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Promotion pairs one of the leading natural and organic market and a nonprofit research and education institution with a mission to present the latest peer-reviewed findings and scientific research on the nutritional, health and environmental benefits of organic food and farming.
Eighteen Whole Foods Market stores in Colorado are participating in a “5% of Sales Day” on March 18 to raise awareness and funds for The Organic Center, based in Boulder. Each store participating in the program will offer 5% of net sales to support The Organic Center, an independent, nonprofit organization dedicated to advancing peer-reviewed scientific research behind the health and environmental benefits of organic products and communicating those findings to consumers, the media, educators, researchers, policy makers, business leaders and others.
“We are particularly pleased that Whole Foods Market will be providing their customers a free copy of the Center’s Organic Essentials Pocket Guide,“ says Seleyn DeYarus, development director of The Organic Center. “The pocket guide is an easy way for consumers to decide which fruits and vegetables to purchase as organic. Recommendations are based on our comprehensive analysis of Environmental Protection Agency toxicity ratings data on pesticides combined with the United States Department of Agriculture’s residue levels of toxic pesticides on fruits and vegetables. Our guide informs families on a budget about the most important fruits and vegetables to choose as organic in order to significantly reduce daily dietary pesticide exposure.”
Among the Center’s key findings, from studies published by The Organic Center and other reports from universities, laboratories and researchers in the United States and Europe (see references, below):
• The average child in America is exposed to 10-13 pesticides daily in their food, beverages and drinking water. In fact, switching to an organic diet for just five days virtually eliminates any sign of exposure to organophosphate insecticides among school-age children.
• Average levels of 11 key nutrients are 25% higher in organic foods compared to conventional foods, based on 236 scientifically valid comparisons.
• Organic fruits and vegetables are 30% higher in antioxidants than their conventionally grown counterparts.
• Organic produce is often judged tastier and more pleasing than conventional produce, and organic apples store better and are tastier than conventional apples, according to the results of studies carried out in several countries.
• Organic milk is higher in certain essential fatty acids and vitamins than conventional milk.
• Organic corn production uses 30% less energy per bushel harvested than conventional corn.
• Healthier soils in organic production tie up more carbon in the soil, helping to lessen the impact agriculture may have on global warming.
About The Organic Center
The Organic Center, based in Boulder, CO, is a 501(c)(3) nonprofit organization founded in 2002 to generate and advance credible, peer-reviewed scientific research and information on the health and environmental benefits of organic food and farming – and to communicate those benefits to the public through education, resources and information. By doing so, it helps promote the conversion of more farmland to organic methods, improve public health, and work to restore our natural world through more sustainable and ecological practices. All of The Organic Center’s research reports and publications are available free of charge on our website, www.organic-center.org. Individuals can also sign up for our free monthly e-newsletter, The Scoop. For information about The Organic Center, its current programs and scientific reports please visit www.organic-center.org or call 303.499.1840.