USDA National Standards for Organic Foods
By Sheila Buff

In October 2002, the United States Department of Agriculture (USDA) released a new set of standards that define organic food products and provide a federally approved organic seal that can be used on food labels. According to the new standard, the organic label can be used on foods that are produced without using conventional pesticides, petroleum-based fertilizers, sewage sludge fertilizers, genetic engineering, or irradiation. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones.

Before a product can be labeled organic, a federally-approved certifier inspects the farm where the food is grown to make sure the farmer is following the strict requirements for USDA organic standards. Companies that handle or process organic food before it gets to your local market or restaurant must be certified as well.

Because organic foods are often locally grown, they are fresher and higher in nutrition. Organic farming also helps preserve and improve farm soil and keeps small, local farmers in business.

The new USDA regulations may create a problem for smaller organic farmers. Meeting the strict federal requirements for the organic seal creates an extra administrative and financial burden. In the Hudson Valley, however, many farmers are already certified as organic growers by the Northeast Organic Farming Association of New York (NOFANY). Buying local organic produce from local farmers who are NOFANY certified, even if the USDA seal isn't used yet, is one of the best ways you can support sustainable agriculture and open space in your area.

Sheila Buff is a freelance health writer living in Milan. She is the author of The Good Fat, Bad Fat Counter (St. Martin's Press, 2002).