What term is used to describe food produced with high restrictions on chemical treatments and antibiotics?

The term used to describe food produced with high restrictions on chemical treatments and antibiotics is organic. Organic food is cultivated without the use of synthetic fertilizers, pesticides, and genetically modified organisms (GMOs). The standards for organic farming encompass a range of practices focused on sustainability, environmental health, and animal welfare, which contribute to the absence of harmful chemical residues in the final product.

In contrast, conventional farming methods often rely on the use of synthetic chemicals and antibiotics to enhance growth and control pests, which is not consistent with organic practices. The term non-GMO refers specifically to products that are free from genetically modified organisms but does not necessarily imply the absence of chemical treatments or antibiotics. Local food refers to products grown within a certain proximity to where they are sold but does not inherently define their production methods in terms of chemical use or antibiotics. Therefore, organic is the most precise term to indicate the strict regulations surrounding both chemical treatments and antibiotic use.