Lisa Todd’s grocery cart reflects the ambivalence of many American shoppers.
Ms. Todd, 31, prowled the aisles of a busy Kroger store here last week. Her cart was a tumble of contradictions: organic cabbage and jar of Skippy peanut butter. A bag of kale and a four-pack of inexpensive white wine. Pineapples for juicing and processed deli meat.
The chicken, perhaps, summed it up best. A package of fryer parts from Tyson, the world’s largest poultry producer, sat next to a foam tray of organic chicken legs.
The conventional food was for her boyfriend, the more natural ingredients for her.
“We’re not 100 percent organic, obviously, but I try to be,” she said. “He doesn’t care, so I’m trying to maintain happiness in the relationship.”
Like many people who are seeking better-tasting, healthier food, Ms. Todd had heard about a recent study on organic food from Stanford University’s Center for Health Policy.
Based on data from 237 previously conducted studies, the Stanford report concluded that when it comes to certain nutrients, there is not much difference between organic and conventionally grown food.