SETTING UP AN ORGANIC FOOD CO-OP

I have been very busy these past few weeks setting up a local organic food co-op, and I am happy to say we have just had our second week of running the co-op. It has been very successful and everyone is enjoying their boxes of organic fruit and veggies.

Here is some information I put together about the co-op. 

 

The Sunbury Organic Food Co-op is a fresh food and grocery co-operative that has a sustainable alternative to supermarket shopping. 

 

THE CO-OP:

Provides an affordable opportunity to buy organic produce on a weekly basis. Buying in bulk, directly from the wholesaler enables the prices to be kept to a minimum, avoiding the normal retail mark-up. The produce will be sourced mainly via the Melbourne Wholesale Markets.

Provides an opportunity for friendship and connections between like-minded people locally through working together in the co-op on a regular basis. The co-op becomes a sociable place to shop. We are also going to have four seasonal celebrations each year, sharing food, stories and ideas with other members of the co-op.

 

MY VISION is to create a sustainable alternative to supermarket shopping, providing everything we need, so that we won't need to shop at the supermarket any more. 

• We will start with fruit and veg and then expand to all other foods, personal care products, cleaning and household products

• Everything will be organic
  
  
• Initially we will purchase all fruit and veg from wholesale market and then look for what local, seasonal produce is available
  
  
• We will significantly reduce the amount of plastics and packaging we all use
  
  
• We will offset our carbon emissions of travelling to collect our food through a local company that supports rural communities and the environment through planting indigenous trees.

HOW IT WORKS?

• Once a week everyone will complete an order form, choosing what produce they want. 
   
• The order will be collected from the wholesale market, delivered to Sunbury and packed into boxes. 
   
• Everyone involved in the co-op will have a job either packing or an administrative role, and will benefit by getting organic produce and groceries at wholesale prices

MY REASONS FOR DOING THIS?

• Address health issues - there are many diet and lifestyle diseases around these days. The chemicals in our food, our cleaning products, our personal care products – all of these accumulate in our bodies causing toxic bodies and disease. Organics reduces the amount of chemicals and pesticides going into our bodies, improving health, reducing illness and disease. 
   
• To make organics affordable for the average family.
  
  
• Keeping our shopping dollar as local as possible and taking money away from big business who are only interested in profit, not health.
  
  
• Creating a community of like minded people working together and supporting each other.

Have you been involved in a co-op before? Would you like to start one in your local area? All it takes is one committed person to get a project off the ground. If you want some information on how I set this up, let me know and I will be happy to share with you.

THE REAL COST OF FOOD

Are Organics Really More Expensive?

What does organic mean?

Organic systems work in harmony with nature, keeping harmful chemicals out of our land, water and air, creating a healthy environment rich in wildlife and nutrients.

The organic standards place great emphasis on building and maintaining healthy soil, nutritious crops and animal welfare.

How organic food is produced – the extra costs in organic farming

The biggest criticism of organic food is its cost. There are several reasons why certified organic foods may cost more:

•        Synthetic fertilisers and pesticides are prohibited. This leaves organic farmers with more expensive methods of controlling pests, diseases, weeds, and providing more nutrients for crops to grow. 

•        Organic farming is more labour intensive and takes more time.   Because farmers don’t use herbicides, for instance, they have to weed some crops by hand, 

•        And since they avoid chemical fertilisers, they use compost and animal manure, which is bulkier and more expensive to ship.

•        Yields for organic farmers are typically lower than those of conventional farmers. They end up with less crops while putting out more time and using more expensive means of growing.

•        Organic farmers pay more for organic animal feed.

•        Conventional farming also uses every acre of farmland to grow crops, while organic farmers rotate their crops to keep soil healthy. Up to 25% of land may be left at any one time to increase natural soil fertility.

Some other reasons why we pay more for organics at the checkout:

•        The supply of organic food is limited compared to conventional food. 

•        Organic food doesn’t contain chemical preservatives; therefore, its shelf-life is shorter. 

•        Organic food is grown in smaller batches. 

•        Organic farmers don’t receive government subsidies like conventional farmers do. 

The prices of organic foods include not only the cost of the food production itself, but also a range of other factors that are not captured in the price of conventional food, such as:

•        Environmental enhancement and protection (and avoidance of future expenses to mitigate pollution);

•        Higher standards for animal welfare; 

•        Avoidance of health risks: to farmers due to inappropriate handling of pesticides; and to consumers due to a healthier food and water supply (and avoidance of future medical expenses); 

•        Rural development by generating additional farm employment and assuring a fair and sufficient income to producers.

As demand for organic food and products increases and this area develops, new technology and competitive pricing are likely to reduce costs of production, processing, distribution, and marketing for organic produce making it similar in cost to conventional produce.

How conventional food is produced - the hidden costs in conventional farming 

Conventional agriculture carries many hidden costs, such as environmental and health costs. 

If the hidden costs were included in the shelf price, consumers would be paying the real costs of food and organic food would be cheaper than conventional food.

Some of these include:

•        The need for, and cost of, water treatment and environmental protection measures due to pesticide use in conventional farming.  Pesticide manufacturers pass on the costs of cleaning up pesticides to farmers, who pass it on to water companies, who in turn pass it on to consumers via water bills. In effect the polluter gets a hidden subsidy from anyone who pays a water bill, while the non-polluter – the organic farmer – receives no such subsidy.

•        Farmers that grow conventional food don’t have strict guidelines which result in bad agricultural practices. Many of them also used chemicals that are bad for the environment. These bad practices usually end up destroying the land and polluting ground water. To fix these problems cost money, it is usually the tax payers that end up paying for these costs. 

•        Conventionally grown food is subsidised through the tax system. This means that consumers are already paying for it before it even reach the shelf. 

•        In the conventional meat industry, animals are tortured, live in cramped conditions, are fed artificial food and are removed from their natural surroundings and mothers.  Due to their artificial feed, they create more digestive gas in the form of methane which is a big contributor to the damage to the ozone layer.

•        Conventional food is not as healthy as organic food because it contains harmful chemicals and is lower in nutrients. These harmful chemicals, such as pesticides can cause health problems, which cost consumers and tax payers more money. 

•        Growth hormones and antibiotics, in addition to the genetically modified food fed to livestock, cause various health problems. 

•        Many foods are genetically modified. These foods with altered DNA are unsafe for consumption.  

When you add it all up, consumers who buy conventional food are paying for the food itself, the subsidies, the health cost and the cost to clean up the environment. 

Organic food may actually be cheaper to produce than intensively farmed foods. 

Consumers pay four times when they buy intensively farmed food. 

•        First, they pay at the shop cash register;

•        Next, they pay for the same food through their taxes in the form of government subsidies;

•        Thirdly, they pay again to clean up the damage to the environment caused during the growing and raising of the food; and

•        Fourth is the cost to our health and, as a result of this, the financial cost of repairing our bodies once they break down.

So when you take into account the true “cost” of food production from conventional farming, including replacement of eroded soils, cleaning up polluted water, health care for farmers and consumers who get sick, and environmental costs of pesticide production and disposal, organic farming is actually much cheaper in the end.

This video gives a good overview of the real cost of food:

The True Cost of Food - Organic food versus chemicals and GMOs

WHY SHOULD I BUY ORGANIC?

VS

Hi everyone,

Sorry it’s been so long between posts. I have recently moved house and it has taken me some time to get organised.

I am currently in the process of setting up an organic fruit and veg co-op as there are no shops where I live that sell organic produce.  I am starting with wholesale organic fruit and veg and then I am going to expand into, groceries, dry goods, personal care and household products.  My vision is to replace the need for a supermarket.  I am going to source certified organic, minimally packaged, ethically produced, non-genetically modified and affordable products.  If any of you have been involved in a co-op I would love to hear your experiences.

So why should you choose organic?

Five Benefits of Choosing Certified Organic:

Good for the soil

•        Organic systems ensure understanding of ecology and soil science, while also depending on traditional methods of crop rotations to ensure fertility and weed and pest control.

Good for the environment

•        Organic systems aim to reduce dependence on non-renewable resources. Organic production aims at all times towards sustainability whilst having best management of the environment and wildlife as a priority.

Good for people

•        Organic based ingredients have been shown in a number of studies to contain more vitamins, nutrients and cancer-fighting antioxidants than non-organic ingredients.

No synthetic chemicals

•        Organic systems prohibit the use of artificial chemicals, pesticides and fertilisers.

No GMO's

•        Certified Organic products are produced without GMOs, which are prohibited in the standards for organic food and farming.

How do I know if I am really buying organic?

•        There are no rules on the terms natural or organic on product labels and even though products may contain natural or organic ingredients, they can still contain harmful cancer causing chemicals.

•        Manufacturers are using these words just to grab a share of your hard earned cash.

•        Make sure you look for these logos – it is your independent 3rd party guarantee.

A good place to start when initially buying organic fruit and veg is to replace those that are most contaminated with chemicals and pesticides.  Have a look at this list from the Environmental Working Group to help you reduce the amount of harmful chemicals you are putting in your body:

Here is an inspiring young man who had been fortunate enough to learn the truth about where his food really comes from at a very young age. 

Healthy Banana Oat Slice

3 large ripe bananas
1 teaspoon vanilla
¼ cup coconut oil
2 cups rolled oats
2/3 cup almond meal
1/3 cup finely shredded coconut
1 teaspoon baking powder
1 cup sultanas
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup rice milk

1.         Preheat oven to 175C

2.         In a large bowl combine bananas, vanilla, coconut oil and milk

3.         In another bowl combine oats, almond meal, shredded coconut cinnamon, nutmeg, baking powder and sultanas

4.         Add dry to wet ingredients

5.         The dough is a bit loose, this is OK

6.         Either place cookie size portions onto baking paper/tray or just spread whole mixture into small baking tray

7.         Bake 12 – 14 mins

I usually put into a baking tray and cut into slices.  I found that cooking this slice in a baking tray takes a bit longer.  After 14 mins, check every 5 mins until ready.

To make this recipe Gluten/Oat Free:

Instead of using oats, replace these with almond meal (so 2 cups plus 2/3 cups almond meal altogether).  You will not need the rice milk when just using almond meal.

If you can buy it from the shop it should be safe, right?

I USED TO THINK THAT IF A PRODUCT WAS SOLD IN A SHOP THEN IT WOULD HAVE TO BE SAFE
Surely the government wouldn’t allow companies to sell products containing ingredients that could make us sick?  I discovered that ‘natural’ and ‘organic’ products can still contain potentially toxic, cancer causing chemicals.  This is because there is no regulation of the skin and personal care industry.  It is up to the companies who make the products to ensure they are safe, however most seem to be more interested in profit than doing the right thing by us.

ONE-THIRD OF ALL PRODUCTS CONTAIN ONE OR MORE INGREDIENTS CLASSIFIED AS POSSIBLE HUMAN CARCINOGENS
Also, nearly 70% of all products contain ingredients that can be contaminated with impurities linked to cancer and other health problems, and many of these impurities penetrate human skin.  To make matters worse, 89% of the 10,500 ingredients used in personal care products have not been evaluated for safety.  Even with those that have been tested, they have not been tested for safety being combined with a range of other potentially toxic chemicals in a cocktail of ingredients which are found in most products.

THERE ARE SOME PEOPLE WHO BELIEVE THAT THERE REALLY ARE “SAFE” SYNTHETIC CHEMICALS
If we look at synthetic chemical use historically, we see a pattern of fantastic chemical breakthroughs that are sold to us as the “new” answer to our problems, which are then subsequently banned (or withdrawn) after the damage has been done. Remember the “miracle” of DDT for getting rid of pests on crops? The search for newer, better and safer synthetic chemicals is foolish. Mother Nature always has, and always will, provide us with everything we need. We should avoid all synthetic chemicals. 

WITH CERTIFIED ORGANIC PRODUCTS YOU ARE GUARANTEED THAT THEY ARE TRULY NATURAL, SYNTHETIC FREE AND SAFE FOR US AND THE ENVIRONMENT  
The plants used are grown and processed without the use of synthetic chemicals, pesticides, fertilisers or GMO’s.  Healthy soil grows healthy plants which when used/consumed by us leads to healthy people.  Organic plants have been shown in a number of studies to contain more vitamins, nutrients and cancer fighting antioxidants than non-organic food.  Organic systems work in harmony with nature, keeping harmful chemicals out of our land, water and air, creating a healthy environment rich in wildlife, woodlands and nutrients.  

AND MOST IMPORTANT ARE OUR CHILDREN
Infants and children are more vulnerable to the toxins from pesticide residues and environmental chemicals.  This is because of their larger intake of food per kilo of body weight.  Also, as their bodies and critical organs are still in developmental stages, they are more susceptible to pesticide toxicity.  The risk is further increased due to the main food groups that make up a toddlers diet: fruit and vegetables, with some of these having high levels of pesticide residues.  

If we can reduce the amount of toxic chemicals we use on and in our bodies and our homes, we and our children will be happier and healthier and future generations will thank us for stopping this vicious cycle which is destroying our bodies and our planet.

A couple of interesting articles have been in the Daily Mail in the UK recently.  The first one reveals that women can put up to 515 synthetic chemicals on their bodies every day and the second one reveals that there is lead in lipstick, arsenic in eyeliner and cadmium in mascara

Check out these articles:

Revealed... the 515 chemicals women put on their bodies every day and the second one reveals that there is lead in lipstick, arsenic in eyeliner and cadmium in mascara... CLICK HERE to read the article

 

Lead in lipstick, arsenic in eyeliner and cadmium in mascara: The ugly secrets that the beauty industry isn’t telling you... CLICK HERE to read the article

To learn more about why these harmful chemicals are in our personal care products and how they got there, have a look at this video?

http://www.storyofstuff.org

GLUTEN FREE VEGAN PANCAKES

1 cup gluten free flour 
(I have used ½buckwheat ½ rice flour, 1 cup brown rice flour, ½ spelt flour ½ rice flour – all worked well)
1 teaspoon baking powder
2 tablespoons sugar (optional or any healthier alternative eg. agave)
½ teaspoon salt (optional)
1 mashed banana (instead of using an egg)
1 cup milk (I use rice milk)
2 tablespoons melted coconut oil (instead of butter)

Optional Extras
I also like to add things like nutmeg (1/4 teaspoon) cinnamon (1/2 teaspoon) vanilla (1 teaspoon)

·           Mix dry ingredients together

·           Add banana, milk and coconut oil, mixing well after each addition

·           Use ¼ cup batter for each pancake

·           Yum – enjoy!

UNDERSTANDING FOOD INTOLERANCE

 


WHAT IS A FOOD INTOLERANCE
A food intolerance is a negative reaction, often delayed, to a food, drink or food additive that produces symptoms in one or more body organs and systems, but it is not a true food allergy. 

WHAT CAUSES FOOD INTOLERANCES
Intolerance can be caused from the absence of specific chemicals or enzymes needed to digest a food substance, such as in lactose intolerance and hereditary fructose intolerance. It may be a result of an abnormality in the body's ability to absorb nutrients, as occurs in fructose malabsorption. Food intolerance reactions can occur to naturally occurring chemicals in foods, as in salicylate sensitivity.

Unlike allergies and coeliac disease, which are immune reactions to food proteins, intolerances don’t involve the immune system at all. They are triggered by food chemicals which cause reactions by irritating nerve endings in different parts of the body, rather in the way that certain drugs can cause side-effects in sensitive people.

Some people are born with a sensitive constitution and react more readily to food chemicals than others. The tendency is probably inherited, but environmental triggers — a sudden change of diet, a bad food or drug reaction, a nasty viral infection — can bring on symptoms at any age by altering the way the body reacts to food chemicals. Women often become more sensitive in their child-bearing years, perhaps due to hormonal changes, which might be nature’s way of preventing pregnant and breast-feeding women from eating foods that could harm the developing baby.

Babies are more vulnerable to food chemicals because their metabolism, gastrointestinal and nervous systems are immature, which is why they often prefer bland foods. As children mature, their bodies become accustomed to handling small amounts of rich, spicy and highly flavoured foods, which usually only cause ill effects if eaten in excess.

FOOD INTOLERANCE REACTIONS
Symptoms of food intolerance vary greatly, it can be difficult to determine the offending food causing a food intolerance because the response generally takes place over a prolonged period of time. Food intolerance symptoms usually begin about half an hour after eating or drinking the food in question, but sometimes symptoms may be delayed up to 48 hours.

Symptoms triggered by food chemical intolerances vary from person to person. The most common ones are recurrent hives and swellings, headaches, sinus trouble, mouth ulcers, nausea, stomach pains and bowel irritation. Some people feel vaguely unwell, with flu-like aches and pains, or get unusually tired, run-down or moody, often for no apparent reason. Children can become irritable and restless, and behavioural problems can be aggravated in those with nervous system disorders such as ADHD. Even breast-fed babies can have food intolerance reactions due to chemicals from the mother’s diet getting into the breast milk, causing colicky irritable behaviour, loose stools, eczema and nappy rashes.

HOW TO TEST FOR FOOD INTOLERANCES
Diagnosis of food intolerance can include hydrogen breath testing for lactose intolerance and fructose malabsorption, elimination diets, and testing for IgG-mediated immune responses to specific foods.   Treatment can involve long-term avoidance, or if possible re-establishing a level of tolerance.

LIVING WITH FOOD INTOLERANCES
Food intolerances don’t necessarily need to be permanent. You may be able to build up your tolerance levels by gradually increasing the amount and variety of foods you have an intolerance to over several weeks or months, and eventually return to a more normal diet. Even if this is not possible, you’ll learn ways of avoiding severe reactions by looking out for the foods that upset you most.

If you are having trouble working out foods that you are sensitive to or need assistance with an elimination diet, a dietician will be able to help identify these foods and help you put together a diet.

CONCLUSION
Food intolerance reactions can be unpleasant and inconvenient, but they are rarely serious and, as far as is known, they cause no long-term harm. Their severity depends on the amount of the offending foods you’ve eaten, your degree of sensitivity, and the nature of your symptoms. Once you’ve worked out what your problem foods are, you’ll be able to decide how to balance the benefits of being free from distressing symptoms against the inconvenience of restricting your dietary choices.

References:
http://www.sswahs.nsw.gov.au/rpa/allergy/resources/foodintol/ffintro.cfm
http://en.wikipedia.org/wiki/Food_intolerance