Dear EarthTalk: What would you consider to be the key areas we need to improve to make our food safer for our health and easier on our environment?
Although we have come a long way in recent years with regard to the safety and sustainability of our food supply, we still have a long way to go. Toxic pesticides are still used on the vast majority of U.S. grown crops, while other hormone-disrupting chemicals are omnipresent in our food packaging. And excessive use of antibiotics in animal agriculture threatens to render many human drugs ineffective. Environmental leaders would like to see the federal government step up and institute regulations banning such substances in our food supply, but for now it's still up to individual consumers to make the right choices.
Fruits and vegetables grown on conventional (i.e. not organic) farms make up some 96 percent of the produce we eat -- and expose us to many pesticides. Two of the most toxic, chlorpyrifoss and DDT, are also quite common: 93 percent of Americans carry trace amounts of the former in their bloodstreams, while 99 percent of us have DDT residue coursing through our veins. These chemicals on our food can be harmful to adults, but health experts are even more concerned about what they are doing to our kids. The nonprofit Pesticide Action Network of North America points to recent studies showing that children with high pesticide exposures in the womb are at increased risk of being born with birth defects and are much more likely to encounter developmental delays, ADHD and autism spectrum disorders.
A related issue is the hormone-disrupting bisphenol-A (BPA) in our food supply as a result of its widespread use in the lining of cans and other food and drink containers. "Nearly every person in America has some BPA in his or her body," reports the Natural Resources Defense Council, a leading green group. "