All options are free and open to the public. RSVP requested.
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Monday, October 21, 2019
Three presentation options are available to learn an overview of this CAST Issue Paper which focuses on pesticide residues in the food supply and describes aspects that are key to evaluating scientific papers, media food safety stories, and consumer advice regarding which foods consumers should (or should not) consume.

10:00 - 11:00 a.m.
328A Russell Senate Office Building, 2 Constitution Avenue NE, Washington, D.C.

Noon - 1:00 p.m. ~ includes Chick-fil-A Lunch; vegetarian option upon request
1302 Longworth House Office Building, 9 Independence Ave SE, Washington, D.C.

2:30 - 3:30 p.m. 
CropLife America, 1156 15th St NW #400, Washington, D.C.

There is a keen awareness among many consumers that pesticide chemicals frequently reach consumers in the form of food residues. This awareness can be troubling to many consumers since pesticides are typically used because of their ability to harm biological organisms such as insects, plant diseases, and weeds. Their presence in foods introduces the question as to what risks, if any, are consumers facing as they consume ubiquitous pesticide residues in their diet. Because of safety concerns, consumers frequently receive advice from advocates concerning whether one should eat conventional or organic foods, which conventional fruits and vegetables one should consider avoiding, which geographical sources of foods should be avoided, and what one could be doing to reduce exposures to pesticides by washing, peeling, cooking, or scrubbing foods before they eat them.

This report concludes that there is no direct scientific or medical evidence indicating that typical exposure of consumers to pesticide residues poses any health risk. Pesticide residue data and exposure estimates typically demonstrate that food consumers are exposed to levels of pesticide residues that are several orders of magnitude below those of potential health concern.

Consumers are frequently advised to avoid purchasing specific conventionally produced fruits and vegetables because of contamination concerns. Researchers have demonstrated that such advice lacks scientific justification and may result in some consumers reducing their consumption of fruits and vegetables, a practice strongly associated with adverse health effects. The best thing consumers can do is to eat a diet rich in fruits, vegetables, and whole grains, whether the foods are organic or conventional.

Download this CAST report starting October 21 at cast-science.org/publications.