The term "organic" is the most regulated and therefore easiest to deconstruct. It's also the most popular. Federal organic standards were implemented in 2002. To qualify, a product must be grown or raised without toxic and synthetic pesticides, fertilizers, antibiotics, growth hormones, genetically modified organisms or irradiation.

"Before a product can be labeled organic, a government-approved certifier inspects the organic operation to make sure the product meets all the standards," says Joan Shaffer, a spokesperson for the U.S. Department of Agriculture's National Organic Program. There are three organic labels to look for: "100 percent organic," "organic" and "made with organic ingredients."

"100 percent organic" means the product is made with all organic ingredients. These products may use the green USDA organic seal, though they may include added water and salt.

"Organic" means the product must contain at least 95 percent organic ingredients, and may also use the USDA organic seal. When applied to meat and poultry, this term means that the animals must be fed 100 percent organic feed that is free of hormones or antibiotics. The animals must also be raised without routine confinement. The latter standard for animal treatment, however, is not inspected by the national organic program.

"Made with organic ingredients" means the product contains at least 70 percent organic ingredients. These products do not qualify for the USDA organic seal. Products with less than 70 percent organic ingredients can use the word "organic" in their ingredient lists, but cannot make an organic claim elsewhere on their packaging.

"Natural" and "all-natural"
"Natural" and "all-natural" label claims are the most misleading, because they don't mean anything official, unless applied to meat -- and even then the meaning is vague.

"The agency has not objected to the use of the term ["natural"] on food labels, provided it is used in a manner that is truthful and not misleading," says Kimberly Rawlings, a spokesperson for the U.S. Food and Drug Administration. This means that a product labeled "natural" may not contain added colors, artificial flavors or synthetic substances. Using the term "natural" is not permitted in ingredient lists, with the exception of the phrase "natural flavorings."

So if your meat is labeled "natural," it still could contain antibiotics, growth hormones or animal by-products. Natural meat in this context should not be confused with organic meat, where these substances are not allowed.

"Sustainable"
Sustainability certification currently applies to agriculture, and accounts for three things: consumer need, the health of the environment and economic profitability. Growers undergo a certification process to be labeled "sustainable," but this status does not necessarily mean the product is organic, or local.

A nonprofit organization called Protected Harvest certifies growers based on standards for soil management, water quality, labor practices, wildlife protection and pesticide use. The idea is to grow food in a manner that reduces environmental impact and cost for the consumer. It is significant to note, however, that a sustainable product could contain synthetic pesticides.