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Frequently Asked Question!
Organic food actually reflects the true cost of food. The price you see at the grocery store for a conventional product doesn’t tell the whole story. The retail price is often offset by subsidies and ignores broader costs that affect both consumers and producers. Buying organic food is more economically efficient, as it is profitable while reducing environmental impacts that consumers would pay for in other ways.
One consistent finding in recent studies on the nutritional quality of organic foods has found that antioxidants in organic food are significantly higher than those in conventional foods. This is great news, as antioxidants play a key role in preventing chronic disease by collecting free radicals before they develop into health problems.
Most conventional crops are monocrops, meaning they only produce one type of food. Organic farming, however, tends to grow multiple crops in the same space. This encourages biodiversity and the two (or more!) crops can work together to improve harvests.
In the long term, organic farms have higher yields than conventional farms. Every year since 1981, the Rodale Institute has been studying organic vs. conventional agriculture side by side. They have found their average grain yields from organic fields to be almost as high as the conventional fields. Additionally, organic fields have yielded significantly more than conventional ones during dry years. Other solid, long-term comparison studies suggest organic farms produce at least 80 per cent -100 per cent of what conventional farms yield.