organic food

GC: n

S: (last access: 16 July 2012); (last access: 30 July 2015).

N: 1. organic (adj): 1510s, “serving as an organ or instrument,” from Latin organicus, from Greek organikos “of or pertaining to an organ, serving as instruments or engines,” from organon “instrument”. Sense of “from organized living beings” is first recorded 1778 (earlier this sense was in organical, mid-15c.). Meaning “free from pesticides and fertilizers” first attested 1942. Organic chemistry is attested from 1831.
food (n): Middle English foode, fode, from Old English foda “food, nourishment; fuel,” also figurative, from Proto-Germanic fodon, from Germanic fod- “food,” from PIE pat-, extended form of root pa- “to tend, keep, pasture, to protect, to guard, to feed” (cognates: Greek pateisthai “to feed;” Latin pabulum “food, fodder,” panis “bread,” pasci “to feed,” pascare “to graze, pasture, feed,” pastor “shepherd,” literally “feeder;” Avestan pitu- “food;” Old Church Slavonic pasti “feed cattle, pasture;” Russian pishcha “food”).
Food-chain is from 1917. Food-poisoning attested by 1864; food-processor in the kitchen appliance sense from 1973; food-stamp (n.) is from 1962.
2. Food which is produced using environmentally and animal friendly farming methods on organic farms. These methods are legally defined and any food sold as ‘organic’ must be strictly regulated.
S: 1. OED –; (last access: 30 July 2015). 2. (last access: 30 July 2015).

SYN: health food (depending on context)

S: NAVARRO p. 446; FCB.

CR: alimentary, health food, healthy food, nutrient.