Pesticide Reduction through Organic Farming for Promoting Public Health Management and Food Security

There is a growing global interest in sustainable food consumption to ensure food security. One significant factor driving this demand is the belief that consuming organic food affects Public Health (PH). This research examines the historical context of sustainable agriculture. This article specifically examines the impact of sustainable agriculture on health-related substances, pesticide residues, and contaminants in crops. It also explores the connections between organic food and health indicators. In Organic Farming (OF), the use of pesticides is often restricted or non-existent, which is different from Traditional Farming (TF) methods that heavily depend on pesticides to preserve crops. The notable disparities in pesticide usage between the two agricultural systems profoundly affect the comparative nutritional exposure, hazards, and ecological impacts associated with pesticides. Pesticide Usage Monitoring (PUM) information has been used to compare pesticide usage across organically certified and adjacent traditional farms for tomato crops. This work suggested methods for PR by promoting the widespread use of organic agricultural techniques. Additionally, emphasis on many alternatives available within organic food supply chains to further minimize the usage of pesticides, contact, and adverse effects on workers has been proposed to provide food security.