Organic Foods

On October 21, 2002 the USDA implemented national standards that outline exactly how foods must be produced and handled in order to be certified organic.

Why Organics?

For our health: Organic fruits and vegetables contain only about a third as many pesticide residues as conventionally grown food, according to a May 2002 study.

For children: Roughly 20 million youngsters age five and under consume an average of eight pesticides in their food each day in the U.S., according to the Environmental Working Group (EWG).

For the environment: According to a 21-year Swiss study published in the May 31, 2002, issue of Science, organic farming increases soil fertility and diversity of species.