According to the Institute of Food Technologies (IFT) at Rutgers University:
“Surveys indicate that many consumers purchase organic foods because of the perceived health and nutrition benefits of organic products. In one survey, the main reasons consumers purchased organic foods were for the avoidance of pesticides (70%), for freshness (68%), for health and nutrition (67%), and to avoid genetically modified foods (55%). Such consumers appear to be willing to pay the typical 10% to 40% price premium that organic products command.”
That makes an interesting connection to this week’s program — after a dinner of chicken parm — when Dr. Mike Flesher will discuss “Organic Nutrition.”
If you have not yet emailed Debbie Brown at firstname.lastname@example.org with your RSVP, please do so no later than this evening. And, as always, feel free to let her know if you’ll be bringing guests.