Organic produce is grown without pesticides, which keeps chemicals from entering the water supply and helps prevent soil erosion. Organic farming also uses fewer resources than traditional farming. According to a study by The Rodale Institute, organic farming practices use 30 percent less energy and water than regular growing. In fact, a study by David Pimentel, a professor at Cornell University’s College of Agriculture and Life Sciences, found that growing corn and soybeans organically produced the same yields as conventional farming and used 33 percent less fuel. However, not all produce needs to be bought organic.