Should individuals choose organic fruits and vegetables over conventionally produced ones? Organically grown food, which includes both plant and animal products, has been produced through approved methods that integrate cultural, biological, and mechanical practices that foster the recycling of resources, promote ecological balance, and conserve biodiversity. To sell, label, or represent their products as organic, farmers and food producers must follow all of the USDA specifications for organic regulations. Organically grown and produced foods can be labeled in four ways: 100% Organic; Organic (which means it must be 95% organic); Made with organic ingredients (which means it is at least 70% organic); or Some organic ingredients (which means it is composed of less than 70% organic ingredients).

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Organic diets expose consumers to less antibiotic-resistant bacteria and fewer pesticides. In addition, organic farming has been demonstrated to have a more positive environmental impact than conventional farming does, however, organic farmers are still allowed to use certain pesticides, many of which have not been well-tested. Current evidence does not support any meaningful nutritional benefits associated with eating organic foods compared with conventional foods, and there are no well-powered human studies that directly demonstrate health benefits or disease protection as a result of consuming an organic diet.