Q. What exactly is the definition of "Organic"?
A. The term "Organic" is used to describe plant and animal products that have been raised with out the use of synthetic/chemical pesticides, herbicides, antibiotics and growth hormones. Applied fertilizers in the world of Organic agriculture are of plant and animal origin. Organic methods aim to enhance biodiversity and soil biological activity creating a balanced food production ecosystem. The USDA’s organic certification requires farmers’ land to be free of synthetic fertilizers and defoliants for at least three growing cycles and to be a minimum of 150 feet from a chemically sprayed field.
On October 21, 2002 the USDA enacted the new national organic standards, making the use of the label "Organic" a federally regulated process. In order to use the label Organic, producers must be in accordance with the (NOP), the USDA’s National Organic Program.
Links: www.beyondpesicides.org/organicfood; www.usda.gov; www.ota.com;
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Q. What is an heirloom plant variety?
A. Heirloom or heritage varieties have been around for generations. In fact they are frequently named after the family who preserved the seed. Most varieties have been cultivated for over fifty years and some can be traced back to over a thousand years. Heirlooms are open pollinated, non-hybrid seed varieties. This means that if seeds are saved, they will develop with the same traits as the parent plant each year, remaining true to type. Farmers, years ago selected seeds from plants containing characteristics that they found appealing e.g. large fruit, drought resistance, flavor and hardiness. Heirloom plants often have an eccentric and unique appearance. A common discovery with these peculiar looking varieties is that they have such a delicious flavor e.g. Brandywine Tomatoes.
Links: www.newfarm.org;
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Q. What is Sustainable agriculture?
A. The concept of Sustainable Agriculture came about as an alternative to the industrial agricultural model. Industrial Agricultural methods are at a scale where, intensive herbicide, pesticide and fungicide use is prevalent on a large mono-crop landholding. Animals are held in confined factory like conditions where synthetic antibiotics and growth hormones are used to increase production and to combat disease and pest problems. The need for synthetic inputs is often a result of the unnatural living conditions and mono-crop production. The negative impacts of mono-cropping, chemically intensive agriculture are topsoil loss and soil erosion, aquifer depletion, pollution, loss of genetic diversity and the overall brake-down of ecological systems. There are also deeper social issues connected with hunger and poverty on a global level. Many farmers in “developing nations” are shifting to industrial farming where they grow single commodity crops for export while sacrificing local subsistence models.
The foundation of sustainability addresses concerns that go above and beyond the term “Organic.” Sustainable Agriculture seeks practical applications that are more in line with natural processes and tendencies. Sustainable ecologically sound methods of farming enhance biodiversity, regenerate soil health, encourage biological activity, and include whole systems management focused on regeneration rather than exploitation. The aim is to use nature-based solutions rather than synthetic and artificial applications. By nature, sustainable agriculture is generally smaller in scale. From an economic standpoint sustainable agriculture works to provide viable business pathways for small-mid sized farmers. The goal is to create a decentralized, self-sufficient, local/regional food system that empowers farmers and strengthens community.
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Q. Why is local food important? Why should we support Farmers Markets?
A. Nutrition and Freshness - Unless you picked them yourself, the fruit and veggies at your local farmers’ market are about as fresh as they get. As soon as they’re picked fruits and veggies begin to lose their optimal nutritional value. But because farmers market produce is not grown for long distance shipping, it’s allowed to ripen naturally in the field rather than the back of a truck and, unlike much store bought produce, it hasn’t been gassed to simulate the ripening process. Rather, Farmers harvest their produce just before the market day providing the consumer with food at a maximum level of nutrition and flavor. Several studies also show that crops that are fertilized with compost and manure are more nutritionally beneficial than those that are strictly chemically fertilized. Most small and medium sized local farms utilize both manure and compost as fertilizer. Simply put, farmers’ market fruits and vegetables are the tastiest and freshest around!
Get to Know Your Food Source - Consumers who shop at a local market have the privilege of making personal connections. They can interact with the farmer and trace the story of where and how their food was produced while feeling secure about it’s safety. Customers can ask for specific varieties of vegetables and fruit and can encourage the farmer to grow them. While shopping at a farmers’ market the consumer experiences the seasonality of crops connecting to the rhythm of the natural environment.
More Variety and Unique Flavor - Farmers’ market shoppers have access to a wider variety of fruits and vegetables. On a local level, farmers can present tender specialty varieties of vegetables and fruit that can’t withstand traveling long distances. Local bakers, cheese-makers and artisans are a fixture of farmers markets. Customers can purchase a unique array of handcrafted cheeses, breads and specialty foods that are only available at the markets.
Enhancing Communities - Forget shopping carts, artificial lighting and cheesy music. At the farmers market you can relax, meet up with friends, catch a cooking demo, tomato tasting or corn roast. Farmers markets often become the central gathering place for the local community.
Strengthen Local Family Farm Traditions - Farmers’ markets provide opportunities for farmers to market directly to the consumer. Direct marketing cuts the costs of packing, advertising and distribution so that farmers receive full value for their produce. Direct marketing insulates the farmer from the uncertainty of the wholesale market. As large agribusiness farms and ranches steadily take over food production in the U.S., family farmers are becoming increasingly rare. Small family farms have a hard time competing in the food marketplace. Shopping at the farmers market gives them a fighting chance in today’s globalized economy.
Energy Efficient - Local food travels fewer miles to get to your plate giving you a fresher product while consuming less energy. Shipping food from California or Florida, to the Northeast wastes an unnecessary amount of non-renewable fossil fuels and contributes to greenhouse gas emissions. Not to mention, outdoor farmers markets do not use energy to light, heat or cool a building and local produce does not need to be refrigerated all day and night.
Building Local Economies - By shopping at a local farmers’ market you are strengthening the regional food system and the regional economy. Spending your dollars at a farmers’ market directs money to the region’s rural communities. Farmers will spend their money at local businesses multiplying the impact of your purchase. Good markets where farmers can sell their produce keep small family farms viable and open space productive.
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Q. What are the current trends in agriculture?
A. “Get Big or Get Out”. Earl Butz, U.S. Secretary of Agriculture during the 1970’s
Profits and concentration of power has shifted to fewer and larger industrial farms where, 8% of the farm population accounts for 72% of the sales. That same 8% receives the most money in federal agriculture subsidies. World Watch Report, Home Grown: The Case for Local Food in a Global Market. Brian Halweil. 2002
- 50,000 farming operations now account for 75 percent of the US Food production. Fatal Harvest: The Tragedy of Industrial Agriculture. Edited by Andrew Kimbrell. 5 companies control 75 percent of the global vegetable seed market.
- 5 companies control 65 percent of the global pesticide market. World Watch Report, Home Grown: The Case for Local Food in a Global Market. Brian Halweil. 2002
- American farmers, on average, receive only about 20 cents of each food dollar spent. The remainder goes toward the expenses of processing, packing and distribution. Farmers who sell food direct to local customers, on the other hand, receive the full value for their product cutting out the costs to middlemen. Eating Local: A Matter of Integrity. John Ikerd
- “More than one million acres of U.S. farmland is lost each year to residential and commercial development. The loss may seem small in relation to the total of more than 950 million acres of farmland, but an acre lost to development may mean an acre lost forever from food production.” Eating Local: A Matter of Integrity. John Ikerd
- Between 1987 and 1992 America lost an average of 32,500 farms per year, 80% were family run farms. Fatal Harvest: The Tragedy of Industrial Agriculture. Edited by Andrew Kimbrell.
- Seventy years ago there were nearly 7 million American Farmers. Today there are only 2 million. Less than one million of those farmers claim farming as their primary occupation. The remaining half rely on a secondary income. Fatal Harvest: The Tragedy of Industrial Agriculture. Edited by Andrew Kimbrell.
- In 2002, 79% of the farms in the Northeast had annual sales under $50,000. U.S. Dept. of Agriculture Consensus, 1997 and 2004.
- Several surveys from different wholesale markets in the U.S. show that fruits and vegetables are traveling between 2500 and 4000 kilometers, (1500-2500 miles) from farm to market, a 20 percent increase in the last two decades. World Watch Report, Home Grown: The Case for Local Food in a Global Market. Brian Halweil. 2002
- Farming uses 12% of the total U.S. Petroleum supply, more than any other single industry. Northeast Farm to Food: Understanding Our Region’s Food System. Northeast Sustainable Agriculture Working Group. 2002
- A nationally sourced food system uses four to ten times more fuel than a system that relies on local and regional sources of food. As a result, national food systems release five to ten times more CO2 from burning fuel compared to a local system. Richard Pirog 2001.
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