Organic Farming Lessens Reliance on Pesticides and Promotes Public Health by Lowering Dietary Risks

Charles Benbrook,Brian Baker,Susan Kegley

doi:10.3390/agronomy11071266

Abstract

Organic agriculture is a production system that relies on prevention, ecological processes, biodiversity, mechanical processes, and natural cycles to control pests and maintain productivity. Pesticide use is generally limited or absent in organic agroecosystems, in contrast with non-organic (conventional) production systems that primarily rely on pesticides for crop protection. Significant differences in pesticide use between the two production systems markedly alter the relative dietary exposure and risk levels and the environmental impacts of pesticides. Data are presented on pesticide use on organic and non-organic farms for all crops and selected horticultural crops. The relative dietary risks that are posed by organic and non-organic food, with a focus on fresh produce, are also presented and compared. The results support the notion that organic farms apply pesticides far less intensively than conventional farms, in part because, over time on well-managed organic farms, pest pressure falls when compared to the levels on nearby conventional farms growing the same crops. Biopesticides are the predominant pesticides used in organic production, which work by a non-toxic mode of action, and pose minimal risks to human health and the environment. Consequently, eating organic food, especially fruits and vegetables, can largely eliminate the risks posed by pesticide dietary exposure. We recommend ways to lower the pesticide risks by increased adoption of organic farming practices and highlight options along organic food supply chains to further reduce pesticide use, exposures, and adverse worker and environmental impacts.

Highlights

Organic farming systems have long been compared with non-organic farming systems in numerous scientific studies and official reports [1,2,3,4]
The study relies on official sources of data from the US Department of Agriculture (USDA) and California Department of Pesticide Regulation (CDPR) to analyze pesticide use, pesticide residues, and risks that arise from dietary exposure to pesticides
We identified organic locations by searching the Pesticide Use Reporting” (PUR) dataset for active ingredients approved for use in organic production by the National Organic Program (NOP) (USDA/AMS/NOP 2016) using the dataset of pesticides that are allowed for use on organic farms depicted in Supplemental Table S1

Summary

Introduction

Organic farming systems have long been compared with non-organic (conventional) farming systems in numerous scientific studies and official reports [1,2,3,4]. One significant difference is the way that pest management tools, tactics, practices, and inputs are integrated into systems to prevent economically damaging pest losses [5,6,7]. Organic growers use ecological principles and practices to build and sustain diverse communities of below- and above-ground organisms in ways that generally prevent economic losses from arthropod pests, plant pathogens, and weeds [8,9]. Combinations of cultural, physical, and mechanical practices are utilized to control weeds on organic farms, and herbicides are rarely used [10]. Conventional farmers generally rely predominantly and often exclusively on pesticides to manage pests, diseases, and weeds [5,11].

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Results

Discussion

Conclusion