Synthetic pesticides, herbicides, and GMOs are banned in organic farming. This reduces crop and soil chemical residues, lowering health and environmental risks.
Organic farming has less water pollution and carbon footprint than conventional farming. It cuts greenhouse gas emissions, soil erosion, and water pollution.
Organic vegetables may have more nutrients and antioxidants, according to certain research. Organic vegetables also taste fresher and better, according to many consumers.
By avoiding synthetic pesticides and herbicides, organic vegetables can potentially reduce the risk of pesticide residues in the diet and associated health risks. Some consumers prefer organic produce for this reason.
Many organic farms are smaller and family-owned, contributing to the support of local economies and food systems.
Organic farming provides consumers with the choice to support environmentally friendly and socially responsible agricultural practices that align with their values and concerns.
Organic farming emphasizes soil health and ecosystem resilience to combat climate change and resource depletion.
Organic farming bans GMOs, which may worry consumers worried about their long-term impacts.