Organic food is food produced by methods that comply with the standards of organic farming. Standards vary worldwide, but organic farming, in general, features practices that cycle resources, promote ecological balance, and conserve biodiversity. Organizations regulating organic products may restrict the use of certain pesticides and fertilizers in the farming methods used to produce such products. In general, organic foods are also usually not processed using irradiation, industrial solvents, or synthetic food additives.In the 21st century, the European Union, the United States, Canada, Mexico, Japan, and many other countries require producers to obtain special certification in order to market their food as organic within their borders. In the context of these regulations, organic food is produced in a way that complies with the organic standards set by regional organizations, national governments, and/or international organizations. Although the produce of kitchen gardens may actually be organic, selling food with an organic label is regulated by governmental food safety authorities, such as the US Department of Agriculture (USDA) or European Commission (EC).From an environmental perspective, fertilizing, overproduction, and the use of pesticides in conventional farming may affect local ecosystems, biodiversity, groundwater, and drinking water supplies. However, the outcome of farming organically may have uncertain benefits. Organic agriculture has higher potential costs from an economic perspective due to lower yields, higher labor costs, and higher consumer prices. Demand for organic foods is primarily driven by concerns for personal health and the environment.
From the perspective of the consumer, there is not sufficient evidence in the scientific and medical literature to support claims that organic food is either safer or healthier to eat than conventional food. While there may be some differences in the nutrient and antinutrient contents of organically and conventionally produced food, the variable nature of food production, shipping, storage, and handling makes it difficult to generalize results. Claims that "organic food tastes better" are generally not supported by tests.