The Organic Food Handbook

More and more people are eating organic food. Once derided as a “hippie fad”, today organic is the fastest growing segment of the food industry with consumer demand increasing by nearly 20 percent per year. No longer confined to natural food stores, organic food is now on supermarket shelves and served in restaurants and fast food chains. Many schools and colleges now serve organic food to their students. People are choosing organic because they want healthier and safer alternatives to “conventional” food with its use of toxic pesticides, antibiotics, hormones and genetic engineering. “The Organic Food Handbook” examines this important trend and provides a concise, easy-to-follow guide to eating and buying organic food. It clearly explains what organic food is and how it is produced, and where to buy it at the most economical prices. The book, also, covers: how conventional food poses threats to our health and environment; why organic is a healthier, safer choice for us all; how organic certification ensure that organic food is produced to the highest standards; and, how the high costs of conventional foods are hidden in the subsidies we support.
As this book shows, organic food clearly benefits our personal health as well as the environment. Eating organic contributes to a more sustainable world and a healthier future.

Author Biography

Editor and publisher of The Non-GMO Report, a monthly newletter focusing on the risks of genetically engineered food.