Organic foods are produced according to certain production standards. For crops, it means they were grown without the use of conventional pesticides, artificial fertilizers, human waste, or sewage sludge, and that they were processed without ionizing radiation or food additives. For animals, it means they were reared without the routine use of antibiotics and without the use of growth hormones. In most countries, organic produce must not be genetically modified.Organic food production is legally regulated. Currently, the United States, the European Union, Japan and many other countries require producers to obtain organic certification in order to market food as organic.Historically, organic farms have been relatively small family-run farms — which is why organic food was once only available in small stores or farmers' markets. Meanwhile, it is becoming much more widely available, with market growth rates of around 20% a year since the early 1990s, far ahead of the rest of the food industry, in both developed and developing nations. As of today organic food accounts for 1-2% of food sales worldwide. In the future, growth is expected to range from 10-50% annually depending on the country. (see facts and statistics below)

Slow Food is a movement that embraces locally grown and raised organic products. This applies to raising poultry, cattle, lamb, goats, ostrich – fish, animals, bees – creatures large and small are treated to humane living conditions. The food tastes better, it contains more nutrients, and in the long run, eating becomes more enjoyable.

John Mackey, co-founder and chief executive officer of Whole Foods Market Inc., has a good idea as to what the future of global organic and alternative food production should look like.

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Organic produce is twenty percent more expensive than conventional, and organic meat and dairy products cost as much as three times the price of conventional food. Here are 4 great ideas that won't bust your wallet.

Another concern, expressed by non-governmental organizations such as Friends of the Earth and Oxfam, is that government-subsidized large-scale production of biofuels could increase food prices in developing countries. In a recent report by the International Food Policy Research Institute, Joachim von Braun writes: