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Distant harvest : the production and price of organic food

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dc.contributor.advisor Robert Kanigel. en_US
dc.contributor.author Sherburne, Morgan (Morgan L.) en_US
dc.contributor.other Massachusetts Institute of Technology. Graduate Program in Science Writing. en_US
dc.date.accessioned 2011-01-26T14:33:24Z
dc.date.available 2011-01-26T14:33:24Z
dc.date.issued 2010 en_US
dc.identifier.uri http://hdl.handle.net/1721.1/60843
dc.description Thesis (S.M. in Science Writing)--Massachusetts Institute of Technology, Dept. of Humanities, Graduate Program in Science Writing, 2010. en_US
dc.description "September 2010." Cataloged from PDF version of thesis. en_US
dc.description Includes bibliographical references (p. 35-37). en_US
dc.description.abstract Organic food is growing in popularity, enjoying a 15 to 20% increase in sales, yearly, since about 1997, according to the Organic Trade Association. Organic produce makes up about 2% of the United States' total food sales - and because it doesn't rely on synthetic pesticides or herbicides, some view it as more environmentally friendly than its conventionally grown counterpart. But it's a complicated way to farm. A truly organic method of farming, according to Sir Albert Howard, the British grandfather of organic methods, uses crop rotation, compost as fertilizers, and grows a plethora of produce. Organic produce is expensive to grow in this way, and it hits consumer pocketbooks with a wallop. Produce from large-scale organic farms is less expensive, but those large-scale farms do not challenge the way food has been grown, says University of California - Santa Cruz professor Julie Guthman. They grow in monocultures, like conventional farms, and use large amounts of organic fertilizer and pesticides. They also take advantage of migrant labor. And after this, customers can expect to pay up to 50% more for an organic diet compared to a conventional one, according to Consumer Reports. If we eventually switch over to a more sustainable way of growing our food, we could, says MIT agricultural historian Deborah Fitzgerald, experience the gentrification of our food system. en_US
dc.description.statementofresponsibility by Morgan Sherburne. en_US
dc.format.extent 37 p. en_US
dc.language.iso eng en_US
dc.publisher Massachusetts Institute of Technology en_US
dc.rights M.I.T. theses are protected by copyright. They may be viewed from this source for any purpose, but reproduction or distribution in any format is prohibited without written permission. See provided URL for inquiries about permission. en_US
dc.rights.uri http://dspace.mit.edu/handle/1721.1/7582 en_US
dc.subject Graduate Program in Science Writing. en_US
dc.title Distant harvest : the production and price of organic food en_US
dc.title.alternative Production and price of organic food en_US
dc.type Thesis en_US
dc.description.degree S.M.in Science Writing en_US
dc.contributor.department Massachusetts Institute of Technology. Graduate Program in Science Writing. en_US
dc.identifier.oclc 697842333 en_US


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