Organic Food

1. WHY?

1.1. Disease

1.2. Hormones

1.3. More Environmentally friendly

1.4. Large network vz. small?

2. Who?

2.1. Regulates certification?

2.1.1. Chrzan, J. (2010). The American Omnivore’s Dilemma: Who Constructs “Organic” Food? Food and Pathways, 81-95.

2.1.2. National Organic Standards Board

2.2. is opposed to Organics?

2.2.1. Companies

2.2.2. groups?

2.2.2.1. Groups who want to relax the NOSB's 'certification' requirements

2.3. Socio-economic class

2.3.1. Riccardo Scarpa a, M. T. (2011

3. Definitions

3.1. Organic

3.1.1. Susanne Padel a, H. R. (2009).

3.2. "Conventionally farmed"

4. Discourse

4.1. GMO v. Organic

4.1.1. Attitudes towards genetically modified and organic foods.

4.2. Willingness to Pay(WTP)

4.3. Does Organic mean the way farming was years ago?

4.4. Is organic really healthier?