and the 100% organic Zucchini I had recently were good for 4weeks in my fridge. so?

Does the fridge energy usage plus the terrible global warming potential of the fridge's gases outweigh the non organic version's increased chemical use?

Newer fridges don't use those gases, and unless you have a dedicated produce fridge, it was gonna be running anyways.

https://www.bbc.com/future/article/20201204-climate-change-h... still says "phasing out"

Would the fridge die sooner if it was used more?

Maybe zucchinis need wax and preservatives? It looked like there was wax on the traditional produce and not on the organic produce, but I don't really know the process, I just see the crates of rotting produce at the food bank every fall. Those crates are overwhelmingly likely to have "organic" on the label whereas their picture-perfect counterparts are much less likely to have "organic" on the label.

> I don't know the process, I just see the crates of rotting produce every fall.

Well, you don't typically spray preservatives on zucchini.

Consider the possibility that there are factors outside your view here. Perhaps the organic farm you're getting the zucchini from is further away, or more successful commercially at selling their best product. Who knows?

Without more information, you might just be the anecdotal victim of confirmation bias.

It's not just zucchini. This story plays out regularly.

Yeah, it's possible that there's another explanation, but it's also possible that foregoing preservative techniques causes food to go bad earlier.