Organic food

Organic food, ecological food, or biological food are foods and drinks produced by methods complying with the standards of organic farming. Standards vary worldwide, but organic farming features practices that cycle resources, promote ecological balance, and conserve biodiversity. Organizations regulating organic products may restrict the use of certain pesticides and fertilizers in the farming methods used to produce such products. Organic foods are typically not processed using irradiation, industrial solvents, or synthetic food additives. In the 21st century, the European Union, the United States, Canada, Mexico, Japan, and many other countries require producers to obtain special certification to market their food as organic. Although the produce of kitchen gardens may actually be organic, selling food with an organic label is regulated by governmental food safety authorities, such as the National Organic Program of the US Department of Agriculture (USDA) or the European Commission (EC). From an environmental perspective, fertilizing, overproduction, and the use of pesticides in conventional farming may negatively affect ecosystems, soil health, biodiversity, groundwater, and drinking water supplies. These environmental and health issues are intended to be minimized or avoided in organic farming. Demand for organic foods is primarily driven by consumer concerns for personal health and the environment, such as the detrimental environmental impacts of pesticides. From the perspective of science and consumers, there is insufficient evidence in the scientific and medical literature to support claims that organic food is either substantially safer or healthier to eat than conventional food. Organic agriculture has higher production costs and lower yields, higher labor costs, and higher consumer prices as compared to conventional farming methods. History of organic farming For the vast majority of its history, agriculture can be described as having been organic; only during the 20th century was a large supply of new products, generally deemed not organic, introduced into food production.

Non-targeted facilitation of primary sludge anaerobic fermentation by micro-aeration and the simultaneous nutrients transformations

Reactions of hypobromous acid with dimethyl selenide, dimethyl diselenide and other organic selenium compounds: kinetics and product formation

Engineering Frustrated Lewis Pair Active Sites in Porous Organic Scaffolds for Catalytic CO2 Hydrogenation

Engineering Frustrated Lewis Pair Active Sites in Porous Organic Scaffolds for Catalytic CO2 Hydrogenation

Non-targeted facilitation of primary sludge anaerobic fermentation by micro-aeration and the simultaneous nutrients transformations

Reactions of hypobromous acid with dimethyl selenide, dimethyl diselenide and other organic selenium compounds: kinetics and product formation