What Does it Mean to be Organic? Natural?

You see it in the supermarket, Starbucks, now even Sephora’s got it, but what exactly do the words ‘organic’ and ‘natural’ mean? In 1990, the USDA made a push to standardize a definition for certified organic farming practices and by 1995 the USDA’s National Organic Standards Board had reached a consensus. For a consumer, this means items labeled ‘Certified Organic’ “[are]produced by farmers who emphasize the use of renewable resources…Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation…[and] a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified, too” (USDA National Organic Program)
When shopping for organic products, be aware that there are three categories:

• 100% Organic: Made with 100% organic ingredients
• Organic: Made with at least 95% organic ingredients
• Made With Organic Ingredients: Made with a minimum of 70% organic ingredients with strict restrictions on the remaining 30% including no GMOs (genetically modified organisms) (Oganic.org)

‘Natural’ predominantly refers to the amount of processing a product undergoes, that is, minimal. Food Safety and Inspection Service (FSIS) defines “natural” as “a product containing no artificial ingredient or added color and is only minimally processed (a process which does not fundamentally alter the raw product) may be labeled natural.” However, it is not regulated by the government in the same way ‘organic’ is, and manufacturers are free to label products ‘natural’ as they see fit. It’s not safe to assume that because a food is natural it is also organic (It’s not really safe to assume anything, because when you assume you make and ass of U and only you. Thanks, Mom.) Natural doesn’t always refer to minimally processed foods though, when a label reads ‘natural flavoring’ it spends just as much time in the lab as its artificial counterpart. Luckily, ‘natural flavoring’ is defined by the FDA, as “the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional” (21CFR101.22). Meaning, while both natural and artificial flavoring are produced in labs, natural flavoring is not derived from synthetic chemicals. Artificial flavors are more easy to produce and less costly for manufacturers (one of the reasons ‘green’ sometimes means $$$). I’d totally understand if you were overwhelmed by this, I’m not because I have a degree in Google [insert appropriate field]. Well, at least it’s in one place?