Report Details Health and Sustainability Benefits of Organic Produce

A new report from The Organic Center details the nutritional difference that eating organic produce makes and the environmental, human health and socioeconomic benefits of organic produce production and farming. The report’s findings are based on a broad review of 85 scientific studies from around the world conducted over the last three decades on the health and environmental impacts of organic produce and agriculture. According to a press release, the report shows that organic produce and agriculture benefit human health, the planet, and the farmers and farmworkers who grow our food in a multitude of ways. Organic produce is more nutritious and tastier than non-organic produce and contains more antioxidants and nutrients. Eating organic produce reduces dietary exposure to pesticides, while farming organically drastically improves the health of those growing our food by limiting chemical exposure from pesticide application. The farming practices used in producing organic fruits and vegetables foster more biodiversity, maintain and improve soil quality, boost water quality, protect air quality, reduce greenhouse gas emissions and help slow global warming. Finally, the higher premiums associated with organic products enhance farmers’ livelihoods and boost rural economies.