The Truth About Organic: Why It’s Complicated (And Why We Care So Much at Humbowl)
From the Kitchens of Humbowl – Berkeley & San Rafael
At Humbowl, we believe food should be as clean, honest, and nourishing as possible. If you've ever wondered about the “organic” label and what it really means when we say we source our ingredients organically, this one’s for you.
“Certified Organic” vs. “Organic”: What’s the Difference?
You’ve probably noticed some ingredients are labeled “Organic” while others are not. It’s more than a matter of wording—it’s about regulation, paperwork, and scale.
Organic means the farm or producer has gone through the USDA’s rigorous certification process. This includes strict requirements around growing practices, inspections, and detailed recordkeeping. It’s a stamp of approval that guarantees no synthetic pesticides, herbicides, GMOs, or fertilizers were used.
Lack of Organic usually describes our food that’s still grown using organic methods, but the farm hasn’t gone through the USDA certification process. Why? It’s often about money, time, and red tape. For many small, local farms, the cost and complexity of certification just doesn’t make sense—especially if they’re already growing in a way that aligns with organic values. Unless we’re buying “certified organic” we won’t list it as being organic.
Why Certified Organic Still Matters (Especially for Some Produce)
That said, there are times when we insist on the certification—especially for items on the “Dirty Dozen” list. These are the twelve fruits and vegetables that tend to have the highest levels of pesticide residues when grown conventionally. For these items, we almost always buy Certified Organic to keep your bowls as pure and health-supportive as possible.
🧼 Curious what’s on the Dirty Dozen? Here’s the full 2024 list from the Environmental Working Group.
Why Not 100% Certified Organic All the Time?
We get this question a lot. The short answer: because our mission is to make healthy eating accessible to everyone, and not just those who can afford it.
Certified organic produce can cost 25–50% more, depending on the crop and time of year. If we only bought certified across the board, your favorite bowl might cost $22. Instead, we aim for a thoughtful middle path:
All Dirty Dozen produce = Certified Organic (unless unavailable for whatever reason)
Other produce = Organic when possible, local when possible, always clean and responsibly grown
We’re proud to work with local farmers who are doing it right—certified or not. And we’re always transparent with you about where your food comes from.
Thanks for caring about what’s in your bowl—and for trusting us to keep it nourishing, seasonal, and full of integrity.
See you in Berkeley or San Rafael soon 🍚
– The Humbowl Team