Organic food is produced by farmers who emphasise the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. It is produced without using most conventional pesticides, petroleum-based fertilizers, or sewage sludge-based fertilizers, bio-engineering, or ionising radiation. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic systems replenish and maintain soil fertility, eliminate the use of toxic and persistent pesticides and fertilizers, and build biologically diverse agriculture.

Organic foods of all kinds have nutritional characteristics similar to their conventionally produced counterparts. Essentially the same amount of protein, fat, carbohydrate, and dietary fibre in a glass of organic milk is found in a glass of milk produced nonorganically. Although studies have indicated that organically grown crops have higher nutrient content more often than conventionally grown crops, it is not clear whether this could have a long-term effect on human health. Some people who prefer organic food believe that it is more nutritious.

Organic agriculture is not subsidized to the same extent as conventional agriculture, and organic practices, such as hand weeding, are often labour-intensive, and therefore more expensive. Because organic farms and industry are generally small, they cannot take advantage of economies of scale. Organic agriculture utilises conservation practices that protect soil, water, and air; while they do cost more, those who employ and support these practices view the extra cost as an investment in the future.