Organic farming has gained significant attention as a sustainable alternative to conventional agriculture, with claims of improved food quality, environmental benefits, and health advantages. This study examines the impact of organic farming on food quality by comparing nutritional content, pesticide residues, antioxidant levels, and sensory attributes between organically and conventionally grown produce. A systematic review of existing literature, along with experimental data, suggests that organic farming enhances certain nutritional aspects while reducing harmful chemical residues. However, debates remain regarding yield efficiency and economic feasibility. The findings highlight the potential benefits of organic farming for consumer health and environmental sustainability.