25. September 2019
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. For instance, if you buy a 2 kg bag of organic flower you are saving 734 liters of groundwater from encountering pesticides. 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.