Food Safety: Top Priority for Farmers

U.S. food supply is the most plentiful and safest in the world.

Kathleen Zelman, MPH, RDN

This blog is a paid partnership with the Alliance for Food and Farming who sponsored the media tour;  all opinions are my own.

Not many people think about where their food comes from other than the local market.  I had the great opportunity to visit several farms and processing plants in the Pacific Northwest in the Hood River and Beaverton areas of Oregon.  As a guest of the Alliance for Food & Farming, #factsnotfeartour Produce Safety Media Tour, it was an amazing chance to learn all about the challenges and dedication of farmers to produce and process apples, pears, blueberries and cherries. 

Not only did we get to ask questions of the farmers, we were able to eat fresh blueberries, apples and pears right off the tree!! There is something magical about eating fruit warmed by the sun, freshly picked – delicious doesn’t do it justice.

My biggest ‘light bulb’ moments on the trip:

• Farmers are the most passionate agricultural experts dedicated to growing the healthiest, best quality and safest produce. And most of them are family run operations that have been in existence for generations with a shrinking profit margin.
• Farmers thrive on innovation employing the latest technology to make sure they are using the most sustainable practices that are good for producing food and good for the planet. Farmers are environmentalists.
• Farming today is not like it was for previous generations. Technology is used to improve growing practices, irrigation, predict weather, improving yields and pest management.
• Our food, grown by these dedicated stewards of the land, is without a doubt the safest, most affordable and most abundant food supply in the world.
• Climate change has dealt farmers incredible challenges from sun scotched fruit, to reduced yield and profit. Severe heat in Oregon led to losses of 30-40 percent crop loss of apples and blueberries. There was very little the farmers could do to prevent the devastating losses.
• Labor costs have doubled in the past 20 years and represent half of the farming budget. Currently, most farmers face a serious labor shortage.
• Farming is highly regulated to ensure adequate training of growers, worker safety, documentation and adherence to laws governing labor, environmental impact and more.
• Nearly everyone, or 90%, of Americans need to eat more fruits and vegetables regardless of whether it is organic or conventional. The risk of not eating fruits and vegetables is associated with higher risk of chronic diseases like obesity, type 2 diabetes and heart disease.

Along with seven other registered dietitian nutritionists food writers, over two days we visited four farms and packing facilities.  Interestingly, 90 percent of pears, 80 percent of cherries and 65 percent of apples grown in the United States are grown in the perfect climate, elevation and volcanic soil of the mountainous Pacific Northwest. 

• McCarthy Family Farm – apples and pear orchards
• Duckwall Fruit in the Hood River Valley where they pack and ship over 2 million cartons worldwide of premium pears.
• Mount Adams Fruit, whose company packs and ships pears and cherries utilizing sophisticated computers and robotics to ensure the highest standard of safety and traceability.
• Hoffman Farms grows, packs and ships blueberries and has a delightful Farm Store and play ground.
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Facts Not Fear: Organic vs Conventional Produce

Consumers are concerned about chemicals and pesticides on their food yet the facts are simple.  The Environmental Protection Agency (EPA) sets strict standards and limits, based on the most up-to-date studies, for allowable use of chemicals for farmers and residue on produce. Residues on produce must be less than 1/100^th of the safe tolerable level.  Think of it like a grain of sand in an Olympic size swimming pool.  In fact, 42 percent of produce contain NO residue whatsoever.  Washing produce can further remove any dirt or residues on fruits and vegetables.

Levels of pesticide chemical residues measured by FDA are below EPA tolerances and therefore at levels that are not concerning for public health (https://www.fda.gov/food/cfsan-constituent-updates/fdas-fy-2018-pesticide-analysis-demonstrates-consistent-trends).

Keep in mind spraying chemicals on plants is not a farmers first choice.  It’s expensive and they want to use as little as possible as stewards of the land.   Instead, they employ methods such as Integrative Pest Management (IPM) where good bugs eat the disease-causing bad bugs.  Drones and technology are used to map weather and apply the precise amount of chemicals, at the right time for the safest and best practices of pest control during the growing season.   These methods have enabled farmers to reduce chemical applications, in both conventional and organic farming.

Did you know that organic produce can be treated with synthetic chemicals? This fact comes as a shock to most people who assume that all organic produce is treated with natural chemicals.  Generally speaking, organic farmers use pesticides from natural sources such as mineral oil and sulphur however USDA allows them to use synthetic chemicals if natural sources fail to control pests and diseases.

Believe it or not, some conventional produce can actually be grown more sustainably than organic according to our host farmers.   For example, conventional pears and apples have a smaller carbon footprint compared to organic ones because organic require spraying 3-4 times more often during the growing season.

Certain organizations use scare tactics to scare people away with an annual list of ‘dirty dozen’ produce.  Whether you prefer organic to conventional, it’s a personal choice.  Please understand that organic produce is NOT any healthier or safer than conventional produce.   Nothing is 100 percent safe but the robust standards in place, crop protection tools and technological innovation in farming is providing us with a bountiful, affordable and safe produce.

What is of utmost importance is eat more fruits and veggies, regardless of how they are grown.  Fruits and veggies are nutritional powerhouses chock full of disease-fighting antioxidants, fibers and health-promoting nutrients.  The sad news is only one in ten Americans meets the recommended servings per day.

For more information about residues and pesticide use, check out the allowable synthetic chemicals on organic produce: https://www.safefruitsandveggies.com/organic-regulations.

For more information about pesticide residues try using this residue calculator.

A special thanks to the Alliance for Food and Farming for the privilege of touring farms, processing plants and meeting the passionate farmers and workers whose hard work keeps our food safe, healthy and delicious. 

#eatmoreproduce #safefruitsandveggies #factsnotfear