As a health conscious, green-minded consumer I buy organic food whenever I can, but now I’m having a rethink, writes Julia Stephenson

Many small artisan farmers produce as high a standard of meat and foodstuffs as their organic counterparts yet have decided to eschew the bureaucracy and expense that acquiring organic certification entails.

Some farmers, such as Peter Greig, who runs the award-winning Pipers farm in Devon, argue that organic certification doesn’t necessarily guarantee high quality.  Here he explains why he and his wife have decided not to go organic.