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Yeah, and I've seen a lot of bad substitutions. It gets visceral when I volunteer for sorting at the food bank. The organic crates roll in, the traditional cra
by jjoonathan 5y ago
Yeah, and I've seen a lot of bad substitutions.
It gets visceral when I volunteer for sorting at the food bank. The organic crates roll in, the traditional crates roll in -- and it turns out that, say, all the zucchini in the organic crates has turned to mush because they don't believe in spraying with wax. Crate after crate of rotting, wasted produce. Awful. Natural, yes, but nature is so often awful, and it's such a shame when we know how to be less wasteful and intentionally forego this knowledge in order to indulge shoppers' nature fetish. Is this even what they really want? Would they continue to insist on the organic label if they saw these crates of rotting zucchini mush?
- ceejayoz 5y agoOrganic farming doesn't forbid waxing produce.
- jjoonathan 5y agoMaybe zucchinis need wax and preservatives? It looked like there was wax on the traditional produce and not on the organic produce, but I don't really know the process, I just see the crates of rotting produce at the food bank every fall. Those crates are overwhelmingly likely to have "organic" on the label whereas their picture-perfect counterparts are much less likely to have "organic" on the label.
- ceejayoz 5y ago> I don't know the process, I just see the crates of rotting produce every fall. Well, you don't typically spray preservatives on zucchini. Consider the possibility that there are factors outside your view here. Perhaps the organic farm you're getting the zucchini from is further away, or more successful commercially at selling their best product. Who knows? Without more information, you might just be the anecdotal victim of confirmation bias.
- jjoonathan 5y agoIt's not just zucchini. This story plays out regularly. Yeah, it's possible that there's another explanation, but it's also possible that foregoing preservative techniques causes food to go bad earlier.
- fock 5y agoand the 100% organic Zucchini I had recently were good for 4weeks in my fridge. so?
- mavhc 5y agoDoes the fridge energy usage plus the terrible global warming potential of the fridge's gases outweigh the non organic version's increased chemical use?
- ceejayoz 5y agoNewer fridges don't use those gases, and unless you have a dedicated produce fridge, it was gonna be running anyways.
- mavhc 5y agohttps://www.bbc.com/future/article/20201204-climate-change-how-chemicals-in-your-fridge-warm-the-planet https://www.bbc.com/future/article/20201204-climate-change-h... still says "phasing out" Would the fridge die sooner if it was used more?
- abacadaba 5y agoCan we at least label which products are coated in ground up insects?
- fortran77 5y ago> Would they continue to insist on the organic label if they saw these crates of rotting zucchini mush? Probably. They feed their kids “organic” because they believe it will give them a competitive edge. Not because if concern for people who can’t shop at Whole Foods.