Organic meats found to have the same greenhouse impact as regular meats

To be honest, I would’ve thought that organic meat might produce more greenhouse gases, since they need more land and higher quality food for the same amount of meat.

I think you could argue it's more about marketing than either of those things. I don't know about meat, but one of the more interesting facts to come out of the Randy Constant case was that there was no way to chemically test whether or not grain was actually organic - which would only be possible if organic and non-organic were chemically identical.

> out of food.

Yes but keep them out of food and put them in the air (or elsewhere) is not a good goal.

>Organic isn’t about greenhouse gases, it’s about keeping toxins out of food.

Organic is about selling expensive food to stupid people.

There is nothing inherently better about organic. It isn't healthier. It isn't better for the environment. At best, the yields are equal, but normally they are lower. With lower yields come higher prices. There are plenty of organic pesticides, herbicides, and fertilizers that are just as dangerous as synthetic varieties. There are more cases of food recalls for organic contamination than synthetic.

The issue with GMO is not food safety, it is patents. The use of GMO crops have reduced chemical usage while increasing yields. They have also introduced critical vitamins and minerals to groups of people that have deficient levels. This has been a boon in Africa.

Because it is being popularised as being an environment friendly and animal friendly option. The latter is still true I suppose?

In France, there are distinct certifications: "Bio" for organic food, and "Label rouge" for high quality meat. For instance, animals with the later certification may eat non-organic food, but they spend most of their days outside, their feeding is sane, and the food process is controlled down to the distribution. No hormones, no chlore... Of course, some products can have both labels. And some farms, especially the smaller ones, apply similar processes but without any certification.

German organic labels can get pretty weird, though. Your regular EU label still allows castrating piglets without anaesthetization. And if I remember correctly, the minimum requirements about how many you can keep per square meter aren't that much better than the lowest rung of the new "Tierwohl" scale (1-4 on packaged meats).

On the other hand, with the "Demeter" label (the third-largest organic association in Germany) you get some better statistics, but not by much, and you're also paying for the farmers to bury cow skulls filled with magic herbs.

I'd really appreciate a EU-wide label with some graduations that actually mean something.