25. September 2019

Plenty of water in the sourdough – clean water

Plenty of water in the sourdough – clean water

Conventionally produced wheat and thereby also bread is ranging as part of the ten highest contributors to the total amount of consumed pesticide residue. It is among these ten that we will find the source to 75% of the overall consumed pesticide residue in relation to food. As a matter of fact, conventional wheat is the biggest contributor only surpassed by the conventional apple.

If you choose organic produce, the risk of pesticide residue is at a minimum since organic production is build on the precautionary principle. That means no pesticides are used at any point of the production. These precautions are taken because of a lack of knowledge on the long term consequences and the so-called cocktail effects of consuming pesticide residue from different sources. In Denmark we have been privileged with clean water directly from the underground. Unfortunately, recent groundwater drillings reveal pesticide residue in 4 out of 10 drillings. As a consumer it might come across as an abstract problem to act upon, but by choosing produce labeled with the green organic flag, it is possible to make a difference.

…..in fact because we produce 100% organic, we safe what equals 2 olympic swimming pools of drinking water from encountering pesticides every day 364 days a year……that was EVERY DAY.

We at Foodpeople hold our clean water very dearly, as it is such an important part of our sourdough. That is also why organic is a recurring theme throughout everything we do.

We are proud to be an active partner of the Danish Organic NGO – which this year celebrates 30 years certifying products with the famous Danish organic ‘Ø’. A whole generation having had the opportunity of choice.

IL FORNAIO NEW COMERS
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