Organic food production is founded on the principle of producing food in an environmentally sustainable and socially responsible way, through soil regeneration, water conservation and animal welfare; and minimising the negative known or reasonably possible impacts. Certification practices include:
- promoting biodiversity by growing a variety of crops
- preventing soil erosion and improving soil quality
- conserving energy
- protecting wildlife, stream banks and watersheds
- avoiding the use of synthetic or artificially produced pesticides, herbicides, fertilisers or GMOs (genetically modified, transgenic organisms).