Organic is a growing and processing method that helps protect the health of people, plants, animals, and the environment. Organic food is produced by farmers who use renewable resources and conserve soil and water to enhance environmental quality for future generations. Organic foods are produced without most conventional pesticides, fertilizers made with synthetic ingredients, bioengineering or ionizing irradiation. Before a product can be labeled as organic, a USDA approved certifier must approve the growing, handling and labeling of the product to insure that it complies with all organic regulations.

The US department of Agriculture (USDA) established new guidelines for the use of the word organic on food labels in 2001: they became law in the fall of 2002. The USDA defines "organic" to mean foods that ingredients cannot have been made by using most synthetic fertilizers and pesticides, genetic engineering, growth hormones, irradiation or antibiotics.

Organic practices lead to a healthy ecosystem the elimination of polluting chemicals and nitrogen leaching, done in combination with soil building, protects and conserves water resources. Organic soil is the foundation of the organic food chain. The primary focus of organic farming is practices that build healthy soils. Organic agricultural respects the balance demanded of a healthy eco-system: wildlife is encouraged by including forage crops in rotation and by retaining fence rows, wetlands, and other natural areas.