Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; or ionizing radiation. Before a product can be labeled ‘organic,’ a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified, too.
The USDA also does not say whether such food is “safer or more nutritious than conventionally produced food.”
Organic food is more expensive than the conventional fare. Gallup notes that “given that almost half of Americans actively try to include organic foods in their diets, they may view the benefits of organic foods as greater than their downsides, such as the higher cost or limited access.” But the cost is also probably what keeps U.S. adults with lower incomes from buying it.
Roughly 11 percent of upper-income Americans actively try to avoid including organic food in their diets, while 24 percent of lower-income adults do.