Environmental Working Group

EWG Logo

NOTE: This posting bleeds over into right hand margin.


When you’re at the grocery store, do you know just how many pesticides and chemicals are on all that beautiful produce or if those chemicals are even legal in other places?

EWG has just released our annual Shopper’s Guide to Pesticides in Produce, featuring the 2014 Dirty Dozen and Clean Fifteen. You need to see which vegetables and fruits made this year’s lists.

This is the information that Big Ag is so scared of that it will do anything to keep you from seeing. EWG is committed to ensuring you get the information you deserve about what’s really on your food.

Our easy-to-use guide helps you identify conventionally-grown produce with the most and least pesticides so you can make smarter choices about what you eat.

Click here to see where your favorite fruits and veggies such as apples, berries and peas fall on the lists.

EWG’s Shopper’s Guide to Pesticides in Produce ranks pesticide contamination on 48 popular crops, based on our research team’s analysis of more than 32,000 samples tested by the U.S. Department of Agriculture and federal Food and Drug Administration.

For the fourth year in a row, apples top this year’s Dirty Dozen list of most pesticide-contaminated produce. The list also includes strawberries, grapes and celery. Avocados top the Clean Fifteen, and cauliflower is new to this great list.

EWG always recommends that you eat more fruits and vegetables and buy them organic when you can. But we also know that sometimes organic produce is more expensive or isn’t easily available.

That’s why we created the Shopper’s Guide to Pesticides in Produce – to empower you as a consumer. With the Dirty Dozen and Clean Fifteen lists on hand, you’ll know which fruits and vegetables have the most pesticide residues and which ones will help you lower your exposure to potentially harmful chemicals and pesticides.

Click here to check out this year’s updated lists.

Here’s to healthy eating!

Ken Cook
President, Environmental Working Group

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating