Organic food refers to the way agricultural products are grown and processed. Specific requirements must be met and maintained in order for products to be labeled as "organic". Organic farming is an agricultural system that seeks to provide the consumers, with fresh, tasty and authentic food while respecting natural life-cycle systems.
Organic food is known to contain 50% more nutrients, minerals and vitamins than produce that has been intensively farmed. Other studies suggest that organically grown fruits and vegetables may contain slightly higher levels of vitamin C, trace minerals, and antioxidant phytonutrients than conventionally grown produce. However, other studies have found no nutritional differences between organic and non-organic foods.
 Genetically Modified Organisms
- Main Article: Genetically modified organisms
Genetically Modified Organisms (GMOs) are plants or animals, whose DNA has been altered. These products have undergone only short term testing to determine their effects on humans and the environment. In most countries, organic products do not contain GMOs. Organic livestock must have access to the outdoors and be given organic feed. They may not be given antibiotics, growth hormones, or any animal-by-products.
 Benefits of organic food
Organic foods provide a variety of benefits. Some studies show that organic foods have more beneficial nutrients, such as antioxidants, than their conventionally grown counterparts. In addition, people with allergies to foods, chemicals or preservatives often find their symptoms lessen or go away when they eat only organic foods. In addition:
- Organic produce contains fewer pesticides. Pesticides are chemicals such as fungicides, herbicides, and insecticides. These chemicals are widely used in conventional agriculture and residues remain on (and in) the food we eat.
- Children and fetuses are most vulnerable to pesticide exposure due to their less-developed immune systems and because their bodies and brains are still developing. Exposure at an early age can cause developmental delays, behavioral disorders, and motor dysfunction.
- Pregnant woman are more vulnerable due to the added stress pesticides put on their already taxed organs. Plus pesticides can be passed from mother to child in the womb, as well as through breast milk. Some exposures can cause delayed effects on the nervous system, even years after the initial exposure.
- People have accumulated build-up of pesticide exposure due to numerous years of exposure. This chemical "body burden," as it is medically known, could lead to health issues such as headaches, birth defects, and added strain on weakened immune systems.
- Organic food is often fresher. Fresh food tastes better. Organic food is usually fresher when eaten because it doesn’t contain preservatives that make it last longer. Organic produce is often (but not always, so watch where it is from!) produced on smaller farms near where it is sold.
- Organic farming is better for the environment. Organic farming practices reduce pollution (air, water, soil), conserve water, reduce soil erosion, increase soil fertility, and use less energy. In addition, organic farming is better for birds and small animals, since chemical pesticides can make it hard for birds and small animals to reproduce and can even kill them. It is also better for the people who harvest our food.
- Organically raised animals are NOT given antibiotics, growth hormones or fed animal byproducts. The use of antibiotics in conventional meat production helps create antibiotic resistant strains of bacteria. This means that when someone gets sick from these strains they will be less responsive to antibiotic treatment. Not feeding animal byproducts to other animals reduces the risk of mad cow disease. In addition, the animals are given more space to move around and access to the outdoors, both of which help to keep the animals healthy. The more crowded the conditions, the more likely an animal is to get sick.
 Organic farming
- Related Article: Organic farming
Organic farming refers to the agricultural production systems that are used to produce food and fiber. Organic farmers don’t use synthetic pesticides or fertilizers. Instead, they rely on biological diversity in the field to naturally reduce habitat for pest organisms. Organic farmers also purposefully maintain and replenish the fertility of the soil. All kinds of agricultural products are produced organically, including produce, grains, meat, dairy, eggs, fibers such as cotton, flowers, and processed food products.
Essential characteristics of organic systems include:
- Design and implementation of an "organic system plan" that describes the practices used in producing crops and livestock products
- Detailed recordkeeping systems that track all products from the field to point of sale
- Maintenance of buffer zones to prevent inadvertent contamination by synthetic farm chemicals from adjacent conventional fields
 Environmental benefit
Several surveys and studies have attempted to examine and compare conventional and organic systems of farming. The general consensus across these surveys is that organic farming is less damaging for the following reasons:
- Organic farms do not consume or release synthetic pesticides into the environment—some of which have the potential to harm soil, water and local terrestrial and aquatic wildlife.
- Organic farms are better than conventional farms at sustaining diverse ecosystems.
- When calculated either per unit area or per unit of yield, organic farms use less energy and produce less waste, e.g., waste such as packaging materials for chemicals.