Organic food is more expensive because it usually has smaller yields compared with conventionally grown vegetables. Also, production costs are higher. Since organic production does not use pesticides or herbicides, there is more manual work involved in weeding and caring for plants, resulting in a more expensive crop.
Also worthy of note is the massive economies of scale that larger food operations achieve. Shipping in truckloads after truckloads of food results in a low cost per unit of food, even if the distance is states away. On the other hand, local food is often transported one load at a time with a pick-up truck, resulting in a larger fuel cost. This translates to higher prices for the local, organic food.
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