A lot of discussion has been had about the relative benefits of organic foods compared with non-organic. Proponents of organic say that the impact on the land and the body is so much less harmful and so much more sustainable. Critics of the organic movement say it is merely making certain items more expensive than others. Since 1990, the United States Department of Agriculture has set up strict regulations that determine whether or not a product can be deemed ‘organic’ or not. Products that are deemed to be organic are labelled with the organic sticker, clarifying to consumers that the item has all the expected health benefits that are implied in the word ‘organic’, thus justifying a slightly more expensive price tag.
In the interest of cutting through all the hearsay about organic vs. non-organic, here is a comparison chart that illustrates the major differences in production style that separate them.
Organic Produce (Vegetables and Fruit) Non-Organic
- grown with manure and compost - grown with synthetic and/or chemicals
- weeds are dealt with by hand - weeds are sprayed with chemicals
- pests are controlled using naturally- - produce sprayed with synthetic pesticide
Organic Meat and Dairy Non-Organic Meat and Dairy
- fed with organic ingredients - given growth hormones
- disease is treated with natural methods - animals given antibiotics to prevent illness
This list shows that the organic method produces a very different result than non-organic practices. It should be evident from this list that organic food is much better for the body and the mind. There are less pesticides in the food, and in the case of meat and dairy, the animals live a much happier and healthier life. There should not need to be a conclusive study done to prove the point that most of us already know: organic food grown locally is better for the body, and better for the economic growth of the community.
This is an important debate that restaurant owners, grocery store proprietors and distribution businesses need to engage with. From a distribution perspective, it is the responsibility of the food distributor to offer a full-range of organic products sourced as locally is possible. They can look around Ohio and source directly from any number of the exceptional farms that operate in the region. This not only provides excellent produce to restaurants and grocers – it also stimulates the local economy by keeping business local and highlighting that excellent produce can be achieved within a 100 mile radius. Food distribution center Ohio are full of excellent organic produce that should be on the shelves at community grocery stores.
Distributors that operate locally are leading the charge towards healthier, happier, and more informed consumers.