Eating Organic

What you eat impacts both your health and our environment. Food can revitalize us or bring us down. How we grow our food can sustain nature or ruin it.

Up until the 1950s, much of our food production around the world was organic. Then came “industrial agriculture”, with its many chemicals and a focus on producing as much food as possible. Along the way, we’ve destroyed ecosystems, polluted our water and soils — and let’s not forget all that have gotten sick. Science has not been able to catch up and isolate which chemicals and products are to blame, so we continue on blindly producing food in this way.

Farming without the use of chemicals is the foundation of organic agriculture. Over the past century, many scientists and farmers have recognized the harm of chemical food production and turned their attention back to growing food as naturally possible. People choose to eat organic food for different reasons, but “healthier” and “better for the environment” usually top the list. For many, choosing organic simply makes sense.

Many countries around the world have standards in place to back up whether food truly is organic or not. Choosing products that are certified organic help you to know whether a product is really organic (look for organic logos).


Organic food can be more expensive, but many believe that the more we purchase and demand this type of food, the more prices will go down. In many countries, organic food is a growing market, and many businesses are working hard to bring consumers quality products they feel they can trust.

While I myself don’t always purchase organic, I strive to vote with my dollars and support the businesses working hard to create healthful products as much as possible. One resource that I’ve found super helpful is the “Dirty Dozen/ Clean 15” List published annually by the U.S.’s Environmental Working Group.

Some of my favourite organic companies (many in Canada, where I live) include: