I am writing in response to the growing trend toward organic food among Boston University students and the general public (“Dining halls take steps toward organic offerings,” Oct. 10, p. 1).

First of all, I’d like to say that organic food is not necessarily healthier than inorganic food. Organic produce is grown without fertilizers. Although fertilizers are chemicals used to grow plants, the fruit itself remains exactly the same. The chemical composition of the fruit is in no way affected by the fertilizer; the fertilizer just helps it grow faster or larger.

Organic food is also grown without pesticides of fungicides. Therefore organic produce has a far greater probability of having bugs, funguses or plant diseases.

While many people view the chemicals used in food production and preservation as potentially harmful, I’d like to point out that very few people have lived their whole lives eating solely organic foods.

Therefore, almost all people eat the chemicals used in food production every day and have not died horrible deaths.

Also, organic farming is enormously more expensive than inorganic farming. While organic farmers do not have to buy fertilizers, pesticides, fungicides, etc., their plants take longer to grow, requiring more labor hours to maintain and they are more susceptible to diseases and funguses.

Only fairly large or fairly wealthy farms can afford to produce organic food. By buying organic, small, local, family-owned farms lose business.

Lastly, I worked on a small produce farm during the summer. I challenge anyone who maintains that organic food tastes better to prove it.

Colleen Flanagan

CAS ’09