Organic food is food produced according to organic standards, which means crops grown without the use of conventional pesticides, as well as artificial fertilizers or sewage sludge, animals reared without the routine use of antibiotics and without the use of growth hormones and food processed without ionizing radiation and without the use of a wide range of food additives. It is produced on all levels without the use of genetically modified organisms. Historically, these farms have been small family-run farms. There is evidence that these organic farms are more sustainable and environmentally sound, among other benefits. However, these claims are subject to dispute and still not settled among scientists.

At first, organic food comprised mainly fresh vegetables. Early consumers interested in organic food would look for chemical-free, fresh or minimally processed food. They also had to buy directly from growers: "Know your farmer, know your food" was the motto. At that time personal definitions of what constituted "organic" were developed through first-hand experience by talking to farmers, seeing farm conditions, and farming activities. Small farms could grow vegetables (and raise livestock) using organic farming practices, with or without certification, and this was more or less something the individual consumer could monitor.

The National Organic Program (run by the USDA) is in charge of the legal definition of organic in the United States and does organic certification. It administers the Organic Seal to products and producers that meet strict requirements.

Click here to visit the USDA - National Organic Program Website.