Reading Behind the Food Eco Labels

An array of ecolabels—from “Non-GMO” to “Fair Trade”—are popping up on food packages. We explain what they mean to you.

What’s in my food? How is it made? These are questions consumers are increasingly concerned about when it comes to purchasing food, according to the Natural Products Industry Forecast 2014, released by New Hope Natural Media and the marketing research organization Sterling-Rice Group. Labeling food products to identify production practices and the pedigree of ingredients is a practice food producers are adopting as a way to give transparency to consumers. Yet, with the new certifications and seals popping up on hundreds of products within the supermarket, it can be difficult to determine if they are beneficial from a nutritional, environmental, or human rights standpoint. Here we lift the lid on some of today’s hottest eco-labels to help you better utilize your purchasing power.

Fair Trade Certified™. 

Food products, such as coffee, tea, bananas, and nuts, as well as non-food products like apparel and body care products, with the Fair Trade Certified™ mark indicate that producers and traders have met Fair Trade standards established by Fair Trade USA, a nonprofit organization and third party certifier of Fair Trade products. The standards aim to ensure disadvantaged farmers and workers are justly compensated for their labor under adequate health and safety standards. Fair Trade USA partners with SCS Global Services to conduct compliance assessments. Producers are required to be paid a Fair Trade price for their goods—a base commodity price that covers the cost of sustainable production—with an additional Fair Trade premium invested back into their communities. In addition, all Fair Trade Certified products do not contain GMOs (genetically modified organisms).

Where to find it: In the US, Fair Trade Certified products include coffee, tea, herbs, cocoa, fresh fruit, vegetables, sugar, beans, grains, flowers, nuts, oils, butters, honey, spices, wine and apparel. Fair Trade Certified ingredients are also used in ready-to-drink beverages and spirits.

Non-GMO Project Verified seal. 

While this seal does not guarantee a product completely free of GMOs due to limitations in testing products and the high risk of contamination with non- GMO ingredients, it does indicate the highest standards of non-GMO verification currently available in the US and Canada. The seal, established by the California based non-profit organization, Non-GMO Project, indicates products contain no more than 0.9 percent GMO ingredients.

Where to find it: Look for the Non-GMO Project seal on processed products, such as snack foods, breakfast cereals, soups, sauces, baby food, pet products, dairy products, and dairy alternatives.

USDA Organic. 

When you see the USDA Organic label, it means the food was produced without the use of non-approved synthetic fertilizers and pesticides, growth hormones, antibiotics, GMOs, irradiation, and sewage sludge. Non-organic ingredients may be used in the product for a combined total of five percent, excluding salt and water. The U.S. Department of Agriculture mandates the regulations behind any food with the USDA Organic label by using a third party certification system, which follows established organic regulations.

USDA 100% Organic. In order to make this claim, all ingredients must be certified organic. These products may use the USDA Organic seal.

Made with Organic. At least 70 percent of the product must be made with certified organic ingredients. The product must not use the USDA organic seal or state “made with organic ingredients.” Rather, the label must identify specific ingredients, for example “organic wheat.”

Where to Find It: Processed products, such as nutrition bars, breakfast cereals, and snack foods; chocolate, coffee, tea, dairy products, eggs, meat, poultry, and produce.

Food Alliance Certified. 

This seal indicates that no antibiotics are included in the animal food, no growth hormones are administered to livestock, and pesticides used for crops are limited to those recommended by the World Health Organization. Agricultural producers are also examined for biodiversity and conservation practices, such as soil erosion prevention and water conservation. Criteria for labor conditions also must be met. As a non-profit organization and third-party verification system, Food Alliance Certified inspectors evaluate practices to ensure they meet all criteria.

Where to find it: Dairy products, eggs, meat, poultry, seafood, and produce.

Animal Welfare Approved.

Before selling any products with the Animal Welfare

Approved seal, farmers must certify their animals have continual access to pasture, as well as the freedom to perform instinctive behaviors, such as interaction with other animals. Slaughter standards for red meat and poultry, such as limiting animal stress and prohibiting the use of electrical prods, must also be met. As a non-profit and third-party verification system, Animal Welfare Approved performs audits and certifies that farmers meet the standards developed by scientists, veterinarians, researchers, and farmers.

Where to find it: Dairy products, eggs, meat and poultry.

Rainforest Alliance Certified™. 

The Rainforest Alliance is an international non-profit organization which works to conserve biodiversity and promote sustainable practices all around the world. The Rainforest Alliance Certified™ seal indicates third-party standards established by the Sustainable Agriculture Network (SAN) have been met in food production, including safe and fair treatment of workers and protection of habitats and wildlife.

Even businesses involved in buying, trading, or mixing food products must achieve SAN certification in order to call their products Rainforest Alliance Certified.

Where to find it: The certification standards apply to over 100 types of crops and livestock, such as cocoa, coffee, flowers, fruit, tea and vegetables from Africa, Latin America, Asia and Hawaii.

This article was written by McKenzie for the April 2014 issue of Environmental Nutrition.

Does Buying Organic Really Matter?

The organic industry is hot; it's the fastest growing sector of the supermarket, increasing in sales from $3.6 billion to $24.4 billion between the years of 1997 to 2011. The topic of organic foods has received even more attention recently in response to a study released from Stanford University in September 2012, which concluded that there isn't much difference between organic and conventional foods.

The study set off a firestorm of dialogue among both consumers and nutrition professionals, as they discussed a larger meaning of whether choosing organic foods is the best strategy for your health, as well as for the environment.

Debate on Nutritional Payback

The Stanford researchers reviewed a collection of about 240 previously published studies, developing a statistical compilation of these findings. The studies they examined were performed over multiple years and took into account the nutrient and bacterial, fungal, or pesticide contamination levels in various foods, such as fruits, vegetables, grains, meats, milk, poultry, and eggs, as well as its impact on humans.

For most vitamins and minerals, no significant difference between organic and conventional produce was found in nutrient content, with the exception of phosphorous, which was higher in organically grown varieties. Yet, researchers did find organic produce to have a 30 percent lower risk of pesticide contamination, and organically farmed chicken and pork to have lower levels of antibiotic-resistant bacteria.

Despite these findings, other studies have documented health and environmental advantages of organic foods compared to their conventional counterparts. A similar analysis of studies conducted by researchers at Newcastle University in England found higher levels of vitamin C and phenols (plant antioxidants) in organically grown crops.

In a study published in the March 2012 issue of the Journal of Agricultural and Food Chemistry, which examined the effects of organic and conventional cropping systems for spinach, researchers found the organic variety to have higher levels of certain flavonoids and vitamin C.

Beyond Nutrition

One of the main attractions for eating organic goes beyond increased nutrient content to lowering one's exposure to pesticide residues.

"Don't buy organics to increase phytochemical intake, but (buy them) because organics generally have lower levels of pesticides," urges Alyson Mitchell, Ph.D., professor and food chemist at the University of California-Davis.

A study published in Environmental Health Perspectives detailed a dramatic and immediate protective effect against exposure to pesticides among 23 elementary school children who participated. They were fed organic food items as substitutes for the conventional foods in their diet.

"Although the FDA assures that pesticide residue on individual food samples are within safe limits, what we do not know is how that cumulative load of organophosphorous pesticides affects children, pregnant and breastfeeding women and seniors," says Angie Tagtow, M.S.. R.D., L.D., dietitian and owner of Environmental Nutrition Solutions, LLC, a company that focuses on environmental approaches to food and nutrition.

Impact on Mother Earth

The organic food movement also takes into consideration how agricultural practices affect the environment. The Rodale Institute's Farming Systems Trial is the longest-running U.S. study to compare conventional and organic agricultural practices. The project found that organic farming uses 45 percent less energy, produces 40 percent less greenhouse gas emissions, and better supports soil organic matter compared to conventional systems.

Additional evidence-based studies indicate organic farming methods create healthy soils, which yield crops that are consistent with, or better than, those grown by conventional agricultural methods.

Cost Comparison

Sure, organics may have some documented benefits, but are they worth the additional dollars? To help you gauge the price vs. benefit, here's a look at the average cost-breakdown for four commonly consumed foods:

Apples (per fruit): organic, $2.35; conventional, $1.34

Canned black beans (per 15-ounce can): organic, $1.77; conventional, $1.16

Eggs (per dozen): organic, $4.79; conventional, $2.65

Boneless, skinless chicken breast (per pound): organic, $8.63; conventional, $3.49

 (Note: Cost analysis calculated from average priced of products in three popular supermarkets in Los Angeles County, California)


Organic Food Considerations:

Consider these factors when deciding whether to go organic in these food categories:

1.      Fruits and vegetables. When it comes to eating your daily quota of fruits and vegetables, it may be best to start at square one by simply focusing on increasing your daily intake. According to a 2010 report released by the National Fruit and Vegetable Alliance, only six percent of people are eating enough vegetables and only eight percent are eating enough fruit each day.

2. Junk foods. When health is a priority, it's important to keep in mind the type of food eaten, not just the farming or production method it undergoes.

Surveys continually report that consumers believe organic food--regardless of its ingredients--is nutritionally superior to conventional foods. Spending your money on low-nutrient organic junk foods, such as cookies, chips and sugary beverages is not the best use of your organic dollars.

3. Dairy. Because of organic regulations, organic dairy farmers are prohibited from using antibiotics or synthetic hormones, including the artificial growth hormone rBST or rBGH, and cows must feed on organic pasture at least four months out of the year; organic pasture has been associated with higher omega-3 fatty acid content in milk, which have been linked to protection against heart disease and cognitive decline.

4. Meat. Like organic dairy, animals used for the production of organic meat cannot receive synthetic hormones or antibiotics. The less-confined organic cows on organic farms are given space to roam freely, reducing their potential to contract disease, which also gives the meat a better fatty acid profile than animals living in confined spaces.

WHAT DOES IT MEAN TO BE CERTIFIED ORGANIC?

The U.S. Department of Agriculture mandates the regulations behind any food with the "organic" label by using a third party certification system.

According to the USDA, organic foods support biologic diversity and ecological balance by fostering a system of recycling resources and nutrients into the soil. Organically labeled foods restrict the use of synthetic fertilizers, pesticides, growth hormones, antibiotics, and genetically-modified organisms (GMOs) and prohibit the use of sewage sludge.

This article was written my McKenzie for the January 2013 issue of Environmental Nutrition.