Do organic and conventional farmers use similar amounts of pesticides?

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[Editor’s note: This opinion column was written by Jessica Shade, Director of Science Programs for The Organic Center. It was written in response to the AGDAILY piece Eliminate the double standard in conventional and organic pesticide perceptions.]

Organic food has fewer pesticide residues on it, and a wide body of research proves this fact. This makes sense, because federal organic standards prohibit organic farmers from using synthetic, toxic chemicals, and allow the use of non-toxic materials only as a last resort. This results in healthier consumers, farmers, and sustainable practices to support our environment.

A recent opinion piece, “Eliminate the double standard in conventional and organic pesticide perceptions” on this website misses the mark when looking at pesticide use on organic and conventional crops.

Yes, even organic foods can have some pesticide residues on them, but a massive amount of data that should not be ignored shows conclusively that organic foods have fewer instances of residues, and, in the rare cases where residues are found, those residues show up at much lower levels on organic than conventionally grown crops.

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Let’s be aware of the facts and use that knowledge to work together to produce food in a way that does not stress our environment, but that nourishes and fosters the health of our world and of our world’s population.

The GLP aggregated and excerpted this article to reflect the diversity of news, opinion and analysis. Read full, original post: Opinion: Know the facts about organic agriculture … then form your perceptions

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