ORGANIC FOODS WEBQUEST- ANSWER KEY
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Find and briefly describe 2 places (within 10 miles of school… zip 19562) to find local, organic, and
sustainable food.
Glasber Country Inn and Farm, Wholesome Food Catering, Second Nature Health Food Store, Amantai
Farm, Fleur-de Lys- Farm Market, Pasture’s Pride Farm Market, Pasture’s Pride Natural Meats, Butter
Valley Harvest, Renninger’s Antiques and Farmers Market, Macungie Farmers Market, The New Farm
at The Rodale Institute, Café Santosha, Healthy Alternatives
* http://organic.org/
Explain one myth about organic food and give the facts about it
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time—take crackers or pretzels for example—but this stereotype is as outdated as the hippie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.
List and describe 4 reasons to support and buy organic foods.
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.
Check out the USDA organic stickers and describe the following terms about organic foods.
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.
Find the answers to the following “Frequently Asked Questions…” (listed under the EDUCATION)
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 you know if something is organic?
Check the label!! 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.
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.
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!
Define the following terms… (listed under GLOSSARY)
Fair-trade- Items that bear a fair trade label are internationally produced and include banana, pineapple,
coffee, and chocolate that typically come from developing countries where workers aren’t always
provided the best conditions. Fair trade labeling assures that farmers are paid better-than-conventional
prices, are trained on sustainable agriculture practices, work directly with food cooperatives (co-ops),
and are often organic.
Natural- Natural foods do not contain additives or preservatives but ingredients may have been grown
using conventional farming methods or genetically engineered grain. Because natural products are not
regulated, it is important not to confuse them with organic!
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Do organic and natural mean the same thing?
No, "natural" and "organic" are not interchangeable terms. You may see "natural" and other terms such
as "all natural," "free-range" or "hormone-free" on food labels. These descriptions must be truthful, but
don't confuse them with the term "organic." Only foods that are grown and processed according to
USDA organic standards can be labeled organic.
List and describe 2 downsides to buying organic. (on page 2)
One common concern with organic food is cost. Organic foods typically cost more than do their
conventional counterparts. Higher prices are due, in part, to more expensive farming practices.
Because organic fruits and vegetables aren't treated with waxes or preservatives, they may spoil faster.
Also, some organic produce may look less than perfect — odd shapes, varying colors or smaller sizes.
However, organic foods must meet the same quality and safety standards as those of conventional foods.
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Are organic foods more nutritious than non-organic foods? Explain your answer.
The evidence is unclear. Some studies suggest that, on average, organically grown fruits and vegetables
may contain slightly higher levels of vitamin C, trace minerals, and antioxidant phytonutrients than
conventionally grown produce. However, other studies have found no nutritional differences between
organic and non-organic foods.
List and describe 4 benefits of organic food.
Organic foods provide a variety of benefits. Some studies show that organic foods have more
beneficial nutrients, such as antioxidants, than their conventionally grown counterparts. In addition,
people with allergies to foods, chemicals, or preservatives often find their symptoms lessen or go away
when they eat only organic foods. In addition:
Organic produce contains fewer pesticides. Pesticides are chemicals such as fungicides, herbicides,
and insecticides. These chemicals are widely used in conventional agriculture and residues remain on
(and in) the food we eat.
Organic food is often fresher. Fresh food tastes better. Organic food is usually fresher when eaten
because it doesn’t contain preservatives that make it last longer. Organic produce is often (but not
always, so watch where it is from) produced on smaller farms near where it is sold.
Organic farming is better for the environment. Organic farming practices reduce pollution (air,
water, soil), conserve water, reduce soil erosion, increase soil fertility, and use less energy. In addition,
organic farming is better for birds and small animals as chemical pesticides can make it harder for
creatures to reproduce and can even kill them. Farming without pesticides is also better for the people
who harvest our food.
Organically raised animals are NOT given antibiotics, growth hormones, or fed animal
byproducts. The use of antibiotics in conventional meat production helps create antibiotic-resistant
strains of bacteria. This means that when someone gets sick from these strains they will be less
responsive to antibiotic treatment. Not feeding animal byproducts to other animals reduces the risk of
mad cow disease (BSE). In addition, the animals are given more space to move around and access to the
outdoors, both of which help to keep the animals healthy. The more crowded the conditions, the more
likely an animal is to get sick.
Why do people buy locally grown foods? (Give 3 reasons)
Financial benefits: Money stays within the community and strengthens the local economy. More
money goes directly to the farmer, instead of to things like marketing and distribution.
Transportation issues: In the U.S., for example, the average distance a meal travels from the farm to
the dinner plate is over 1,500 miles. This uses a lot of fossil fuels and emits carbon dioxide into the air.
In addition, produce must be picked while still unripe and then gassed to "ripen" it after transport. Or the
food is highly processed in factories using preservatives, irradiation, and other means to keep it stable
for transport and sale.
Fresh produce: Local food is the freshest food you can purchase. Fruits and vegetables are harvested
when they are ripe and thus full of flavor
Define the following terms.
Made with organic ingredients – Foods that contain at least 70% organic ingredients will not display
the USDA seal but may list specific organic ingredients on the front of the package.
Contains organic ingredients – Foods that contain less than 70% organic ingredients will not display
the USDA seal but may list specific organic ingredients on the information panel of the package.
Define and describe the following terms commonly found on meat and dairy labels.
Grass fed – This term means that the animals are fed solely on a diet of grass or hay. These animals
have access to the outdoors. Cattle are naturally ruminants that eat grass, so they tend to be healthier and
leaner when fed this way. In addition, grass fed beef has been shown to have more of the healthy omega-
3 fatty acids.
Free range – Again the term “free range” means slightly different things in different parts of the world.
Broadly, it means that the animals weren’t confined to a cage and had access to the outdoors.
Unfortunately, in the U.S. at least, the animal density can still be very high and the animals may have
only short periods outside in an area that’s quite small. Therefore, it is difficult to tell exactly what free
range means when you see it on meat packaging in the U.S. You can contact the producer directly for
clarification.
No hormones added – In the U.S. and some other countries where the use of growth hormones is
permitted, this term indicates that animals are raised without the use of any added growth hormones. For
beef and dairy products it can be helpful, but by law, poultry and pigs cannot be given hormones, so
don’t pay extra for chicken or pork products that use this label.
List and describe at least four tips to buying organic food.
Shop at farmers' markets. Many cities, as well as small towns, host a weekly farmers' market, where
local farmers bring their wares to an open-air street market and sell fresh produce direct to you. Often
you will find items for less than you'd pay in the grocery store or supermarket. Bonus: it's a great
opportunity to socialize and get to know like-minded people in your neighborhood who might want to
join a Community Supported Agriculture (CSA) farm or start a buying club with you.
Join a food co-op. Find out whether there is a natural foods co-op, also called a cooperative grocery
store, in your area. Co-ops typically offer lower prices to members, who pay an annual fee to belong.
However, you do not need to be a member to shop at a food co-op.
Join a Community Supported Agriculture (CSA) farm, in which individuals and families join up to
purchase "shares" of produce in bulk, directly from a local farm. Local and organic!
Buy in season – Fruits and vegetables are cheapest and freshest when they are in season. You can also
find out when produce is delivered to your market. That way you know you're buying the freshest food
possible.
Shop around – Compare the price of organic items at the grocery store, the farmer’s market and any
other venue (even the freezer aisle!). Purchase the most economical ones.
Remember that organic doesn’t always equal healthy – Junk food can just as easily be made using
organic ingredients. Making junk food sound healthy is a common marketing ploy in the food industry
but organic baked goods, desserts, and snacks are usually still very high in sugar, salt, fat, or calories.
