Edge: Beyond the Buzzwords: Organic, Natural, Grass-Fed, Oh My!

This Culinary Connection CE article appeared in the July/August 2026 issue of Nutrition & Foodservice Edge magazine. To view a PDF of this article click HERE.

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Beyond the Buzzwords: Organic, Natural, Grass-Fed, Oh My!

By: Chrissy Carroll, MPH, RD

Browse any food products these days and you’re bound to see buzzwords on the label. From grass-fed to all-natural to organic, it can be tough to tease out what these terms really mean. For a CDM, CFPP, it’s important to understand not only their definitions but also whether they’re worth the cost and if they should be used on your menu. Let’s look at some of the most common buzzwords. While the definitions which follow are primarily for retail products, they’re still important to understand in a foodservice setting.

ORGANIC

Definition: Organic produce is grown without the use of most synthetic pesticides. Certain practices, like ionizing radiation and genetic engineering, are also prohibited. For meat, milk, and egg products, animals must be fed a diet of organic products and cannot be given antibiotics or growth hormones. This is a term that is regulated through the USDA, and farms and businesses are inspected by the USDA to use the certification seal.

One common misconception is that “organic” means “never sprayed with pesticides.” This is incorrect. Pesticides can still be used on organic produce, but the types of products are limited.

Nutrition & Health: Organic produce typically has fewer pesticide residues compared to conventional produce. That said, data from the USDA suggests that approximately 99 percent of sampled produce—including both conventional and organic—fell below the maximum residue levels for pesticides set by the Environmental Protection Agency (EPA).

While some observational studies have found health benefits linked to organic produce, there are few randomized controlled trials on this topic. It’s unclear if those benefits are due to other dietary and lifestyle factors, or due to the organic produce itself.

Most research has shown that organic and conventional produce are similar in terms of nutritional value. There is some evidence that suggests certain organic produce may be slightly higher in vitamin C, iron, and magnesium. From a nutrition perspective, though, it’s important to consider that 90 percent of adults don’t meet vegetable recommendations and 88 percent don’t meet fruit recommendations, according to 2019 data. Encouraging all produce – regardless of type – is likely the best starting place for health promotion.

Operational Considerations: Organic farming is typically less efficient, meaning more work for less yield. Because of this, the cost of organic products tends to be higher than conventional items. Certain organic products are readily available through suppliers, making them easy to order if they are within your budget. Organic food can be used in recipes just like their conventional counterparts.

Menu Considerations: If people are interested in lowering their exposure to certain pesticides, organic labeling may be a selling point. Some people also believe that organic produce is more nutritious, though data does not support major differences.

GLUTEN-FREE

Definition: Gluten-free is a voluntary claim on a food label. However, if it is used, the food must comply with the legal definition of the term. This means the food item must contain less than 20 parts per million of gluten.

Nutrition & Health: Gluten-free items are not inherently more nutritious than gluten-containing items. In fact, some are often less nutritious, as they are made with grains that contain less fiber than wheat, barley, or rye. Gluten-free products are clearly essential, though, for individuals with celiac disease who require a gluten-free diet for life.

Operational Considerations: If you have clients with celiac disease, a gluten-free diet is medically necessary. Keep in mind that special precautions should be taken for gluten-free meals to prevent cross-contact. For example, gluten-free breads should be prepared in a dedicated toaster, and gloves should be changed between preparing gluten-containing meals and gluten-free meals. Certain gluten-free products, such as baked goods, may be more expensive than traditional products due to the increased cost of ingredients or utilizing a gluten-free facility for production.

Menu Considerations: Menu labels highlighting gluten-free products help clients with celiac disease identify safe options. Other individuals, such as those with non-celiac gluten sensitivity or irritable bowel syndrome, may also be interested in gluten-free options if they’re available. While the FDA guidance on gluten-free claims applies only to food labels, they recommend the same criteria be used by foodservice operations. In other words, ensure accuracy in your labeling, as mislabeling can have serious consequences.

GRASS-FED BEEF

Definition: According to the USDA’s Food Safety and Inspection Service (FSIS), this term should be reserved for cattle that are only fed grass and forage throughout the lifespan (as well as milk prior to weaning). It appears to be less regulated than other terms, though.

It is important to note that all cattle are raised on grass early in life. Towards the end of their lifespan, most cattle are then introduced to grain products for increased marbling. For grass-fed beef, though, the cattle are never introduced to grains. You may also see the term “grass-finished,” which can mean that the cattle were exclusively fed grass, but can also mean that the cattle received grain at some point and were then finished on grass.

Nutrition & Health: Grain-finished meat tends to be a bit higher in total fat (including monounsaturated fat and saturated fat). Grass-fed beef tends to be leaner, which could be appealing to certain populations. Proponents of grass-fed beef will also note that it has a higher omega-3 fatty acid content, however the total amounts of omega-3 fatty acids are quite small regardless of the type of beef. If someone wants to prioritize omega-3’s, seafood would be a far more efficient choice.

Operational Considerations: Both types of beef can be part of a balanced diet. Suppliers may carry certain types of grass-fed beef, but all cuts may not be readily available. Grass-fed beef may cost more than grain-finished beef, as it may require more land and takes longer to raise the cattle to optimal size. The perception of grass-fed beef being a more health conscious choice may also impact certain pricing dynamics. Because grass-fed cuts tend to be leaner, you may need to slightly alter cooking techniques when planning your menu. Some consumers may not prefer the taste due to less marbling.

Menu Considerations: Grass-fed beef may be attractive to certain consumers, so it’s worth highlighting if you’re using it and you feel your clients would be interested. On the flip side, some in the farming community view the term as misleading, since it implies that other cattle are not grassfed even though most eat grass for much of their lives.

LOCAL/LOCALLY GROWN

Definition: There is no standard definition for this term at the federal level. It is sometimes noted as food that is grown or raised within 400 miles or within the same state. However, the term is unregulated so manufacturers and retailers may use it in other ways. Note that some states may have their own regulations surrounding this term for certain nutrition programs.

Nutrition & Health: Local fresh produce may arrive with a higher proportion of nutrients due to less travel time. However, produce that is frozen or canned is often done so at the peak of freshness, retaining these key nutrients as well.

Operational Considerations: Seasonal availability is probably the largest challenge with local food. For example, consider a kitchen in New York trying to source local strawberries in December—they’re unlikely to be successful at scale. If you plan to create menus using locally grown ingredients, careful attention must be given to produce availability.

Sourcing locally also requires additional coordination with farms or suppliers. Pricewise, local food can be equivalent or less expensive than that which is grown further away. However, in certain areas with high property taxes, land costs, and costs of labor, local food may be more expensive. In addition, due to the mechanisms of scale, food from large suppliers may be less expensive compared to locally grown products.

Menu Considerations: According to the International Food Information Council Foundation (IFICF), about 61 percent of people say that “locally grown” claims are important or very important when choosing food. Showcasing locally grown ingredients can be a great marketing angle for consumers who are interested in food systems and the local economy. When your organization purchases from a local farm, you are supporting that farm and their employees. That farm may then be more likely to purchase supplies from other local businesses, which further helps the local economy.

NATURAL

Definition: This is intended for products that are minimally processed and free from artificial ingredients, though there is not a standardized legal definition or broad regulatory enforcement of this term. As such, it is often used inappropriately. In addition, even as intended, keep in mind that a natural label carries no weight with regard to human health claims, use of pesticides, GMOs, or hormone/antibiotic use in livestock – even though consumers often believe these factors apply to the natural label.

Nutrition & Health: Foods that are labeled “natural” may be or may not be nutritious. The label itself does not have any indication of nutritional value or health promotion. Look at the nutrition facts and ingredients to determine if the food promotes good health.

Operational Considerations: Pricing may be equivalent. However, sometimes foods with a natural label may cost more than those without the label, solely due to the “health halo” surrounding this term. From a culinary perspective, foods labeled natural can be used in the same ways as foods without this label.

Menu Considerations: Data from the IFICF suggests that consumers view “natural” as one of the most important terms on a food label. This may translate to interest on menus too. However, because it lacks a clear definition, use may contribute to confusion or misinformation. If you plan to use this term, try to stick within the intended definition and consider adding clarifying information. For example, many consumers interested in “natural” labels are actually looking for more whole food ingredients and less ultra processed ingredients. If you are creating menus like this, you could certainly tap into marketing to promote that.

MADE WITH WHOLE GRAINS/MULTIGRAIN

Definition: Made with whole grains refers to foods that have some whole grains—it does not mean the food is made with 100 percent whole grains (unless that is specified). Similarly, multigrain refers to a product made with at least two different types of grains but does not mean that these are whole grains.

Nutrition & Health: Foods that are 100 percent whole grain are typically more nutritious, as they contain additional fiber and retain more of their original micronutrients. However, the “made with whole grain” and “multigrain” labels do not ensure the product is exclusively whole grain. It’s worth checking the ingredients and nutrition facts panel to determine the nutritional value.

Operational Considerations: Consider incorporating “100% wholegrain” products (rather than those labeled “made with whole grains” or“multigrain”) if you want to improve the nutritional profile of the grains on your menu. Keep in mind that taste preferences can influence theacceptance of whole grain products.Preferences may vary with the type of grain. For example, your clients may find whole wheat bread palatable but may dislike whole wheat pasta. Pricing of some whole grain products may be more expensive than their refined counterparts.

In addition, note that certain programs have legal requirements for grain products. For example, school nutrition programs currently require that at least 80 percent of weekly grains be “whole grain-rich,” meaning that those products contain at least 50 percent whole grains. It’s important to understand the exact breakdown of whole grains versus refined grains in these products.

Menu Considerations: According to the Whole Grain Consumer Insights Survey, approximately 77 percent of consumers want to see whole grain labeling on food packaging, and approximately 72 percent want to eat more whole grains. If you are using 100 percent whole grain products in your menu, labeling clearly calls out this positive health attribute.

BIOENGINEERED FOODS/NON-GMO

Definition: These two terms have opposite definitions but address the same core topic. Genetically modified organisms (GMOs) are those in which the DNA structure was purposefully altered. This can be done to reduce susceptibility to plant disease, increase yield, or (less commonly) enhance nutritional value. There is a current federal regulation that requires disclosure of GMO ingredients on retail food labels if the food product contains detectible genetic material. You may see this on a label as “contains a bioengineered food ingredient” or a similar statement. This label does not apply to products made with highly refined ingredients that have no detectible genetic material (for example, a highly refined oil).

On the opposite side of the spectrum, you may see a “Non GMO Project Verified” label. This is not a federal label, but rather a third-party verification that some manufacturers choose to use. This label confirms the product was produced without any GMO ingredients. Sometimes manufacturers may use their own “non-GMO” statement without the third-party verification.

For context, there are currently only 14 GMO products on the commercial market in the United States (either grown here or via import):

• Alfalfa
• Apples (only “arctic apple” varieties – a non-browning subset)
• Canola
• Corn
• Cotton (i.e., cottonseed oil)
• Eggplant
• Papaya
• Pineapple (only pink flesh varieties)
• Potato
• Soybean
• Sugarbeet
• Sugarcane
• Summer squash
• There is also a GMO version of salmon approved for the market, however the company that produced it appears to have shut down operations for salmon production.

Nutrition & Health: The nutritional value of GMO versus non-GMO crops is similar, unless a GMO crop has been specifically developed to enhance nutritional quality. There is limited research on long-term health outcomes with GMO crops, though the current research does not suggest harmful health consequences.

From an environmental health perspective, some have raised concerns that widescale use of GMO crops may present issues for the environment, like a reduction of crop diversity. There may also be trickle-down impacts on pollinators, like honeybees and monarch butterflies, when herbicide tolerant GMO crops are grown that allow for increased herbicide application. On the flip side, there are other GMO crops that have been cultivated to resist pests and require less pesticide use.

Operational Considerations: Products made using bioengineered ingredients may be less expensive due to increased yield of those ingredients. Also, keep in mind that third party “non-GMO” labels are often placed on food items where there is naturally no GMO component, sometimes creating confusion. For example, there have been brands of salt or water that have claimed to be non-GMO, but this is a non-issue because these are not GMO products to begin with.

If your clientele is concerned about GMO products, though, shifting to more scratch cooking with whole food ingredients is an easy way to minimize use. Most exposure to GMO ingredients is through processed foods that feature GMO-derived ingredients like soy lecithin or added sugar from sugar beets.

Menu Considerations: Research has found conflicting results about the impacts of GMO labeling. For example, a study in the International journal of environmental research and public health found that labels did not impact food selection among college students. However, other research suggests labels may impact purchasing behavior during times where GMOs are being discussed more in the media (i.e., legislation changes, social-political commentary, etc.). Survey data suggests “non-GMO” labels are ranked as less important than other labels like natural, local, or organic. However, consumers perceive foods with non-GMO ingredients to be healthier than those with GMO ingredients (though scientific data does not necessarily support this view at present). The choice of whether to use this labeling on a menu depends on whether it aligns with your organizational philosophy and whether it may cause more confusion or clarity for your clientele.

KEY TAKEAWAYS

Buzzwords can be attractive to consumers, but it is also important for us as foodservice managers to maintain ethical standards when determining how and when to use them. When deciding whether to purchase foods with these labels, consider whether the claims are legally defined and meaningful to your clients. Similarly, before adding a term to a menu, reflect on whether it is credible, aligns with operational goals, and valued by diners. Above all, continue to focus on promoting good nutrition for your clients —regardless of whether that aligns with marketing labels.

About the Author

Chrissy Carroll, MPH, RD

Chrissy Carroll is a registered dietitian, freelance writer, and brand consultant based in central Massachusetts.