If you choose to eat meat, consider organic.

Reasons to Eat Organic Meat

Compared to conventionally produced meat, it’s healthier for you and your family, better promotes animal welfare, and is more sustainable for planet Earth.

• Health Factors

  The U.S. Department of Agriculture (USDA) National Organic Program regulates all certified organic livestock.

  Any meat bearing the green USDA organic seal must be raised without antibiotics, synthetic growth hormones, genetically modified organisms (GMOs), and synthetic pesticides.

  It’s also less likely to be contaminated with bacteria—including those resistant to multiple drugs—that can cause food-borne sicknesses, per a study from the Johns Hopkins Bloomberg School of Public Health.

  A meta-analysis found that organic meat is almost 50 percent higher in omega 3s than nonorganic meat. A European study found a propensity for higher antioxidant levels in organic meat, as well. 

• Ethical Factors

  The USDA standards for organic food are designed to provide more humane treatment of animals raised on organic farms.

  Animals spend the grazing season in the pasture and have year-round outdoor access, with sun and shade, shelter, fresh air and clean water, and exercise areas.

  They eat an organic diet and are treated preventively whenever possible to avoid illness.

• Environmental Factors

  Organic farming techniques have a lower impact on the environment.

  They contribute to carbon sequestration, in which pastureland captures and contains carbon dioxide from the air, protect water and soil quality, and produce fewer greenhouse gasses than conventional farming.

  In addition, synthetic fertilizers and pesticides, key agricultural drivers of climate change, are banned in organic farming.

It can be hard to make sense of all the labels, terms, and certifications on food packaging, but this guide can help.

Organic Food Labeling

According to the US Department of Agriculture (USDA), the term “organic” is used on products (meat, produce, dairy, processed foods, condiments, and beverages) that have been produced using practices that “support the cycling of on-farm resources, promote ecological balance, and conserve biodiversity.” These practices involve the rejection of most synthetic fertilizers and pesticides as well as antibiotics and hormones.

The Four Categories of Organic Certification

In the US, the labeling of products as organic is regulated by the USDA’s National Organic Program to protect the integrity of the term and the USDA Certified Organic Seal. There are four categories of organic certifications:

• 100 Percent Organic

  The “100 percent organic” label requires that 100 percent of the product and its ingredients are, in fact, organic. This label will include the name of the certifying agent and will bear the USDA Organic Seal and/or the 100 percent organic claim.

• Organic

  In a product labeled “organic,” 95 percent of a product and its ingredients must meet the USDA standard of organic. No more than 5 percent of the combined total ingredients can contain non-organic material. This material must, however, be sanctioned by the National List of Allowed and Prohibited Substances, so even that 5 percent leeway is still strictly regulated. This label will also include the name of the certifying agent, the USDA Organic Seal, and/or the organic claim.

• Made with Organic Ingedients

  In order to be “made with organic ingredients”, a product must have at least 70 percent certified organic ingredients. The remaining ingredients are not required to be organic but must be produced in the absence of excluded methods or products on the National List. The USDA Organic Seal cannot be used on products “made with organic ingredients,” nor can the final product be represented as organic, but up to three ingredients can be labeled as such.

• Specific Organic Ingredients

  If a product is made of less than 70 percent certified organic content, it is labeled as having “specific organic ingredients” and does not have to be certified. These products cannot use the USDA Organic Seal, nor can they use the word “organic” on their principal display panel but listing certain ingredients as organic in the ingredients list is permitted.

All Natural Food Labeling

Products labeled “all natural” have undergone no certification or verification process, and there is no universal standard or definition for this claim.

Certified Naturally Grown

Certified Naturally Grown is an alternative, non-governmental certification program carried out by other farmers. The seal follows the same standards as those used for organic products, but the products are not grown on a farm certified organic by the USDA. This is typically due to the cost to farmers of undergoing organic certification.

Non-GMO Food Labeling

Foods labeled Non-GMO or GE-Free are products that do not contain genetically engineered (GE) or genetically modified organisms (GMO). These labels are regulated by individual companies and organizations; there are no federal regulations concerning GMOs, and so, standards and regulations attached to these claims can vary.

Non-GMO Project Verified

A seal you can trust, however, is the Non-GMO Project Verified label. The Non-GMO Project is a nonprofit organization that provides the only third-party labeling program in North America for non-GMO products. It provides rigorous verification that all of the products it certifies are non-GMO from seed to shelf.

Fair Trade Food Labeling

The Fairtrade Labeling Organizations International and Fair Trade USA verify that products labeled with the Fair Trade Certified Seal are produced ethically.

• Workers must receive fair wages, safe and equitable working conditions, and the right to join trade unions.
• The crops must be grown, produced, and processed in a beneficial manner to the community by supporting social, economic, and environmental development.
• Child labor and forced labor are completely prohibited.

Look for this label when shopping to support the ethical production of food around the world.

The average American household wastes about 20 percent of its food, which adds up to about $1,500 a year. If you play your cards right, you can invest in organic food—and your health—and still save money!

10 Tips and Tricks to Eat Organic on a Budget

Here are 10 surefire methods to help you eat well without breaking the bank.

• Plan Your Shopping

  Before you go grocery shopping, plan the week’s meals, and “shop” from home first. Review the contents of your pantry, fridge, and freezer, and then make your shopping list.

  Research shows that just 25 percent of us make grocery lists; research also shows that the people who make lists are the ones paying less for groceries.

• Reduce Food Waste

  Learn how to extend the life of your food.

  Studies show that Americans waste 150,000 tons of food a day. That works out to about a pound of food waste a day per person. Much of that waste is related to fruits and vegetables.

  Here are some ideas:

  • Store leeks and asparagus by cutting off ends and then placing stalks upright in a large glass filled with an inch or so of water.
  • Refrigerate all citrus fruit.
  • Wilted greens can often be revived with a five-minute soak in ice water.

• Buy in Season

  Buy seasonal produce; it’s cheaper and more abundant when it’s in season.

  • If you have excess produce you can’t eat in time, freeze to save for later.
  • Consider blanching fruits and veggies if you think they’ll be in the freezer for a long time.
  • Use clear containers when possible so contents don’t become a mystery.
  • Label containers with the date you stored an item.

• Learn to Compromise

  If you can’t afford to buy all organic produce, you can buy conventionally grown versions of the Clean 15. The Environmental Working Group (www.EWG.org) annually publishes this “Guide to Pesticides in Produce,” which names the fruits and veggies carrying the least pesticide residue.

  Each year, the EWG also names “The Dirty Dozen,” which lists the produce shown to carry the most pesticide residue. Consider buying organic versions of these items.

  The Consumer Reports’ Food Safety and Sustainability Center simplifies this approach further by saying if a fruit or veggie has a thick, protective peel you won’t eat (like a pineapple, cantaloupe, or avocado), buying organic is less important.

• Buy Generic

  Try generic organic foods instead of well-known brand names.

• Use Coupons

  • Check company websites for coupons and promotions.
  • Enter the name of an organic brand you like into a search engine along with the word “coupons” and review the deals.
  • Join the social media pages of your favorite brands — you’ll be rewarded with coupons and deals.

• Make Your Own Snacks

  Consider making snacks such as organic snack bars or energy balls from scratch; it’s healthy, and you’ll save money.

• Buy in Bulk

  Consider buying certain items from bulk bins if that’s an option where you shop. Choices include pastas, grains, nuts, spices, pulses, and veggies with long lives such as potatoes and onions.

  Bring measuring cups and spoons so you buy only what you need.

• Buy Frozen Produce

  Buy frozen organic produce, especially if the fruit or vegetable is out of season. They’re just as healthy as fresh.

  In some cases, frozen produce can be even better for you than fresh because the freezing process occurs immediately after harvesting. This keeps nutrient loss to a minimum.

• Cut Back on Meat

  If buying organic meat is important to you, but you find the cost a bit prohibitive, reduce the amount of meat you eat by reducing your typical portion size.

  Make up for it with organic beans, which are filling and affordable.

Sure, organic agriculture is good for the body and the planet. But did you know it’s also good for the economy? New research shows that areas of intense organic agriculture activity are linked to lower poverty rates and higher household incomes.

What’s an Organic Hotspot?

An organic hotspot is defined as a county with high levels of organic agricultural activity whose neighboring counties also have high organic activity. This activity can include crop production, livestock production, processing, and manufacturing. To date, 225 counties in the United States (7 percent of the nation’s total counties) have been identified as organic hotspots.

On average, county poverty rates in organic hotspots dropped 1.3 percent and median household income rose $2,094. The same economic benefits were not found when researchers examined the economic impact of living in conventional agriculture hotspots.

Experts believe the economic benefits associated with organic hotspots stem in part from organic agriculture using more local labor. The supply chain tends to be more localized, and organic crops command higher prices than conventionally grown crops.

Where are America's Organic Hotspots?

California contains the most organic hotspots—43 of its 58 counties classify as such. The state is responsible for about 40 percent of all organic farm sales.

“One single hotspot of contiguous counties stretches from California to Washington State,” reports the Organic Trade Association, the business association for organic agriculture and products in North America.

Organic hotspot clusters also occur in the northern Midwest, anchored by Wisconsin. The most certified organic livestock operations are in the Great Lakes region. Portions of the northern mid-Atlantic states and New England also contain organic clusters. The USDA reports that the Northeast contains the highest number of certified organic farmers—especially Maine and Vermont. In all, 21 states contain counties that qualify as organic hotspots.

Researchers are hopeful that the new findings can be used as an economic development tool—helping policy makers target specific areas, especially rural counties, as places to promote organic agriculture and boost the local economy.

Grass-fed and Organic Meat vs. Conventional Beef

Grass-fed beef has become an increasingly popular choice for health-conscious consumers wanting to support what a growing community of scientists and farmers say are environmentally sound cattle-raising practices.

As the name implies, grass-fed beef comes from cattle who eat only grass their entire lives—with other natural forage thrown in for dessert. It’s become a go-to option for carnivores who object to conventional beef because that cattle subsisted mostly on grain-based feed with soy or corn. The producers of grass-fed beef point to a healthy, ecofriendly existence for their cattle while reminding consumers of the tight quarters and potential for disease found in the feedlot and factory farms that offer conventional beef.

Grass-fed, Up Close

Many consumers believe grass-fed beef tastes better than conventional beef. “When you eat grass-fed beef, you have an intimate experience with taste,” said Ridge Shinn, CEO of Big Picture Beef in Hardwick, MA.

Shinn oversees a company that buys 10-month-old cattle from small family farms in the Northeast and brings them to finishing farms in New York and Vermont that feed the livestock nothing but grass, he said. Big Picture Beef then sells the grass-fed product to restaurants, markets, and grocery stores.

Big Picture Beef finishing farms rotate cattle from paddock to paddock anywhere from once a day to once every three days. According to grass-fed advocates and some scientific studies, when the cattle eat only so much of the grass and move on, they effectively lock carbon in the soil, offsetting the release of methane and other greenhouse gases that are freed in larger measures by conventionally raised cattle. By staying in the ground, carbon helps rainwater infiltrate soil, reducing drought and erosion.

It’s all about grass with farming outfits such as Big Picture Beef. If it’s poorly managed, grazing can degrade pasture. That prompts many farms, often guided by scientific research, to experiment with the density of grass and the patterns of grazing—all to determine which methods best sequester carbon.

Shinn likes to joke that if he had all the farmland in Illinois, Indiana, and Iowa for raising grass-fed cattle, he “could cure the drought in the West, the flooding of the Mississippi, and health problems like obesity.” Compared with other types of beef, the meat of grass-fed cattle has less total fat and more heart-healthy omega-3 fatty acids, conjugated linoleic acid (a fat that could reduce heart disease and cancer risks), and antioxidant vitamins such as vitamin E.

The American Grassfed Association certifies farms whose cattle have eaten nothing but grass and forage from weaning to harvest, haven’t been confined, and have never been fed antibiotics or growth hormones. The animals must also be born and raised in the US.

Beef that’s labeled as organic can come from a grass-fed farm, but not always. Beef can be certified organic but the cattle can still be occasionally confined to a pen for logistical reasons while being fed organic grain. USDA Certified Organic status guarantees the beef contains no artificial contaminants and suggests it has high nutritional value. The cattle can’t stay in a feed lot for an extended period or be kept in crowded and unsanitary conditions. Organic farms can’t expose cattle to fertilizers, antibiotics, hormones, GMOs, and artificial pesticides.

Another Meat Option

Meat-alternative companies hope to win over carnivorous consumers, who someday might be without a traditional meat burger because of demand outpacing supply. Meat substitutes are nothing new (think seitan and veggie burgers). But new technology is being used to transform plant ingredients such as peas, non-GMO soy, and grains into products that seem more like real meat.

Impossible Foods, based in Redwood City, CA, and Beyond Meat, of El Segundo, CA, are two companies using such technology to deliver the taste of real beef without the environmental degradation caused by industrial meat production. The United States Environmental Protection Agency links 9 percent of total US greenhouse gas emissions to agricultural activities such as livestock production and manure management.