contain at least 95 percent organic ingredients.

 

How can I tell if something is organic according to labeling in the grocery store?
Packaged foods containing organic ingredients are labeled according to how much of the finished product is actually organic. 

• All of the ingredients in the product must be organic if it is labeled 100 percent organic.
• In order to be labeled as “organic cereal,” 95 to 100 percent of the ingredients in the product must be organic.
• To put a “partial organic” claim on the front of a cereal package, at least 70 percent of the ingredients must be organic.
• Companies are allowed to list any individual organic ingredients on the ingredient list on the side of the package, but they are not allowed to use the word “organic” on the front of the package.

For more information on organic foods, organic standards, and labeling of organic products, visit the USDA National Organic Program Web site at:   http://www.ams.usda.gov/nop/Consumers/brochure.html
(Eat Right Montana is a coalition promoting healthy eating and active lifestyles. Sponsors are the American Heart Association, Blue Cross Blue Shield of Montana, Montana Beef Council, Montana Chapter of the American Academy of Pediatrics, Montana Department of Public Health and Human Services, Montana Dietetic Association, MSU Extension Service, Montana Office of Public Instruction, Montana Team Nutrition Program, North Dakota WIC Program, and Western Dairy Council. For more information, visit www.montanadieteticassociation.org.)

Page last updated: 06/13/2006