From an Environmental Stand point
Plants, insects, bacteria, fungi and other organisms are a natural part of the environment and organic agriculture is a building block that works harmoniously with Mother Nature. Whilst organic farming avoids the use of toxic chemicals referred to as pesticides: which is a general term that includes insecticides for insect control, herbicides for weed control, rodenticides for rodent control and fungicides for control of fungi- plant disease. Many conventional farmers do apply toxic the chemical applications to the crops by doing so they also contribute to: soil, ground, water and air contamination. The crops are eventually harvested and placed in to the conventional food system.
Organic Farmers build their own fertility in to the systems which do improve over time. Emphasis of the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations.
To be officially certified organic through the USDA/ CCOF a producer may not sell their produce marked as certified organic until a 36-month transitional plan/ period has been met and adhered to. During that period the producer may inform their customers that they are going through a transitional period and not claim it is organic.
Before a product can be labeled "organic," a USDA accredited certifier, such as CCOF, evaluates the farm or facility where the food is grown or processed to make sure that the producer is following all the rules necessary to meet USDA organic standards. Certified organic operations are inspected annually by a third-party, independent inspector who reports their findings back to CCOF - California Certified Organic Farmers is a USDA accredited organic certifying agency and trade association.
Community Level
Local organic food and agriculture are a means of supporting local and regional businesses that build the strength of our communities. The growth of both farmers markets and the Community Supported Agriculture (CSA) movement are a true testament to reestablish partnerships between communities, farmers and small businesses.
From an Economic Point of View
Organic farming has been one of the fastest-growing sectors of agriculture for more than a decade by 20 to 24 percent annually since 1990. U.S. sales of organic food and beverages grew from $1 billion in 1990 to nearly $17 billion in 2006; in 2013 it increased to $30 billion.