Back in March, I was in the checkout line at my local farmers market when the checker asked, “Paper or plastic?”

“Damn it!” I yelled, loud enough for everyone to hear. “I forgot my canvas bags again!”

I don’t usually make a scene and I’m normally a very considerate guy. But on that day, I decided the environment took precedence over good manners, and I was willing to embarrass myself. I didn’t care that my car was in a huge parking lot nowhere near the entrance or that several people would have to wait or change lines. It was time to take a stand—to make a change.

I apologized to everyone behind me in line. Then, once again talking loudly enough for all to hear, I declared my intentions.

“I have no choice,” I said, “but to teach myself a lesson. I’m going to go out there in the freezing cold and retrieve my environmentally friendly eco conscious canvas bags! It’s the only way I’ll learn to remember!”

Three steps out, I turned around and walked back in.

Everyone was staring at me.

“The hell with that,” I said. “It’s freakin’ snowing out there!”

Everyone laughed, I think, except the people waiting in my checkout line.

The next time I went grocery shopping I forgot my canvas bags again. To be honest, I still only remember them 10% of the time.

There’s no doubt about it. I’m going to hell.

Not in a handbag, or in a canvas bag, but in a plastic bag that never decomposed.

Here we go again. Just when I thought I had picked the right plastic, I discover I’m drinking toxic water. I stopped microwaving with plastics after reading about dioxins leaching into foods. Soon after, I threw out my microwave. What was I thinking, zapping my food and spinning its molecules? I stopped using soft plastic food containers and soft plastic water bottles. Instead I bought a box of Mason jars and two cool sets of glass food containers. My leftovers and salad fixins were happy, and so was I. bought two new hard plastic water bottles. Safe, right? Wrong!

The National Toxicology Program (NTP) of the U.S. Department of Health and Human Services reports the toxic chemical, bisphenol-a or BPA is now leaching into our food from clear, hard plastic bottles and containers and from the inner lining of canned foods. Animal studies raised multiple health concerns including a risk of cancer and hormonal disruptions that may cause early puberty in females.

The CDC reports 93% of Americans have BPA in their bodies. It certainly is found everywhere in our environment! Quoting the Tufts University School of Medicine report to the National Toxicology Program, theses scientists state there are many routes to exposure other than the oral route. “In a survey of 118 homes, BPA was found to be present in 86% of dust samples… cited in a report examining preschoolers found BPA present in detectable levels in indoor and outdoor air samples, floor dust, and play area soil.” They go on to say BPA is found in the air and dust of homes and offices, in sewage treatment works effluents, rivers, creeks, and drinking water, making exposure through drinking water and bathing likely.

It actually makes sense that it is found everywhere, because it is an element in so many things: CDs, telephone parts, glasses, even composite dental fillings! Just think, we can trade in mercury poisoning for chemical poisoning!

The 69 page preliminary report from the NTP was an interesting read. As one might expect, they determined the risk to infants and children is greater than the risk to adults. Glass baby bottles have regained their popularity. Even-flo is sold out online with a 2-3 week back order as moms scramble to replace plastic baby bottles.

I look in my kitchen to find my food steamer, my favorite means for cooking rice as well as well as vegetables, is made of #7 plastic. My ice tea maker—plastic. My sprouter—plastic. My toaster—plastic. I read about BPAs, dioxins, and PVCs and I wonder if any plastic is a good plastic.

Jan Lundberg from culturechange.org, a nonprofit network of anti-petroleum activists and visionaries for sustainability, would say no. “Plastics’ long-term effects were not considered when first made and put into the environment,” she says. “Now we are starting to see the harm and implications for the health of the oceans and our species.”

I’m getting my name on the backorder list for glass baby bottles. I’m buying a timer so I can cook my rice in a stainless steel pan. I’m storing my food in glass jars and glass containers. I’m drinking my water from a glass made of glass. Now, if I can just find a water distiller with no plastic parts…

• It takes roughly 430,000 gallons of crude oil to produce 100 million plastic bags.
• With groups like the Worldwatch Institute estimating that Americans discard as many 100 billion plastic bags each year, we’re talking about using tens of millions of gallons of crude annually just to tote our groceries home.
• At least 267 different species are known to have suffered from entanglement or ingestion of marine debris, and plastics and other synthetic materials cause the most problems for marine animals and birds.

Worldwatch Institute

You’re standing in the checkout line at the grocery store and you’ve made enough decisions for one day. You decided what you’ll be eating all week and what you’re having for dinner tonight. You’ve taken the time to choose which brand of non-toxic dish soap is more likely to cut grease. You even decided whether to pay with cash, a check, debit, or credit. But there’s one more decision you’ve yet to make. When the question is asked, it can confuse and distress even the most seasoned shopper who cares about the environment (and since you’re reading OLM, chances are you do care). Yes, your last decision might be a tough one. Are you ready? Here it comes: “Paper or plastic?”

Many shoppers don’t know which choice is better for the environment. After all, plastic is recycled, isn’t it? Should we be cutting down trees to make paper bags? Grocers seem to prefer plastic. Does that mean it’s better?

Plastic grocery bags are light, sturdy, and easy to carry because they have built in handles. They also have the added advantage of providing a bit of protection from foods that might leak. They’re cheaper than paper. They require less energy to produce than paper bags. When they are compacted, they take up less space in landfills. And some supermarkets make it easy to recycle plastic bags right there at the store.

Unfortunately, plastics have many downsides. Plastic bags are made from non-renewable petroleum resources. They can be recycled, but not as easily as glass, aluminum, or paper, partly because the bags may be made from one of several different plastics. This makes separating plastics for recycling difficult. And for the most part, plastic must be recycled into a product for non food use.

Plastic production and processing require the use of toxic chemicals. Many manufacturing plants that produce these chemicals also produce hazardous waste and pollute the air. In 1986, the Environmental Protection Agency ranked the top 20 chemicals whose production generates the most hazardous waste. Five of the top six were chemicals commonly used by the plastics industry (propylene, phenol, ethylene, polystyrene, and benzene).

Some plastic bags are said to be biodegradable, but biodegradation takes place when air is present. Photodegradation occurs when sunlight is available. Most of the garbage we generate (about 95%) is landfilled. In landfills, garbage is buried beneath layers of soil where it’s s a little difficult for air or sunlight to reach it. The fact is, most plastic bags just don’t degrade, even in a compost pile. Estimates say those plastic bags will take 1000 years to decompose. Others say they never will.

The truth is we use them once and rarely recycle them. Americans throw away about 100 billion plastic grocery bags a year. Only 0.6%—less than 1%, are recycled! Plastic bags clog our sewers, pollute our rivers and lakes, collect on our beaches, churn in toxic islands of debris in our oceans, threaten our wildlife and our ocean life, and litter our land.

Brown paper grocery bags need to be so strong they are generally made from high quality paper with little recycled content. And though they are made from a renewable resource, trees take a long time to grow and paper mills pollute both the air and the water.

Paper bags can be recycled. They are often used to make corrugated cardboard. Paper bags are also biodegradable, but again, the process is not facilitated in landfills.

So which should you choose? Neither, of course. You should carry reusable cloth bags. But if you don’t have any with you, Whole Foods has made the decision easy. They’ve stopped carrying plastic bags.

“More and more cities and countries are beginning to place serious restrictions on single-use plastic shopping bags since they don’t break down in our landfills, can harm nature by clogging waterways and endangering wildlife, and litter our roadsides,” said A.C. Gallo, co-president and chief operating officer for Whole Foods Market. “Together with our shoppers, our gift to the planet this Earth Day will be reducing our environmental impact as we estimate we will keep 100 million new plastic grocery bags out of our environment between Earth Day and the end of this year alone.”

“Doing away with plastic grocery bags won’t just help protect marine life, it’s a key move in shifting us away from a ‘consume-and-dispose’ mentality,” said Lisa Mastny, editor of the Worldwatch Institute report Oceans in Peril. “Disposable plastic bags can linger in the environment for more than 1,000 years and are the major debris item found on the seabed, especially near the coast.”

“During our International Coastal Cleanup each year, our volunteers find hundreds of thousands of bags on beaches and in the ocean posing a threat to birds, turtles and other marine life. As people continue to learn more about the impact their lifestyle has on the environment, we find they are looking for personal solutions to global problems,” said Laura Capps, senior vice president of communications and outreach with Ocean Conservancy.

Last year, Whole Foods Market became the first and only food retailer in North America to offer 100 percent recycled fiber content paper bags, which also are completely recyclable and they have handles. “I am not sure why anyone would think you can’t make quality paper bags out of 100% recycled paper,” says Deborh Horgan of Whole Foods. “I think ours are pretty good.”

So do we. But Whole Foods agrees with us: reusable bags are the best. Whole Foods encourages their customers to bring in any kind of bag, used paper, plastic, cloth, even backpacks and baskets. They also sell a 99 cent “Better Bag,” a reusable bag made from recycled plastic bottles.

So keep a stash of used bags in your car as well as your cloth or canvas bags. Reuse and recycle. We’ll all get the hang of it. All we need to do is practice.

When organic certification began, each state set its own standards. In time it was decided one uniform code was necessary. The USDA began a nationally recognized certification program in 1990.

Consumers think organic means organic. No pesticides. No herbicides. Nothing unnatural. Simple, right? Unfortunately, no. It’s not that simple. The organic label has quite a bit of wiggle room. It also has its share of controversy.

USDA organic certification requires time and money. Farmers are required to maintain documentation, to pay for inspections, and to pay for labs to test their produce. While it’s still true that food with an organic label is a superior product with more nutrition than its conventional counterpart, some farmers say USDA certification doesn’t guarantee strict adherence to the standards that originally defined organic and the label itself has become misleading.

In an Internet letter to their customers, the Whistling Train Farm, a fully organic farm in Washington State, goes into great detail explaining why they have chosen not to be certified as a USDA organic farm. Among their reasons are a number of practices allowed that they don’t agree with such as: “The use of blood and bone meal from non-organic livestock as fertilizers. We don’t feel safe using these products because of the BSE risk.” and “A long list of allowed substances, including broad-range botanical pesticides.”

As the Coleman Farm explains, “Among other things, certification would require us to keep records of input and output for each crop. We would have to pay for farm inspections and lab tests of our produce. For a farmer growing a thousand acres of broccoli the time required is insignificant. We raise and market nearly two hundred products, many of which yield only a few pounds a year. We think the time and money that certification would require is better spent working our farm and serving our customers.”

Vernon Mullins, the Organic Program Manager for the Georgia Department of Agriculture does not agree with the claim that documentation is a time consuming task. “Certification requires documentation,” he says, “but this can be done in a spiral notebook, on a calendar, or in an Excel spreadsheet.”

The forms available for download do look a bit overwhelming, though it appears a careful and complete set up of documentation would go a long way toward simplifying on-going record keeping. Organic certification is definitely not for scatterbrained types or for procrastinators. Careful due diligence is required.

Mr. Mullins also tells us the U.S. government has subsidized the costs of organic certification through the National Organic Certification Cost Share Program, which was originally available for farmers in 15 states. A second program included in a 2002 farm bill made financial assistance available to every state. Though funds are currently exhausted, a new bill is in appropriations awaiting funding.

Is the certification too expensive? Too time consuming? Is it meaningless because the standards are slipping?

There certainly appears to be contradictory opinions. OLM is going straight to the source. We’re going to ask the farmers. Look for our survey results in upcoming months.

In the simplest terms, any food grown without chemical fertilizers or pesticides can be labeled organic. People who do not understand the organic food movement often argue that there is no significant difference between organic and so-called conventional food. There is however, a lot more to the argument than meets the eye.

For most of humankind’s history, food crops grew utilizing natural fertilizers such as animal manure, dung and decomposed plant materials, otherwise called compost. Creating good soil was the focus. Crops took nutrients from the soil and all crop refuse was returned to replenish the nutrients removed. Adding these natural elements back to the earth feeds not only the plants, but also the micro-flora and micro-fauna that provide micro-nutrients for the soil, which are subsequently extracted from the soil by the plants.

Pesticides were not necessary because strong, healthy plants, grown in healthy soil, were disease resistant. Predators attack the weak and ill formed. Plants grown in soil that is complete with all the nutrients nature provides grow strong, healthy, and are resistant to disease.

This changed in the mid 1800’s when Justus von Liebig, a German scientist, discovered nitrogen as an essential plant nutrient. This led to the invention of nitrogen-based fertilizer and the propagation of plants utilizing Liebigs’s “Law of the Minimum”. This principle states that the one essential mineral which is in the relatively shortest supply, limits a plant’s development. This concept determines the amount of fertilizer to apply in modern agriculture. Plant growth in conventional agriculture is controlled not by the total resources available, but by the scarcest resource. Minimal plant nutrient requirements are chemically synthesized and added to the dirt. The soil is no longer the source of plant nutrition, but only a receptacle for holding plant roots.

Subsequently, the plants themselves are weak and must be protected against attack from insects, funguses and other pests by the application of synthetic chemical insecticides and other toxic poisons. These poisons get into the food and cannot be removed. The toxins then enter our bodies through ingestion of the food and may lead to other health problems.

Food grown by conventional methods conforms to specific standards designed to meet a consumer demand subliminally created. Much of it is genetically altered or hybridized through genetic modification. All of the food looks the same. It is often picked unripe to aid storage and ease shipping, and then gassed with more chemicals to ripen the fruit before it is presented to buyers. The food is unblemished in appearance, but bland and tasteless. The nutrient content of conventionally grown food is limited and must be supplemented by vitamin and mineral tablets in order to maintain consumer health.

Organic growers use natural materials that are available in the environment around them to grow high quality food. The food is higher in quality because it contains all of the nutrients available from soil enriched by inclusion of natural materials. Equally important, organic food has no synthetic chemicals added as nutrients, to control pests or aid harvesting. This produces food that is better tasting with higher nutritional content. Sometimes organic food is not as pretty to look at like as “steroid food’ found at the local grocery store. However, to clearly know the difference, just eat some food grown organically. The absolute, unequivocal proof that organic food is superior to conventional food is simple. The proof is in the tasting!

Oh Organics, My Organics

“Organics” have arrived. They are more popular than ever, but what exactly is organic food? How does organic farming differ from conventional farming? How does the organic labeling process work? And, what does it all mean to you, the well-intentioned consumer? You might be surprised by some of the answers.

Over the past few decades, organics have moved from the “lunatic fringe” to the red carpet. Literally. This paradigm shift was most evident at the 2004 American Music Awards held in Los Angeles. Each year, celebrities, usually accustomed to receiving gaudy gift bags brimming with fancy fragrances and trendy technology, were instead presented with a more natural offering: “ecogift bags” filled with organic treats like Annie’s Homegrown Organic Macaroni and Cheese, Taylor Maid Farms organic coffee, and organic cotton tote bags from Patagonia.

Organics are not only en vogue among luminaries and de rigueur among foodies, middle America is going organic, too. The 2002 Organic Consumer Trends Report found that thirty-nine percent of the U.S. population uses organic products.

Organic food production is a $16 billion-a-year industry, according to the Organic Trade Association (OTA) – and it is rising precipitously. Even though organic still accounts for a mere 3% of overall food sales, it is growing at a sizzling rate of 17-20% per year as compared to a glacial rate of 2-3% for conventional foods.

“Once you have Kraft marketing an organic product, albeit through another brand, you really can’t be more part of the mainstream than that,” said Don Montuori, editor of Packaged Facts, an industry publication.

More people eating healthier food produced in safe and sustainable ways is all good, right? Well, not necessarily.

Double-digit growth can be a double-edged sword. Organic food production is growing so rapidly that it is straining the system. There are not enough organic farms and organically raised animals in the United States to meet demand.

When demand outpaces supply, things can go awry. For example, in 2006, The Cornucopia Institute, an organic watchdog organization, filed a legal complaint before the USDA against Dean Foods, the largest milk bottler in the United States. The complaint alleged that Horizon Organic Milk came from cows reared in factory farms that violated organic standards. Specifically, Horizon’s dairy cows did not have sufficient access to pasture and were kept in inhumane conditions. The case is still pending.

“As organics become more mainstream, the standards are at risk,” says Ronnie Cummins, a national director for the Organic Consumer Organization. “Mass market and organics aren’t always compatible,” he adds.

First, let’s get clear on the differences between organic and conventional farming –how and why the distinction was originally drawn.

In 1990, the U.S. Department of Agriculture (USDA) Farm Bill included The Organic Foods Production Act, which was created to establish uniform national standards for the production and handling of foods labeled as “organic.” The Act authorized a new USDA National Organic Program to set national standards for the production, handling, and processing of organically grown agricultural products.

The USDA National Organic Program now oversees mandatory certification of organic production. The Act also established the National Organic Standards Board which advises the Secretary of Agriculture in setting the standards upon which the National Organic Program is based. Producers who meet standards set by the National Organic Program may label their products as “USDA Certified Organic.”

Here is the technical definition of “organic food” according to the USDA National Organic Program website: “Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled ‘organic,’ a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified, too.”

Fairly clear cut, right? Unfortunately, things aren’t so clear. The ability to emblazon a food product with the word “organic” is a valuable marketing advantage. And, when a subtle advantage can be leveraged for financial gain, it’s a breeding ground for situational ethics — and compromised standards.

Organic certification is intended to protect consumers from misuse of the term, and to make buying organics more straightforward. However, as the demand for organics rise, some large food manufacturers are attempting to weaken organic standards. Even the slightest downgrade in those standards can represent a financial windfall to large food companies.

Some believe that the U.S. government is also seeking to undercut organic standards. For example, Congress passed a $397 billion spending bill that contained a buried provision which could jeopardize U.S. organic standards. The provision, which was slipped into the bill at the last minute without debate, would “permit livestock producers to certify meat and dairy products as organic even if the animals had been fed non-organic or genetically engineered grain.” The provision would override the NOP’s requirement that 100% organic feed be used to produce organic meat products.
While many forces seek to soften organic standards, others go above and beyond to safeguard and uphold them.

“We’re talking about people’s health here,” says Dr. Jack J. Singh, founder of Organic Food Bar, Inc. Health is our most precious asset. Food companies should protect that at all costs! When you run a food company, you are feeding families with children. It is incumbent on everyone in this business to do everything they can to protect people’s health, particularly now as we face a health care crisis in this country.”

What the big companies don’t quite grasp is that unflinching integrity is good for customers – and good for business, too.

• If you want to eat purely organic food, the label should read: “100% organic” and nothing less. Only products made entirely with certified organic ingredients and methods can be labeled “100% organic.”
• Products with at least 95% organic ingredients can use the word “organic” and can also include the USDA organic seal. The other 5% can be conventionally-grown ingredients.
• A third category, containing a minimum of 70% organic ingredients, can be labeled “made with organic ingredients.”
• In most cases, the word “natural” on a product label means very little because, unlike the designation “organic,” the word “natural” has no legal definition.
• Whenever possible, buy food produced closer to home. That way, you know your food is fresher — and you know where it comes from! The recent food scare with China, while unsettling, has compelled many Americans to examine the origins of their food. This is good. The fact is that locally-produced food is better for you, it’s better for your community — and, it’s better for the planet.

To learn more about organics, visit The Organic Trade Association at: http://www.ota.com

For more healthy living tips, visit: http://www.organicfoodbar.com