Should the impact of farming practices on the surrounding ecology also be considered as part of what makes a food healthy? Certified organic food is assumed by consumers to be pesticide free, even though this is not the stated goal and the standards make no guarantee about the quality of the food produced. Still all the research seems to indicate that organic certification does produce food with less residues that do not show up in humans as a residue. We buy certified organic food because of the assumed health benefits.
My decades working directly with ranchers and farmers has shown me we do not focus enough on the surrounding impacts of food production, but maybe we should. could we apply the lessons from the organic culture and apply them to carbon capture in food production? Can we add carbon capture to the desirable qualities of healthy food?