The supermarket label guide: What “organic” and “free-range” actually mean

Supermarket shelves have changed significantly over the past 20 years, with more products highlighting how our food is grown, raised and produced. Labels such as “organic” and “free-range” are now commonplace, but what do they actually mean – and do they make a difference to the food we eat?

We’re breaking down the difference between organic and free-range, exploring what these labels mean for farming practices, animal welfare and food quality, and whether the benefits justify the extra cost.

Typically referring to whole, farmed foods like fruits, vegetables, meats, dairy and eggs, “organic” and “free-range” labels give you an idea of the amount of effort a farmer puts into his/her work, and give you a pretty clear idea of what those whole foods will provide your body, nutritionally speaking. However, “organic” and “free-range” cannot be used interchangeably, and with SA legislation still being tweaked and finalised, it’s important to know the difference.

Organic farmers focus on organic farming techniques – simply, what goes into creating the end product. With most common or large-scale farming techniques comes a whole lot of extras. Things like synthetic fertilisers, pesticides, antibiotics and growth hormones. And while you might argue that those additions are what help farmers keep up with increasing demands, and that most of these foods are safe to consume, “organic” farming totally shifts the perspective from “what keeps up with demand and basically satisfies the consumer” to “how can we farm naturally, keep up with demand, and provide whole foods that not only satisfy but seriously nourish our consumers?”

Organic farming focuses on cutting out excess or synthetic inputs that reduce nutritional quality and using age-old natural techniques to produce top-quality food. It is based on sustainability, increasing biodiversity and improving soil quality. Organic farmers actively aim to cut out any products that negatively impact the environment, and look to crop rotation and complementary planting to achieve yields.

Organic farmers rely on independent organisations in SA to certify their products. They must meet strict standards, unique to each certification body, but generally look for foods that have been farmed as naturally as possible.

Not only does organic farming produce healthy soils and ecosystems, but it is also a gold standard, which guarantees a high level of welfare for animals and nutritional quality for human consumption. While these techniques require a lot more effort, planning and execution, the price is worth it.

Free-range farming is all about the animals’ welfare and being able to perform their natural and instinctive behaviours throughout their life.

For example, chickens naturally need a lot of space to develop relationships with their flock mates, have dust baths to keep clean, and use their feet to scratch up more than grain and seeds (they love fresh plants and insects). Cows and pigs also have their own behaviours that need space and natural terrain – something like small spaces and cages just can’t provide.

Free-range farming regulations state animals must have space to roam freely, exposure to natural sunlight and green vegetation for most of their lives. This also means that their byproducts will be more nutritious and tastier than those of larger-scale alternatives. But what does it mean for farmers?

Free-range farming is much more expensive than other types. This is because of the space required, time and labour needed to care for animals, and because this farming technique means that animals eat much more than when they are grain-fed indoors.

But knowing an animal has lived a good and natural life before being slaughtered is well worth the price tag – especially because their goodness lives on in the nutrition they provide our bodies.