FAQs on Organic Food

Does Organic Food Taste Better than Conventional Food?


There’s plenty of anecdotal evidence that organic tastes better. For example, when the Chicago Tribune had a panel tasting specialty chickens (Amish, Heritage, etc.), organic chickens were rated the tastiest.


Does Conventional Food Have a Longer Shelf Life Than Organic?


Food scientist Dr. Karin Allen’s response to the shelf life question:


“The same storage recommendations apply for organic produce as for conventional. The difference in produce type is the important factor (e.g. apples vs. asparagus).


What Do the Various Organic Labels Mean?


The USDA organic certification program requires organic foods to meet strict standards which regulate how organic foods are grown, handled, and processed. The U.S. government is, therefore, responsible for what a claim of organic may be. Most  farmers and food manufacturers that label a product “organic” must be certified by a third party auditor that is approved by the USDA. Only producers selling less than $5,000 worth of organic food a year do not have to be certified, but they are still required to follow the government’s standards in order to label their foods as organic. Here’s what the labels mean:

Are Organic Methods More Humane to Animals?


Every year in the U.S., about ten billion animals—including chickens, pigs, turkeys, cows, and others—are killed for human consumption. That alone does not sound very humane, at least to a vegetarian. But assuming one is a meat-eater, the question an animal-lover might ask is this: “How are the animals treated while alive?”


“There is a misconception that ‘organic’ implies more humane treatment of the animal itself,” says nowPublic.com. The USDA organic label indicates what the animal was fed, not how it was treated.


Syndicate content

You must be logged in to post a comment or question.

Sign In or Register for free.