What does organic food really mean?

To be officially certified as ‘organic’, food must be completely traceable from farm to fork and must meet strict criteria, proving it has been produced...

1 Using fewer pesticides. Non-organic foods can be farmed with as many as 300 different pesticides, which pollute water, the environment and make their way into our food chain, that could be harmful to health. Instead, organic farmers can use just 20 permitted pesticides that come from natural ingredients like citronella and clove oil. 2 With no artificial colours, hydrogenated or

preservatives, meaning it is healthier for us, too.

3 Entirely free-range. Animals have to be kept under the highest standards of welfare, with plenty of space and a natural diet. 4 With no routine use of antibiotics, helping to stop the rise in antibiotic resistance.

5 Without genetically modified ingredients, which have had their genes engineered to have certain traits, eg to be resistant to herbicides or grow in unnatural ways. It’s controversial because people worry it’s dangerous to change the genetic structure of crops without knowing the consequences. In organic farming, animals are never fed GM crops.

■ This month is Organic September, when events take place up and down the country to encourage people to go organic. To find out more, visit www.soilassociation.org/ organicseptember