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Organic food, as defined by the National Organic Program, is produced "according to certain production standards, meaning they are grown without the use of conventional pesticides, artificial fertilizers, human waste, or sewage sludge, and that they were processed without ionizing radiation or food additives." Organic certification falls under the auspices of the USDA.
The benefits of producing--and consuming--organic food run the gamut from personal health to global environmentalism. According to the Organic Trade Association, organic agriculture "can reduce greenhouse gas emissions by effectively locking more carbon into the soil rather than releasing it into the atmosphere, as happens in conventional agriculture." A 15-year study found that organic farming uses 50 percent less energy than conventional farming methods.
Of course, the term "organic" is not just for food - it can also be applied to a wide range of other products, e.g. cotton.
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