In the UK, “organic” is a legally protected term. Food sold as organic must come from a farm or business that has been inspected and certified by an approved control body, and it must be produced to rules that restrict synthetic pesticides and fertilisers, ban genetically modified ingredients and set standards for how animals are kept and fed. The label is not a general claim about being natural or healthy, but a description of how the food was produced.
The legal basis
Organic production in the UK is governed by law rather than by a voluntary code. Defra is the government department responsible for the rules in England, and it works alongside the devolved administrations in Scotland, Wales and Northern Ireland. The detailed requirements derive from the organic regulations the UK inherited from the EU, and they have been retained and updated since. Because legal texts and arrangements, particularly for trade with the EU, can change, check the current guidance on GOV.UK for the latest position.
Who checks the farms
Farmers, processors and packers who sell organic food must register with an approved control body. These certification organisations inspect registered businesses at least once a year. They are approved by Defra, and accredited by the UK Accreditation Service. Examples include the Soil Association Certification, Organic Farmers and Growers, and the Organic Food Federation. The Soil Association page on this site gives some history about one of the best-known bodies.
Organic products must display the control body’s code number, which in Great Britain takes the form GB-ORG- followed by a number. Rules on logos are set out in the retained organic regulations, so businesses should check the current requirements with their control body. Trading standards guidance, including the Business Companion guide on describing organic food, explains the labelling duties for businesses.
What organic farming rules cover
Crops and soil
Synthetic pesticides and soluble artificial fertilisers are not allowed. Instead, farmers rely on crop rotation, composts and manures, green manures such as clover, and mechanical or biological weed and pest control. Land normally needs a conversion period, commonly two years before sowing for arable crops, during which it is farmed organically but the produce cannot yet be sold as organic. The details differ by crop type, so the certifier will confirm the timeline.
Animals
Organic livestock must have access to the outdoors and, where possible, pasture. Stocking densities are lower than in intensive systems. Feed must be mainly organic and, for ruminants, largely forage. Routine preventive use of antibiotics is not allowed. Sick animals are treated, but longer withdrawal periods may apply before products can be sold as organic. Organic meat farming is covered in a separate page.
Processing and ingredients
Processed organic foods must be made mostly from organic farm ingredients. A product can usually use the organic label if at least 95 percent of its agricultural ingredients are organic, with limits on the rest. Many additives and processing aids are restricted. Genetically modified organisms are excluded.
Organic is not the same as other labels
| Label | What it tells you |
|---|---|
| Organic | Certified to legal organic rules for production and processing |
| Free range | How hens or other animals are housed and have outdoor access; it does not say anything about pesticides or feed |
| Natural | Not a protected term for most foods; no certification behind it |
| Local | Describes where food comes from; no production standard |
Two or more labels can appear on the same product, for example organic and free range eggs.
What organic does and doesn’t promise
Organic rules are about methods. They are intended to protect soil, water and animal welfare and to limit the use of synthetic inputs. Evidence on whether organic food is nutritionally different from conventional food is mixed, and reviews tend to find small or inconsistent differences. If you have a dietary or health question, a registered dietitian or doctor is the right person to ask.
Reading a pack
Look for the word “organic” in the name or ingredient list, the control body code (GB-ORG-xx) and the origin statement. Ingredients that are organic are typically marked in the list. If a business uses the word on a product that isn’t certified, trading standards officers can take action.
For background on the farming approach itself, see the introduction to organic farming, and the hallmarks of organic food and farming.
Frequently asked questions
Is organic food regulated in the UK?
Yes. Businesses selling organic food must be certified by an approved control body and follow the legal rules for production and labelling.
How long does conversion to organic take?
For many arable crops it is about two years, and for some perennial crops longer. The certifying body sets the exact period for each holding.
Is organic always better for the environment?
Not always. Organic systems can benefit wildlife and soils, but yields, land use and emissions per unit of food are debated. Research results vary by crop and region.