Far too often, discussions about pesticides in the food system exclude the men, women, and children who plant, tend, and harvest our food.
Can eating organic really reduce levels of pesticides in our bodies? A new peer-reviewed study published in the journal Environmental Research found that switching to an organic diet significantly reduced the levels of synthetic pesticides found in all participants in just one week.
Like millions of farmworkers who have labored in America’s fields and orchards, I know what it’s like to grow the food we eat using toxic pesticides.
A study helps answer a question many of us ask when deciding whether to buy organic food: does it really make a difference?
As organic farmers, we care deeply about the food we put in our bodies and how it’s grown. On our small farm in middle Georgia, my husband and I grow U.S. Department of Agriculture-certified organic food.
A new study tracks the pesticides and residues in a small cohort of eaters, and found significant reductions when they switched to an all-organic diet.
This research confirms what is intuitive and supports what the President's Cancer Panel told us nearly a decade ago: reducing exposure to cancer-causing chemicals, including pesticides, reduces your risk of cancer.
When it comes to taking action on climate change, transitioning to renewable energy and kicking our fossil fuel addiction typically get the most attention. But the food we eat and how we grow it is just as central. Data show that many agricultural practices, including organic farming, can have a significant impact in the fight to protect people and the planet.
Feeding the world is not about increasing how many bushels of grain we can grow, it’s about dirt, democracy, and our diets.