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Making Organic Foods More Affordable


June 8, 2004
Organic diet requires planning, thrift


ALTAMONT, N.Y. -- They buy rice at a co-op, fruit at farm stands and organic
beef on Sundays, when supermarkets cut prices to clear the shelves.

Janelle Fletcher and her husband adopted those strategies to achieve two
goals that can seem incompatible: Feeding their family of five organic food
and staying within a middle-class budget.

Even as organics move from its health food niche into the mainstream,
premium prices remain in many cases. Health-conscious families are left to
find creative solutions to eat naturally on a budget. It can involve a bit
of hunting and gathering, bulk-buying, and thinking outside the grocery

"We do eat well despite not being wealthy," Fletcher said. "That's one thing
I don't quibble about."

Organic food - produced without pesticides, growth hormones or other
additives - accounts for slightly less than 2 percent of U.S. food sales.
But the market has been on a healthy growth spurt. Organic food sales almost
tripled from 1997 through 2003 to $10.38 billion, according to the Organic
Trade Association. Industry officials expect the double-digit annual growth
to continue.

Mad cow disease scares and concerns about pesticide-laden produce are among
the factors cited for organic's popularity. But an overarching reason
appears to be that consumers are more interested about what is in their
food, whether it's carbs, fat, hydrogenated oils or chemicals. Organic
advocates offer one more reason: flavor.

"Anybody who tries the organic stuff, you don't go back," said Fletcher,
whose family lives near Albany, N.Y. "My chicken soup with organic chickens
is so much better. The fat is better. It has a better quality."

Organic food can be costlier for a number of reasons, including higher labor
costs and economies of scale. A recent trip to the supermarket showed
organic broccoli selling for a dollar more a head than conventional broccoli
and organic carrots costing a third more. Organic ribeye steaks were priced
for two dollars more a pound.

Ronnie Cummins of the Minnesota-based Organic Consumers Association said
people always ask him how to eat organic affordably. He points them beyond
the supermarket.

Cummins suggests food buying clubs, which allow a bunch of people to pool
their purchasing power and buy straight from wholesalers. Liz Welch,
Cummins' sister-in-law, said her family teams up with four others in their
Minneapolis neighborhood to order - then split up - cases of organic
macaroni & cheese, tomatoes and natural sodas.

Cummins also advocates Community Supported Agriculture, in which people
agree to pay a "share" of a farm's operating expenses. In return they get
regular deliveries of whatever crop is coming in, be it peas, patty pan
squash or rhubarb.

Alice Waters, the Berkeley, Calif., restaurateur and sustainable agriculture
guru, advises people to go straight to the source and buy food at farmers'
markets. She also says people should grow their own, noting that even city
dwellers have access to community gardens.

A keystone of many organic strategies is buying grains and other dry goods
in bulk. Local food cooperatives are stocked with bins of brown rice,
quinoa, cayenne, raisins and nuts. The cooperatives shave costs by having
shoppers provide their own packages. Shoppers also can get discounts in
return for working a set number of hours each month.

While buying in quantity makes economic sense, it requires planning. What
can a family cook do with a mound of bulgur? Fletcher made organic
meatballs. Waters suggests preserving and pickling when possible, like
canning tomatoes when the harvest bounty makes them dirt cheap.

Waters admits the organic lifestyle can be time-consuming but said the
canning, pickling and preparation can be an enjoyable activity shared by the

And yes, getting kids to eat their grains can be a challenge. But parents
report success.

"I've convinced my 6-year-old to eat oatmeal and raisins in the morning
instead of what he'd like to eat, which would be a breakfast cereal with a
lot of sugar in it," Cummins said.

The good news, in Cummins' view, is that it's getting easier to root out
organic bargains. He said the organic market is getting big enough so that
sales are more common. Holly Givens of the Organic Trade Association said
the margin between organic and conventional products has been closing.

Higher prices linger, though. Fletcher recalls passing over tempting organic
strawberries for $3.50 a pint after seeing non-organic berries at half the

"I could get two of them for the same price, so I didn't buy (organic)," she


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