The benefits of organic farming methods likely outweigh the downside of using plastic produce containers.

The environmental damage from pesticides and fertilizers on conventional crops relate to the types of chemicals used, as well as the sheer volume applied to fields across the country. Synthetic pesticide use today in the U.S. totals more than one billion pounds per year, a quantity that has more than doubled since widespread pesticide use began in the mid-1960s. As these agrochemicals seep into the ground or run off into freshwater streams and lakes, they threaten wildlife, groundwater quality, soil fertility, aquatic ecosystems, and native plant species. Several herbicides and insecticides are severe toxins, and can harm the brain, hormonal, reproductive, and nervous systems of wildlife, (and humans) even in low dosages.

According to a comprehensive study by the Environmental Working Group, the 12 fruits and vegetables most heavily contaminated by chemicals are: apples, peaches, strawberries, nectarines, grapes, raspberries, pears, cherries, spinach, celery, potatoes, and bell peppers. Even after washing, non-organic forms of these products can expose consumers to more than 20 toxins per day.

Although separate research has determined that the pesticide residue on a single piece of fruit or vegetable is negligible compared to the government-established safe dosage level for humans, the cumulative effect of repeated pesticide exposure might be cause for concern. Repeated exposure to pesticides by U.S. farm workers, for example, results in nearly 1,000 reported pesticide-related health problems per year.

Organic food is grown without the use of synthetic pesticides, chemical fertilizers, sewage sludge, or genetic engineering technology. Organic farming is designed to promote biodiversity, soil fertility, and environmental health through crop rotation, land conservation strategies, and protection of local air, land, and water quality. Several studies have also found that some organic produce can contain greater concentrations of nutrients, vitamins, and antioxidants than their conventional counterparts.

However, to prevent exposure to synthetic chemical exposure, certified organic produce is often sold in sealed, plastic packaging. Although this packaging requires petroleum resources, energy, and can itself result in environmental harm, the estimated contribution of this packaging to environmental damage is relatively small compared with the direct impact of pesticides and synthetic fertilizers on natural ecosystems. When compostable plastics (made from corn, potato peels, or other starches) are used, the energy consumption and waste contribution is significantly lower.

You can reduce the environmental costs of the plastic packaging by checking to see whether your grocer takes back produce packaging Another option would be to purchase your organic produce loose from a local farmer's market. Then you can bring your reusable produce bag and enjoy the complete array of benefits offered by organic fruits and vegetables.

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