Organic agriculture is defined by the National Organic Standards Board as “an ecological management system that promotes and enhances biodiversity, biological cycles and soil biological activity. It is based in management practices that focus on restoring, maintaining and enhancing ecological harmony.” Simply stated, organic refers to how agricultural products are grown and later processed.

There have been no studies showing that organic food is in fact healthier. However, proponents claim that because organic foods are grown in well balanced and healthy soils, they taste better and contain more nutrients. Organic farmers have discovered that building healthier soils produce healthy plants that are better able to resists insects and disease. In addition, organic farmers often choose plants that are the most suitable for the climates in which they operate.

Organic foods provide a health benefit to consumers by reducing exposure to pesticides that can be found in soil, water, and food supply. Toxic chemicals from synthetic pesticides have been linked to an array of health concerns which include asthma and cancer. Many of these chemicals were registered and approved by the EPA long before extensive research on the long term risks of these chemical were ever conducted.

The USDA has implemented regulations that require all products labeled as “organic” to be comprised of at least 95% organic ingredients. In order to ensure safety, strict guidelines must be followed by certified organic growers who must comply with local, state, and federal standards.

Through greater care for our soils and by eliminating pesticides from the environment, organic farming practices can help to produce a more sustainable and healthier future for all generations to live and grow.