Organic foods are often grown without the use of sewage sludge, irradiation, synthetic fertilizers, pesticides, genetic engineering, drugs or pesticides. The chemicals added to plants such as pesticides are control agents that are aimed at killing weeds, insects and the fungal pests that often destroy crops. On the other hand, the non-organic are foods that are directly or indirectly altered by processes like genetic engineering, pesticides, irradiation, and synthetic fertilizers. Organic farming is the traditional farming practice that has dominated the field of agriculture over the years. However, in the past few years, inorganic farming has overtaken organic farming considering most farmers prefer inorganic farming to organic farming.
At the school, I would choose organic fruits and vegetables over inorganic products. The type of technology used in organic farming is natural, sustainable and environmentally friendly. However, the types of practice involved in inorganic farming is harmful to the environment considering that it is based on synthetic fertilizer. Moreover, organic products have good taste, are nutritional, have flavour, and have no chemical residues. On the other hand, inorganic products are harmful considering they have chemical remains on them, are tasteless and have no nutritional value. Organic farming is widely practiced considering its health benefits to the people and to the environment since it is an eco-friendly practice. Inorganic products would not be suitable for use in the school due to health concerns, furthermore, a wide range of synthetic chemicals are used that leave chemical residue in products ( Baker,arg et al 2002). This type of fruits and vegetables would not be suitable to one’s health especially children.
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According to WHO, approximately one million people experience food poisoning complications, moreover, it is also reported that inorganic products result in reproductive health complications in women. The benefits of inorganic farming come at the expense of health complications and environmental degradation. The toxic chemical residues used in inorganic farming have significant effects to humans including diseases such as kidney damage, heart disease, cancer, poor eyesight, deformities, and brain disease ( Agrawal et al 2007). Therefore, using inorganic substances only exposes people to a myriad of health complications.
Organic food production is one way of advocating for animal welfare, environmental consciousness and personal health. According to a sample data collection in a study conducted in the United States, 23 percent of fruits and vegetables contained chemical residue while on inorganic fruits and vegetables, the percentage found was 75. This clearly indicate that the inorganic food products are very risky to the body. Further studies and research have concluded that food produced in organic farming is of high quality considering that a different plant nutrient is used, pest and disease management, and weed management, which ultimately reduces stroke, heart disease, cancer and bowl cancer.
Despite the fact that organic products not free from chemicals, organic products do not contain as much agrochemicals as those grown in inorganic conditions. The chemical content found in organic products is less compared to that in inorganic produce, moreover, this percentage of agrochemicals is not adequate to cause a major health risk. Therefore, as the district’s dietician, I would consider the future health of the children within my district. As a result, I would decide on organic fruits and vegetables for the children in the district. Despite the organic produce being 10 percent more expensive than inorganic products, I would choose a long-term health prospect. Choosing the cheaper inorganic fruits and vegetables would only solve the current challenge hence create more challenges in the future.
Considering that there is limited lunch resource allocation, I would squeeze the budget shortchanging the less important things for ones that are more urgent. Furthermore, I would take my case and concerns to the ministry to ask for more resources that would accommodate organic food products, which are less harmful to students. This would help me raise more funds for an organic budget.
In conclusion, the organic food products are essential compared to the inorganic produce, which are more harmful to both the environment and human health. The intensive cultivation using chemicals has greatly caused a disturbance among the existence of soil, animals and plants. Literature backs organic food production stating that this type of food contain numerous vitamins and minerals, and have better taste compared to those produced inorganically. Organic fruits and vegetables are vital considering their consumption reduces the risk of diseases such as stroke, cancer, heart attacks and other diseases. Moreover, organic foods also reduce the risk of reproductive health complications in women.
It is a fact that organic food contain chemical residue, however, the percentage of chemical residue contained in inorganic foods is much higher and very harmful compared to that found in organic foods. Given the health and environmental complications associated with inorganic foods, it is important that the government support organic farming ( Magnusson et al 2003). Supporting organic farming would increase the supply of organic foods hence reducing the price for everyone to afford. Government supporting organic farming would reduce the risk of facing a health burden later. Therefore, it is essential that health and environmental risks be prevented. Generally, organic products is necessary for proper development of school children.
References
Baker, B., Benbrook, C., Groth III E., and Benbrook K., (2002), “Pesticide Residues in Conventional IPM-Growth and Organic Foods: Insights from Three Data Set”, Food Additives and Contaminants, Vol.19 (5), May, Pp: 427-446.
Magnusson, M.K., Arvola, A., Hursti, U.K., Aberg, L., and Sjoden, P.O., (2003), “Choices of Organic Foods related to Perceived Consequences for Human Health and to Environmentally Friendly Behavior”, Appetite. Vol.40, pp:109-117
Agrawal, P., Bhattacharya, L., Kulshrestha, K., and Mahapatra, B.S., (2007), “Effect of Organic Inorganic and Integrated Methods of Cultivation on Quality of Fresh Green Peas”, Journal of Eco-friendly Agriculture, Vol.2 (1), pp.20-22.
