Both natural and organic sound like a promise for your healthy future, and this is where all similarity ends.
Washington Post claims that the “natural” label helps in selling over 40 billion dollars of food on the US market.
The thing about “natural” is that FDA doesn’t have a clear definition for this label. This means that food companies doesn’t have to be held by any standards before printing the label on their packaging. (Currently the Food and Drug Administration is working on this problem.)
According to Consumer Reports you are very likely to find the “natural” label on processed foods, that are often produced with GMOs, or contain chemicals.
“Organic” label is completely different story, since the food industry needs to pass a third-party certification to get it.
The rules of California Certified Organic Farmers, prohibits “the use of sewage sludge, bioengineering (GMOs), ionizing radiation, and most synthetic pesticides and fertilizers” in organic production.
When it comes to animals, the products must come from non-cloned animals, that were never treated with growth hormones or antibiotics.
The dark side is that this “organic” still allows farmers to use some pesticides and fertilizers that were approved. And “organic” is in no way connected to local, so you could eat food shipped from the other side of the country and that would still be “organic”.
Main thing to remember is that “organic” (it goes the same for “natural”) doesn’t always mean healthy. There are large number of foods that are produced organically, but are not healthy for you (ice cream, chips, cookies…).