Organic FAQ

USDA-Organic-SealWe get this question a lot! With all the misunderstandings out there, we wish there was a quick and easy way to explain what being “certified organic” actually means. Please find your specific inquiry from the list of FAQs below and we’ll do our best to break it down for you!

The USDA National Organic Program (NOP) defines organic as follows:

Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified, too.


How do I know if something is really organic?

Why do organic products cost more?

Is organic food better for you than conventional food?

Does organic food taste better?