by Alison Lueders, Great Green Editing What is Organic Food? Food products these days carry lots of different labels: “low sodium”, “gluten-free”, “cage-free” and so on. You will also see the labels for “natural” and “organic.” It’s important to know that “natural” has no actual, government-regulated meaning, while “organic” does. According to the U.S. Department […]

by Alison Lueders, Great Green Editing It should go without saying that wasting food is a bad idea. But the amount of food wasted in the U.S. today is truly staggering. Here are a couple of statistics: According to the U.S. Department of Agriculture and the EPA, food waste in America has grown by 50%

by Alison Lueders, Great Green Editing Earlier this month, the Food and Drug Administration (FDA) set a standard for “gluten-free” claims on food labels. It’s 20 parts per million. What is gluten? Gluten refers to proteins that occur naturally in wheat, rye, barley and crossbreeds of these grains. The new standard aims to protect people

by Alison Lueders, Great Green Editing Last week, the New York Times reported that a hamburger made from cow muscle grown in a lab was fried up and eaten in London. The hamburger was 2 years in the making and cost $325,000. “Dr. Mark Post, the Dutch researcher who created the hamburger, says that lab-made

by Alison Lueders, Great Green Editing The Environmental Working Group’s (EWG) annual list of the “Dirty Dozen” fruits and vegetables came out in April. It identifies which produce carries the most pesticide residue, even after washing. It ranks pesticide contamination on 48 fruits and vegetables, based on 28,000 samples tested by scientists from the U.S.