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.
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