The global population surge has escalated the demand for food production. While conventional farming meets consumer demands, it often compromises food quality and safety. This method of agriculture has significant adverse effects on health and the environment, relying heavily on chemical fertilizers, costly seeds, and machinery. Conventional farming contributes to environmental degradation, food-borne illnesses, and soil infertility. In response to these issues, organic agriculture has gained prominence worldwide. The rising demand for organic products is driven by their nutritional and environmental benefits. Numerous studies have explored the advantages and disadvantages of various farming methods, comparing organic and conventional practices. This paper reviews the emerging impacts of organic farming on the environment and climate change and examines the nutritional differences and consumer preferences for vegetables produced by these two farming methods.