Growing and eating organic food enhances the health and well-being of ourselves, our families, our communities and our environment. Why? Because organic farming grows food with nature, instead of using synthetic toxic pesticides and fertilizers to overcome nature’s boundaries.  Through a combination of farming practices—like the use of compost, crop rotations, cover cropping and beneficial insects—organic farms enhance the soil rather than deplete it. These sustainable agricultural practices protect biological diversity, conserve water and energy and can even help mitigate climate change.

More and more people are beginning to understand that what we put on our food, land and water ends up in our bodies.  Foods bearing the organic label are grown, processed, inspected and certified “organic” in accordance with the strict legal requirements of the Organic Foods Production Act.  Organically grown food is the only food legally-mandated to safeguard human health, animal welfare and the environment.  That’s why organic is the best choice for people wanting to eat foods grown without the use of toxic, synthetic chemicals, sewage sludge, genetically engineered ingredients, growth hormones, irradiation or cloned animals and their offspring.

The Center for Food Safety works to maintain and enhance strong organic standards that live up to the quality and integrity that consumers expect from organic products including foods, clothing, personal care products such as cosmetics, and pet foods through legal actions, policy comments, and public education.  We strive to evolve the organic ethic by promoting agriculture that is local, small, medium and family-scale, biologically diverse, humane and socially just.  The ultimate goal of our campaign is to move beyond the industrial agriculture model to a new vision and practice of organic farming that supports and sustains the natural world for future generations.