Organic food
Organic food, ecological food, or biological food are foods and drinks produced by methods complying with the standards of organic farming. Standards vary worldwide, but organic farming features practices that cycle resources, promote ecological balance, and conserve biodiversity. Organizations regulating organic products may restrict the use of certain pesticides and fertilizers in the farming methods used to produce such products. Organic foods are typically not processed using irradiation, industrial solvents, or synthetic food additives.[1]
This article is about food that complies with the standards of organic farming. For food advertised as "natural", see Natural food.
In the 21st century, the European Union, the United States, Canada, Mexico, Japan, and many other countries require producers to obtain special certification to market their food as organic. Although the produce of kitchen gardens may actually be organic, selling food with an organic label is regulated by governmental food safety authorities, such as the National Organic Program of the US Department of Agriculture (USDA)[2] or the European Commission (EC).[3]
From an environmental perspective, fertilizing, overproduction, and the use of pesticides in conventional farming may negatively affect ecosystems, soil health,[4][5] biodiversity, groundwater, and drinking water supplies. These environmental and health issues are intended to be minimized or avoided in organic farming.[6]
Demand for organic foods is primarily driven by consumer concerns for personal health and the environment, such as the detrimental environmental impacts of pesticides.[7] From the perspective of science and consumers, there is insufficient evidence in the scientific and medical literature to support claims that organic food is either substantially safer or healthier to eat than conventional food.[7]
Organic agriculture has higher production costs and lower yields, higher labor costs, and higher consumer prices as compared to conventional farming methods.
Organic meat production requirements[edit]
United States[edit]
Organic meat certification in the United States requires farm animals to be raised according to USDA organic regulations throughout their lives.[7] These regulations require that livestock are fed certified organic food that contains no animal byproducts.[110] Further, organic farm animals can receive no growth hormones or antibiotics, and they must be raised using techniques that protect native species and other natural resources. Irradiation and genetic engineering are not allowed with organic animal production.[110][111] One of the major differences in organic animal husbandry protocol is the "pasture rule":[110] minimum requirements for time on pasture do vary somewhat by species and between the certifying agencies, but the common theme is to require as much time on pasture as possible and reasonable.[112][113]