 We estimated that the reactive nitrogen, Nr, loss per unit food consumed for organic food production in the United States is comparable to conventional production, with the exception of beef where losses are significantly higher. Organic production primarily utilizes already existing Nr while conventional production relies heavily on new Nr sources. Consuming organically produced foods has little impact on an individual's food N footprint but changes the percentage of new versus recycled Nr in the footprint. This article was authored by Laura Cattel-Knoll, Allison M. Leach, Farina Soffert, and others.