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Here are just some of the many great reasons to eat more local, seasonal food... Your Health Toxic and persistent pesticides used by non-organic farms can end up in the ground, air, water and food supply. These are associated with serious health consequences. Organic farmers don’t use toxic and persistent pesticides on their crops so they aren’t poisoning the food chain. Also, organic foods are likely to be more nutritious – research has shown that organic oranges have 30% more vitamin C than the average orange. Value In the short term it might appear cheaper to use poisons and chemicals, but non-organic farming costs us £millions every year in health care, environmental cleanup and other hidden costs. We can’t afford to farm and eat this way for long. Consumers may notice that organic produce costs a little more. That’s because organic prices more closely reflect the true cost of producing food – there are no hidden costs. The Planet Non-organic farming can damage the natural world by leaching of synthetic fertilizers into our rivers and streams destroys natural habitats. To keep crops healthy, organic farmers use time-tested, safe practices such as crop rotation, composting and letting good bugs eat bad bugs. These practices protect our air and water and allow plants, animals and people to thrive. Supermarket distribution massively increases transport and environmental costs. Local organic food reduces food miles while caring for the local environment. Taste Many conventional farm products sacrifice taste for longer shelf life – and shiny, waxy looks. Common sense dictates that healthy organic soil will produce healthy tasty organic foods. More and more of the finest chefs now feature organic foods on their menus. To view our interactive seasonal vegetable guide click here.
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