Thats news to me.
But you probably mean "alternatives" for producing dirt cheap. Then yes, there are much worse substances around. Doesn't make it good, though.
"Organic" is a marketing term, not a descriptor of the production process.
I generally agree with this, but with the caveat that tomatoes are an exception as I understand it.
It's nothing to do with being GMO or pesticides used, but rather the fact that conventionally grown tomatoes are generally harvested significantly pre-ripening, and then gassed with ethylene to promote them turning red.
My understanding -- and if I'm wrong about this someone please do chime in -- is that ethylene gassing isn't acceptable for tomatoes that are labeled organic (but is for some "organic" fruits like bananas). It's possible it's all placebo, but tomatoes are the one fruit/vegetable I tend toward actually using organic as result.
So things are different in the US then? Or also for europe? sources please.
They aren't representative of the bulk of organic food production. Overall, organic food production is, like non-organic food production, dominated by large, industrial agriculture concerns that do use pesticides.
https://risk-monger.com/2016/04/13/the-risk-mongers-dirty-do...
Organic food is, itself, generally food which is treated with various chemicals to kill living things. The choice of chemicals involved, and the choice of actual food crop, is limited by concerns that are chosen on bases which are not well adapted to either maximizing safety of the food or minimizing environmental impact of the food growing process.
> Basic substances allowed in organic agriculture comply with two criteria: i) they are of vegetable or animal origin ii) they are considered to be "foodstuff"