Organic food are foods produced by organic farming. While the standards differ worldwide, organic farming in general features cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity. Synthetic pesticides and chemical fertilizers are not allowed, although certain approved pesticides may be used. In general, organic foods are also not processed using irradiation, industrial solvents, or synthetic food additives.
Currently, the European Union, the United States, Canada, Mexico, Japan and many other countries require producers to obtain special certification in order to market food as organic within their borders. In the context of these regulations, organic food is food produced in a way that complies with organic standards set by national governments and international organizations. Although the produce of kitchen gardens may be organic, selling food with the organic label is regulated by governmental food safety authorities, such as the US Department of Agriculture (USDA) or European Commission.
There have been many studies concerning conventional vs. organic food and most of them have concluded that there is at least one good argument for eating organic: fewer pesticides. After 30 years of study, Rodale Institute shows that there is seven percent pesticide residue in organic foods as opposed to 38 percent in conventional produce. So why eat organic? This infographic by MPH Online sums it all up. Check it out: