The argument for organic food
Organic food and farming are making waves—and for good reason. With retail sales of organic food growing faster than any other sector, the demand for more sustainable and health-conscious choices is clear. In 2023 alone, the organic market was worth a staggering 2.6 billion AUD, with 80% of households purchasing at least one organic item. But with this rapid growth come questions: Is organic food truly worth it? And does it really make a difference to the health of us as individuals and the planet as a whole?
We’ve all heard that a diet rich in vitamins and minerals is the cornerstone of good health. Yet government statistics in the UK and US reveal an alarming decline in trace minerals in fruits and vegetables—dropping by as much as 76% between 1940 and 1991. The culprit? Intensive farming practices that prioritise quantity over quality.
Enter organic food. Studies show that organic produce boasts higher levels of essential nutrients, including vitamin C, calcium, magnesium, and iron. One review by the UK Soil Association even found that organic crops consistently outshine their conventional counterparts in nutritional value. For example, organic spinach, lettuce, and potatoes deliver significantly higher levels of vital minerals—nutrients that modern diets sorely lack.
And it’s not just about vitamins and minerals. Early studies, including some published in The Lancet, suggest an organic diet may positively influence fertility and reduce the prevalence of allergies. While more research is needed, the evidence is growing—and so are the benefits of going organic.
The Hidden Cost of Conventional Food
It’s easy to look at the price tag and think organic food is expensive. But have you ever considered the hidden costs of conventional farming?
Our health: Pesticide residues, ranked among the top environmental cancer risks by the US government, are found in a third of conventionally grown foods—including everyday staples like apples, potatoes, and bread.
The environment: Over 400 chemicals are routinely used in conventional farming, polluting soil and water systems. Pesticide clean-up costs are passed down to water companies, who then pass them on to us through higher water bills.
Taxation: Governments spend billions addressing the environmental damage caused by intensive farming, costs that ultimately fall on taxpayers.
In reality, we pay for non-organic food three times: at checkout, through healthcare costs, and via taxes to clean up the mess. So, shouldn’t we be asking why conventional food is so cheap?
Farming for a Healthier Planet
Organic farming offers a more sustainable way forward. It avoids the routine use of synthetic chemicals, focusing instead on healthy, fertile soil and biodiversity. Beneficial insects act as natural pest controllers, and earthworms and microorganisms keep the soil alive and thriving.
In Europe, governments recognise these environmental benefits, providing financial incentives for organic farmers. The European Union has openly stated that organic farming:
Promotes wildlife
Reduces pollution
Cuts carbon emissions
Supports rural jobs
Ensures high animal welfare standards
While Australia lags in offering similar support, every organic purchase is a vote for a cleaner, healthier future—for us and for the planet.
The Bottom Line
Choosing organic food isn’t just about eating well—it’s about investing in our long-term health and protecting the environment. Certified organic farmers work to the highest standards, ensuring their practices are transparent, sustainable, and accountable. Meanwhile, conventional growers are beginning to adopt more sustainable methods in response to the organic movement’s success.
By embracing organic, we’re not just nourishing ourselves but also paving the way for a healthier, more sustainable future. Isn’t it time we reconsidered the true value of what’s on our plate?
