Another favorite: surround organic fields with non-organic fields that form a pesticide semi-barrier and still provide some fertilizer runoff.

Perhaps someone here knows about this better. I would love to learn more. Another problem is that we certify international crops from India and China where the soil/water itself has been at times so polluted, that no matter what one does, there are consequences of eating that food. Perhaps there is a way to put random testing from consumers (or restaurants) in place to fix this issue? (So a consumer can send items/produce to a location for testing)

Or you spray with the right chemicals.

During my time in high end restaurants we came across a lot of small-scale vegetable farmers that used zero chemicals of any sort and grew objectively amazing, delicious and natural produce, but couldn't afford to pay the government to inspect and certify.

He probably wasn't an organic farmer.