Organic food often costs more than conventional food because it is more expensive to produce. Farmers have higher labor costs, costly infrastructure, and strict certification requirements under the widely trusted USDA organic label. While large farms can absorb these costs, smaller farmers often cannot. Some continue to use organic methods but drop certification due to its expense, losing the ability to market their products as “organic.” Although consumers trust the USDA organic label and organic foods may reduce pesticide exposure, the nutritional benefits are less clear, raising questions about whether the higher price is worth it.
00:00 – Intro
01:22 – US History of Organic Food/Creation of USDA Organic Seal
04:00 – The Costs Of Being Certified Organic/Wholesum Family Farms
09:27- Pricing Out Small Farmers/Bridge Avenue Berries
13:44 – Is Organic Food Worth The Premium?
15:58 – Future of Organic Food Prices
18:09 – Credits
Credit to : Business Insider