Historical Dictionary of Environmentalism by Dauvergne Peter;

Author:Dauvergne, Peter;
Language: eng
Format: epub
Tags: undefined
Publisher: Rowman & Littlefield Publishers
Published: 2012-07-15T00:00:00+00:00

ORGANIC FOOD

Sales of organic food have been rising steadily in North America and Europe as consumers look for healthy ways to avoid pesticides, synthetic chemicals, and genetically modified organisms. Definitions of organic vary considerably, even within countries. The U.S. Department of Agriculture’s National Organic Program, for example, allows for three other uses of organic besides “100 percent organic.” Retailers can label products “organic” when at least 95 percent of the ingredients are organic, they can use the phrase “made with organic ingredients” when the product contains at least 70 percent organic ingredients and no sulfites, and they can use the term “organic” when listing ingredients for products made with less than 70 percent organic ingredients.

In recent years sales of organic fruits and vegetables have been doing especially well in Europe and North America; although rising, sales of organic meat comprise a tiny portion of the total meat market (for example, well under 1 percent in the United States). See also ; ; .

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