Paul that is an interesting comment.
I researched the origins of the description “organic food” in the UK and the word organic was less common until about the 1950s. Prior to that, the founders of the UK Soil Association described their produce as “compost grown”, because of their awareness of the health-giving, biological effects of adding compost to soil.
“Compost grown” was a positive statement that food had health-giving qualities, such as microbes that modern nutritionists now recognise as so important for gut health.
This description was then submerged in the 1950s and after by ‘organic as free of synthetic chemicals’.
Defined by what it did not have, more than by what it did have.
As an aside, ‘organic growers’ have to pay a lot of money to be certified as such, while chemical growers do their thing for free.
For me, “no dig” takes food back to a description of positive health.
