‘Food is any substance consumed to provide nutritional support for the body’ (Folkerts & Garssen, 2014, p. 33). Food is an essential product for humans to stay alive. Maslow’s Hierarchy of Needs also portrays it as the fundamental need, the physical requirement for human survival, and the most important need.
The description of healthy food indicates products prepared according to standards. Marketers throughout history have been keen to sell products mainly based on consumer demands. The fast-food industry has been serving people since the advent of urban living. When it comes to the modern system of fast food and franchising, it dates back to the 1930s. It is crucial to understand that fast food focuses on high volume, low cost, and high speed. More recently, ‘the food trend has turned into pre-heated or pre-cooked meals to take away’ (Schlosser, 2001).
In recent years, the fast-food industry has been facing significant challenges due to increased consumer awareness of production processes and health concerns. The growing awareness of health factors and marketers detecting changes in consumer tastes have led firms to expand their product lines to include healthier foods and drinks (Schlosser, 2001). In other words, the industry is fighting saturation by creating a much more diverse variety of offerings.
What is Organic Food?
Organic food is produced using traditional techniques, free of additives, hormones, toxins, GMOs, and chemicals, ensuring minimal damage to the earth. Crops receive only natural fertilizer, and animal husbandry uses ancestral practices on small farms, without subjecting animals to stress and maltreatment.
Organic livestock feeds in natural and outdoor pastures, are not supplied hormones to grow faster, and are allowed to live significantly longer before being slaughtered quickly, minimizing pain and fear.
Beyond acquiring these “premium” products and “high-quality standards,” organic food implies a change of consciousness. Eating natural products is healthier because the body acquires more nutrients and antioxidants. It also helps maintain ecological balance or reduces environmental damage and generates income for small farmers. However, it is true that production is lower, costs are higher, and this type of agriculture would be insufficient to feed the world’s population today.
Benefits of Organic Food
Organic foods tend to have higher levels of Vitamin C, minerals, and antioxidants (Fromartz, 2006). Some studies claim no nutritional differences between organic and non-organic foods (Helpguide, 2013). However, it is unlikely that organic and non-organic foods have the same effect on the human body, as they are grown using different methods. Non-organic foods are grown with more negative externalities.
People with allergies have reported that their symptoms lessened or disappeared after switching to organic foods. Pesticides, such as fungicides, herbicides, and insecticides, which are commonly used on non-organic products, remain on the food and can have adverse effects on fetuses, children, and breastfeeding mothers (Fromartz, 2006).
Additionally, organic food is fresher and tastier because it doesn’t include additives to make it last longer. Consuming organic goods also benefits the environment. Organic farmers naturally reduce pollution, preserve water, reduce soil erosion, increase soil fertility, and use less energy (BBC, 2011).
Challenges and Consumer Awareness
The changes in consumer taste and the increase in consumer awareness of eating healthy products and organic foods have increased immensely in the past few years worldwide, including the UK (BBC, 2001). However, there is still confusion among consumers due to a lack of information about nutrition and individual dietary needs. It is essential to be aware of how these goods are grown and raised and how they influence individual health and the environment.
‘The expression ‘organic’ denotes the way agricultural products are grown and processed’ (Fromartz, 2006). Certain requirements must be met for a product to be labeled ‘organic,’ such as growing organic crops in safe soil without modifications and keeping them separate from conventional products. Farmers are not allowed to use synthetic insecticides, bioengineered genes (GMOs), petroleum-based fertilizers, or sewage sludge-based fertilizers. Livestock must be raised outdoors and fed organic feed, without antibiotics, growth hormones, or animal by-products (Fromartz, 2006).
The Impact on Health and Environment
Organic foods tend to be fresher and tastier because they don’t contain preservatives. This freshness not only enhances the taste but also ensures higher nutrient levels. Organic farming practices also contribute positively to the environment by reducing pollution, conserving water, reducing soil erosion, and increasing soil fertility.
According to the Environmental Working Group, a non-profit organization that analyzes the results of government pesticide testing, the following twelve fruits and vegetables have the highest pesticide levels: apples, apricots, peaches, nectarines, grapes, strawberries, cherries, spinach, sprouts, cucumbers, tomatoes, lettuce, and beans.
Conclusion
To have a healthy life, eating organic and healthy food is a great way to start. Consumers need to be informed about the benefits of organic food and the impact of their food choices on their health and the environment. While organic food production faces challenges such as higher costs and lower yields, the benefits to health and the environment make it a worthwhile investment. The growing demand for organic food indicates a positive shift towards healthier eating habits and a more sustainable food industry.