Archie explains why "pesticide-free" is not the same as "organic" at the Stanford farm
Patrick Archie doesn’t allow pesticides on his plot at the farm and encourages holistic connections with the land. This small corner of campus might as well be a portrait of what most people imagine when they think “organic.” But it’s not—at least, not officially. Organic is more than an attitude or a concept, it’s a legal designation, the rules of which are rarely understood completely by consumers. As the summer season of fresh fruits and vegetables arrives, it’s worth taking a closer look at what the term “organic” really means.
“We’re not organic,” Archie said about the Stanford farm, “but we are using organic practices.”
Because Archie doesn’t control all the surrounding farm plots and therefore doesn’t regulate inputs, the farm is not certified organic. All the practices used by Archie including composting, growing cover crops, and pest control meet the organic standard. Archie teaches the practice of sustainable agriculture and food systems. He emphasizes to his students the importance of a hands-on approach to learning organic farming practices. Although it is the fastest growing sector in agriculture, the term “organic” is not widely understood.
“Outside the world of academia and California health nuts, I think the majority of people in America still do not care much about whether food is organic or not and probably don’t know what organic actually means,” said Amanda Martinez, a Stanford sophomore and active member of the student-run Stanford Farm Project.
“It’s a law now,” Archie said, “It used to mean whatever people wanted it to.”