Freshness and taste, sustainability and the environment, vitamins and minerals – there are many things to consider when choosing your food. University experts say that not all organic foods are created equal and that sometimes simpler changes to one’s diet can be just as effective.

“Many consumers purchase organic products because they feel organic products are healthier but there are few good studies that show a holistic nutrient list and other benefits,” Michelle Schroeder-Moreno, assistant professor of crop science, said.

According to Lisa Eberhart, a registered dietitian with University Dining, studies by the Mayo Clinic have shown that organic and non-organic products are nutritionally similar. However other studies have indicated a small increase in the amounts of vitamins, minerals and antioxidants in organic foods.

“The nutritional impact of increasing your fruits and vegetables is so great that it actually overshadows whether something is organic or not organic,” Eberhart said. “I really encourage students to eat more fruits and vegetables whether organic or not.”

As the title entails, organic produce is raised in completely natural settings, without artificial or lab-made chemicals used.

“For a product to be organically certified [by the USDA,] it may not be produced with any synthetic pesticides or fertilizers or genetically modified organisms,” Schroeder-Moreno said. “Fertilizers are used but they are of organic origin and nutrients are released very slowly.”

“I think it all depends on the type of food as to whether or not they are better for consumption, said Arielle Vari, a junior in nutrition science. “I know that some fruits and vegetables do not really matter if they are organic or not.”

Suzie Goodell, a registered dietitian and assistant professor of nutrition, explained that the fruit’s peel protects it from potentially harmful pesticides.

“Berries, which absorb pesticide more, I’m more likely to buy organic… because it is healthier and far as the pesticide is concerned,” Goodell said. “There is no outer-peel to peel off. There is really no point in buying organic bananas unless you like the quality of the banana. All the pesticides that are on the outside of the banana you peel off – there is very little on the inside.”

Organic farming involves more than the type of fertilizer. According to Schroeder-Moreno.

“Organic production is also changing a mindset and organic producers must also use crop rotation and cover crops to enhance their soil health and activity, break pest cycles and create a diverse system,” Schroeder-Moreno said.  “Organic production takes the whole system [farm system and food system]in perceptive and manages natural resources in a way that does not deplete or degrade them and to sustain them for the future.”

While organic farming may be better for the environment, Goodell points out that not all organic farms follow that mindset.

“Organic, traditionally is healthier for the environment” Goodell said. “When we use the term organic, we tend to think of sustainable farming practices. Not all organic farms really use sustainable farming practices.”

Due to more land per yield of produce that organic methods require, prices of organic products tend to be more expensive than non-organic products. According to Kelley Brackett, a public communications specialist with University Dining, the price difference between organic and non-organic is significant. In 2010, non- organic red onions cost $0.68 per pound, but organic red onions cost $1.21 – nearly double.

“University Dining was offering organic options on the salad bar every Wednesday last semester,” Brackett said. “However, due to rising food costs at this time we are not offering organic salad bar options.”

Eberhart said that the demand for organic food by students is “soft” right now, but organic options are available at C-stores and Freshens.

According to Goodell, the distance food must be shipped is another factor to consider.

“Complicating matters even more is how far you have to truck something that’s organic to get it to where you are,” Goodell said. “Using local, sustainable agricultural resources is better for the environment and potentially better for the nutritional quality of the food as well.”

Despite some of the minor downfalls of organic methods, the movement for natural foods has raised tremendous support for environmental and health conscious movements. Nevertheless, the experts said that consumers should focus on the broader question of where their food comes from than exclusively on organic.