“Organic” seems to be the current buzz word off the supermarket shelves nowadays. Despite paying a heftier price for organic produce, it does provide us a healthier consumption of better quality foods, especially when we know it is properly certified by recognized and established entities like the Australia Certified Organic (ACO). That being said, it also impacts and benefits the entire process chain as well. Here are some benefits of the Organic Revolution. 

Organic produce contains fewer pesticides. 
Chemicals such as fungicides, herbicides, and insecticides are widely used in conventional agriculture and residues remain on (and in) the food we eat. Some studies have indicated that the use of these chemicals even at low doses can increase the risk of certain cancers. The difference with organic farming is that they use less pesticides and only naturally-derived pesticides, rather than the synthetic pesticides used on conventional commercial farms. 

Keeps harmful pesticides and herbicides out of our beautiful ocean
Everything ends up in the ocean. Whether the chemicals are leaching through the soil into aquifers below; being blown into nearby rivers and lakes; or simply running off into the ocean after the rain. The toxins sprayed on our food are made to kill, and will do just that no matter where they are.

Organic food is often fresher 
This is because it doesn’t contain preservatives that make it last longer. Organic produce is often (though not always) produced on smaller farms near where it is sold. organic food is more nutritious. Several studies have found that organic foods generally contain higher levels of antioxidants and certain micronutrients, such as vitamin C, zinc and iron. This is most likely due to natural variation in food handling and production. Organic plants do not rely on chemical pesticide sprays to protect themselves. Instead, they produce more of their own protective compounds, namely antioxidants. This may partly explain the higher levels of antioxidants in these plants.