How Industry Giants Are Undermining the Organic Movement

The Organic Monopoly and the Myth of “Natural” Foods: How Industry Giants Are Undermining the Organic Movement
By Ronnie Cummins
Organic Consumers Association

The Organic Alternative: A Matter of Survival

After four decades of hard work, the organic community has built up a $25 billion “certified organic” food, farming, and green products sector. This consumer-driven movement, under steady attack by the biotech and Big Food lobby, with little or no help from government, has managed to create a healthy and sustainable alternative to America’s disastrous, chemical and energy-intensive system of industrial agriculture. Conscious of the health hazards of Big Food Inc., and the mortal threat of climate change and Peak Oil, a critical mass of organic consumers are now demanding food and other products that are certified organic, as well as locally or regionally produced, minimally processed, and packaged.

The Organic Alternative, in turn, is bolstered by an additional $50 billion in annual spending by consumers on products marketed as “natural,” or “sustainable.”  This rapidly expanding organic/green products sector–organic (4% of total retail sales) and natural (8%)–now constitutes more than 12% of total retail grocery sales, with an annual growth rate of 10-15%.  Even taking into account what appears to be a permanent economic recession and a lower rate of growth than that seen over the past 20 years, the organic and natural market will likely constitute 31-56% of grocery sales in 2020.  If the Organic Alternative continues to grow, and if consumers demand that all so-called “natural” products move in a genuine, third party-certified “transition to organic” direction, the U.S. will be well on its way to solving three of the nation’s most pressing problems: climate change, deteriorating public health, and Peak Oil.

Sales statistics and polls underline the positive fact that a vast army of organic consumers, more than 75 million Americans, despite an economic recession, are willing to pay a premium price for organic and green products. These consumers are willing to pay a premium because they firmly believe that organic and natural products are healthier, climate stabilizing, environmentally sustainable, humane for animals, and well as more equitable for family farmers, farmworkers, and workers throughout the supply chain.

Many of the most committed organic consumers are conscious of the fact that organic food and other products are actually “cheaper” in real terms than conventional food and other items-since industrial agriculture’s so-called “cheap” products carry hidden costs, including billions of dollars in annual tax subsidies, and hundreds of billions of dollars in damage to our health, the environment, and climate. Strengthening the argument for organic food and farming, scientists now tell us that it will take a massive conversion to organic agriculture (as well as renewable energy, sustainable housing and transportation) to drastically reduce climate-destabilizing greenhouse gases in the atmosphere to 350 parts per million and to cope with the advent of “Peak Oil,” the impending decline in petroleum and natural gas supplies.

Organic food and a healthy diet and lifestyle are obviously key factors in preventing chronic disease, restoring public health, and reducing out-of-control health care costs. While in 1970, U.S. health care spending appeared somewhat sustainable, totaling $75 billion, the Centers for Medicare and Medicaid Services project that by 2016, health care spending will soar to over $4.1 trillion, or $12,782 per resident.

Millions of health-minded Americans, especially parents of young children, now understand that cheap, non-organic, industrial food is hazardous. Not only does chemical and energy-intensive factory farming destroy the environment, impoverish rural communities, exploit farm workers, inflict unnecessary cruelty on farm animals, and contaminate the water supply; but the end product itself is inevitably contaminated. Routinely contained in nearly every bite or swallow of non-organic industrial food are pesticides, antibiotics and other animal drug residues, pathogens, feces, hormone disrupting chemicals, toxic sludge, slaughterhouse waste, genetically modified organisms, chemical additives and preservatives, irradiation-derived radiolytic chemical by-products, and a host of other hazardous allergens and toxins. Eighty million cases of food poisoning every year in the US, an impending swine/bird flu pandemic (directly attributable to factory farms), and an epidemic of food-related cancers, heart attacks, and obesity make for a compelling case for the Organic Alternative.

Likewise millions of green-minded consumers understand that industrial agriculture poses a terminal threat to the environment and climate stability. A highly conscious and passionate segment of the population are beginning to understand that converting to non-chemical, energy-efficient, carbon-sequestering organic farming practices, and drastically reducing food miles by relocalizing the food chain, are essential preconditions for stabilizing our out-of-control climate and preparing our families and communities for Peak Oil and future energy shortages.

Decades of research confirm that organic agriculture produces crop yields that are comparable (under normal weather conditions) or even 50-70% superior (during droughts or excessive rain) to chemical farming. Nutritional studies show that organic crops are qualitatively higher in vitamin content and trace minerals, and that fresh unprocessed organic foods boost the immune system and reduce cancer risks. And, of course climate scientists emphasize that organic agriculture substantially reduces greenhouse pollution. Organic farms use, on the average, 50% or less petroleum inputs than chemical farms, while generating drastically less greenhouse gases such as methane and nitrous oxide. Moreover diverse, multi-crop organic farms sequester enormous amounts of CO2 in the soil. Agronomists point out that a return to traditional organic farming practices across the globe could reduce greenhouse gas pollution by 40%. In other words, America and the world desperately need an Organic Revolution in food and farming, not only to salvage public health and improve nutrition, but also in order to literally survive in the onrushing era of Peak Oil and climate change.

Scientists, as well as common sense, warn us that a public health Doomsday Clock is ticking. Within a decade, diet and environment-related diseases, including obesity, diabetes, heart disease, and cancer-heavily subsidized under our Big Pharma/chemical/genetically engineered/factory farm system-will likely bankrupt Medicare and the entire U.S. health care system.

Likewise, climate chaos and oil shortages, unless we act quickly, will soon severely disrupt industrial agriculture and long-distance food transportation, leading to massive crop failures, food shortages, famine, war, and pestilence. Even more alarming, accelerating levels of greenhouse gases (especially from cars, coal, cattle, and related rainforest and wetlands destruction) will soon push global warming to a tipping point that will melt the polar icecaps and unleash a cataclysmic discharge of climate-destabilizing methane, fragilely sequestered in the frozen arctic tundra.

If we care about our children and the future generations, we obviously must reverse global warming, stabilize the climate, and prepare for petroleum shortages and vastly higher oil prices. The only way to do this is to reduce greenhouse gas pollution by 90% by 2050, by shifting away from petroleum and coal-based energy to radical energy conservation and making a transition to renewable solar and wind power-not only in transportation, housing, and industry, but in farming, food processing, and food distribution as well.

In the food sector, we cannot continue to hand over 88% of our consumer dollars to out-of-control, chemical-intensive, energy-intensive, greenhouse gas polluting corporations and “profit at any cost” retail chains such as Wal-Mart. The growth of the Organic Alternative is literally a matter of survival. The question then becomes how (and how quickly) can we move healthy, organic, and “natural” products from a 12% market share, to becoming the dominant force in American food and farming. This is a major undertaking, one that will require a major transformation in public consciousness and policy, but it is doable, and absolutely necessary.

But before we overthrow Monsanto, Wal-Mart, and Food Inc., we need to put our own house in order. Before we set our sights on making organic and “transition to organic” the norm, rather than the alternative, we need to take a closer, more critical look at the $50 billion annual natural food and products industry. How natural is the so-called natural food in our local Whole Foods Market, coop, or grocery store? Is the “natural” sector moving our nation toward an organic future, or has it degenerated into a “green washed” marketing tool, disguising unhealthy and unsustainable food and farming practices as alternatives. Is “natural” just a marketing ploy to sell conventional-unhealthy, energy-intensive, and non-sustainable food and products at a premium price?