The European Union released last month the early results of a 4-year study (!) pointing out the benefits of organic food versus non-organically produced food. The Quality Low Input Food* team announced – what my grand mother have said all along although she never used the word – that organic diet contributes to a healthier and longer life (all things being equal, re: if you breeze sodium hypochlorite or phenols all day long, it might not help as much). What my grand mother could not say is: how much better?

The early results of the study show that organic fruit and vegetables have up to 40 percent more antioxidants (believed to cut the risk of heart disease and cancer) than non-organically grown produce. Even greater contrasts were found for milk, with organic milk containing up to 60 percent more antioxidants and healthy fatty acids. The coordinator of the project, Professor Carlo Leifert of Newcastle University in the UK said: “There is enough evidence now that the level of good things is higher in organics. Therefore, we challenge the FSA (note: the UK’s FDA) to now recognize and publicly acknowledge the nutritional benefits of organic food produced through well-managed organic farming systems.” This is the last of a number of studies made available to the public and scientists in the last 10 years that support sustainable, organic farming.

These studies have led to a call for action of an increasing number of “angry moms”, green proponents, doctors and scientists to 1) educate consumers 2) provide better meals at school and 3) ask for giant food manufacturers to act more transparently and responsibly. We have a serious nutritional problem in the US that affects our kids. Obesity is only the tip of the iceberg. Intellectual performance and susceptibility to diseases (diabetes, cardiovascular, cancer, osteoporosis along with contagious illnesses) are combined effects of low nutritious and high-saturated fat food.

It is relatively easy to make a difference at home – farmers’ markets offer a wide variety of produce grown without toxic fertilizers or pesticides. It is more difficult to convince schools to show the way. Health Canada has published a thorough report and proposed an Agenda for Action in which schools should not only serve healthier food but also teach kids the benefits of a healthy and balance diet. In the US, parents are often leading the charge with the guidance of non-profits such as Dr. Susan Rubin’s Better School Food or Healthy School Campaign’s wellness policy program.

How to get there?
Finding a local, family-own and sustainable farm online has been made possible by Guillermo Payet, a brilliant software engineer I have worked with – but never met … ha magical mystery net – has launched Local Harvest, an online tool that makes organic food easy to locate. The example of Santa Monica-Malibu Unified School District shows that, with the help of all and good will of administrators, putting healthy food in our children’s plates is actually financially sound. Since 2004, with the financial support of Ann Walters (through her Chez Panisse Foundation) Berkeley USD has been offering organic food and has tied it to academic achievement. Learning is key.

And if ever you still have doubts about the validity of these arguments, let’s think for a minute of the burden of the illnesses I mentioned above on our health care system.

How to do it yourself?
I grow some vegetables in my little tiny garden that gets about three hours of full sun exposure at best during the summer months. Different varietals of tomato, carrot and squash as well as herbs (mint, sage, thyme, rosemary and cilantro) along with garlic. You really don’t need much to start enjoying the flavors of real food. I started by saving a few seeds of heirloom tomatoes I bought from an organic farmer at the market. I saved them in a brown coffee filter (no need to wash them, just cut the tomatoes you’re going to use, toss about a dozen seeds in the filter, let them dry overnight, save them in a dry cool place and you’re done) and planted them early March in a rectangular pot plant. I covered it with a transparent plastic or glass panel of the same size, put Chinese chopsticks in between to let the air flow, water two to three times a week (do not overflow). Once you see it coming out, wait for the first leave to separate and then you can either replant them in an individual bell pot or (if you have enough sun exposure – 4 to 5 hours a day) put them directly in your garden about 20 inches a part. I bought the herbs directly from a nursery, but I let at least one bunch grow (pretty high it does) until it flowers and produces its own seed. Then I repeat exactly the same steps as I described for the vegetables. To fight snails and slugs I use beer in a cup that I put in the ground. They … well, they end up drinking it and falling in the cup. And no, I do not eat them.

*The QLIF project was initiated on March 1, 2004 and aims to improve quality, ensure safety and reduce cost along the organic and low input food supply chain. It is entirely funded by the EU and brings together over 30 research institutions, universities and companies. 18 million euros (US$ 27 Mi). One of the reasons this has not been a “breaking news” – although it does deserve to be on primetime news all over the country for a week (isn’t it more important than let say someone going to jail for a few hours?) is that it is a European Union project and therefore has to go through the bureaucratization of way too many offices. The QLIF said it will release more results over the next 12 months. So let’s be patient and in the meantime 1) buy organic for your home and 2) start an organic food program for your school.

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