I find that individuals, who start to buy “sustainable food” items, often fixate on buying solely organically certified products. While this is a good step, to begin thinking about our food—organic is not synonymous with sustainable. It is a common misconception we have as consumers prone to marketing tactics and green washing of products.
As vulnerable customers, we need to remain wary of the product’s legitimacy. Labels can say “natural” or even “organic” without actually obtaining the certification—therefore the product is not necessarily complying with the regulations as it claims. Even with an “official seal” of organic, there is reason for question. Different organizations offer third-party certifications and while all claim to offer the best package of compliance rules and regulations, the specifics are not listed on the package. (And let’s be honest, who really is checking the company or label’s background when doing the week’s shopping?)
For example, the United States Department of Agriculture has it’s own set of guidelines, with the National Organics Program, but as we all know—any government program (Okay, any program really—but government in particular!) is accompanied by a great deal of compromise. This is not necessarily a negative component of our system; in fact, it is often one of the greatest aspects of it. However, in situations such as with food and agricultural policy, really do need strict guidelines and sacrificing standards and assurances may be in the best interest of the policy makers but not of the general public.
I am not claiming that organic certified products are bad here—it certainly is a step in the right direction and good when it claims are fulfilled. If nothing else—green washing or not—the mainstreaming of organic food instills awareness in the public. It is merely important to remain conscious of the information we are fed and to be cautious concerning the matter of what our food claims to be and what it, in fact, contains.
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