I'm not too sure about that, organics use more pesticides(natural ones) and the crop yields are considerably less than non-organics.
Michael Fumento clarified the organic vs. non-organic debate after John Stossel caught some heat for a minor goof on his expose "The Food You Eat; Organic Foods May Not Be as Healthy as Consumers Think."
Here is an excerpt from that article- Give Him A Break: Stossel Sent To Scaffold For His Taboo Targets
While many people think organic means "no pesticide," nothing could be more wrong. Bugs, fungi, and weeds don't contract with organic farmers to leave their crops alone.Not to mention that organics cost considerably more, so you can afford less of them, will go bad sooner, and may be infested with bugs or bacteria that the non-organic methods solved decades ago.So these farmers rely on "natural" pesticides, such as one made using a bug-killing bacterium called Bt. When Bt is inserted genetically into the plant, the organic farmers scream: "Frankenfood"! But as a spray, it's their most popular insecticide.
Other organic pesticides include such goodies as acid-treated trace minerals(including zinc, boron, copper, manganese), sulfites, sodium nitrate, chlorine washes, sulfur, pyrethrum, pryania, sabadilla, colloidal phosphate, and a 500-year-old rat poison called rotenone.
Do these ever leave residues? How could they not?
"An organic grower, on average, sprays 100 times more natural pesticide per acre than a conventional grower who uses a synthetic pesticide," according to Leonard P. Gianessi of National Center for Food and Agricultural Policy in Washington, D.C.
And no less respected an authority than nutrition expert Jane Brody notes that in "a number of studies in different parts of the country, some so-called organically grown fruits and vegetables had higher pesticide residues than the same foods purchased in a nearby supermarket."