Earlier quoted context omitted.
> With "organic" food, you are getting the same exact thing grown by conventional methods but at a higher price. But thats the problem: you have no way of knowing if "conventional methods" (i.e. no pesticides) were used to grow the produce unless there is a label signaling it. That label is called "organic".
>But thats the problem: you have no way of knowing if "conventional methods" (i.e. no pesticides) were used to grow the produce unless there is a label signaling it. That label is called "organic". I don't follow. Both "organic" and conventional agriculture use pesticides, herbicides, and fertilizers.
https://www.usda.gov/media/blog/2012/03/22/organic-101-what-....
USDA certified organic foods are grown and processed according to federal guidelines addressing, among many factors, soil quality, animal raising practices, pest and weed control, and use of additives. Organic producers rely on natural substances and physical, mechanical, or biologically based farming methods to the fullest extent possible.
Produce can be called organic if it’s certified to have grown on soil that had no prohibited substances applied for three years prior to harvest. Prohibited substances include most synthetic fertilizers and pesticides. In instances when a grower has to use a synthetic substance to achieve a specific purpose, the substance must first be approved according to criteria that examine its effects on human health and the environment (see other considerations in “Organic 101: Allowed and Prohibited Substances”).