In 2012 Stanford University’s Centre for Health Policy did the biggest comparison of organic and conventional foods and found no robust evidence for organics being more nutritious. A brand-new review has just repeated its finding: “Scientific studies do not show that organic products are more nutritious and safer than conventional foods.”
… animals on organic farms are not generally healthier. A five year US study showed that organic “health outcomes are similar to conventional dairies”. The Norwegian Scientific Committee for Food Safety found “no difference in objective disease occurrence.” Organic pigs and poultry may enjoy better access to open areas, but this increases their load of parasites, pathogens and predators. Meanwhile the organic regulation against feeding bee colonies with pollen supplements in low-pollen periods along with regulation against proper disinfection leads to sharply lower bee welfare.
Organic farming is sold as good for the environment. This is correct for a single farm field: organic farming uses less energy, emits less greenhouse gasses, nitrous oxide and ammonia and causes less nitrogen leeching than a conventional field. But each organic field yields much, much less. So, to grow the same amount of wheat, spinach or strawberries, you need much more land. That means that average organic produce results in the emission of about as many greenhouse gasses as conventional produce; and about 10 per cent more nitrous oxide, ammonia and acidification. Worse, to produce equivalent quantities, organic farms need to occupy 84 per cent more land – land which can’t be used for forests and genuine nature reserves.