Going Organic and Eating Local
More students are joining the movement to eat natural foods grown close to home and in an environmentally friendly way.
By Patrick Shiner, first-year student, Valencia College
It’s all about green! The movement to consume healthy, organic, locally produced food is on the rise. Though it may cost more, cash-strapped students are finding clever new ways—and even reviving some old ways—to eat organic.
The U.S. Department of Agriculture says that organic foods are raised in a way “to optimize the health and productivity of interdependent communities of soil life, plants, animals, and people.” To reach this goal, organic farmers do not use synthetic pesticides or fertilizers. Many consumers believe organic foods to be healthier because they are likely to contain far less pesticide residue. Because more labor is required to tend crops not treated with chemicals, the price of organic foods tends to be higher. But many health-conscious students believe it’s worth the price.
“The hormones, pesticides, and preservatives that are potentially in non-organic foods directly affect my health,” says Courtney Cross, a senior at Southern Methodist University in Dallas, Texas. She and many other students are concerned about things like weight, skin complexion, and energy, which are affected by what you eat.
Anne VanBeber, a professor of nutritional sciences at Texas Christian University in Fort Worth, says that the primary reason for the growth in green eating has to do with the general health of the country. She says that students are becoming more savvy about their food choices and wanting to avoid putting harmful ingredients into their systems that may cause future health problems. “When I ask a class, ‘Who here has someone in their family that is afflicted with diabetes?’ everyone raises their hand,” says VanBeber.
A Socially Conscious Movement
Dr. Susan Fisher, who teaches in the foods and nutrition program at Meredith College in Raleigh, North Carolina, agrees that nutrition and health play an important role in the burgeoning organic movement. The “millennial generation,” she says, like their Baby Boomer forbearers, are all about quality over quantity. “There is an impetus to be connected [to the food],” says Fisher, “and to understand that a chicken nugget does not exist [in nature]—it was created.” She says that students are more concerned about where their food comes from, what are the ingredients in the food, and how it was produced.
Going green is also socially responsible. In addition to buying produce at its most nutritious and flavorful, buying from a local farmer saves on enormous fuel and shipping costs.
Market-Fresh!
Bypass the fast food and hit the farmers market instead. Farmers markets feature locally produced foods that tend to be free of harmful pesticides and growth hormones. That first trip can be intimidating, so keep the following tips in mind:
Talk to the vendors. Most of them are eager to tell you more about what’s in season and what tastes good from their farm. They can also tell you exactly how they grew their crops or raised their livestock, giving you more control over what you eat. Most will even have great recipe advice to share.
Redefine value. Don’t always look for the most gorgeous piece of fruit in the market. Often you can get more nutritional bang for your buck by slightly lowering your visual standards. Always check how fresh it looks at the stem where it was cut.
Share the savings. Go to the market with a group of friends so that you can all buy in bulk and divvy up your purchases. Teaming up makes going green a lot easier on your wallet.
Eat the rainbow. Many nutritionists recommend eating a colorful variety of fruits and vegetables, as each color contributes to overall nutritional intake. So shop with this in mind when buying your farm-fresh produce.
A Community of Healthy Eaters
Because the cost of eating green can be rough on a college budget, many are joining the burgeoning community supported agriculture, or CSA, movement. CSAs work sort of like stock options for local farms. Individuals and families pledge economic support to a farm at the start of the growing season. Once the farm starts to produce, investors are rewarded with locally grown, organic food.
Kali Malone, a sophomore at Bard College at Simon’s Rock in Great Barrington, Massachusetts, gets food from a CSA and says that bringing that high level of consciousness to her meal choices makes her feel much better at the end of every day.
Community is important to any growing movement; the same is true for going green. Malone eventually won over more students, and they now work on the farm together to earn their share of the CSA.
Dr. Fisher’s students shop at the farmers market together so that they can buy in bulk. Shopping this way helps her students save money and build community. Then, they plan and cook their week’s meals on Saturday and Sunday.
Have a Green Summer
In-season produce is often cheaper than the alternative because supplies are high and shipping costs are low. Be a smart consumer with local produce and ask questions about what chemicals are used or the substance their compost is based on. Ask how local growers store, handle, and ship their produce. And remember to always wash your produce.
Here’s what to look for at your local farmers market this summer:
Fruits: Berries are in season in most of the U.S. during the summer. Stock up on blueberries and raspberries—they make a tasty snack, a great topping for salads, or a healthy dessert!
Vegetables: In-season tomatoes are available everywhere mid-summer. They’re loaded with antioxidants to strengthen your heart and nutrients to keep you going during the hot summer months. Slice some fresh tomatoes onto a salad or sandwich, or try them with a plate of fresh mozzarella and basil leaves!
PATRICK SHINER IS A FIRST-YEAR STUDENT AT VALENCIA COLLEGE IN FLORIDA.
Find Out More
Click for more about local ingredients - and to find a nearby farmer's markets.
Click for more about organic food production from the U.S. Department of Agriculture.
Click for more information on the benefits of eating organic.
To learn more about what’s in season this summer, visit the Field to Plate guide: CLICK HERE.
