Plant or animal products which are produced without using certain pesticides, fertilisers, antibiotics and other chemicals.
Food from plants and animals that have been grown without the use of synthetic fertilizers or pesticides, and without antibiotics, growth hormones, and feed additives. In 2003, the U.S. government specified standards for labeling a food organic.
Any of the variety of food products grown or containing ingredients that have been produced without the use of antibiotics, chemicals, fertilizers, and pesticides.
Is cultivated and processed without the use of synthetic fertilizers, pesticides (insecticides and herbicides), preservatives, colorings, artificial additives or radiation. Certified Organically grown food is such: that has been grown on land where synthetic fertilizers or pesticides have not been used for five years; that has been inspected by a licensed independent third party; and that the product is supported by documentation on soil tests, a statement of organic intent, and an affidavit of confirmation.
Foods that were grown without - or that contain ingredients produced without - the use of antibiotics, chemicals, fertilizers or pesticides.
Technically, anything that contains at least 1 atom of carbon. In common usage, "organic" refers to foods cultivated and processed without fertilizers, insecticides, artificial coloring, artificial flavorings, or additives.
Food that is the product of organic farming. However, not all organic food is necessarily certified as such, though if it is sold under an "organic" label it must be certified. See also Certified Organic food.
Organic food is produced according to legally regulated standards. For crops, it means they were grown without the use of conventional pesticides, artificial fertilizers or sewage sludge, and that they were processed without ionizing radiation or food additives. For animals, it means they were reared without the routine use of antibiotics and without the use of growth hormones.