Understanding Organic Labels

A common misconception is that the term “natural” is regulated by the U.S. Department of Agriculture (USDA) or some other regulatory agency, while the organic label is nothing more than “a fancy way of saying pricey.” The truth is actually the very opposite. Anyone can claim their product is “natural,” but only farmers and manufacturers who have been third-party verified as having met standards set by the USDA's National Organic Program (NOP) may use the organic label.

USDA-certified organic produce must be grown without the use of herbicides, pesticides, chemical fertilizers or genetically modified seeds for at least three years. Organic fruits and vegetables are typically identified as organic with a small sticker that says organic on it.

USDA-certified organic meat, dairy and egg products must come from animals raised without antibiotics or growth hormones and fed a diet free of animal by-products, fertilizers, pesticides and genetically engineered food. These single ingredient foods are labeled organic with a round USDA Organic seal on the packaging.

Processed foods with multiple ingredients may also carry the USDA Organic seal. For these foods, manufacturers must adhere to the following labeling guidelines.

To use the USDA Organic label a product must contain at least 95% organic ingredients (by weight). The remaining ingredients must be approved by the NOP.

To use the 100% Organic label a product must be made of all organic ingredients. Not a single ingredient may have been produced with pesticides, synthetic fertilizers, hormones, or genetic engineering.

To use the Made with Organic Ingredients label a product must contain at least 70% organic ingredients. Such products may not use the USDA Organic seal, but are allowed to list up to three organic ingredients on the front of the packaging. The remaining ingredients must be on the NOP-approved ingredient list.

Products with less than 70% organic ingredients are not allowed to use the USDA Organic seal or the word organic on their product label. They can, however, list organic ingredients on the information panel of their packaging.

This overview should help you better understand organic labels at the grocery store, but keep in mind that earning organic certification is a lengthy and costly process that not all farmers can afford. When shopping at a farm stand or farmers market, ask the vendor if they use organic practices or, if they’re not organic, if they use non-synthetic pesticides and/or practice minimal spraying. If they answer yes to any of these questions, then you're likely buying from a conscientious farmer who’s producing good quality, minimally-processed food.

A Green Thanksgiving

Thanksgiving is right around the corner. With it comes the start of the holiday season, full of gatherings with family and friends, beautiful décor, and fun gift shopping. As much as I love getting into the holiday spirit, I want to be sure to avoid those post-holiday blues that come from overeating and overspending. Plus, the holiday season is no friend to Mother Earth . . . from Thanksgiving through New Year's Day household waste increases by over 25%.

By taking just a few simple steps anyone can have a fun, budget-friendly, healthy and eco-friendly holiday season. Start by greening up your Thanksgiving traditions. Doing so will leave less of a dent on your diet and your wallet and may even make it more meaningful for you and your family.

First, let's consider travel – a major part of the holidays for many folks. Remember, buses and trains have less of an impact on your wallet and the environment than air travel. You could even avoid the travel crowds and forge a new tradition by celebrating Thanksgiving with family and friends that live in your area rather than traveling far. If you are going to be traveling, remember to turn down the thermostat and turn off the lights to save energy while you’re gone.

If you are the brave soul hosting, start off on the right, green foot with your invitations. You can call to invite guests, use an online resource such as Evite or Facebook, or print invitations on recycled paper.

What's the first thought we have company coming? Gotta clean! If you haven't done so already, swap those expensive, smelly, chemical-laden cleaning products for cheap, non-toxic, earth-friendly solutions you can make right at home. With a few simple products, like vinegar, baking soda, and peroxide, you can get your house just as clean as with traditional cleaning products. You’ll save money, keep plastic bottles out of landfills, and avoid harsh chemicals that can cause eye, skin, and respiratory irritations. Click here for details.

For decoration, utilize materials you already have on hand or purchase items you can use again. Bringing the outside in (think pine cones, plant or flower clippings, gourds, leaves, and living plants) is a great way to decorate for little or no money. Plus, Thanksgiving craft making is a wonderful activity the whole family can do together.

Whatever décor you decide on, steer clear of traditional paraffin candles. Despite how nice they may look or smell, these candles and the smoke and soot they produce can contain harmful toxins. The American Lung Association and the EPA have warned consumers that using paraffin candles can decrease indoor air quality. Paraffin is the last petroleum byproduct removed in the refining process (right after asphalt). The fumes released by paraffin candles are comparable to those produced by burning diesel. For a healthier, greener alternative look for candles made from soy or beeswax, scented with essential oil, with non-lead wicks.

When it comes to the food opt for organic and local. Doing so helps ensure that you're getting the freshest, most nutritious food that hasn’t been chemically modified to keep its appearance after traveling half way around the world. Plus, you'll be supporting your local economy. You can find farmers’ markets, farms, and community-supported agriculture programs in your area at localharvest.org. For help planning your meal around what’s in season check out the seasonal produce guide available at sustainabletable.org.

You can make your meal healthier and less costly by swapping out meat with more veggies. Even a slight reduction in meat consumption can have a significant impact. Click here to learn more about how giving up meat just once a week can make a significant difference in your health and your carbon footprint.

Buying food in bulk will reduce packaging waste and save you money, but you don't want to overbuy and waste food. You can cut down on waste by planning ahead and calculating how much food you will actually need. This list of approximate food and drink portions should help:

Turkey - 1 pound per person
Stuffing - ¼ pound per person
Casserole (side dish) - ¼ pound per person
Green beans or Brussels sprouts - ¼ pound per person
Cranberry Sauce or Chutney - 3 tablespoons per person
Pie (9-inch) - 1/8 slice per person

Keeping track of how much was consumed can help you better plan for future holiday meals.

For drinks, consider serving biodynamic wine. Don't be thrown off by the label. Biodynamic , or sustainable, wine-making is nothing more than a return to European vineyard traditions like natural fertilizers and pest management and planting cover crops. Biodynamic wine is a better quality wine with higher levels of resveratrol, the heart-healthy antioxidant found in wine, making biodynamic wine better for your health as well as the planet. There is a growing number of biodynamic wines available and many are quite reasonably priced. Click here to learn more about biodynamic wine.

When it comes to any type of party, the worst environmental offender is usually all the disposable plates, cups, utensils, napkins, and tablecloths. Americans throw away enough paper and plastic cups, forks and spoons every year to circle the equator 300 times! Instead of buying paper or plastic tableware, offer reusable options. If you don't have enough at home, you can always check out thrift stores for an eclectic mix of tableware. Other options are reusable plastic cutlery and compostable paper plates.

When it's time to clean up, fill the dishwasher to capacity before running it and use unheated air to dry dishes to save electricity and water. Make sure to give away and/or freeze any leftovers, compost food scraps, and make recycling easy for guests by placing clearly labeled recycling bins in a convenient location everyone can reach.

Finally, no matter how inviting that couch may look after the big meal, don't just plop yourself down for the rest of the day. You'll feel so much better if you get outside for some fresh air and exercise. Go for a walk, play baseball or football, jump in the leaves, or hit the local park. You'll take full advantage of this precious time with family and friends, burn some calories, and cut down on home energy usage.

May you have a happy, healthy, and green holiday season!

Eating Green

What does it mean to “eat green”? Eating green means eating whole, nutritious, minimally-processed foods that are healthy for you and the environment. Two important considerations for eating green are how the food is grown and where it comes from. Does that mean that everything you eat must come from a local, organic farm? Obviously not, but eating green is actually quite simple. Here’s what you should take into consideration.

Is it organic? The arguments for eating organic are plentiful: Organic foods are free of not only pesticides, but hydrogenated fats, artificial colors and sweeteners, and preservatives as well. Organic foods are not genetically modified, when the long term health effects of GM foods are still unknown. They taste better and studies show they are more nutritious and richer in vitamins, minerals and essential fatty acids than non-organic food. And when it comes to the environment, organic farmers avoid the pesticides and herbicides that contaminate groundwater, erode soil, and damage local ecosystems. Now on the flip side: Who can afford to only buy organic food and are all conventional foods really so bad? Knowing which organic food is worth the extra cost can be confusing. Fortunately the Environmental Working Group offers a great resource with its annual “Dirty Dozen” list of the 12 conventionally-grown fruits and vegetables with the most pesticides, along with a list of the 15 cleanest fruits and vegetables. According to the EWG, you can lower your pesticide consumption by nearly four-fifths by avoiding the 12 most contaminated fruits and vegetables and instead eating the least contaminated produce. You can print out a wallet-size list or download the iPhone app at ewg.org/foodnews.

Is it local? Purchasing from local farmers is a great way to get fresh, healthy food that hasn’t been chemically modified to keep its appearance after traveling half way around the world. Find farms and farmer's markets in your area at localharvest.org. What if the farm you like isn’t certified organic? Earning organic certification is a lengthy and costly process that not all farmers can afford. Instead you can ask your local farmer if they use organic practices or, if they’re not organic, if they use non-synthetic pesticides and/or practice minimal spraying. If they answer yes to any of these questions, then you're likely buying from a conscientious farmer who’s producing good quality, minimally-processed food.

Is it in season? Even if you don’t get to the farmers’ market, you can still make an effort to purchase local produce at the grocery store. To buy local means to buy in season. Yes you can buy pretty much any type of fruit or vegetable any time of year, but what sacrifices in quality and impact to the environment do you have to make? By purchasing local foods when they are in season, you avoid the environmental damage caused by shipping foods thousands of miles and you’ll get fresher tasting fruits and vegetables. You can better plan your meals around what’s in season with the seasonal produce guide available at sustainabletable.org.

How else can you green up your diet? You can cut down on your waistline and your food budget, while doing the environment a good turn, by swapping one or two meat-based meals a week with a vegetarian or seafood dish. One of your best options for fish is Wild Alaskan Salmon. Because it is wild-caught, it's purer in flavor than farm-raised salmon (which is fed pigment and antibiotics) and higher in omega-3 fatty acids. Another great option is canned sardines. Unlike tuna, sardines aren't in danger of being over-fished and are low in mercury.

Finally, one cost-efficient way to eat green is to simply cook at home and pack a lunch (in reusable containers) as often as you can. By preparing your own food you'll be better able to avoid preservatives, cut down on packaging (think of all those ketchup packets and napkins in take-out bags), and save money. Now that is eating green.

A Green Halloween

It's October. Time for visions of ghosts and goblins (plus costume parties and candy) to start dancing in our heads. Halloween can be a fun and exciting time for children and adults alike. But you don't need to spend a fortune on plastic décor, cheap costumes, and processed foods to have a great time. A Green Halloween is healthier, costs less, and has less of an environmental impact than a traditional Halloween, without sacrificing any of the holiday fun. Check out how to make this Halloween a green one.

The Treats
The processed food industry uses over 6,000 different synthetic chemicals (check out Food Additives to Avoid). Do your trick-or-treaters (and their parents) a favor and opt for healthier options that, at the very least, do not contain hydrogenated/partially hydrogenated oils or artificial coloring. Organic and fair-trade treats with limited salt, sugar and caffeine are an even better idea. You may be surprised by the number of healthier, greener options on the market today. A few options include fair-trade chocolates, organic dried fruit, granola bars, or candy made with fruit juice and natural colors.

Also, try handing out less. Back in the day we had to work for our candy – walking a couple hours to fill our little plastic pumpkins. Now with so many households handing out full-size candy bars or fist-full amounts of minis, kids can be done filling their basket after a single block. What's the fun in that?! Hand out just one or two pieces of good quality, healthier candy. Encourage friends and neighbors to do the same.

You could even forget the sweets all together and offer non-candy treats like a small toy made from recycled plastics, pencils, tattoos, crayons, coloring books, or stickers.

You can also think green when you are the one doing the trick-or-treating. If you already own a plastic pumpkin for carrying candy, use it year after year rather than buying a new one. If not, craft your own tote from a pillowcase, basket, or other already-owned item that goes with the costume. If possible, walk to where you trick-or-treat rather than drive. Older children can do reverse trick-or-treating and collect donations for charities like UNICEF, the Food Allergy and Anaphylaxis Network, or the Red Cross. Or, skip the trick-or-treating and organize a neighborhood party instead.

Costumes
Forgo costumes and accessories made of plastic, especially soft vinyl/ PVC which offgases dangerous chemicals and cannot be recycled. Instead, opt for costumes made from all-natural materials such as cotton, silk, and wool. Check thrift stores or even around your home for clothing and other materials you can use to craft your own unique costume.

Carefully consider the makeup you use as well. Many cosmetics, even the ones labeled “nontoxic”, contain mercury, lead, pthalates, parabens, and/or other harmful chemicals.

In fact, last year the Campaign for Safe Cosmetics found lead in every makeup sample it analyzed. Look for eco-friendly makeup or make your own with food-based ingredients. Simply check online for recipes.

Decorating
Halloween is the second biggest holiday for the sale of décor after Christmas. Instead of spending money on plastic pumpkins and skeletons, look around for items you already own, check thrift stores, and scour online sites like Freecycle for items you can use to make your own Halloween decorations. You can use old clothes, newspaper, and leaves to craft a scarecrow or decorate with natural items that can be composted like leaves, apples, pumpkins, gourds, and hay bales.

Candles can provide the just-right spooky glow, but traditional paraffin candles can produce some pretty scary toxins when burned. The American Lung Association and the EPA have warned consumers that using paraffin candles can decrease indoor air quality. Opt for organic soy or beeswax candles scented with essential oil with non-lead wicks instead.

Parties
Start your Halloween party on the right, green note by sending invitations electronically, via email, Facebook, or a site like Evite. You'll save paper and money and make it easier for people to respond.

When it comes to any type of party, the worst environmental offender is usually all the disposable plates, cups, utensils, napkins, and tablecloths. Instead of buying paper or plastic tableware, offer reusable options. If you don't have enough at home, you can always check out thrift stores for an eclectic mix of tableware you can use for future parties. Reusable plastic cutlery and compostable paper plates are another option.

The principles of eating green apply to party food as well. Prepare as much as you can at home and opt for local and organic when possible. Reduce waste by filling pitchers with beverages rather than offering bottled or boxed drinks.

Some of the most fun party games and activities require little or no materials. Just a few options to consider: limbo, hula-hoop contest, musical chairs, dancing, dunking for apples or trying to bite apples hanging from strings, building scarecrows from recycled materials. Have guest bring candy wrappers for crafts such as candy wrapper wallets, belts, picture frames, bracelets and purses (just search “candy wrapper purse” online for ideas).

Finally, make recycling easy for guests by placing clearly labeled recycling bins in a convenient location everyone can reach.

Now, go out and enjoy your Green Halloween!

The ABC’s of Being Green

Always remember the three Rs . . . Reduce, Reuse, Recycle. Every piece of advice about being green resonates back to at least one of these basic tenets.

Bike or ride the Bus instead of driving.

Clean green with homemade cleaning solutions made from simple and natural ingredients like vinegar, baking soda, and hydrogen peroxide.

Donate goods you can’t recycle or sell. Freecycle is a great online nonprofit that helps you to donate to people in your community.

Eat produce from the Environmental Working Group’s 15 Cleanest Fruits and Vegetables in place of produce from the Dirty Dozen list.

Filter your tap water with a home filtration system instead of buying bottled water.

Go outside! Turn off the TV and video games and let your kids explore outdoors. Check out state and national parks in your area and the variety of family friendly activities most of them offer.

Hit the local library or used book store for books, CDs, and DVDs instead of buying them new.

Install timers to automatically adjust your thermostat when you’re sleeping and out of the house.

Juice up your cell phone with a car charger. Or, when using the computer, charge your phone using the USB port. Both options will save energy compared to using a wall plug.

Keep rain water for a variety of non-potable uses, such as watering plants or washing your car, by installing a rain barrel.

Launder your clothes with ½ to ¾ of the manufacturer’s suggested amount. You’ll cut down on waste and get your clothes cleaner.

Make the most of each car trip by combining as many errands as you can. Save time and gas.

Nurture your skin with personal care products that are safe for your health and the environment.

Opt for energy-efficient compact fluorescent light bulbs instead of incandescent bulbs.

Purchase energy-efficient appliances to replace your old ones as they wear out.

Quit topping off your gas tank. It’s bad for your health and the environment (click here for details).

Recharge your batteries instead of using disposable batteries.

Shower instead of taking baths. Try to keep it to 5 to 10 minutes.

Toss food scrapes and yard refuse into a compost bin to make your own organic, nutrient-rich fertilizer.

Utilize what you already have before buying anything new. Don’t just “shop your closet”. Shop your entire home. Go a step further and organize a swap (of clothes, shoes, and accessories; or home goods; or kid toys; or books and movies) with your friends.

Visit farmers’ markets in your area and support local farmers while getting super-fresh, locally-produced food.

Wash with fragrance-free soap. Opt for fragrance-free body wash, hand soap, shampoo, and moisturizer to avoid chemicals that are harmful to your health and the environment.

X April 22nd on your calendar. It’s Earth Day. Visit earthday.org to volunteer for events organized in your community or get together with friends for a community clean-up of your own.

Yank out your stash of reusable shopping bags whenever you go shopping.

Zap away less energy by unplugging appliances, like toasters and coffeemakers, when they’re not in use. “Standby usage” accounts for anywhere from 6% to 26% of a homes' electricity use.

Eating Seasonally This Fall

Buying local is a great way to get fresh, healthy food that hasn’t been chemically modified to keep its appearance after traveling half way around the world. Buying local means buying seasonal . . . purchasing fresh fruits and vegetables when they are in season in your area. By buying in season you get the freshest, best-tasting produce at the best price, while eliminating the environmental damage caused by shipping food thousands of miles.

You can better plan your meals around what’s in season with the seasonal produce guide available from Natural Resources Defense Council.

Now that fall is on its way, we here in the northeast can look forward to the following fruits and vegetables coming into season: Apples, Asian Pears, Beets, Blackberries, Broccoli, Cabbage, Cantaloupes, Carrots, Cauliflower, Celery, Corn, Cucumbers, Eggplant, Onions, Peaches, Peas, Pears, Potatoes, Pumpkins, Radishes, Raspberries, Snap Peas, Spinach, Squash, Tomatoes, Turnips, and Watermelon.

Eating seasonally is a great reason to try new foods. Check out the seasonal recipe guides from Allrecipes, Cooking Light, Epicurious, and The Food Network. Martha Stewart's Seasonal Produce Recipe Guide, in addition to offering seasonal recipes, lets you know what produce is in season, what to look for when selecting a particular type of produce, and how it should be stored.

Try eating seasonally. Your taste buds, wallet, and planet will thank you.

The Problem with Plastic

The list of health problems associated with plastic grows longer by the day. Earlier this year British and U.S. researchers found an association between bisphenol A (BPA), a chemical found in plastics, and heart disease. The study also confirmed that BPA plays a role in diabetes and some forms of liver disease.

The problem is not so much with plastic, but with the chemical additives used in plastics. They’re necessary to mold and stabilize plastic, but only most recently have people started realizing the extent of their impact on human health.

The additives you hear most about are BPA and phthalates. BPA is used to make plastic food containers firm and vinyl products soft and pliable. It also happens to be a hormone disruptor (a fact known since the 1930s) linked to an assortment of health problems, including obesity, early puberty in girls, low sperm counts in men, reproductive problems, and asthma. It is estimated that 90% of people in the U.S. and Europe have detectable levels of BPA in their blood. In 2010 Canada declared BPA a toxic chemical, making it easier for the government to regulate its use, which may lead to an eventual all out ban of BPA in food containers.

Phthalates are chemicals used as solvents and in the process of making plastics like polyvinyl chloride (PVC) more flexible or durable. While phthalates have been banned in toys and child care products for children under 12, they’re found in pretty much everything else. Just a few examples are food packaging, plastic bags, inflatable toys, hoses, raincoats, shower curtains, vinyl flooring, adhesives, detergents, perfume, nail polish, soap, hair spray and shampoo. Phthalates have been found to disrupt the endocrine system. According the U.S. Center for Disease Control, several phthalate compounds have caused reduced sperm counts, testicular atrophy and structural abnormalities in the reproductive systems of male test animals. They have also been linked to liver cancer. The U.S. Environmental Protection Agency regulates phthalates as water and air pollutants and the European Union prohibits phthalates in cosmetics sold in Europe.

It is also important to consider all the oil and other resources used to manufacture plastics, the pollution created in their production, and the massive amounts that end up in landfills, in the ocean, or incinerated (releasing cancer-causing pollutants into the air). While there’s no way to avoid plastics completely, there are steps you can take to guard your health and protect the environment.

• Choose reusable over disposable. Invest in food and beverage containers made of glass, ceramic, porcelain, Pyrex, bamboo, or stainless steel instead of using bags, containers, and bottles made of plastic. Pack real silverware with your lunch. It feels more luxurious than plastic utensils anyways. And don’t forget: Reusable shopping bags are a great option for all shopping, not just groceries. 

• Be picky about packaging. Choose products in recyclable or reusable containers, such as cardboard cartons or glass jars. Opt for fresh or frozen foods in place of canned goods. Avoid plastic-wrapped food, especially fatty foods like meats and cheeses, whenever possible. You can even ask the butcher to wrap your meat in wax paper instead of plastic. Transfer any plastic-wrapped food to non-plastic containers once you get home. 

• Watch how you heat. Avoid heating food in plastic containers, especially polycarbonate plastic food containers. Polycarbonate containers that contain BPA usually have a #7 recycling code on them. 

• Watch how you wash. Avoid putting plastic containers in the dishwasher. Yes, the dishwasher uses less water and energy than hand washing, but the heat and harsh detergent may cause may cause plastic to leach chemicals. 

• Just say no to vinyl and PVC. If you absolutely have to have plastic food containers, opt for those labeled as PETE or recycling codes #2, #4, and #5. Avoid those labeled #3 or #7. Instead of a vinyl shower curtain, use one made of cotton, hemp, or polyester. 

• Filter your tap water instead of buying bottled water. Make a habit out of bringing your own water in a stainless steel bottle to avoid impromptu purchases of bottled water. 

• Go fragrance-free. Fragrance almost always contains phthalates, so in addition to taking a pass on perfume and cologne choose fragrance-free personal care products (i.e., moisturizers, shampoos, deodorants, etc.) whenever possible. At home, avoid air fresheners and swap chemically-scented candles for soy- or beeswax-based wax candles scented with essential oils. 

• Opt for clothing, linens, and other housewares made of natural materials, such as organic cotton, bamboo, wool, and hemp. 

Why to Choose Fair Trade, Organic Chocolate This Valentine's Day

By now we all know chocolate can be good for one's health. Chocolate, particularly less-processed dark chocolate, contains high levels of antioxidants and flavonoids which protect against cancer, heart disease, and other diseases. Cocoa is also high in magnesium which is good for the circulatory system and heart.

Yet, despite all these great benefits, chocolate can have some very negative consequences for the people whole cultivate it and the environment.

Most of the world's cocoa comes from the Ivory Coast and Latin America. Several years ago it came to light that cocoa producers in these areas were engaging in forced child labor and trafficking. While some of the worst offenders have been shut down, the problem still persists in too many places. Even if child labor is not an issue, workers on conventional chocolate farms endure difficult, even hazardous, conditions and low wages. And in many cases the farmers themselves receive only a fraction of what the unscrupulous middlemen make.

One way to help small, local farmers provide better working conditions and wages for their workers, as well as engage in sustainable farming practices, is to support the fair trade industry. To be certified as fair trade by the Fair Trade Federation companies must guarantee a "fair price" to producers, as well as meet rigorous, transparent social and environmental standards. The goal is to help producers in developing countries become economically self-sufficient, protect the environment and bring improved living conditions to the people of these regions. Today, consumers can purchase fair trade coffee, tea, apparel and linens, grains, flowers, fruits, honey, nuts, olive oil and sugar, as well as chocolate. Just look for the TransFair USA Fair Trade logo. TransFair is the only third-party certifier of Fair Trade products in the United States.

Organic chocolate is also a growing market. Chocolate certified organic uses cocoa beans and other ingredients grown without the use of herbicides, pesticides, or chemical fertilizers. Organic cocoa trees are grown under a thick canopy of rainforest vegetation. These trees filter rain and moisture down through the vegetation and provide rich organic material which falls to the forest floor below. Organic cocoa production helps ensure the health of the rainforest’s ecosystems.

Fortunately, the options for organic and fair trade chocolate continue to grow, making it easier to choose chocolate that is better for the environment and for the people who cultivate it. This Valentine's Day opt for organic, fair trade chocolate to show how much you really care.

Tap Water: Better for Your Health and The Environment

Time and again we hear how great drinking water is for us. It aids in weight loss, flushes out toxins, prevents headaches and illness and giving us clear, supple skin. Yet, do we really know what we’re getting when we twist open a bottle of water?

According to the Environmental Working Group, most bottled water companies are not very forthcoming about what exactly is going into their bottles. Only 3 of the 173 companies the nonprofit analyzed disclosed information on where their water comes from, how or if their water is treated, and whether the results of purity testing are made public. Some of the worst-rated brands, from the companies disclosing little or no information, also happen to be some of the best-selling in the country. Aquafina, Dasani, and Poland Spring all received a grade of D for information disclosure.

According to the EWG, the only A grade option is filtered tap water. Properly filtered tap water is purer than bottled water, not to mention less expensive and better for the environment.

Unlike bottled water, tap water is regularly tested with the test results openly reported. A simple, faucet-mounted water filter can improve the smell and taste of drinking water by removing chlorine and bacterial contaminants. [Click here for additional water filtration options.]

Not sure you want to splurge on a $35 water filter and $10 re-usable bottle? Consider this: Some bottled water can cost up to 1,900 times more than tap water. According to the New York Times, a person drinking only bottled water will spend about $1,400 a year compared to the 49 cents it costs for a year's supply of tap water.

There's also the cost to the environment. One and a half million barrels of oil are used every year to manufacture disposable plastic water bottles for the U.S. That's enough to fuel 100,000 cars for a year. About 80% of those bottles will end up as litter or in landfills where they’ll take at least 450 years to break down. Plus, the process of bottling water actually wastes two gallons of water for every gallon of water packaged.

So, want to drink cleaner, cheaper, greener? Just turn on the tap!

Going Vegetarian Once a Week for Your Health and The Environment

The simple act of giving up meat once a week can make a significant difference in your health and your carbon footprint. Going vegetarian just one day a week can cut someone's saturated fat consumption by 15%, thus reducing the risk of heart disease. In the United States, over a third of all fossil fuel and raw material consumption is used to raise livestock. It is estimated that if every American lowered meat consumption by 20%, it would lower greenhouse gas emissions by as much as it would if everyone in the country switched to driving a hybrid.

Need more convincing? Here are additional details on how going meatless can benefit your health and the environment.

• Multiple studies demonstrate that a low fat diet rich in fruits and vegetables lowers cancer risk, while the consumption of red meat and processed meat has been associated with increased cancer risk. High consumption of red meat is also associated with heart disease and diabetes. 
• Reduced meat consumption can help prevent long-term weight gain. 
• Some studies even suggest that low red and processed meat consumption can increase longevity. 
• Animal agriculture produces more than 100 million tons of global-warming methane annually. 
• Livestock requires significantly more water (up to 15 times more) than produce or grains. It takes 1,800 to 2,500 gallons of water to produce a single pound of beef. A pound of soy tofu, on the other hand, requires just 220 gallons of water. 
• It takes up to 10 pounds of grain to produce just one pound of meat. Over 70% of the grains grown in the U.S. is used to feed livestock. The amount of food eaten by the world's cattle could feed 8.7 billion people. 
• Going meatless benefits not only your health and the environment, but your wallet as well. Foods like vegetables (fresh or frozen), whole grains, beans and legumes cost much less than meat. Plus, they are more nutritious and have greater disease-fighting properties. Talk about more bang for your buck. 

Whether you go full out vegetarian or simply join the Meatless Monday campaign you can make significant impact – on your health and the environment's.

Organic vs. Natural

Food labels can be perplexing enough. With the growing number of companies looking to jump on the “all natural” bandwagon, they're becoming more confusing than ever.

When grocery shopping, most people just want to eat the best quality, healthiest options that fit into their budget. Unfortunately, some companies are preying on that desire by increasing prices on products that have undergone no other changes than a spruced up label with the word “natural” on them. That is why it is important for consumers to know the real difference between natural and organic.

For a product to be certified organic, farmers and manufacturers must meet specific guidelines set by the U.S. Department of Agriculture. USDA-certified organic meat, dairy and egg products must come from animals raised without antibiotics or growth hormones and fed a diet free of animal by-products, fertilizers, pesticides and genetically engineered food. USDA-certified organic produce must be grown without the use of herbicides, pesticides, chemical fertilizers or genetically modified seeds for at least three years. Processed foods must contain 95% certified organic ingredients for a manufacturer to be able use the USDA organic label. All certifications are verified by an independent agency.

Although the natural or all natural label is used often on a variety of different foods, it is essential a meaningless term. The USDA allows meat and chicken to be labeled as natural as long as nothing, such as flavoring or coloring, has been added after slaughter, but even this meek standard is not third-party verified. The USDA and the FDA do not regulate the term natural for any other food or personal care products. Therefore, anyone can use the natural label without having to meet any type of verifiable standard.

A recent survey by the Shelton Group, an advertising agency, found that the majority of consumers believe the term natural to be federally regulated. In fact, respondents had more trust in the natural label, than the term organic, which they believed to be “a fancy way of saying expensive.” Many companies today are taking advantage of this misconception by using the term natural as a marketing ploy. These companies are not just duping customers, but they are undermining the organic industry. Foods labeled natural tend to cost less than organic food. Consumers, thinking they are getting better food for their money, opt for the natural label thus directing money toward crafty packaging rather than actual greener, healthier foods.

The only way to stop this “greenwashing” is to become better informed consumers. Read labels carefully and know which are truly greener options.

Eating Green

What does it mean to “eat green”? Eating green means eating whole, nutritious, minimally-processed foods that are healthy for you and the environment. Two important considerations for eating green are how the food is grown and where it comes from. Does that mean that everything you eat must come from a local, organic farm? Obviously not, but eating green is actually quite simple. Here’s what you should take into consideration.

Is it organic? The arguments for eating organic are plentiful: Organic foods are free of not only pesticides, but hydrogenated fats, artificial colors and sweeteners, and preservatives as well. Organic foods are not genetically modified, when the long term health effects of GM foods are still unknown. They taste better and studies show they are more nutritious and richer in vitamins, minerals and essential fatty acids than non-organic food. And when it comes to the environment, organic farmers avoid the pesticides and herbicides that contaminate groundwater, erode soil, and damage local ecosystems. Now on the flip side: Who can afford to only buy organic food and are all conventional foods really so bad? Knowing which organic food is worth the extra cost can be confusing. Fortunately the Environmental Working Group offers a great resource with its annual “Dirty Dozen” list of the 12 conventionally-grown fruits and vegetables with the most pesticides, along with a list of the 15 cleanest fruits and vegetables. According to the EWG, you can lower your pesticide consumption by nearly four-fifths by avoiding the 12 most contaminated fruits and vegetables and instead eating the least contaminated produce. You can print out a wallet-size list or download the iPhone app at ewg.org/foodnews.

Is it local? Purchasing from local farmers is a great way to get fresh, healthy food that hasn’t been chemically modified to keep its appearance after traveling half way around the world. Find farms and farmer's markets in your area at localharvest.org. What if the farm you like isn’t certified organic? Earning organic certification is a lengthy and costly process that not all farmers can afford. Instead you can ask your local farmer if they use organic practices or, if they’re not organic, if they use non-synthetic pesticides and/or practice minimal spraying. If they answer yes to any of these questions, then you're likely buying from a conscientious farmer who’s producing good quality, minimally-processed food.

Is it in season? Even if you don’t get to the farmers’ market, you can still make an effort to purchase local produce at the grocery store. To buy local means to buy in season. Yes you can buy pretty much any type of fruit or vegetable any time of year, but what sacrifices in quality and impact to the environment do you have to make? By purchasing local foods when they are in season, you avoid the environmental damage caused by shipping foods thousands of miles and you’ll get fresher tasting fruits and vegetables. You can better plan your meals around what’s in season with the seasonal produce guide available at sustainabletable.org.

How else can you green up your diet? You can cut down on your waistline and your food budget, while doing the environment a good turn, by swapping one or two meat-based meals a week with a vegetarian or seafood dish. One of your best options for fish is Wild Alaskan Salmon. Because it is wild-caught, it's purer in flavor than farm-raised salmon (which is fed pigment and antibiotics) and higher in omega-3 fatty acids. Another great option is canned sardines. Unlike tuna, sardines aren't in danger of being over-fished and are low in mercury.

Finally, one cost-efficient way to eat green is to simply cook at home and pack a lunch (in reusable containers) as often as you can. By preparing your own food you'll be better able to avoid preservatives, cut down on packaging (think of all those ketchup packets and napkins in take-out bags), and save money. Now that is eating green.

Eating Seasonally This Winter

Buying local is a great way to get fresh, healthy food that hasn’t been chemically modified to keep its appearance after traveling half way around the world. Buying local means buying seasonal . . . purchasing fresh produce, meat, and seafood when it's in season in your area. By buying in season you get the freshest, tastiest food at the best price, while eliminating the environmental damage caused by shipping food thousands of miles.

You can better plan your meals around what’s in season with the seasonal food guide available from the Natural Resources Defense Council.

Now that winter is upon us, we here in the northeast can look forward to seasonal beets, cabbage, carrots, onions, oysters, potatoes, rutabaga, snap peas, squash, and turkey.

Eating seasonally is a great reason to try new foods. Check out the seasonal recipe guides from Allrecipes, Epicurious, The Food Network, and Cooking Light. Martha Stewart's Seasonal Produce Recipe Guide, in addition to offering seasonal recipes, lets you know what produce is in season, what to look for when selecting a particular type of produce, and how it should be stored.

Try eating seasonally. Your taste buds, wallet, and planet will thank you!

Natural Solutions For Dry Winter Skin

As temperatures drop this winter, so does the moisture in our skin. Switching to a heavier moisturizer can help sooth dry, dull, or chaffed skin, as can these simple home remedies for treating dry winter skin naturally.

Moisturize from the inside out.
Start by drinking plenty of water and consuming a diet rich in biotin, magnesium, omega-3 fatty acid, vitamin C, and beta-carotene can help make skin less prone to dryness. Try foods like eggs, almonds and walnuts, oranges, mangoes, carrots, dark leafy greens, and cold-water fish like wild Alaskan salmon, anchovies and halibut.

Check your cupboards for all natural moisturizers.
Nutrient-rich oils like olive, grapeseed, and almond oil all make great moisturizers. You can massage oil into dry skin for a few minutes before going about your usual cleansing routine. You can also add a few drops of oil (olive, grapeseed, almond, or vitamin E) to your regular moisturizer to boost its effects.

Honey is another great, all natural emollient. For a skin softening facial mask, apply a thin layer of honey (raw and natural is best) all over, allow it to sit for 20 minutes, and rinse with warm water. You can also apply honey to chapped lips and rough heels and elbows at night.

Think sweet to exfoliate.
Foods like pineapple, papaya, and pumpkin are rich in alpha hydroxy acids – a natural exfoliator that helps slough off dead skin. For an all-natural AHA mask, simply mash or puree the fruit and apply it to a clean face for 20 to 30 minutes before rinsing with cool water. Then moisturize as usual.

Sugar mixed with oil (any of the aforementioned oils will work) makes a great skin softening scrub. Simply mix equal amounts of fine brown sugar and oil, massage into rough, dry skin for a few minutes, and rinse. Moisturize as usual.

For skin too sensitive for AHA, try yogurt. The lactic acid in yogurt makes it an effective, yet gentle exfoliator. Apply plain Greek yogurt to a clean face and allow it to sit on the skin for about 20 minutes. Then, rinse with tepid water and moisturize as usual.

Now go out and enjoy the winter with soft, glowing skin!

Everyday Green Home Edition: Green Up Your Kitchen

The kitchen is the heart of the home – the central place for family and friends to gather and catch up, gossip, reminisce while breaking bread. It only makes sense that such a room be as green as possible – protecting the health of your family and friends, the environment and, not to mention, your wallet.

Follow these guidelines for a cleaner, healthier, greener kitchen.

Saving Energy
The refrigerator is a major guzzler of energy. Keeping your refrigerator between 36 and 40 degrees Fahrenheit and your freezer between 0 and 5 degrees Fahrenheit saves energy while still keeping food at the proper temperature. Properly maintaining your refrigerator can also help it run more efficiently and last longer. This includes unplugging it and wiping off the condenser coils at least once a year. Check your user's manual for additional specifications on how to keep your fridge running efficiently.

Save on the energy used by your dishwasher by only running full loads and using unheated air to dry dishes. Make sure to use the most appropriate wash setting for each load so you're not using more electricity and water than actually required.

When using the stove top, make sure to match the pot you are using with the right size burner to avoid unnecessary heat loss. Even using a 6-inch pot on an 8-inch burner can waste over 40% of the burner's heat. Use close-fitting lids on pots whenever possible (always when you're bring something to a boil) to keep heat in and reduce cooking times.

An even more energy-efficient option is to skip the stove altogether and use a low-energy cooking appliance like a pressure cooker, steamer, slow cooker, or even a barbeque grill instead.

Before replacing an appliance check if a repair is a viable alternative. You can save money and avoid throwing out such a large item before it's truly necessary. When the time does come to replace an appliance, look for a new one with a high Energy Star rating and contact your local department of public works for help properly disposing your old appliance.

Finally, remember to swap your incandescent light bulbs with energy-efficient compact fluorescent light bulbs (CFLs). They use 70% percent less energy and last up to 10 times longer.

Saving Water
The simplest and least expensive way to save water in the kitchen is to install a tap aerator on your kitchen faucet. For about a dollar you can cut your water consumption by 50%. If you are in the market for a new faucet, look for a 0.5 to 1 gallon per minute (gpm) model.

Only running the dishwasher when it's full will help save water as well as energy.

Save extra water, like water used for cooking or rinsing, and feed it to your plants rather than pouring it down the drain.

Reducing WasteThe kitchen typically generates more waste than any other room in the house. You can help cut back on waste by being careful with what you bring into your home in the first place. Avoid excessive packaging at the grocery store. Bring your own bags. Opt for fresh, unwrapped produce. Choose products in recyclable or reusable containers, such as cardboard cartons or glass jars. Go even greener and grow your own food in a home garden.

Reuse or recycle as much as you can. This includes using dishtowels and cloth napkins that can be washed and used again instead of disposable paper towels and napkins. Keep a recycling bin in the kitchen if it makes recycling easier to remember.

Go a step beyond recycling and compost your food scraps. Using compost you create from food scraps and yard waste keeps organic materials out of landfills and saves you money on commercial fertilizers.

Instead of plastic trash bags that take years to decompose, purchase biodegradable trash bags (available online). If you can't find biodegradable bags, at least purchase bags made from recycled materials.

Cookware
Invest in high quality cookware and utensils that last, rather than cheap items that will need to be replaced in short order.

Although there are some health concerns associated with nonstick cookware, it can be difficult to cook certain foods, particularly eggs, on anything else. Nonstick cookware can be safe to use as long as you take care to not heat pans too high or scratch the chemical coating – the two ways harmful chemicals can be released into the air. Add water or oil to nonstick cookware to absorb heat before turning on the stove and then make sure to only use medium heat (350 to 400 degrees Fahrenheit) or lower. Wash nonstick cookware by hand using nonabrasive cleaners and sponges and avoid using metal utensils or stacking pots and pans to avoid scratching. If any of your nonstick cookware does become scratched, toss it or (for a slightly more eco-friendly option) bring it to a scrap metal yard.

You can also rotate out any nonstick cookware with pieces made from other materials. Health Canada has a great overview of the benefits and risks of various cookware materials. It's best to have an assortment. Stainless steel, cast iron, ceramic, Pyrex, and silicone are all good options for cookware and bakeware.

Food Containers
The list of health problems associated with plastics seems to grow longer by the day. For safer, healthier options, invest in food and beverage containers made of glass, ceramic, porcelain, Pyrex, bamboo, or stainless steel instead of using bags, containers, and bottles made of plastic.

Avoid heating food in plastic containers, especially polycarbonate plastic food containers. Polycarbonate containers that contain BPA usually have a #7 recycling code on them.

Avoid putting plastic containers in the dishwasher. Yes, the dishwasher uses less water and energy than hand washing, but the heat and harsh detergent may cause may cause plastic to leach chemicals.

If you absolutely must have plastic food containers, opt for those labeled as PETE or recycling codes #2, #4, and #5. Avoid those labeled #3 or #7.

Cleaning Green
Traditional cleaning products can contain ingredients that are harmful to your health and the environment. Fortunately, the number of green cleaning products available today continues to grow. Check out What to Look For In Green Cleaning Products to learn about what to look for and what to avoid in cleaning products.

Or, you can avoid commercial cleaning products altogether by creating your own simple, inexpensive cleaning solutions right at home. Put distilled white vinegar in a spray bottle to create an all-purpose cleaner you can use on glass, doorknobs, appliances, and counter tops (just avoid using it on marble). Add a little baking soda for extra scrubbing power. Spray your kitchen countertops with undiluted vinegar and then 3% hydrogen peroxide to disinfect. This combination is as effective as bleach at killing bacteria like E. coli and Salmonella, but is safe enough to use on produce without so much as an aftertaste. Click here for more green cleaning tips.

Eating Green

What does it mean to “eat green”? Eating green means eating whole, nutritious, minimally-processed foods that are healthy for you and the environment. Two important considerations for eating green are how the food is grown and where it comes from. Does that mean that everything you eat must come from a local, organic farm? Obviously not, but eating green is actually quite simple. Here’s what you should take into consideration.

Is it organic? The arguments for eating organic are plentiful: Organic foods are free of not only pesticides, but hydrogenated fats, artificial colors and sweeteners, and preservatives as well. Organic foods are not genetically modified, when the long term health effects of GM foods are still unknown. They taste better and studies show they are more nutritious and richer in vitamins, minerals and essential fatty acids than non-organic food. And when it comes to the environment, organic farmers avoid the pesticides and herbicides that contaminate groundwater, erode soil, and damage local ecosystems. Now on the flip side: Who can afford to only buy organic food and are all conventional foods really so bad? Knowing which organic food is worth the extra cost can be confusing. Fortunately the Environmental Working Group offers a great resource with its annual “Dirty Dozen” list of the 12 conventionally-grown fruits and vegetables with the most pesticides, along with a list of the 15 cleanest fruits and vegetables. According to the EWG, you can lower your pesticide consumption by nearly four-fifths by avoiding the 12 most contaminated fruits and vegetables and instead eating the least contaminated produce. You can print out a wallet-size list or download the iPhone app at ewg.org/foodnews.

Is it local? Purchasing from local farmers is a great way to get fresh, healthy food that hasn’t been chemically modified to keep its appearance after traveling half way around the world. Find farms and farmer's markets in your area at localharvest.org. What if the farm you like isn’t certified organic? Earning organic certification is a lengthy and costly process that not all farmers can afford. Instead you can ask your local farmer if they use organic practices or, if they’re not organic, if they use non-synthetic pesticides and/or practice minimal spraying. If they answer yes to any of these questions, then you're likely buying from a conscientious farmer who’s producing good quality, minimally-processed food.

Is it in season? Even if you don’t get to the farmers’ market, you can still make an effort to purchase local produce at the grocery store. To buy local means to buy in season. Yes you can buy pretty much any type of fruit or vegetable any time of year, but what sacrifices in quality and impact to the environment do you have to make? By purchasing local foods when they are in season, you avoid the environmental damage caused by shipping foods thousands of miles and you’ll get fresher tasting fruits and vegetables. You can better plan your meals around what’s in season with the seasonal produce guide available at sustainabletable.org.

How else can you green up your diet? You can cut down on your waistline and your food budget, while doing the environment a good turn, by swapping one or two meat-based meals a week with a vegetarian or seafood dish. One of your best options for fish is Wild Alaskan Salmon. Because it is wild-caught, it's purer in flavor than farm-raised salmon (which is fed pigment and antibiotics) and higher in omega-3 fatty acids. Another great option is canned sardines. Unlike tuna, sardines aren't in danger of being over-fished and are low in mercury.

Finally, one cost-efficient way to eat green is to simply cook at home and pack a lunch (in reusable containers) as often as you can. By preparing your own food you'll be better able to avoid preservatives, cut down on packaging (think of all those ketchup packets and napkins in take-out bags), and save money. Now that is eating green.

Water Filtration Options

Avoiding bottled water is an important part of being green. By switching to tap water in reusable bottles, you help keep plastic bottles out of landfills and avoid Bisphenol A (BPA) and other contaminants that may be present in bottled water. Unlike bottled water, tap water is regularly tested with test results reported publicly.

Most municipal water sources are safe for consumption, but the chemicals used to treat the water may leave an unpalatable aftertaste. And some private water sources may, at times, contain unhealthy levels of certain contaminants. Both issues can be resolved with a home water filtration system. Determining which system is best for your home depends on your current water quality. Before purchasing a filtration system check with your local Department of Public Works or the EPA website for your city's water quality report.

Once you know what issues you need to address, consider one of these options for home water filtration:

Faucet-Mounted Filter. Most faucet-mounted systems use a carbon filter. Carbon is a porous material that absorbs impurities as water passes through. These filters remove lead, PCBs, chlorine byproducts, certain parasites, radon, pesticides, herbicides, MTBE (a gasoline additive), trichloroethylene (a dry-cleaning solvent), some volatile organic compounds (VOCs), certain pharmaceuticals, and some levels of bacteria. You will need to check the filter package for more specific details about what it removes. It's best to select one labeled as meeting NSF/ANSI standard 53. A filter that is NSF-certified is third party verified to reduce health-related contaminants under specified conditions. For most people an activated carbon filter with NSF Standard 53 certification will be enough.

Reverse-Osmosis System. If your water quality report shows you need a greater level of filtration, a reverse-osmosis system may be a better option for you. Installed under the sink, these systems treat water as it comes into the home. Reverse-osmosis systems push water through a semipermeable membrane that works as an extremely fine filter removing impurities. Often used in conjunction with a carbon filter, these systems remove all the contaminants listed under faucet-mounted filter, plus perchlorate, sulfates, arsenic, barium, nitrate/nitrite, fluoride, industrial chemicals, heavy metals (like cadmium, copper, and mercury), chlorides, certain parasites, and pharmaceuticals. Unfortunately, these systems waste a significant amount of water during the filtration process – 4 to 9 gallons (15 to 34 liters) of water for every gallon (3.8 liters) filtered. Some systems will store that used water and re-purpose it for toilet flushing.

Ultraviolet Light Unit. In the rare case that your tap water contains unsafe levels of bacteria, an ultraviolet light unit can help. These under sink systems use high frequency light to kill living organisms. Class A systems kill bacteria, viruses, and parasites. Class B systems reduce nuisance microorganisms and are not intended for disinfection. It is recommended these systems be used in conjunction with a carbon filter to remove additional contaminants.

While your water quality is a (if not the) major factor is selecting a system, it's also important to compare initial purchase price, installation, filter prices, and other operating and maintenance costs. Faucet-mounted filters cost $20 to $50 and require a replacement cartridge that costs about $10 every three to six months (more often if you have hard water). Reverse-osmosis systems can range anywhere from $100 to $1,000 depending on size and quality. The membrane must be replaced every two or three years for $100 to $200 and filter cartridges every six months for $40 to $100 each. An ultraviolet light unit can cost anywhere from $100 to $300 for a basic, self-installed unit to $700 to $900 for a whole-house, plumber-installed system. The filter and lamp must be replaced annually for about $150.

Regardless of which option you choose, it will have to be properly maintained to be effective. Make sure to follow the manufacturer's maintenance directions to keep your water filtration system working properly.

Eat Green by Avoiding the Produce Dirty Dozen

Buying only organic produce is not an option for anyone and knowing which organic produce is worth the extra cost can be confusing. The Environmental Working Group offers a great resource with its annual “Dirty Dozen” list of the 12 conventionally-grown fruits and vegetables with the most pesticides, along with a list of the 15 cleanest fruits and vegetables. According to the EWG, you can lower your pesticide consumption by nearly four-fifths by avoiding the 12 most contaminated fruits and vegetables and instead eating the least contaminated produce. You can print out a wallet-size list or download the iPhone app at foodnews.org. You will spend your grocery money more wisely, send a message to the food industry about how you want your food grown, and cut harmful pesticides from your diet.

Why Organic Costs More

If organic foods don't use chemical fertilizers and pesticides, why do they cost more? I've heard the question multiple times, so let's finally discuss the answer.

To start, organic foods don't necessarily always cost more. Some products cost the same or even less than conventionally grown foods. So shop around, compare prices, and don't always assume organic will be more expensive.

Economic law tells us that as the demand for organic foods continues to grow, the cost will continue to decrease. In the meantime, consider the following reasons for the higher cost of organic foods:

Organic foods cost more to produce. Organic farming is more labor intensive and involves greater operational costs. Instead of using pesticides with known health and environmental risks, organic farmers rely more on hand-weeding. This also means that these farmers run a greater risk of losing all or part of a year's crop. Also, the chemical fertilizers used by conventional farmers are inexpensive to buy and to transport. Organic fertilizers, like compost and animal manure, are bulkier and more expensive to ship. Even organic feed for cattle can cost up to twice as much as conventional feed.

Organic farmers rely on crop rotation to keep their soil healthy. This means that up to a quarter of their land at a time may be left to lie fallow. Most conventional farmers, on the other hand, use every available inch of land to maximize profit despite the fact that planting the same crop on every acre every year is an unsustainable practice.

Government subsidies are geared towards agricultural conglomerates that use chemically intensive farming practices. So, while you may pay less for conventionally grown foods at the supermarket you're actually already paid a price for them through your taxes.

Organic farms tend to be smaller and, despite their growth, only account for 2.5% of the U.S. food market, so they don't benefit from the same economies of scale as larger conventional farms.

Some of organic foods' higher cost comes from the retail sector rather than the grower. Some organic foods do not sell as quickly as their conventional counterparts, so the retailer increases the price in order to make the same amount of money per shelf space.

It's also important to be aware of the less obvious costs of conventionally grown foods. While many conventionally grown foods cost less at the market, you still have to factor in the cost to human health and the environment. Consider the higher incidence of some cancers and other diseases among farm workers and their families, as well as the environmental cleanup (e.g., contaminated water supplies and air pollution) paid for with our tax dollars.

According to the World Resources Institute, when measured with traditional cost analysis methods the average farm shows an $80 per acre profit. But after factoring in the external costs of soil loss, water contamination and environmental degradation caused by farming practices, the average farm shows a $29 per acre loss.

Then there is the loss of our traditional farming industry. Large corporate farms have forced millions of family farms into bankruptcy. In fact, over 4 million farmers have disappeared since the 1970s. Most of today's organic farms are small scale operations just looking to stay solvent. When you support organic you support farmers that are putting sustainability before profit.

The organic food market is still small, but it's growing quickly. Just over the past five years there has been a significant decrease in organic food prices and that is due, in large part, to all those people making a statement with their grocery dollars and buying organic. The power of the purse.

So if anyone ever asks you why organic food costs more when it requires less chemicals, tell them it's simple: Organic food is better quality food grown in a sustainable manner that preserves human health and the environment. Hopefully that will help loosen a few purse strings.

The Greenest Water Bottle

If you read Drinking Green, you know that swapping bottled water for tap water is healthier for you, the environment, and your wallet. A quick recap for those who missed it: Unlike bottled water, tap water is regularly tested with the test results openly reported. So by replacing bottled water with a reusable bottle filled with tap water you can be sure that you're getting properly purified water, save about $1400 a year, help cut back on the 47 million barrels of oil used every year to manufacture disposable plastic water bottles, and keep at least some of those bottles which take 450 years to break down out of landfills.

But which kind of reusable water bottle is best? Greenest? Here are some tips to help you find your own eco-friendly water bottle.

Consider durability. Make sure to buy a reusable bottle that will last because it's only being green if you actually use it in place of disposable bottles the majority of the time. You may need one bottle for the office or running errands and another for more rigorous activities. And if you're going to try keeping one in the car, make sure it fits into your cup holders.

Make sure your bottle is BPA-free. Bisphenol A (BPA) is a substance used to make plastic food containers firm. It also happens to be a hormone disruptor (a fact known since the 1930s) linked to an assortment of health problems, including obesity, heart disease, early puberty in girls, low sperm counts in men, reproductive problems, liver disease, and asthma. If you're shopping for a plastic or aluminum bottle, look for a label that says BPA-free. Otherwise, it's likely to contain BPA. Stainless steel bottles are always BPA-free.

Plastics Bottles. Plastic reusable bottles are lighter and easier to use for sports than metal bottles. While they take fewer resources to produce than metal bottles, they are not as durable as stainless steel. Bottles made with plastic no. 3, no.6, and no. 7 polycarbonate contain BPA. Plastics with recycling codes 2, 4, and 5 are considered safer.

Metal Bottles. Metal water bottles are very durable, making them great for everyday use. Since aluminum is reactive, aluminum water bottles must contain a liner to prevent leaching. It is those liners that may contain BPA. Also, lined aluminum bottles are not recyclable. Stainless steel, on the other hand, has been used in the food industry for a very long time and has proven to be durable and safe, without any impact on taste. Plus, stainless steel can be cost-effectively recycled compared to plastic which is typically only recycled into a lesser product.

Best Choice. If you can only buy one reusable water bottle, stainless steel is your best option. It does not leach any harmful chemicals, lets water retain its taste, and has the smallest carbon footprint of all your reusable water bottle options.

Still, ANY reusable bottle is a better option than bottled water. So, find the bottle you like best and will use consistently. Then raise it up and toast to your health, saving money, and protecting the environment.