consciouseating
Locavore Lingo
What All the Food Labels Really Mean by Judith Fertig
L
ocally-grown foods are more likely to have been bred for fl avor and nutrition than durability and a long shelf life, says Emily Akins, outreach director for the Kansas City Food Circle, a cooperative that links residents with farmers that grow and raise organic and free-range food. An added benefi t is getting to know the farmer and being able to ask the questions—and receive the answers— that are important to us. The U.S. Department of Agriculture
(USDA) reports that local food sales totaled $12 billion in 2014, up from $5 billion in 2008. They continue to grow.
Organic or Certifi ed Organic Consumers want to know the difference between organics and certifi ed organics. Today’s number of U.S. certifi ed organic operations has jumped nearly 300 percent since 2002 to more than 21,700. Although a certifi ed organic
designation might be the preferred index of how foods are grown and raised, it
is not always possible for certain foods in some climates. Sometimes there’s a tradeoff in buying organic foods in the carbon footprint of its transport to market. According to the Sweetwater Organic Community Farm, in Tampa, Florida, “Organic refers to a specifi c method of growing and processing foods, and is defi ned as produce grown, packaged and stored without synthetic fertilizers, pesticides, herbicides or irradiation.” To be considered certifi ed organic under the Code of Federal Regulations 7 CFR Part 205, products must meet these standards:
n No harmful chemicals have been applied to the land for at least three years.
n Farmers and processors are inspected annually by a certifying agency.
n Farmers and processors must keep detailed records of practices.
n Farmers are required to maintain a written organic management plan.
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