Eco-Conscious, Green Consumer, natural foods

Why Organic Food Is Becoming An Even Better Choice

Organic food

For years, I’ve compromised. I prefer organic coffee, but it’s always been so pricey that I’ve mixed it half and half with cheaper Fair Trade but not organic coffee. Every once in awhile, I’d check the prices of organic coffee, but every time, even the store brand was much more expensive than the generic non-organic.

That’s why I was stunned when I checked it a few days ago and found that the store brand organic was actually cheaper per-pound than the generic non-organic coffee I usually buy. What’s going on here, I wondered. Well, whatever is going on, it’s going on with other foods too. The organic cereal that Daughter loves is cheaper than the giant cereal conglomerate’s non-organic and so were dozens of other items.

I have no actual proof for why this is happening, at least here in the Northeast, but I have a theory. Organic food production doesn’t use chemical fertilizers. Most organic producers didn’t have to adapt their growing practices when prices started rising, because they’d started out with a business model that uses less energy than big agro-businesses.

I suspect that their delivery fleets are more fuel-efficient also, because the kind of business owner who believes that organically grown produce is better is generally more eco-conscious. So as fuel prices rise and chemical fertilizers and pesticides add to the cost of the corn in your frozen dinner, Annie’s macaroni and cheese dinners are priced to compete with that orange-colored competitor from the Big K.

It will be interesting to see if this trend continues.

Authors: Rachel M. Gonzales from

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