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The 2000s in America

Organic food industry

by Angela Harmon

Definition: The industry that produces food grown and processed without pesticides, food additives, and genetically modified organisms

The organic food movement began in response to the twentieth-century introduction of chemicals and pesticides to the food industry to increase yield. The organic food industry grew steadily in the United States after the passage of the Organic Foods Production Act of 1990, which helped set strict standards for organic food production. In the 2000s, many Americans, inspired by new books and films on food production and consumption, began seeking alternatives to the conventional food supply chain, including organic foods.

The Organic Foods Production Act of 1990 implemented national organic standards and established the National Organic Standards Board. The board makes recommendations to the National Organic Program (NOP) of the United States Department of Agriculture (USDA) to help regulate the organic food industry. The NOP, established in 2000, is in charge of developing and regulating organic food standards, which ensure that companies use the correct practices when growing and producing organic products. The NOP verifies that the players within the organic food industry—including farmers, ranchers, distributors, and processors—comply with these standards and become certified by accredited agents.

The organic food industry is heavily regulated by the USDA, which frequently inspects and audits organic companies to ensure that regulations are followed and organic products are labeled correctly. All organic products must carry the USDA organic seal, which verifies that the product is at least 95 percent organic or has been made with certified organic ingredients. The seal means the crops have been harvested without exposure to radiation, sewage sludge, synthetic fertilizers, pesticides, or genetically modified organisms. The seal also ensures that animals are raised according to standards that protect their health and well-being. Farmers raising livestock cannot use antibiotics or growth hormones and must feed the animals a 100 percent organic diet. The animals must also be provided with an outdoor pasture. Animals that have been cloned do not qualify as organic products.

Farmers’ market in Jackson, Mississippi

AUGHTS_OrganicFoodMovt.jpg

(Courtesy Natalie Maynor)

Labeling

As awareness of food production methods grew in the 2000s, food labeling became an important issue. Consumers often had difficulty understanding the differences between the profusion of labels and health claims, especially those denoting organic and nonorganic food products. In addition to carrying the USDA organic seal, products from livestock—including meat, eggs, and milk—may also have other labels regulated by the USDA. Products that contain any of these various labels may or may not be organic. If a product is labeled “natural,” for example, but does not contain a USDA organic seal, it is not an organic product. Products that are 70 percent organic can carry the label “made with organic ingredients” but cannot bear the USDA organic seal.

Animal products could bear a number of different labels in addition to or instead of organic. A product labeled “free range” means that the livestock was permitted unlimited access to indoor/outdoor areas and fresh food and water. “Cage-free” means the livestock was not kept in caged areas, but was permitted unlimited access to indoor areas. Products labeled “natural” do not contain any artificial ingredients and are minimally processed. This labeling applies to meat and egg products only. “Grass-fed” livestock are fed primarily grass. Unlike organic grass-fed livestock, these animals may be fed grass that has been treated with pesticides and may be given antibiotics and/or hormones. A “no-added hormones” label means that the livestock has been raised without the use of hormones or steroids. Other labels, such as “pasture-raised” and “humane,” may or may not be regulated by non-USDA independent certifying organizations.

Industry Growth

The organic food industry grew steadily through the 2000s in the United States to become one of the fastest-growing segments in the food market. According to the Organic Trade Association, organic foods accounted for almost $14 billion in sales in 2005. By the following year, this number had risen to $17.7 billion. Sales continued to increase, even when the US economy entered a recession during the late 2000s. In 2009, organic foods accounted for $26.6 billion in US sales and $54.9 billion in global sales. The United States led the global market in organic food sales, with Germany and France not far behind.

The wider availability of organic foods at large grocery chains was cited as one of the main reasons for the continued increase. At first, organic foods could be found only at small specialty grocery stores and farmers markets. People also began choosing more organic products because of an increased awareness of health issues, the environmental impact of food manufacturing, and food and animal safety concerns.

Impact

During the 2000s, people increasingly chose organic products because they believed these products were better for both their health and the environment. Organic foods do not contain potentially toxic chemicals such as pesticides, which can leave a residue on produce and affect its taste and appearance. Organic foods also do not contain food additives, such as artificial sweeteners, colorings, flavorings, and preservatives. Organic farmers are prohibited from using chemical pesticides, which can wash from farmlands into waterways where they may contaminate the water supply and soil, kill wildlife, and destroy vegetation. Instead, organic farms use such practices as hand weeding and crop rotation, which are designed to benefit the environment and reduce pollution.

Citation Types

Type

Format

MLA 9th

Harmon, Angela. "Organic Food Industry." The 2000s in America, edited by Craig Belanger, Salem Press, 2013. Salem Online, online.salempress.com/articleDetails.do?articleName=2000_0283.

APA 7th

Harmon, A. (2013). Organic food industry. In C. Belanger (Ed.), The 2000s in America. Salem Press.

CMOS 17th

Harmon, Angela. "Organic Food Industry." Edited by Craig Belanger. The 2000s in America. Hackensack: Salem Press, 2013. Accessed September 18, 2025. online.salempress.com.

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