Not necessarily. “Organic” simply refers to food that’s grown without the use of chemical pesticides; in some places and cases, even that definition isn’t strictly applied. Therefore, there could be as much waste on an organic farm as on a conventional one.
That being said, one of the core ideas behind the start of the organic boom in the 1970s was sustainability, which waste limitation is a part of. One USDA explanation of organic food states that its producers place an emphasis on conservation and renewable resources, although I’m sure that’s not true of every company that markets organics.
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