Feature N03 aims to reduce the environmental and health impacts of food production by encouraging the use of organic, local, and seasonal food. Sourcing at least 50% certified organic fruits and vegetables can be most effective in reducing antibiotics and pesticides in food, as organic farming prohibits or restricts the use of synthetic chemicals and promotes natural methods of pest and disease control. The other options are not directly related to reducing antibiotics and pesticides in food, although they may have other benefits or drawbacks for health and sustainability.
References: = WELL v2 Feature N03: Responsible Food Production, World leaders and experts call for significant reduction in the use of antimicrobial drugs in global food systems, Three things needed to curb antibiotic and pesticide resistance