Green Nutrition in Australia - the Green Line Organic Direct - Case Study Example

Topic: Written Assignment: Nutrition Communication Plan Green Nutrition in Australia: A Review on the Green Line Organic Direct Background Fisher(1986) offered an interesting observation of the Australian Agriculture and Human Nutrition Working Group to be of remarkable feat considering the politically hard bullets that bit. Recommendations were made reducing fats from red meat and dairy products which represent major local primary industries and also reduction in alcohol, salt and sugar. In addition, whole grain cereal, fruits and vegetables were highly recommended for increase in the diet (WG, 1984). The Working Group who wrote the draft was composed of three representatives from the State Department of Agriculture, three from the Health Department, two from the Department of Education and one from the Department of Social and Preventive Medicine at a local University. It recommended for the formation of a Food and Nutrition Council to further implement other recommendations basically the formation of bureaucratic bodies. Fisher proposed that groups of environmental interests although well-represented by a large local bureaucracy had been silent and that the document was fond to be insufficient for a 1985 and onwards acceptability. Among others, he noted four major deficiencies such as lack of a systems approach to food and nutrition, lack of consideration of the environmental implications of human nutrition, lack of consideration on the effects of additives and lack of use of the anthropology of food. On consideration of the above, this essay shall try to dissect the relevance of Fisher’s points on the Green Line Organic Direct. The Relevance of Environment in Human Nutrition In order to facilitate satisfaction of human nutritional needs require environmental factors, both the outer environment or natural resources and the inner, physiological and psychosocial environments (Borgstrom, 1972). A change in the ay of eating was recommended (Fisher, 1986) with the justification that per capita nutrition provided from plant crops requires less from the environment in comparison with animal crops as off-farm processing pf raw foodstuffs include transport, packaging and retailing procedures that extract much from the environment. Aside from that, Fisher argued that greater effort is exerted on handling, preparing, preserving animal foodstuffs with consideration for hidden costs on legislation and policing of standards. In addition, disposal of leftovers and cleaning after preparation of meat-based meals are more difficult and intensive and produces more pollutants. The proposal that purchase and consumption of fresh, local plant sources although encouraging for a start (Fisher, 1986) also poses other environmental damages that were not discussed before such as effects of the use of chemical fertilisers, insecticide and preservatives. It is with this premise that the Green Line Organic Direct enters the situation. The Green Line Organic Direct The GLOD is Melbourne Victoria’s leading (online) organic store that offer home delivery of a huge range of products that are biodynamic and environmentally friendly products including: organic and biodynamic fresh fruit • organic and biodynamic fresh vegetables • organic and biodynamic grocery products • organic and biodynamic bulk items • organic and biodynamic meat • organic alcohol • environmentally friendly cleaning and household products • environmentally friendly and organic personal care products • environmentally friendly and organic baby products (Green Line Organic Direct, 2007). Organic Foods It has been proposed that organic food is produced according to certain standards requiring that crops were grown without the use of conventional pesticides, artificial fertilizers or sewage sludge, and that they were processed without ionizing radiation or food additives. In addition, animal food products meant they were reared without the use of antibiotics and growth hormones (Wikipedia, 2007). Due to nutrition and health impacts as well as environmental concerns, organic food production has been legally regulated by some developed countries. Today, countries such as the US, the European Union, and Japan require producers to obtain organic certification in order to market food as organic (Wikipedia, 2007). Accordingly, organic farms have been small family-run farms (Family Farms, 2006) – making organic food limited and available in small stores or farmers’ markets. Recently, organic foods have become much more widely available – organic food sales within the United States have enjoyed 17 to 20 percent growth for the past few years (Hansen, 2004) while sales of conventional food have grown at only about 2 to 3 percent a year. This large growth is predicted to continue while many companies are jumping into the market (Warner, 2005). Evidence have shown that organic farms are more sustainable and environmentally sound, among other benefits although these claims are subject to dispute and are not settled among scientists. Nevertheless, for GLOD, organic means that “the fruit and vegetables delivered to […] home is grown without the use of synthetic chemicals or genetically modified organisms. The quality of soil, animal welfare and a balanced and healthy ecosystem are crucial in producing wholesome organic produce.” In addition, biodynamic is described as an advanced form of organic farming that uses the principles of organic growing together with the principles of philosopher Rudolf Steiner taking a holistic approach to organic farming and incorporating special composts, preparations and all natural plant activators in the organic production. “These preparations are designed to increase the nutrients and trace elements of the soil and improve the flavour and nutrition content of the fruit and vegetables. Biodynamic farming can be explained as organic farming incorporating crop rotation, special plant, animal and mineral preparations and the phases of the moon and stars to create the ideal ecosystem for growing organic fruit and vegetables,” (GLOD, 2007). Foods labelled organic means that the farm is following the strict guidelines and standards imposed on certified organic farms. The farm and the farming practices were monitored by the certifying organic body for at least 1 or 2 years. A minimum of 3 years of monitored practice of organic farming techniques is required prior to certification for an organic producer. The first year of monitoring require farms to sell their crop as conventional food and only in the second or third year upon meeting strict organic standards and achievement of satisfactory soil quality and ecosystem balance are farms granted the status of organic (GLOD, 2007). Organic farming repair and sustain soils, waterways and fragile environment through use of long term farming solutions that support the natural ecosystems. Non-organic fruit and vegetable stored for lengthy periods of time imported from overseas decrease the nutritional value of the produce while organic fruit and vegetables are grown without the use of toxic chemicals or genetic modification (GLOD, 2007). Under the sites guide to fruits and vegetables, available products are listed from January to December while vegetarian recipes include Cheesy Apple & Onion Crumble, Red Cabbage Coleslaw, and Mushroom Lasagne. It has been indicated that intensive farming exhausts the soil, depleting the natural minerals and trace elements essential for nutrient-rich food. Australian soil like those of most nations is low in levels of organic material: 80 percent of Australian soils have less than one percent organic matter and loses an estimated $700 million worth of agricultural soils to degradation every year in one of the primary production areas, the Murray Darling basin. Nutrition Impact Aside from the environmental impact, organic produce has been proposed to be good for the health following syudy results: A Study from Rutgers University USA Percentage of Dry Weight Quantities per 100 Grams Dry Weight Trace Elements. Parts per million Dry matter Vegetable: Mineral Ash Phosphorus Calcium Magnesium Potassium Sodium Boron Manganese Iron Copper Cobalt Snap Beans   Organic   Non-organic 10.45 4.04 0.36 0.22 40.5 15.5 60 14.8 99.7 29.1 8.6 0.9 73 10 60 2 227 10 69 3 0.26 0 Cabbage   Organic   Non-organic 10.38 6.12 0.38 0.18 60 17.5 43.6 13.6 148.3 33.7 20.4 0.8 42 7 13 2 94 20 48 0.4 0.15 0 Lettuce   Organic   Non-organic 24.48 7.01 0.43 0.22 71 16 49.3 13.1 176.5 53.7 12.2 0 37 6 169 1 516 9 60 3 0.19 0 Tomatoes   Organic   Non-organic 14.2 6.07 0.35 0.16 23 4.5 59.2 4.5 148.3 58.8 6.5 0 36 3 68 1 1938 1 53 0 0.63 0 Spinach   Organic   Non-organic 28.56 12.38 0.52 0.27 96 47.5 203.9 46.9 237 84.6 69.5 0 88 12 117 1 1584 49 32 0.3 0.25 0.2 Source: GLOD, 2007. Aside from the nutritive contents, organic food is produced as nature intended. Crops and livestock are grown and reared naturally without artificial fertilisers, synthetic pesticides, chemical feeds, growth promotion drugs or routine antibiotics so that it generally contains less water and more solid matter, which means more nutrients and more flavour (GLOD, 2007). Selecting organic foods to feed babies and children makes sense in order to avoid foods with pesticides, since babies and children are far more vulnerable to the toxic effects of pesticides because of their small size, high metabolisms, immature digestive and detoxification system. It was indicated in a study that “More than 1 million children between the ages of 1 and 5 ingest at least 15 pesticides every day from fruits and vegetables. More than 600,000 of these children eat a dose of organophosphate insecticides that the US federal government considers unsafe, and 61,000 eat doses that exceed benchmark levels by a factor of 10 or more,” (EWG, 1998). Evaluation of the Nutrition Communication Plan Although the website did not indicate strict diet regimen, the presentation of the positive effects as well as nutritional contrasts of organic and non-organic foods which were basically fruits and vegetables as well as placement of recipes and availability of products per season indicate a well-balanced communication plan. The website did not have any specific study area that provides exclusive insight to the effects of organic foods on the human nutrition although the above table clearly indicates the reasons why people should switch to a green, organic diet. Aside from doing favour for the self, favour is also done for the environment. By indicating previous studies that are well-supported, GLOD successfully sent the exact messages for their target customers and programmed or not, the reasons indicated are enough to make the communication useful for every site visitor and potential customer. Reference: Borgstrom, G. (1972). Too Many: an Ecological Overview of Earth’s Limitations. Macmillan. Environmental Working Group (1998). Overexposed: Organophosphate Insecticides in Children’s Food. pp. 1-3. Family Farms. (2006) “Local Harvest.” From localharvest.org/organic-farms/ Fisher, Frank (986). “Towards a food and nutrition policy for Australia: AN environmentalist view.” Food Policy, November. 274-278. Hansen, Nanette (2004). “Organic food sales see healthy growth.” From msnbc.msn.com/id/6638417/ Warner, Melanie. (2005) “What Is Organic? Powerful Players Want a Say”. New York Times: Nov. 1. Working Group on Food and Nutrition Policy. (1984). “Making Healthy Choices Easy Choices: Towards a Food and Nutrition Policy for Victoria.” Departments of Agriculture and Health, Government of Victoria, Melbourne, Australia. Read More