The Natural Products Expo West concluded last weekend in Anaheim, Calif., and once again many businesses were able to celebrate what they learned a long time ago: That they can make a fortune by marketing almost anything as "natural." Crayola-colored gummy worms? Lipstick laden with lead? Detergents and soaps that contain questionnable phthalates? Yes, these are all being sold as "natural" – even though they resemble nothing Mother Nature ever made.
How do goods like these slide by as "natural?" It's simple: There "ain't no law against it," as one of the Little Rascals might say. The term "organic" is strictly defined by the U.S. Department of Agriculture; its use is policed by both the federal government and consumer groups. But not so the word "natural." That's why I and many other consumer advocates encourage shoppers to ignore it when they shop. There's no way to know what it really means.
The Natural Products Association (NPA) wants to draw a line in the sand before consumers get wise or the government steps in. The group, which represents more than 10,000 retailers, manufacturers, wholesalers and distributors of natural foods, dietary supplements, and health/beauty aids, has issued a Natural Products Association Standard and Certification for Home Care Products like household cleaners, laundry detergents, and concentrated and ready-to-use cleaners. Only products certified under the standard can bear the NPA natural home care seal, which is supposed to signal to consumers that the product can be trusted.
Can it? Or is the standard just a clever attempt by companies that manufacture harsh and toxic ingredients to greenwash their products per usual and cash in on the "natural" craze?
What's Wrong with 'Natural'
Cara Welch, a Ph.D. scientist who coordinates NPA's department of Science and Regulatory Affairs, said the standard was borne out of "genuine concern by traditional natural-based businesses that the word "natural" had lost its meaning."
As more and more mainstream companies have begun using "natural" to describe their products, Welch said NPA "wanted to challenge every company to keep all ingredients as close to nature as possible." In other words, NPA wanted to set a meaningful bar that was higher than what many companies might set for themselves while helping consumers make the right choice when they shop.
And the certification is a step in the right direction -- products certified by the NPA can contain no parabens, phthalates, petrochemical ingredients or formaldehyde.
They must also be free of synthetic fragrances and colors, although they may still contain anti-bacterials like triclosan, which has been linked to antibiotic resistance in people and deformities in frogs and other wildlife.
They may not contain more than 5 percent synthetic ingredients and those ingredients may not be toxic to human health according to information checked against data bases maintained by the National Institutes of Health and Environmental Working Group, among others.
They may not be processed using harsh ingredients and may not generate harsh by-products (though the word "harsh" is somewhat ambiguous).
This is all well and good. But is it enough? Not even close, for the following reasons.
The standard is not mandatory. Only companies who want to get certified will. There's still nothing to prevent those that don't from continuing to use -- and abuse -- the word "natural."


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Let the Government Step In
Currently local governments typically certify restaurants for cleanliness with and A, B, or C rating. It is time for all American businesses to adopt sustainable business practices.
Federal oversight is too distant and cumbersome. Private certifications are financially impossible for the majority of American businesses because they are, in fact, small businesses that cannot afford certification fees.
Cities need to insist that businesses use local products whenever possible in order to effectively trace cradle to cradle sustainability. When it becomes law the rate of compliance increases dramatically.
If all of the United States operates under the same standards we will be able to proudly stand next to countries like Germany, New Zealand and others who have mandated sustainabilty and truth in advertising.
Natural foods, are simple and easy to identify...they grow in soil and should be chemical pesticide/fertilizer free. Anything else is not "natural".
Meredith
http://www.greenbizplan.com
Green Seal Program is a Life Cycle Based Certification
The statement that a life cycle based program is preferred is correct. Ingredient sourcing is just one aspect of a product's life cycle and there other issues with household and personal care products (use, packaging, etc). Green Seal has a standard and certification program that addresses the life cycle of household products including cleaning products and personal care products (among many others, see: www.greenseal.org). Since this program already meets the needs of addressing life cycle concerns (though an independent, non-profit organization that has been working on these issues for 20 years), companies should be looking to that program and getting certified. Consumers should be asking for this at stores and of product manufacturers.
İ read that in 2008 3% of
İ read that in 2008 3% of cleaning materials sold were 'green'. That shows the market penetration of cleaning materials. İ expect other sectors would be similar.
The 3% is highly vocal and opinionated of course and totally positive that everyone must think the same as they do but they don't.
Much of the science the vocal group spouts off about is not science but wives tales that have gathered steam as the group chatters amongst themselves to where they actually believe themselves now.
To follow up on the previous comment - ricin (from castor beans) is 100% natural - must be OK?
plenty of natural poisons
The problem is that people want "natural" to mean "healthy", which it doesn't. Lead, arsenic, cyanide and many other poisons were around in nature far before civilization invented artificial substances. Rhubarb is poisonous until it's cooked, but is delicious and healthy in a rhubarb pie. Does the artificial process of cooking magically make it "natural"? I don't think so.