Choosing to only eat organic produce means taking the road of dietary well-being, in harmony with natural rhythms and resources. Organic produce, grown using only natural substances, is the fruit of a sustainable and strictly monitored agriculture: the result is a diet that becomes a way of life, a conscious choice that is carried forward each day.
The correlation between food and quality of life is a concept that is now rooted in our culture, and can be traced back to the nineteenth century, when the famous philosopher Ludwig Feuerbach wrote, “The mystery of sacrifice or man is what he eats”. It is based on a concept that has never been so topical as it is today: that there is an intrinsic connection between psyche and body.
However, the idea of a healthy and natural diet, which does not require the use of synthetic chemicals such as pesticides and GMOs, is something quite recent. How long have we been eating organic? Organic farming came to Europe in the ‘50s, after World War II. The forerunners of this type of farming were Rudolf Steiner and Englishman Albert Howard, founder of an organic farming school in India. Since then, thanks to a growing awareness of the effects of nutrition on quality of life, there has been a steady rise in its popularity and methods.
It is a common misconception among those approaching the organic world for the first time that an organic diet means a more limited choice of products. In fact, the opposite is true: organic products provide a very diverse range of options. As well as fruit and vegetables, there are derivative and processed products, and that’s not all. You can also enjoy ready-to-eat products that just need heating up, which make up a normal part of a working day for many people. In the “Products” section you will find a broad overview of organic foods.