We have been bombarded online and offline about the benefits of organic food. From organically grown fruits and vegetables to free-range chickens and eggs. Now it’s all about sustainability, going green, and being environmentally friendly. But what do we really know about organic food? Is it really that much better to excuse the higher price we pay for going organic? Or is it maybe just another trend from the food industry to take our hard-earned money?

Organic food refers to vegetables, fruit, grains, dairy, and meat products that are grown and processed using non-conventional methods to boost soil and water conservation, ecological balance, and reduce pollution. Does this mean that they don’t use any pesticides? Is organic food going to save the planet? And does organic really mean 100% organic? There are many things to learn about organic food that you need to consider next time you go grocery shopping.

Different types of organic

Not to burst your bubble but not all organic food is 100% organic. There are different levels based on the food product’s label. You can check the label of certification, national and international, from an organic certification body on the packaging of food sold at grocery stores to find out whether the product is truly organic.

The US Department of Agriculture (USDA) provides the requirements for certification of organic products, i.e. when it meets the following criteria:

– 100% organic product. No other ingredients added or made completely organically.

– Organic product. The products must contain at least 95 percent organic ingredients.

– Made with organic ingredients. Products that contain 70 percent organic ingredients. However, these products do not get the USDA seal of certification on the packaging but may list specific organic ingredients.

– Contains organic ingredients. Products that contain less than 70 percent organic ingredients, do not display the USDA seal but may list specific organic ingredients on the package’s information panel.

Organic food is not pesticide free

Like all farms, organic farms are susceptible to pests and weeds. And most consumers don’t really like sharing their ear of corn with an earworm. So, many organic farms must use organic pesticides to control them.

Other reasons for using organic pesticides include weed control. Weeds can severely damage a crop and lead to lower yields for the farmer. Unfortunately, organic farming already costs more, so lower yields can really hurt a farmer’s ability to recoup. To better understand which pesticides are used in food production, let’s go over the two classes: synthetic and organic. Yes, organic can even be used to describe pesticides. What’s the difference?

• Synthetic pesticides: Synthetic pesticides are man-made chemicals. Some examples of these pesticides include DDT and parathion.
• Organic pesticides: Organic pesticides come from natural sources such as plants or minerals. For example, boric acid (Borax) is often used to repel pests.

The USDA’s National List of Allowed and Prohibited Substances outlines which pesticides are authorized for organic farming as well as livestock production. Again, in general, synthetic pesticides are prohibited and organic pesticides should be used. However, there are exceptions to this rule, including:

• Alcohols such as ethanol and isopropanol
• Copper sulfate
• Soap-based herbicides
• Ammonium carbonate for insects
• Sticky traps and barriers for insects
• Elemental sulfur for slug or snail bait

The synthetic materials allowed in this list mustn’t contribute to the contamination of crops, soil, or water. And some substances such as ethanol can only be used when other methods of pest control have been used without results. For example, farmers must first try to control pests through sanitation measures to remove pest-friendly habitats or through chemical-free and non-synthetic traps.

Organic food is more nutritious

Until now, no study has actually been able to prove that organic food is richer than non-organic food in nutritional value. Currently, researchers believe that there is no significant difference or diversity in nutrient content between organic and non-organic products.

While a few early studies seemed to indicate that organic produce had modestly higher levels of magnesium, iron, phosphorus, and vitamin C — and some organic advocates continue to make those claims — the results appear increasingly tenuous as the research piles up. A groundbreaking meta-analysis of over 300 head-to-head studies indicated that organic and conventional vegetables probably have comparable levels of most vitamins and minerals — with the caveat that conditions for all types of farming vary from location to location and year to year in ways that influence nutritional content.

Organic food is environmentally friendly

Organic farming is widely considered to be a far more sustainable alternative when it comes to food production. The lack of pesticides and a wider variety of plants enhances biodiversity and results in better soil quality and reduced pollution from fertilizer or pesticide run-off.

Conventional farming has been heavily criticized for causing biodiversity loss, soil erosion, and increased water pollution due to the rampant usage of synthetic fertilizers and pesticides. However, despite these glaring cons, scientists are concerned that organic farming has far lower yields as compared to conventional farming, and so requires more land to meet demand. Organic farming has many advantages but it doesn’t solve all the environmental problems associated with producing food. There is a huge downside because of the extra land that is being used to grow organic crops. If we use more land for food, we have less land for carbon sequestration. The total greenhouse gas impact from organic farming is higher than conventional farming.