“If people really understood the connection of environmental damage
to their own lives, they would be much more motivated to preserve and
protect the environment.”
–Dr. Eric Chivian, director of Harvard’s Center for Health and the Global Environment, in Veterinary World, Spring 1999.
Organic agriculture protects the health of people and the planet by
reducing the overall exposure to toxic chemicals from synthetic
pesticides that can end up in the ground, air, water and food supply,
and that are associated with health consequences, from asthma to cancer.
Because organic agriculture doesn’t use toxic and persistent
pesticides, choosing organic products is an easy way to help protect
yourself.
Organic growers use biological and cultural practices as their first
line of defense against pests. Methods include crop rotation, the
selection of resistant varieties, nutrient and water management, the
provision of habitat for the natural enemies of pests, and release of
beneficial organisms to protect crops from damage. The only pesticides
that allowed in organic agricultural must be on an approved use, with
restricted use.
* Reporting on its study examining pesticide residues in foods bought
around the country, Consumer Reports in January 1998 noted: “Our
side-by-side tests of organic, green-labeled, and conventional unlabeled
produce found that organic foods had consistently minimal or
nonexistent pesticide residue.”
Source: “Greener Greens? The Truth about Organic Foods,” Consumer Reports, January 1998, page 13.
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