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 chicken at prices comparable to non-organic versions.
that’s taken place across the consumer landscape This emerging shift means we have a chance at making
in every market. In one recent study, the Yale progress in restoring our land and water and better safeguard-
School of Forestry & Environmental Studies found that half ing life from the hazards of industrial agriculture, in which
of the survey respondents would “definitely” or “probably” pesticides and herbicides and in the case of meat, antibiotics
pay more for eco-friendly laundry detergent or an auto- and hormones, harm soil quality and contaminate our water
mobile. Even those who described their financial situation supplies. Demand for local foods from farmers’ markets and
as “fair” or “poor” expressed their willingness to spend 15 community-supported agriculture (CSA) programs has seen
percent more on environmentally friendly detergent and an upswing, too. More buyers are expressing concern with
wood furniture. “food miles”—how far food travels from farm to plate—re-
As the market continuously shifts toward healthier sulting in needless carbon doxide emissions during transport
options—both for people and the planet—companies and reduced taste. Says vegetarian cookbook author Deborah
that produce everything from cars to cosmetics to clean Madison, “I like everything about a farmers’ market. It’s vital,
energy systems are responding with greater options and it’s alive, it’s the best-tasting food.”
lower prices.
Contact: Organic Consumers Association,
Organic and Local Food
OrganicConsumers.org.
Research by Packaged Facts reports that organic food
sales have continued to grow over the past year, albeit at an Green Building
annual rate closer to 6 percent, compared to the 20 percent
Buildings in the United States account for 38 percent
of better years. The researchers found that “premium cus-
of primary energy use and carbon dioxide emissions, mak-
tomers,” those earning $75,000 per year or more, increased
ing them a top contributor to global warming, according to
their organic purchases in the past year. Also, some 33 per-
the Environmental Information Administration. The green
cent of those earning much less still seek out organic labels
building movement now encompasses improved insulation
at the grocery store.
and heating and air conditioning (HVAC) systems; energy-
Organic foodies are committed to the healthfulness
efficient windows and appliances; low-flow commodes
promised by fruits, veggies, juices, cereals, meats and other
and showers; use of recycled and more durable materials
food staples that aren’t produced or raised with harmful
for roofs, decks and countertops; and paints free of volatile
additives or toxic pesticides. From Stop & Shop’s Nature’s
organic compounds. According to McGraw-Hill Construc-
Promise to Whole Foods’ 365 Organic Everyday Value and
tion’s Green Outlook 2009, the overall green building market
Wegmans’ Food You Feel Good About, supermarket brands
is likely to more than double from today’s $46 billion to $49
now offer organic items ranging from crackers to butter and
billion to $96 billion to $140 billion by 2013.
18
www.VOFLnatural.com
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 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40