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Is it really enough for food “just” to have an organic label?

October 28th, 2014

Walking into a wholefoods market in NYC the abundance of fresh produce and choice really awes me. It’s a true haven for organic foodists. I can literally spend hours in there just browsing and marvelling over all the things that we just cannot get organically grown in Luxembourg. It frustrates me that the Avocado Food Boxes are so often restricted to the limited supply of fresh organic produce of our area.

But then, right there amidst the colourful fresh berries (in October) it hit me: Is it really enough for food “just” to have an organic label?

Walking through the aisles of dry goods, prepared foods, fresh meats and veggies, I noticed that the ideals of organic culture got lost somewhere along the way. In Europe we still make an effort to be true to the labels we provide. We are much closer to the producers, the actual source of the food and not to forget: the seasons.

The vegetable growers which our suppliers work with are often handpicked according to the standards to which they not only grow their vegetables, but also how they treat their employees. Organic is not just be about the end products!

This said, in Europe we are also fighting against the rising popularity of organic food in the low price supermarkets. You simply cannot expect an organic ALDI broccoli or chicken to come from the same farms as when you buy it from smaller, more transparent sources. The choice is really in the hands of the consumer. Is it really enough to say you buy organic regardless of where it comes from or how it was grown?

So, despite still being jealous of the huge Portobello mushrooms on the shelves of the Wholefoods market here in NYC, I am happy and prouder of our small suppliers and growers who provide us with crooked cucumbers and really value the true significance of organic produce.

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