Are organically grown products really better than the traditional ones?

Organically grown meat and vegetables are now strongly promoted in the store. But are they really that much better than the traditional variants from intensive agriculture? For example, I am thinking of the following aspects:

The production of organic crops/meat is lower than that of traditional ones. Consequently, more surface area is needed to produce the same quantity. At a time when land is very scarce, isn’t this actually negative? To feed one person, a larger surface area is required, which means that in principle you ‘reduce’ the surface area that another person can use to feed themselves.

Is it really healthier? In traditional agriculture there are strict regulations regarding the use of pesticides, etc. After using these products and, for example, antibiotics in animal production, a certain period of time must be waited before the products can be sold. Isn’t it just as harmful/healthy to eat traditional products? I suppose things don’t always go according to the rules here, but could that also be the case in the organic industry?

The only differences I see are the impact on the environment (although that is somewhat mitigated by the fact that organic farming requires a larger area for the same production), and the difference in animal welfare in livestock farming.

Are my assumptions correct or am I missing something?