Is large-scale organic food production any better than conventional production?

I got into an argument with a friend about this.

I was delighted to find an organic food section (very small) in my hometown of Woodstock, IL—and I realized that organic foods truly have come to a level of huge distribution.

Does that scale, however, offset any benefits of growing organic food? As my friend says, “Well, organic doesn’t mean anything anymore, so mehhhhh.” (then he started squealing like a sea lion).