Organic production is fully sustainable and environmentally sound. There is an increased awareness of the importance of sustainable methods of food production which reduce the detrimental impact on the environment. There has been a considerable growth in consumer demand for organic products which is reflected in the increase in organic commodities found in the marketplace. This demand can lead to increased profitability for all concerned. Organic produce is traceable from the farm to the fork because at every stage of its journey it is inspected and certified. This ensures the integrity of any product marketed as organic. Organic means working with nature. It means higher levels of animal welfare, lower levels of pesticides, no manufactured herbicides or artificial fertilisers and more environmentally sustainable management of the land and natural environment, which means more wildlife.
Eating organically grown foods is the only way to avoid the cocktail of chemical poisons present in commercially grown food. More than 600 active chemicals are registered for agricultural use in America, to the tune of billions of pounds annually. The average application equates to about 16 pounds of chemical pesticides per person every year. Many of these chemicals were approved by the Environmental Protection Agency (EPA) before extensive diet testing. The National Academy of Sciences reports that 90% of the chemicals applied to foods have not been tested for long-term health effects before being deemed "safe." Further, the FDA tests only 1% of foods for pesticide residue. The most dangerous and toxic pesticides require special testing methods, which are rarely if ever employed by the FDA.
Organically grown foods generally taste better because nourished, well balanced soil produces healthy, strong plants. This is especially true with heirloom varieties, which are cultivated for taste over appearance.