the Bright
Green Future
Despite national economic challenges,
green industries are expanding and
customers are committed…
by brita belli
G
oing green is not just a trend—it’s a full-scale shift Organic foodies
that’s taken place across the consumer landscape are committed to the
in every market. In one recent study, the Yale healthfulness promised by
School of Forestry & Environmental Studies found that half fruits, veggies, juices, cereals,
of the survey respondents would “definitely” or “probably” meats and other food staples that aren’t produced or raised
pay more for eco-friendly laundry detergent or an auto- with harmful additives or toxic pesticides. From Stop & Shop’s
mobile. Even those who described their financial situation Nature’s Promise to Whole Foods’ 365 Organic Everyday
as “fair” or “poor” expressed their willingness to spend 15 Value and Wegmans’ Food You Feel Good About, supermarket
percent more on environmentally friendly detergent and brands now offer organic items ranging from crackers to butter
wood furniture. and chicken at prices comparable to non-organic versions.
As the market continuously shifts toward healthier This emerging shift means we have a chance at making
options—both for people and the planet—companies progress in restoring our land and water and better safeguard-
that produce everything from cars to cosmetics to clean ing life from the hazards of industrial agriculture, in which
energy systems are responding with greater options and pesticides and herbicides and in the case of meat, antibiotics
lower prices. and hormones, harm soil quality and contaminate our water
supplies. Demand for local foods from farmers’ markets and
Organic and Local Food community-supported agriculture (CSA) programs has seen
Research by Packaged Facts reports that organic food
an upswing, too. More buyers are expressing concern with
sales have continued to grow over the past year, albeit at an
“food miles”—how far food travels from farm to plate—re-
annual rate closer to 6 percent, compared to the 20 percent
sulting in needless carbon doxide emissions during transport
of better years. The researchers found that “premium cus-
and reduced taste. Says vegetarian cookbook author Deborah
tomers,” those earning $75,000 per year or more, increased
Madison, “I like everything about a farmers’ market. It’s vital,
their organic purchases in the past year. Also, some 33 per-
it’s alive, it’s the best-tasting food.”
cent of those earning much less still seek out organic labels
at the grocery store.
Contact: Organic Consumers Association, OrganicConsum-
ers.org.
16
Southwestern Virginia
Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32