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It’s common sense – well-balanced soils grow strong healthy plants, which taste great! |
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Organic certification is the public’s assurance that products have been grown and handled according to strict procedures without persistent toxic chemical inputs. |
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Many EPA-approved pesticides were registered long before extensive research linked these chemicals to cancer and other diseases. Now the EPA considers 60% of all herbicides, 90% of all fungicides and 30% of all insecticides as potentially cancer causing. |
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The elimination of polluting chemicals and nitrogen leaching, done in combination with soil building, protects and conserves water resources. |
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Soil is the primary focus of organic farming. We’re facing the worst topsoil and erosion in history due to chemical intensive, mono-crop farming. |
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Organic agriculture respects the balance demanded of a healthy ecosystem: wildlife is encouraged by including forage crops in rotation and by retaining fence rows, wetlands and other natural areas. |
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Organic farmers have led the way, largely at their own expense, with innovative on-farm research aimed at minimizing agriculture’s impact on the environment. |
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The loss of a large variety of species (biodiversity) is one of our most pressing environmental concerns. Organic farmers and gardeners have been collecting and preserving seeds and growing unusual varieties for decades. |
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Now every food category has an organic alternative. And non-food agricultural products are being grown organically – even cotton, which most experts felt couldn’t be. |
