Organic food is produced and labeled according to standards that emphasize farming methods over synthetic inputs and processing. The core ideas are:

• Farming practices: Organic farming prioritizes ecological balance, soil health, and biodiversity. It uses crop rotation, composting, and biological pest control instead of synthetic pesticides and chemical fertilizers. Animals raised for organic products are typically given access to outdoor areas, treated with vaccines when necessary, and fed organic feed, with restrictions on antibiotics and growth hormones. Certification bodies verify compliance.

• Inputs and processing: Organic foods are grown without genetically modified organisms (GMOs), irradiation, or most synthetic additives. Processing standards often limit artificial colors, flavors, and preservatives. The goal is to minimize synthetic chemical use and maintain integrity from farm to table. Certification covers the entire supply chain, including handling and processing.

• Health and environment claims: Many consumers choose organic for potential health, environmental, or animal-welfare reasons. Scientific evidence on safety or nutritional superiority is mixed; some studies find lower pesticide residues, while others find negligible differences in overall health outcomes. Environmental considerations focus on soil health, pollinator habitats, and reduced chemical runoff.

• Certification and labeling: In regions with organic programs (e.g., USDA Organic in the United States, EU rules in Europe), products must be certified and carry a recognized organic label. Labels indicate that the product complies with defined organic standards from production to processing.

If you’d like, I can tailor this to a specific country’s rules (like the US, EU, Canada, or Australia) or explain how to read organic labels on groceries.