The Soil Assiciation concerns itself with welfare standards for organically-produced food. It may have things to say about non-organic, but its standards don't cover it.

My view on organic is that you shouldn't be able to call your product "organic" unless it's travelled a minimal number of miles from its origin, and food from overseas should not qualify unless that food can't be produced at all in the country of consumption (avocados or coffee in the UK for example). It's ridiculous that I can buy "organic" spuds grown in Israel or Cyprus when spuds can be grown in this country for year-round consumption, and I don't want to be crunching "organic" apples from Chile or New Zealand in June, way out of UK apple season. In fact, I don't want to be crunching ANY apple in June. Think of the air miles and the environmental cost of refrigeration involved in importing that food from overseas. That must negate at least some of the advantages of not using chemical fertilisers, etc. John Seymour, the king of self-sufficiency, in his great little book Bring Me My Bow, said that when he farmed in Wales they could grow wheat that could be used to make bread. He said it wasn't quite as good as bread made from imported Canadian wheat but that he'd far rather eat slightly worse bread made from local wheat any time. I think that's a good, sane philosophy.