In the context of food, "organic" refers to foods and drinks produced by methods complying with the standards of organic farming. Organic farming features practices that cycle resources, promote ecological balance, and conserve biodiversity. The USDA National Organic Program Standard specifies that produce can be called organic if its 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. When it comes to processed, multi-ingredient foods, the USDA organic standards specify additional considerations. Regulations prohibit organically processed foods from containing artificial preservatives, colors, or flavors and require that their ingredients are organic, with some minor exceptions. When packaged products indicate they are “made with organic .
It is important to note that the use of the term "organic" in the context of food is different from the chemical definition of the term. In chemistry, a molecule is classified as organic if it contains at least one carbon atom, regardless of its source. In farming, "organic" refers to crops grown without certain pesticides and fertilizers.
