Organic food is not as “green” as you think

 

To Hindus, cows are sacred. Jewish dietary laws (kashrut) and Muslim dietary laws (halal) prohibit pork consumption. Traditional Catholics abstain from eating meat on Fridays during Lent. Religion and food have forever been intertwined. Food is deep, emotional stuff.

So it’s perhaps not surprising that devotees of organic food often embrace with quasi-religious fervor the practice of growing food without synthetic fertilizer or pesticides. [See, for example, my blogpost about Maria Rodale.] But if we want to understand impact of organic agriculture on the planet and on our health, science and not faith ought to guide us.

New scientific research points to a key drawback of organic agriculture, unfortunately: It is typically less efficient and productive than conventional growing methods. That’s a problem for fans of organic because the world has a limited supply of farmland, a billion or so undernourished people, a growing population, an expanding middle class and therefore a vast appetite for affordable and nourishing food. If, in fact, organic methods are less productive, scaling up the production of organic food at will require more land, contribute to deforestation and cost more than growing our food using conventional methods. That suggests that organic methods alone can’t feed the world in a sustainable way. [click to continue…]