Growing Green: Benefits of Composting and Organic Foods
- Composting is best. Burning leaves and other yard wastes pollutes the air and can lead to uncontrolled fires. Leaf smoke can make breathing difficult for people who suffer from asthma, emphysema, chronic bronchitis or allergies.
- Compost has the ability to help regenerate poor soils.
- Using compost can reduce the need for water, fertilizers and pesticides when gardening.
- Composting organic materials that have been diverted from landfills ultimately avoids the production of methane and unwanted leaching of compounds in the landfills.
- Compost helps prevent pollutants in storm water runoff from reaching surface water resources.
- Compost has also been shown to prevent erosion and silting on embankments parallel to creeks, lakes and rivers, and prevents erosion and turf loss on roadsides, hillsides, playing fields and golf courses.
- Organic farming delivers the food produced without artificial chemicals or genetic modification, and with respect for animal welfare and the environment, while helping to maintain the landscape and rural communities.
- October 21, 2002 marked the official debut of the new USDA organic seal on food. The culmination of a 12-year effort by organic proponents, the new seal gives huge boosts to organic agriculture, and is a boon to consumers who prefer organic food.
- In the past decade, sales of organic products have shown an annual increase of at least 20 percent, the fastest growing sector of agriculture.
- When persistent and systemic pesticides are sprayed directly on our food before it is harvested (and sometimes afterwards), it inevitably turns up in our soil, rivers, ground water, on our plates and in our livers.
- 100% Organic Certification for a product ensures that there are no GMOs (Genetically Modified Foods) in that product.
- Conventional farmers use around 300 different pesticides to grow foods that are sold in supermarkets everyday.
- Not only do conventionally grown foods contain pesticides, they also often have chemicals added or used during processing – many in the form of additives.
Next Article: Greening a K-12 Curriculum
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