I had for a long time meant to move towards using organic food "one day" but it wasn't until my infant daughter was ready to start solids that I followed through. I tracked down an organic vegetable supplier and bought vegetables that were appropriate for first foods. At the same time of course I purchased vegetables for the whole family.
It was a great feeling bringing them home and preparing them for my daughter and for us. I'm sure they tasted better than vegetables had before! They also kept much longer than other vegetables. I'm not sure if that is because they do keep longer or if they were just fresher.
I then looked out an organic butcher and was amazed at the array of organic meats available.
This whole process set me to wondering - what is it that keeps us buying (or producing) food that we know is most likely bad for our health and which has been produced using unsustainable practices? The price differential is a problem but I wonder if it is also to do with convenience and changing long term habits?
Those who are organic gardeners have the pleasure and satisfaction of just popping outside to gather their produce. Alas I don't fall into that category - the plants I am most successful with are cactus, and all non-gardeners will know why!
Since starting to purchase organic vegetables and meat I have succumbed to, at times, stopping by my usual conventional 'vege place' and butcher. The organic vegetable supplier I use is only open two days per week and for both the veges and the butcher we have to travel ½ an hour - although a regularly made trip. Just this degree of added inconvenience though is enough to test my resolve - I wonder how it is for others? Fortunately, there are box schemes and now on-line organic shopping to simplify things, while some supermarkets are stocking an increasing range of organic goods.