Nope. “Certified Transitional” food is not organic food. People will end up paying more for food that is not organic. This does not benefit the consumer; it benefits the food producer. It is about making money. It’s a game, an utter crock:
While demand soars, less than 1 percent of U.S. farmland is certified organic. So why don’t farmers switch? https://t.co/Ojkpng8mo0
— The New Food Economy (@newfoodeconomy) April 18, 2017
Fanatic Cook 
It’s important to recognize that “organic” doesn’t usually mean low chemical input, only that the chemicals used are found in nature. I’ve spoken with orchard farmers in my extended family who describe the much higher inputs they’d have to make if they switched to pyrethins, rotenone, and phosphate rock. This is why organic costs more. It isn’t necessarily better for the environment or better for the soil, just more expensive and time-consuming for the farmer. “Organic” farms are usually still monocultures toxic to local wildlife, just with a different set of chemical inputs. It would be nice if organic meant the highly labor intensive methods that once maintained soil (if not flawless looking fruits/veggies) as used for centuries, but we don’t pay enough for that to be worthwhile for farmers.
I’m fairly convinced pyrethins are okay to consume in minute quantities (I regularly use pyrethin based kennel dip to deter fleas on my animal companions), but I’ve my doubts about rotenone, elemental sulfur and others.
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