Organic food is generally more expensive than conventionally produced food, and it receives some bad press from time to time questioning its validity. So, why should we bother?

The term ‘organic’ means produce that is grown entirely without the use of synthetic chemicals of any kind. These chemicals include herbicides, fungicides, pesticides, artificial fertilizers, hormones and growth promoters.

There are many good reasons to avoid these man made toxins used in conventional farming. They are poisonous and therefore carcinogenic (cancer causing) and besides the harm to our health they all but destroy the nutrients of the produce, and add to deteriorated soil health and increased water pollution.

The use of chemicals makes farming cheaper and easier than organic methods but organic foods are far better for you and the sustainability of our planet.

When you start to buy organic food, you are aware of the cost, so therefore become conscious of not wasting it. Many times we buy too much food, forget that it’s there and then throw it away.

This is a habit that soon disappears when you go organic. You’re aware of how much time and effort the farmers have put in to get it to you and how much of your own money it took to get into your fridge.

So instead of opting for a take away after work, you’ll think twice when you remember that beautiful, organic bunch of broccolini is in your fridge and would take just a few minutes to prepare.

That’s’ when you start to realize that apart from the health, ethical and environmental benefits of supporting organic farming, it tastes better.

To ensure your produce is organic, look for a ‘certifying body’ symbol.

Organic food is less likely to contain pesticide residues than conventional food-13 per cent of organically produced samples compared with 71 per cent of conventionally produced samples.