Organic vs Natural (Part 1): What “Organic” Really Means — And What It Doesn’t | AG & Culture Podcast Ep. 9

What does “organic” actually mean… and what are you really getting when you see that label?

In Episode 9 of the AG & Culture Podcast, Mike Usry and Joseph Boehm kick off a 3-part series breaking down one of the most misunderstood terms in food and agriculture: organic.  

Most consumers assume organic means healthier, more nutritious, and better for the environment — but the reality is more nuanced.

This episode dives into the legal definition of organic, how certification works, and what the label actually guarantees (and doesn’t).

• What “organic” really means in agriculture and food

• Why organic has become a buzzword in modern marketing

• USDA organic certification explained

• What organic labels actually guarantee

• What organic does NOT guarantee (nutrition, quality, etc.)

• The difference between organic food vs products used in organic farming

• How pesticides and chemicals are regulated in organic systems

• Why some foods absorb more chemical residue than others

• OMRI vs USDA Organic — what’s the difference?

• What OMRI listing means for agricultural products

• The real cost and process behind organic certification

• How to spot misleading “organic” claims in the marketplace

Mike also explains why consumers should look for certification seals, not just marketing language — and how terms like “organic,” “natural,” and “regenerative” are often misunderstood or misused.

Topics Covered in This Episode Key Takeaway

“Organic” doesn’t automatically mean healthier or better — it means the product has met a specific set of regulated standards.

Understanding those standards is the difference between being an informed consumer… and being sold a label.