In Tough Economic Times, Less Can Afford Organic
The Union Square Greenmarket where shoppers choose between organic and non-organic. © Lisa Euker
By Lisa Euker
Joan Banbury used to shop at Whole Foods. She can still remember the fresh taste of organic blueberries, but now she buys all her groceries at farmers’ markets.
The 67-year-old retired New York City schoolteacher worries about her pension and the affordability of organic foods. Banbury said that she misses buying organic vegetables the most because they made her salads taste better.
“I wish shopping organic would be easier on the pocketbook,” Banbury said. “But everybody is more conscious of their budgets these days and what can you do?”
During a time when consumers are increasingly worried about the economic recession and rising food prices, fewer shoppers are buying organic groceries in favor of the less expensive non-organic products. While forcing consumers to reevaluate their shopping habits, this has also negatively impacted sales for the organic retail industry, and caused many organic farmers to revert to non-organic cultivation.
In a recent study, WSL Strategic Retail found that 45 percent of shoppers believe that organic food is healthier. But consumers are finding it harder to pay $6.75 for a gallon of organic milk when they can purchase non-organic milk for $3.99.
Banbury agrees. “I think organic food is healthier and it tastes better,” she said. “But, it’s too expensive so I’ve started to buy non-organic fruit from street vendors, and who knows where that fruit has been — it could have rolled around on the ground before I bought it.”
According to the United States Department of Agriculture, food prices have increased to “historic highs” over the past two years. In 2008, food prices have risen 5.5 percent and they are predicted to rise an additional 3 to 4 percent during 2009.
On top of the inflated agricultural market, organic food costs 20 to 50 percent more than conventional products, said USDA Agricultural Economist Ephraim Leibtag.
During a year of record job losses, reduced paychecks, and a higher cost of living, the 20 to 50 percent difference in price may be too much of a burden for consumers who previously shopped organic.
“I think that the recession changes people’s budget and changes people’s preferences a little bit, or at least their willingness to pay,” Leibtag said. “Organic foods you might think of as more of a luxury item and everyone’s cutting back these days and that’s one place where they might choose to do so.”
The organic food industry has had a fast and overwhelming success. Sales have risen from $1 billion in 1990 to $17.7 billion in 2006, according to the Organic Trade Association. Although sales continue to climb, they are now increasing at a slower rate.
Mark Kastel, co-founder of The Cornucopia Institute, a farm policy research group, said that many choose to eat organic because of an increasing concern with the safety and nutritional content of food.
“There’s an instinctual desire, especially with parents, to bring the best quality food to their kids,” Kastel said.
He also said that protection of the environment, support for a more humane animal system, and economic justice for farmers is built into the higher cost of organic products.
“It’s not that organic products are too expensive, it’s that conventional food is too cheap,” Kastel said.
“Non-organic food might be cheaper, but it’s nutritionally inferior and adds to health problems over a lifetime with the cost of medical care. That food might not be such a bargain if we end up polluting our rivers and lakes with toxic chemicals and our food is contaminated with toxins,” he added.
Others in the food industry are more skeptical about the benefits of organic food and whether it is worth the elevated prices.
New York University professor of Environmental Studies Catherine King said that the USDA considers the term “organic” a marketing strategy.
King emphasized that there is much more to organic products than a lack of growth hormones. The sustainable farming methods practiced by organic farmers are much more expensive to maintain, leading to the higher prices.
Non-organic farmer Miguel Garcia, of Troncillito Farms in Marlboro, New York, said that he does not grow organic because of the extra expenses that accompany growing food without herbicides and pesticides.
“It is hard to grow fruits and vegetables without sprays; the worms would eat the apples,” Garcia said.
Certified Nutritionist Toni Colarusso said that eating healthy, whether the products are organic or non-organic, is worth the extra expense.
Colarusso said, “I try to focus on the fact that giving your body the best fuel is priceless.
Even if the farmer is not organic which takes time, the major issue is the food grown toxic free. The interesting thing I have observed is that vital vibrant crops do not attract bugs. “Weeds” show up to nourish the soil so a naturally well nourish soil will have fewer weeds.
So if money is an issue look for transition farms or toxic free crops. Ask questions of the food source.
In the long run organic is safer for your health saving on future bills.
Sue Trumpfheller
July 1, 2009 at 7:16 PM
Those of us who have allergies to herbicides or pesticides don’t have much of a choice, but if I cannot afford organic, I opt for produce from outside the United States. Other countries are smart enough to have banned poisonous foods.
Sue
July 1, 2009 at 8:10 PM
Yes, there can be up to a $3 price difference in organic v conventional milk – but how many people who say they can’t afford organic milk, buy a cup of $3 coffee a day, or spend that much on bottled water or soda? Eating healthy and supporting sustainable practices have to become a top priority in our budgets.
Beth
July 1, 2009 at 11:29 PM
Protecting your body from the ravages of pesticides, synthetic fertilizers and herbicides is the only sane way to eat. If that costs more, then that extra cost is health insurance. American agriculture is perverted, selling toxin-laden food to us; those toxins can cause deadly diseases; paying more for organic food is life insurance. Until our government does the moral and decent thing, and prohibits non sustainable farming and abyssmal animal husbandry practices, organic food is our safety net.
Linda Adsit
July 2, 2009 at 12:37 AM
I agree that “paying more for organic food is life insurance”. We can look at this issue from another angle: if we can save on our medical bills by acquiring better health on organic food, then we don’t actually pay more for organic. The “certified organic” issue can be overcome by growing one’s own organic vegetables, in containers if necessary.
Hanne-L
August 26, 2009 at 4:05 PM
I like your explanation of looking at this issue from another angle.
You are correct about the savings in medical bills offsetting the additional cost of organic.
Further, yoursuggestion of growing one’s own organic vegetables makes eating organic possible for everyone.
Thanks for the comment
Le Roy
October 29, 2009 at 5:16 PM
Sorry Sue, “certified organic” does not and has never meant “grown without pesticides or herbicides.” And most produce imported to this country is from countries with much weaker labeling requirements. Getting to know the farmers at your local tailgate farmers market will empower you to purchase what you want and need.
Lisa Euker’s attribution to Miguel Garcia, of Troncillito Farms in Marlboro, New York, “that he does not grow organic because of the extra expenses that accompany growing food without herbicides and pesticides” continues the MISLEADING and FALSE idea that “certified organic” means the food has been grown without herbicides and pesticides.
Until the those who ballyhoo “certified organic” rigorously correct journalists, bloggers, experts and Secretary of Agriculture Vilsack whenever they continue perpetuating this falsehood, “certifed organic” will continue to lose support.
I have been actively engaged in reviving local, sustainable, low spray/no spray agriculture for 14 years and have faced the question of whether or not our products are “organic” hundreds of times. Not one in five knows what it actually means. During that time, I succeeded in stopping one grower who was an outright fraud. It took 3 months and I got no help from anyone within the “certified organic” movement including the certifier.
The only reason I see for buying “certified organic” is when I am supporting a particular farmer or group of farmers or I don’t have direct knowledge the growing methods of the source.
Until “certified organic” does a better job of educating the public and policing its name, I see no reason to support it significantly.
Harry Hamil
July 2, 2009 at 7:18 AM
Yes because it’s our vote to promote more organic farming in the future. I’d rather pay more for less food as long as it’s organic.
Tujie
July 2, 2009 at 12:57 PM
Mr. Hamil is right, “organic” doesn’t mean what most people seem to think it means. The reason why it’s become kind of a scam is spelled out right in the article: “…the USDA considers the term “organic” a marketing strategy.” The USDA also considers poisoning topsoil and groundwater perfectly reasonable agricultural policy.
As for “fewer can afford organic” I find that very hard to believe. My income last year was below the poverty level, yet we have little difficulty affording organic produce – we just waste less money on other things. Mark Kastel is right and his quote in the article sums it up perfectly.
Tim
July 2, 2009 at 10:01 PM