Environmentally, the case is just as strong. Aside from the
implied (but not necessarily well understood) impact of fertilisers and pesticides on the human food chain, in conventional farming there are in the region of 350 “allowed” pesticides. There are relatively strict laws governing the levels of pesticides present in food, but there are growing concerns about the long-term effects of such residues and the “cocktail” effect. This is where each individual residue may be below the permitted level but add all the residues together and the combined effect is unknown, and may be far worse than each individual element.
Recent research illustrates that organic farming models use less energy than their conventional counterparts. This is largely due to the high levels of energy used in the production of fertilisers, which are not permitted in organic methods.