In a move that is exciting aquaculture (actually a real word) folks and distressing environmental people, the USDA has cleared the way to allow fish producers to label farmed fish as “organic.”  Let’s listen in on the Washington Post, which wrote an article on this today and even managed to throw the word “vexed” in there:

The question of whether farmed fish could be labeled organic — especially carnivorous species such as salmon that live in open-ocean net pens and consume vast amounts of smaller fish — has vexed scientists and federal regulators for years. The standards approved yesterday by the National Organic Standards Board would allow organic fish farmers to use wild fish as part of their feed mix provided it did not exceed 25 percent of the total and did not come from forage species, such as menhaden, that have declined sharply as the demand for farmed fish has skyrocketed.

Environmental folks aren’t too happy about the part of that quote that says fish farmers can use 25% wild fish as their feed mix.  All other feed for “organic” animals must itself be 100% organic.  “They [environmentalists] also noted that open-net pens can harm the environment by allowing fish waste and disease to pollute the ocean.”  That, of course, is code for the fact that fish poop in the ocean.  Gross.

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Today’s Feeding the World Conference in London will address the hotly debated use of genetically modified(GM) crops to address the global food crisis (apologies to British readers who didn’t get the word sooner).  While proponents of GM crops argue that the benefits of increased yields and nutritional value outweigh concerns over genetic manipulation, recent studies are reinforcing support for organic solutions to  global food concerns.  I fully believe that GM crops are not the answer, and that we can find ways address the problems of worldwide hunger through organic methods.  There are too many risks involved with GM crops, which place control of food in the hands of a few multinational corporations and reduces food security.  Many people argue that we already produce enough food to feed everyone and that the real problem lies in the politics of distribution.

Here is an excerpt from a  panel discussion at the Slow Food Conference some of us attended over Labor Day weekend, with Vandana Shiva laying it down about GM technology:

takepart and learn more with Participant Media’s upcoming film Food, Inc.

photo by tarotastic

While many of us enjoy eating organic foods, we need to vigilant to protect organic standards so that we’re not eating chemical laden foods smothered with an organic label.  The current fight is over the labeling of industrial fish (yes, farm raised fish can be in an industrial setting).  The industrial fish farming association has asked the National Organic Standards Board (which determines organic standards and labeling) to allow farmed fish to be labeled organic. Sound fishy (sorry but I needed to get this in somewhere)? Farmed fish are far from organic and you, the consumer need to act to ensure that organic standards aren’t watered down by allowing industrial fish to be deceptively labeled as organic. Takepart today by signing Food and Water Watch’s petition.

In these troubled economic times, there is one corporation you won’t find declaring bankruptcy or lining up for a bailout in Washington DC: McDonald’s. The Golden Arches have seen a steady stream of customers pass beneath them of late, with same store sales up 8.2 percent in October. The increased business at the fast food restaurant isn’t hard to figure out. The low cost of McDonald’s offerings, particularly its popular “Dollar Menu” have wide appeal amongst consumers during the current recession.

The flock of consumers to Mickey D’s as times get tough highlights the eternal question when it comes to healthy living; “How do you eat well without breaking the bank?” Hanging around Whole Foods one might think that eating natural and organic on a budget is simply a lost cause while browsing through the pricey abundance.

But there are ways to keep your diet healthy on a budget. One is to eat more vegetarian meals. Meat generally costs more money than produce. Mixing some veggie meals into your routine for the week will cut down on your fat and cholesterol intake while saving dollars at the market. Another idea to save on healthy living is to take what we’ll call the Alice Waters approach - that is, Buy Local, Buy Seasonal, Buy from the Source. Hitting a good, reasonably priced farmers market can do wonders toward stretching your budget out toward healthy organic food.

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Sales of organic foods in United States have slowed amid troubled economic times. According to an article in The New York Times by Andrew Martin, the sale of organics which had been growing at the Chinese economy-style rate of 20% per year slowed to a mere 4% growth at the end of the 4 week period ending on October 4th.

The numbers indicate a view of organic foods as simply luxury items, and the first things to go once belt tightening starts around American households. Indeed the evolution of the organic food industry in the United States has done much to reinforce this view in the minds of consumers. One of the first things you notice shopping at Whole Foods, a company now being hit hard as a result of slowing sales, are the high prices. Another trait of the stores is that they’re by and large located in pricey areas, close to consumers who can afford their products and are educated and attuned to the whole organic movement - which is primarily wealthier young adults.

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Last month I urged you to write Whole Foods about supporting the unionizing efforts of Country National Beef. And the campaign it is working!! Thousands of people have sent emails and distributed leaflets at the 33 Whole Foods stores nationwide. According to the Organic Consumers Association, The entire $70 billion organic and natural foods sector is watching this campaign very closely. If you haven’t taken the opportunity yet, takepart tell Whole Foods to support the United Farm Workers efforts to secure a contract for workers at Countrywide Natural Beef.

Related:

Sarah’s Social Action Snapshot

Get the feeling we’re gobbling down too many pills and not enough greens?  Then check out Food Matters, a controversial documentary that takes a stark look at the frightening effects of a nutrient-starved diet, and the subsequent reliance on the pharmaceutical industry.   To help navigate the terrain and help people find a healthier, food-based path, nutritionists turned filmmakers, James Colquhoun and Laurentine ten Bosch, spoke with leaders in nutrition and natural health.   Check out the preview:

Whoa. I’m gonna go eat some organic broccoli.

takepart by hosting a screening of Food Matters.

This morning, while listening to one of my favorite KCRW shows, Good Food, I learned about breadfruit and it’s potential to provide a nutritious, sustainable food source, particularly to those in need.   The funky-looking fruit not only serve as an excellent source of starch, protein, vitamins and minerals, but the trees offer construction materials, medicine, glue, fabric, animal feed, insect repellent and the list goes on.   Originating from the Pacific Islands, and often associated with The Mutiny on the Bounty, breadfruit has become a staple crop throughout the Caribbean, Africa and Southeast Asia.   A productive, fast-growing and resilient crop, breadfruit offers sustenance in the face of food shortages, self-sufficiency for aide-dependant nations, and watershed and wildlife protection as an alternative to slash-and-burn agriculture.

As useful as breadfruit could be, the crop is threatened by climate change and human negligence.   The Breadfruit Institute warns:

The cultivation and use of breadfruit has decreased in many areas and numerous trees have been lost due to drought, storm damage, and neglect. Global warming is a special concern to the low-lying coral atolls due to the increase in number and severity of devastating storms and salt water intrusion into the water table. A number of varieties of breadfruit have already disappeared or are becoming rare.

The Institute seeks to protect threatened varieties, encourage the cultivation of this remarkable, sustainable crop, and teach people it’s multitude of uses.

takepart by supporting the breadfruit conservation efforts of  The National Tropical Botanical Garden, home of the Breadfruit Institute, and learn more about this sustainable staple.

Visiting Whole Foods is a bit like taking a stroll through a Disney-esque farmers market. The blond wood and beams, neo-farm housing lighting and organic products make for an inviting atmosphere that sucks you into buying over-priced tomatoes, facial creams or olive oil. But, beneath this façade lurks a lot of dirty work that scars their organic, sunshine atmosphere — and one of the dark clouds is their labor activities.

I have a myriad of complaints about Whole Foods labor records but I don’t want to overwhelm you, so here’s one that requires your action. The United Farm Workers has been fighting for Beef Northwest to recognize the workers vote for union representation. Whole Foods, which sells 60% of Country Beef which is produced at Beef Northwest foodlots, told the UFW that they would help the union in its negotiations. But, Whole Foods has done nothing while Beef Northwest workers continue to be punished for their pro-union activities.

takepart and tell Whole Foods that they should practice what they preach sustainability means treating workers and the environment with respect.

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Move over Rachel Ray, teens are moving in.

The Food Network is cooking up a new show called The Chef Jeff Project. Chef Jeff Henderson grew up in South Central LA and at the age of 24 he was arrested. sent to prison and spent the next 10 years behind bars. While in prison, he discovered his love for food and cooking and decided to turn his life around.

And he certainly did. He is the Executive Chef of Cafe Bellagio in Las Vegas, a best selling author and with the Food Network,  he is about to change the lives of 6 at-risk youths. Jeff is putting these teenagers to work at Posh Urban Cuisine, his catering company and ultimately giving them a chance to for a new life with a career in the culinary arts.

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