**1. Introduction**

Organic food is not simply food that has been grown without the use of pesticides. It is a complex manufacturing system with production units that must be legalized and certified by a third party. Furthermore, each unit must implement sustainable management practices, which must be documented in the field notebook and approved and verified regularly by the certifying entity. In terms of epistemology, it must also ensure the social development of the productive area and rural community where it is inserted [1, 2].

An organic production system is guided and supported by four main pillars: soil preservation, water preservation, social well-being development, and environmental biodiversity promotion. Organic food production is much better for the environment

than monocultures or systems that use a large number of pesticides. The essence of this system is to provide much more than just kilograms of food per hectare (kg/ha). While it ensures long-term environmental conservation and mitigates the effects of climate change, the purpose of organic production as established in the laws of several countries is to offer products free of genetically modified organisms (GMO) and intentional contaminants. Likewise, it must guarantee the preservation of the biological diversity of natural ecosystems as well as the restoration or increase in the life multiplicity of modified ecosystems [3].

In accordance with a standard definition, the soil, air, and water must be conserved and kept healthy, fruitful, and free of toxins during the entire process [4]. In Brazil and the European Community, the certification requirements established in the legislation are quite congruent and similar. However, specific parameters for the types of packaging that are used for the storage of organic foods are not included in these legislations. In the United States, there is a recommendation for biodegradable packaging.
