Growing Thriving Farms and Healthy Communities

By Brooke Gentile | April 22, 2022

Farmers at an organic field day discuss practices to improve soil health and increase nutrient density in crops. Photo: OAK

Food and farming systems have the power to transform human and environmental health— nourishing bodies, minds, ecological systems and the environment—or to degrade them. As we navigate the relationship between our individual health and real-world impact—from climate change to geopolitical instabilities—our choice of which foods to eat and what kind of food system to advocate for can have ripple effects beyond a single plate.

“Transformation” might seem like a strong assertion, but let’s take a look just at farming practices. Organic farming systems mitigate the climate crisis, both by sequestering carbon in the soil and by improving soil health that makes crops more resilient to the ever-more-extreme weather. Healthy soil creates conditions for increased water absorption from torrential rainstorms and holds onto more water to better support crops through extended droughts.

Though debate about the nutritional quality of organic versus conventionally raised food persists today, the data continues to add up in favor of organics. Organic meats and dairy are higher in omega-3 fatty acids, which help to protect heart health and to lower inflammation in our bodies. Compared to their conventional cousins, organic fruits, vegetables and grains are higher in the micronutrients and antioxidants that build our immune systems and reduce the risk of degenerative diseases among Americans.

More than 10 years ago in Kentucky, farmers and advocates of organic practices organized to create the Organic Association of Kentucky (OAK), bringing to the Commonwealth an effort to advance organic agriculture, support farmers through education and training, and connect community members to a wide variety of locally grown organic food.

Every year OAK’s Kentucky Farm Share Coalition offers workplace community-supported agriculture (CSA) harvest subscription programs connecting more than 1,100 Kentucky families with a weekly box of nutritious organic food throughout the 20+ weeks of the state’s growing season. Studies about CSAs show real results: One analysis of health insurance claims showed that CSA participants could reduce their claims by an average of $900 per year in physician costs and $180 per year in pharmacy costs. The next year, the change was even more dramatic: Diet-related medical expenses decreased by $1,300 and pharmacy expenses by $230.

Weekly bundles of fresh produce can be a conundrum for new CSA members whose previous produce purchases consisted of a weekly bag of carrots and potatoes. Early-season shares yield mounds of leafy greens, onions and radishes for CSA members. Later-season shares might bring unfamiliar turnips and winter squash. It certainly isn’t all corn and tomatoes! To help, OAK offers seasonal recipes through its “Make Mine Organic” newsletter and live instruction through cooking classes and chef demos. Many partner farms also provide tips and recipes throughout the season.

OAK’s workplace organic produce program provides expanded market opportunities for nutritious food access and for farmers who take great care to nurture their land using organic practices such as cover cropping, crop rotations, integrated grazing and installation of pollinator habitats. Nearly 60% of farms in Kentucky are small (68 acres or less) and report earnings of less than $10,000. Yet over five years the OAK workplace CSA program has generated more than $2 million of revenue for participating organic farming families, securing significant parts of their livelihood as farmers. Whether your workplace supports CSA participation or you purchase a CSA share individually, your seasonal produce subscription helps farmers and Kentucky land flourish.

Only you can be the judge of where and how to spend your food dollars. And we can all do more together to create policies that increase opportunities for expanded fresh food access and prioritize organic food for all. Those experiencing low income often have a hard time affording organic foods or finding easy access to markets. If we all had the means, we would likely choose to spend $23 each week for a fresh produce CSA share to build our (and our family’s) immune system and keep pesticide residues from accumulating. Let’s build a local food system that prioritizes organic fresh foods for all.

And to look at it another way: Those savings on healthcare costs realized by recipients of weekly produce bundles can add up to real savings. In 2018, the average American spent more than $10,000 on healthcare costs (highest in the world). If we were as healthy as the average Austrian (ranking sixth in the world), we’d each have $99 per week to spend on food that is good for us and our planet.

To keep organic agriculture thriving in Kentucky, OAK has instituted a unique and nationally recognized “transition trainer” program. Many farmers who would like to farm organically lack the mentorship needed to navigate the rules and challenges required to become organic certified. OAK transition trainers address farmers’ individual questions and concerns and introduce best practices that can make organic farming productive and successful. Since its inception four years ago, OAK’s program has resulted in more than 10,000 acres being managed under organic practices.

Perhaps “transformation” isn’t too strong a word to describe organics. From improving the health of consumers who eat organically raised food, to caring for the climate that surrounds us, to supporting the farmers who earn their living on the small farms that dominate Kentucky’s agricultural landscape, organics can benefit us all. By purchasing a seasonal produce subscription, by supporting organic farmers year-round at the farmers’ market and supermarket, by advocating for a food and farming system that grows organic for all, you help support your community and the world around you.