Why Choose Certified Organic, Locally Grown?

Organic Matters from NOFAVT on Vimeo.

Girl with tomatoesYour choices make a difference! The nearly 600 Vermont farmers and processors that make up Vermont Organic Farmers (VOF) know that local and organic always counts.

Here are 5 reasons why: 

1. Healthier for You and Your Family
Organic certification standards prohibit synthetic herbicides and pesticides, antibiotics, artificial hormones, and genetically modified organisms.

Minimizing your exposure to these toxins can reduce your risk of cancer and other health problems. Exposure to organophosphate pesticides in the womb has been correlated with lowered IQ scores in children and children fed organic diets have been shown to have fewer pesticides in their bodies.

In addition, organic foods have been shown to have higher levels of beneficial nutrients such as antioxidants and Omega-3 fatty acids.

Studies have shown that organic poultry and livestock farms house remarkably less antibiotic-resistant bacteria than conventional farms. Therefore, choosing organic meat and eggs reduces your risk of contracting an antibiotic-resistant infection and also reduces the overall amount of antibiotic-resistant bacteria out there.

(What about all the fuss about "that Stanford study" that claimed no health benefits for organics? Here's a well-reasoned response from the folks at Organic Valley.)

2. Supports Your Community
On average, organic farms create 21% more jobs than conventional farms, helping to sustain viable communities. Supporting local organic farms keeps money in the local economy and preserves Vermont’s rural character.

3. Better for the Land
Organic farmers protect soil, water, and air quality with practices like crop rotation, cover crops, and composting. By nourishing the soil, organic farmers sequester carbon, reduce harmful waste runoff, and help ensure that our farmland will continue to be fertile and productive into the future.

4. Tastes Great
Healthy plants and happy animals produce great-tasting food! Plus, local and organic food is raised in accordance with the seasons and using varieties chosen for flavor rather than shelf life  - so it naturally tastes fresh, clean, and just like it should!

5. Grown with No GMOs
Buying certified organic is the best way to avoid exposure to genetically modified organisms (GMOs). Organic farmers do not use GMO seeds, plants, or animal feeds, and organic processed foods do not contain GMO ingredients.


Want to learn more?

  • This webinar by University of Minnesota’s Organic Outreach Coordinator Jim Riddle is a great overview of the research that shows that organic is healthier for you and the environment.(You can also view the PowerPoint slides as a PDF by clicking here.)
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  • Organic: It's Worth It offers shopping tips, recipes, and information for consumers interested in organic foods.
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  • Organic farming CAN feed the world. Average long-term yields for organic production methods are equal to conventional; in years of drought and stressful weather, organic out-performed conventional crops.
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  • Some produce carries higher levels of pesticide residue. Stretch your organic dollar by choosing strategically. This guide from the Environmental Working Group lists the "Dirty Dozen" and the "Clean Fifteen."
  • Take your pesticide knowledge even further, including meat and dairy products, with the What's On My Food? website or app.
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  • You can view the organic standards and learn more about organic farming on the Vermont Organic Farmers webpage.