Food is free from any artificial fertilisers, pesticides, herbicides, insecticides, fungicides, or other chemicals during the farming or processing stage. Hormones, antibiotics, irradiation and genetically modified organisms are also prohibited.
Food is produced naturally in clean, organic soil helping contribute to a sustainable future.
Organic growers need to have the ability to identify problems and deal with them using natural methods so they don’t become unmanageable, rather than covering up problems with artificial fertilsers and insecticides.
Management skills are essential in organic farming such as monitoring crops, soil and stock; deterring potential problems and understanding and working with the natural ecosystem rather than dominating it.
Reducing our complacent dependence on non-renewable resources by managing waste through understanding and utilising renewable resources.
Embracing human progress and understanding ecology and the science of soil while using traditional methods of crop rotations to ensure fertility and control pests.
Crop rotations are used to break disease cycles; provide nutrients and minimise crop losses; increase soil nitrogen through leguminous crops; minimise and control weed, pest and disease problems; maintain the organic matter and structure of the soil and provide profitable output.
Considering animal welfare and ensuring they are treated humanely and fed naturally.
Being aware of and supporting fair-trade. Organic production and fair trade go hand-in-hand — what is better for the earth must be better for the people living and working on it.
Certification by an accredited certifying body. Growing and manufacturing practices of organic products are governed by strict standards in order to be verified.