Organic Food, Urban Farming, and Global Sustainability

Introduction: Food, Globalization, and Urban Farming

Globalization has changed the face of the planet — both in terms of how we communicate, what types of political and social issues we face, and even the choices we make regarding basic human needs like food. After viewing the documentary Urban Roots, I was struck by issues of sustainability, organic foods, mega-farming, and urban renewal and community. One commentator — the director of Moulin Rouge — noted that America is in the midst of another war: a food war. The idea of urban farming and people taking personal responsibility for growing food, and understanding that there are consequences to eating, really changes the way one looks at the products at the local grocery store. It raises questions about what goes into getting those products to us, what happens to people and the environment because of our tastes, and the overall global consequences of simply eating (Urban Roots).

Urban agriculture has emerged as one response to these concerns, encouraging communities to reclaim land for food production and reconnect with where their food comes from. This paper examines the history and regulation of organic farming, the growth of the organic food market, the persistent crisis of global hunger and food waste, and the urgent challenges of sustainability and water scarcity.

The History and Regulation of Organic Agriculture

Once I began researching agriculture, I found that for most of human history, farming was organic by nature. It was not until after World War II, with the rise of large-scale industrial farming, that synthetic chemicals were introduced into the food chain. The use of artificial chemicals for production is called "conventional" farming, while organic farming greatly restricts or prohibits all non-organic pesticides, insecticides, and herbicides. However, contrary to popular belief, certain non-organic fertilizers are still permitted under some organic standards. If livestock are involved, they must be raised without regular use of antibiotics and without growth hormones, and must generally be fed a healthier diet (Stokstad, 2002). In most countries, organic produce may not be genetically modified. It has also been suggested that the application of nanotechnology, genetic manipulation, and irradiation to food and agriculture should be excluded from certified organic food (Shepherd et al.).

Organic food, even though urban growers are not always 100% committed to a strict organic philosophy, is heavily regulated. Urban growers minimize harmful inputs and concentrate on alternatives such as mulching whenever possible. Because many Americans are now recognizing that what they put into their bodies matters, they are more likely to shop organic when the option is available. Most certifications do allow some chemicals and pesticides, so consumers should be aware of the standards for qualifying as "organic" in their respective locales. Historically, organic operations have been relatively small and family-oriented, which is why organic food was once available only in small stores or seasonal markets. Since the early 1990s, however, organic food production has grown at around 20% per year — far ahead of the rest of the food industry, in both developed and developing nations (Local Harvest).

Organic Food Sales Trends and Market Growth

In 2008, organic food accounted for only about 2% of food sales globally. In the United States, organic food sales grew from $1 billion in 1990 to over $30 billion in 2008. Organic food sales were anticipated to increase an average of 18% each year from 2007 to 2010. Total U.S. organic sales, including food and non-food products, were $17.7 billion in 2006 — up 21% from 2005. They were estimated to have reached $21.2 billion in 2007 and were projected to surpass $25 billion in 2008.

Mass-market grocery stores represented the largest single distribution channel, accounting for 38% of organic food sales in 2006, up from a 35% share in 2005. The natural food channel remained strong: sales from larger grocery natural food stores combined with smaller independent natural food stores and chains accounted for 44% of organic food and beverage sales. Mass merchandisers and club stores, food service, internet and mail-order retailers, and farmers' markets represented 8%, 4%, 2.2%, and 2% of organic food sales, respectively (Organic Trade Association). These figures reflect a significant and sustained shift in consumer preferences toward products perceived as healthier and more environmentally responsible.

Conclusion: Acting Locally, Thinking Globally

This research opened my eyes to a new way of looking at food. I will never again walk into a grocery store and view rows of perfect fruits and vegetables without knowing that half may be discarded while people starve. Nor can I forget that the average American consumes 2.5 times more calories than necessary while many children go to bed hungry each night. Perhaps it is important not only to read and research, but also to vote with our pocketbooks — to say no to oversized portions and the culture of excess, to demand local produce, to insist on higher-quality foods, and to support political leaders who understand that we live in a global environment and that the good of the many will ultimately benefit our own communities and nation as well.